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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Piroshki are little turnovers that can be either sweet or savory. Rather than the traditional sour cream pastry, this version uses a commercial bread dough which dramatically cuts the fat. Ingredients:
1 (2-pound) package frozen white bread dough |
6 cups thinly sliced napa (chinese) cabbage |
1 tablespoon salt |
1 tablespoon olive oil |
1 3/4 cups chopped onion |
1/2 cup finely chopped carrot |
1 pound lean ground lamb |
1/4 cup chopped fresh cilantro |
2 garlic cloves, minced |
2 tablespoons low-fat sour cream |
cooking spray |
1 large egg white, lightly beaten |
Directions:
1. Thaw dough in refrigerator 12 hours.
2. Combine cabbage and salt in a large bowl; toss well. Let stand 1 hour. Drain well. Pat cabbage dry with a paper towel. Return to bowl; set aside.
3. Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 4 minutes. Stir in carrot; cover, reduce heat to low, and cook 8 minutes. Add lamb, cilantro, and garlic; cook, uncovered, over medium-high heat until browned, stirring to crumble. Drain lamb mixture in a colander; pat dry with paper towels. Add lamb mixture and sour cream to cabbage; toss well.
4. Preheat oven to 350°.
5. Divide dough into 30 equal portions. Working with 1 portion at a time (cover remaining portions to keep dough from drying out), roll into a 4-inch circle on a lightly floured surface. Spoon 2 heaping tablespoons cabbage mixture onto half of circle. Fold dough over filling; press edges together with a fork to seal. Place turnovers on a baking sheet coated with cooking spray, and brush with egg white. Repeat procedure with remaining dough, cabbage mixture, and egg white.
6. Bake at 350° for 25 minutes or until golden. Serve warm.
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