Mom’s Pyrizhky recipe: Pyrizhky Dough 2 cups whole milk, warmed to lukewarm 1 Tbsp sugar 2 tsp instant yeast 1½ tsp salt 3 Tbsp sunflower or neutral oil, plus more for oiling hands 3¼ cups all-purpose flour, plus more for dusting Cabbage Filling 2 ½ lb cabbage, shredded 1 medium onion, diced 2 Tbsp tomato paste Salt, sugar, and black pepper, to taste Oil, for frying In a large bowl, whisk together the milk, sugar, and salt. Stir in the yeast, then gradually add the flour and oil, mixing until a soft, slightly sticky dough forms. Lightly oil your hands and knead the dough in the bowl until smooth and pliable, about 4 minutes. Shape into a ball, transfer to a lightly oiled bowl, cover, and let rise in a warm place until doubled, 50–60 minutes. Meanwhile, heat a little oil in a pan and sauté the onion and cabbage until soft. Season with salt and pepper, stir in the tomato paste, and add a pinch of sugar to balance. Remove from heat and let cool completely. Roll the dough to ¼-inch thickness and cut into 3½–4-inch rounds. Cover to prevent drying. Place 2–3 tablespoons of filling in the center of each round, fold in half, pinch to seal, and gently flatten into an oval. Heat ½ inch of oil in a large skillet over medium-high heat. Fry the pyrizhky in batches, turning once, until golden brown on both sides, 2–3 minutes per side. Drain on paper towels. Serve warm or at room temperature.
