Savory Chicken Cabbage Pirog

Posted: April 18

Time: 3 hours

Yield: 6 servings

recipe image

Pirogs are an Eastern European favorite whose name comes from an ancient word for "festivity." Savory Chicken Cabbage Pirog certainly tastes festive with its hearty, fluffy baked dough and its magnificently meaty filling. Filled with garden-fresh and crispy vegetables, Savory Chicken Cabbage Pirog is rich, tangy, herbaceous, and delectable! It takes a little patience and dough handling to make it, but once you do, you'll be amazed you haven't tried it before. This is sure to become a favorite for Sunday dinners!


For the dough: • 2 tablespoons mayonnaise • 1 teaspoon oil • 1 teaspoon salt • 1/3 cup milk, warm • 1/3 cup water, warm • 1 1/2 teaspoons active dry yeast • 1 1/2 teaspoons granulated sugar • 2 cups all-purpose flour, sifted For the savory filling: • 1 teaspoon oil • 3/4 pound chicken, thighs or breast, cubed finely • 3 tablespoons butter, divided • 1/2 large onion, finely chopped • 3 cups cabbage, shredded finely • 2 small carrots, grated • 2 cloves garlic, minced • 1/4 cup water • salt, to taste • pepper, to taste • 1 1/2 teaspoons ketchup • 1 1/2 teaspoons sour cream • 3 tablespoons herb mixture, of your choice For the assembly: • flour, for dusting a work surface • 1 egg plus 1 teaspoon water, beaten into an egg wash • 1/2 teaspoon sesame seeds, optional


Step 1

In a large bowl, whisk the mayonnaise, oil, salt, warm milk, and warm water.

Step 2

Sprinkle the yeast over the top of the mixture.

Step 3

Sprinkle the sugar over the yeast.

Step 4

Cover the bowl with a clean kitchen towel. Let the bowl sit at room temperature until the yeast activates and becomes foamy, about 5 minutes.

Step 5

Gradually add the flour, mixing until well incorporated.

Step 6

Cover the bowl and set the dough aside to rise at room temperature until the dough doubles and almost triples in size, about 1-1/2-2 hours.

Step 7

In a large skillet over medium-high heat, heat the oil.

Step 8

Add the chicken and sauté, stirring as needed, until fully cooked at 165 degrees F internally, about 2-3 minutes per side.

Step 9

Transfer the chicken from the skillet.

Step 10

Add 1 tablespoon butter. Add the onion and sauté, stirring frequently, until tender, about 5 minutes.

Step 11

Add the remaining butter, cabbage, carrots, garlic, and remaining water.

Step 12

Season the mixture with salt and pepper.

Step 13

Sauté the cabbage until it reaches desired tenderness, about 3-6 minutes.

Step 14

Add the ketchup, sour cream, herb mixture, and chicken, cooking and stirring frequently for 1 minute.

Step 15

Remove the mixture from the heat to cool.

Step 16

Lightly flour a work surface.

Step 17

Divide the dough into two equal parts.

Step 18

Cover one of the dough halves.

Step 19

Roll the remaining uncovered dough half out, until it forms a 12-inch round.

Step 20

Place 1/2 of the cabbage filling in the center of the dough round, spreading it evenly and leaving about 3 inches of dough uncovered around the edges.

Step 21

Gently start pulling the edges of the dough over the filling into the center to close the pirog, continuing to do so until the cabbage is completely covered.

Step 22

Pinch the seams together.

Step 23

Gently flip the pirog over. Flatten the pirog until it is even in size and the filling is evenly distributed within the dough. Gently flip the pirog back over.

Step 24

Repeat the rolling, filling, and folding process with the remaining dough and the remaining filling.

Step 25

Brush the pirogs with the egg wash.

Step 26

Sprinkle the pirogs with sesame seeds.

Step 27

Preheat the oven to 400 degrees F.

Step 28

Let the dough rise for 30-45 minutes.

Step 29

Bake the pirogs until golden in color, about 18-22 minutes.

Step 30

Serve hot.

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