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!
IngredientsFor 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
In a large bowl, whisk the mayonnaise, oil, salt, warm milk, and warm water.
Sprinkle the yeast over the top of the mixture.
Sprinkle the sugar over the yeast.
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.
Gradually add the flour, mixing until well incorporated.
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.
In a large skillet over medium-high heat, heat the oil.
Add the chicken and sauté, stirring as needed, until fully cooked at 165 degrees F internally, about 2-3 minutes per side.
Transfer the chicken from the skillet.
Add 1 tablespoon butter. Add the onion and sauté, stirring frequently, until tender, about 5 minutes.
Add the remaining butter, cabbage, carrots, garlic, and remaining water.
Season the mixture with salt and pepper.
Sauté the cabbage until it reaches desired tenderness, about 3-6 minutes.
Add the ketchup, sour cream, herb mixture, and chicken, cooking and stirring frequently for 1 minute.
Remove the mixture from the heat to cool.
Lightly flour a work surface.
Divide the dough into two equal parts.
Cover one of the dough halves.
Roll the remaining uncovered dough half out, until it forms a 12-inch round.
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.
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.
Pinch the seams together.
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.
Repeat the rolling, filling, and folding process with the remaining dough and the remaining filling.
Brush the pirogs with the egg wash.
Sprinkle the pirogs with sesame seeds.
Preheat the oven to 400 degrees F.
Let the dough rise for 30-45 minutes.
Bake the pirogs until golden in color, about 18-22 minutes.