Russian Cabbage and Egg Stuffed Buns

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These golden Russian stuffed buns are filled with a comforting mixture of sautéed cabbage, chopped hard-boiled eggs, and fresh dill wrapped in a soft yeasted dough. They're perfect as an appetizer, snack, or side with soup, and taste wonderful warm from the oven.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 32 gFat
• 14 gSaturated Fat
• 88 gCarbs
• 6 gFiber
• 14 gSugar
• 22 gProtein
• 580 mgSodium
• 420 mgPotassium
• 130 mgCalcium
• 5 mgIron
• 38 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup (240 ml) warm whole milk (about 110°F)
• 1/4 cup (50 g) granulated sugar
• 1/3 cup (75 g) unsalted butter, melted and slightly cooled
• 2 large eggs
• 1 tsp fine sea salt

For the cabbage and egg filling

• 1 small head green cabbage (about 1 lb / 450 g), finely shredded
• 4 large hard-boiled eggs, peeled and finely chopped
• 1 medium yellow onion, finely diced
• 2 tbsp unsalted butter
• 2 tbsp sour cream
• 2 tbsp chopped fresh dill
• 1 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

For finishing

• 1 large egg yolk
• 1 tbsp whole milk
• 1 tsp sesame seeds (optional)

Directions

1. In a small bowl, stir the yeast and 1 tsp of the sugar into the warm milk; let stand 8 to 10 minutes until foamy. In a large bowl, whisk the eggs, melted butter, remaining sugar, and salt, then pour in the activated yeast mixture.
2. Add 2 cups of flour and stir with a wooden spoon to form a thick batter. Gradually add the remaining 1 1/2 cups flour, mixing until a soft dough forms. Turn out onto a lightly floured surface and knead 8 to 10 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 to 1 1/2 hours, until nearly doubled in size.
4. While the dough rises, make the filling: melt the butter with the vegetable oil in a large skillet over medium heat. Add the onion and cook 4 minutes until translucent, then add the shredded cabbage, salt, and pepper. Cook 8 to 10 minutes, stirring occasionally, until the cabbage is tender and any liquid has evaporated. Transfer to a bowl and let cool 10 minutes, then fold in the chopped eggs, sour cream, and fresh dill.
5. Punch down the risen dough and divide it into 16 equal pieces (about 50 g each). Roll each piece into a 4-inch circle on a lightly floured surface. Spoon about 1 1/2 tablespoons of filling into the center of each circle.
6. Fold the dough over the filling to form a half-moon, pinch the edges firmly to seal, then gently shape each bun into a small oval. Place seam-side down on two parchment-lined baking sheets, spacing them about 2 inches apart.
7. Cover the shaped buns loosely with a towel and let rise 20 minutes. Meanwhile, preheat the oven to 375°F (190°C). Whisk the egg yolk with the milk and brush it over each bun; sprinkle with sesame seeds if using.
8. Bake for 22 to 25 minutes, rotating the pans halfway through, until the buns are deep golden brown and sound hollow when tapped. Transfer to a wire rack and serve warm, or cool completely and reheat before serving.

Cook’s Notes

• For an extra-flavorful filling, sauté the cabbage with a pinch of caraway seeds along with the onion.
• Make sure the cabbage filling is fully cooled before assembling, or it will soften the dough and make shaping difficult.
• These buns freeze beautifully: bake, cool completely, then freeze in an airtight bag for up to 2 months; reheat in a 350°F oven for 8 to 10 minutes.
• For a richer crust, brush the buns with melted butter as soon as they come out of the oven instead of using an egg wash.

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