Russian vegetarian pirozhki are pillowy pockets of dough, stuffed with a variety of flavous and baked to a perfect golden hue. Choose between cabbage and egg pirozhki, the classic mushroom pirozhki or a new, modern and perfectly fall-appropriate pumpkin with caramelized onion, feta and dill pirozhki.
Combine yeast, sugar and water in a small bowl. Mix together and set aside, letting yeast activate for 10 minutes. Then in a large bowl, combine ½ the milk, yeast mixture, sugar, salt, and oil. Mix to combine. Begin adding flour in batches; add more flour or milk as needed.
Cover with a clean kitchen towel and set aside in a dark, warm but well-ventilated place. Let dough rise for 1.5 hour, or until doubled. Mix dough again with spoon or stand mixer paddle, and see if need to add flour. Let rise again for 30 minutes.
Heat pan to medium heat. Add 2 TBs butter. Add onions and cook until color changes and onions become translucent, about 10 minutes. Slice mushrooms thinly. Add mushrooms to onions and sauté until mushrooms begin to brown, about 10 minutes. Taste and add salt and pepper, as needed.
Saute onions and cook until colour changes and onions become golden, about 15 minutes. Chop cabbage into thin strands. Combine cabbage, sauteed onions and hard-boiled eggs. Taste and add salt and pepper
Bake until pumpkin collapses fully when poked with a fork. Add onions and cook until onions change colour and caramelize. Mix pumpkin, caramelized onions, dill and feta together.
Divide dough into portions: Cover counter with flour, and roll dough out into thin layer. Cut pirozhki forms with cup, and place filling in the middle of each one. Fold and pinch sides. Place pirozhki, and brush each with egg wash. Bake until golden up top.
Serve warm & enjoy!