Russian vegetarian pirozhki are pillowy pockets of dough, stuffed with a variety of flavous. Choose between the traditional cabbage and egg, the classic mushroom or a modern pumpkin with caramelized onion, feta and dill pirozhki.
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. Dough should be not too sticky and very soft and elastic.
Slice onion into half-moons. Heat pan to medium heat. Add 2 TBs neutral-tasting oil, like Canola, grapeseed or vegetable oil. Add onions and cook until colour changes and onions become golden, about 15 minutes.
Chop cabbage into thin strands. Add cabbage to large bowl with 2 TBs water. Put cabbage in microwave for 2 minutes, to soften slightly. Let cool until easy to handle and add 2 TBs of salt.
Set oven to 400F. Cover baking sheet with parchment paper or a reusable silicone matfollow. Cut pumpkin or squash in half, scoop out seeds and sprinkle with salt, pepper and a drizzle of oil.
Slice onion into half-moons. Heat pan to medium heat. Add 2 TBs neutral-tasting oil, like Canola, grapeseed or vegetable oil. Add onions and cook until onions change colour, about 10 minutes.