Russian Piroshki Recipe (Three Different Piroshki Fillings)

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1. 1Step 1: Combine yeast, sugar and water in a small bowl. Mix together and set aside, letting yeast activate for 10 minutes.
2. 2Step 2: In a large bowl, combine half the milk, the 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.
3. 3Step 3: 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 in size.
4. 4Step 4: Mix dough again with spoon or stand mixer paddle, and see if need to add flour. Let rise again for 30 minutes.
5. 5Step 5: While dough is rising, prepare filling.
6. 6Step 6: Slice onion into half-moons. Heat pan to medium heat. Add 2 TBs butter. Add onions and cook until colour changes and onions become translucent, about 10 minutes.
7. 7Step 7: Slice mushrooms thinly. Add mushrooms to onions and sautee until mushrooms begin to brown, about 10 minutes.
8. 8Step 8: Taste and add salt and pepper, as needed.
9. 9Step 9: 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.
10. 10Step 10: 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. Proceed to massage cabbage until it has softened considerably, approximately 5 minutes.
11. 11Step 11: Chop hard-boiled eggs into small pieces.
12. 12Step 12: Combine cabbage, sauteed onions and hard-boiled eggs. Taste and add salt and pepper, as needed.
13. 13Step 13: Set oven to 400F. Cover baking sheet with parchment paper or a reusable silicone mat. Cut pumpkin or squash in half, scoop out seeds and sprinkle with salt, pepper and a drizzle of oil. Place pumpkin face-down on the baking sheet. Pierce skin a few times to let steam escape. Bake until pumpkin collapses fully when poked with a fork, about 30-45 minutes, depending on the size of the pumpkin. Let cool until safe to handle and scoop out pumpkin flesh. Set aside.
14. 14Step 14: 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. Lower heat and continue cooking until onions fully caramelize, an additional 15-20 minutes.
15. 15Step 15: Mix pumpkin, caramelized onions, dill and feta together.
16. 16Step 16: Divide dough into portions: Cover counter with flour, and roll dough out into thin layer. Cut circles using a 3-4 inch round cup or cookie cutter. Place about 1-2 tablespoons of filling in the center of each circle.
17. 17Step 17: Fold the dough over the filling to create a half-moon shape, then pinch the edges firmly together to seal. You can also bring all edges to the center for a round shape.
18. 18Step 18: To bake, cover baking sheet with parchment paper. Add a bit of oil. Place pirozhki about 2 inches apart on the baking sheet, and brush each with egg wash (1 egg beaten with 1 tablespoon water).
19. 19Step 19: Bake at 360F for 20-25 min, until golden up top. Remove from oven and cover with a soft kitchen towel until ready to serve.