So, be warned: Use the largest pot you have when making this dough, and be prepared to make TONS of filling. Whereas last time, the amount of dough wasn't even enough to finish off the filling, this time the dough rose to astronomical heights; and while it did make me feel rather proud of myself (look at me, making dough correctly), it also meant that I had to make much more filling than I anticipated.
Luckily, the recipes are ridiculously easy, so easy that they don't even need a recipe:
Luckily, the recipes are ridiculously easy, so easy that they don't even need a recipe:
Eggs and Green Onion
Hard-boil 6 eggs, and chop them up. Saute green onions (I used 1 bunch of green onions) until just slightly wilted. Mix together. Add salt to taste. Put in pirozhok. (Seriously, that's it.)
And the other fantastically difficult filling?
Cabbage and Eggs
Saute cabbage in oil. Take the cabbage out of the pan, add eggs to the pan, and scramble the eggs. Mix them together. Add salt to taste. Put in pirozhok. (Oh, man, can you get any more difficult than that?)
Now that you've become an extremely experienced chef in Russian cuisine, you can now make the dough to make pirozhki AND fill them. Isn't broadening your horizons great?
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