This dish is a classic among some Slavic families. I personally never tried these… until I made them. I found them to be very easy and simple to make. I made half of the piroshki with cinnamon and half without. They taste great both ways.

I love sourdough because I understand it. Allowing something to rise for longer gives me the ability to go about my day. Then, when I’m ready in the time frame, the dough has risen, I get to finish my baking. Sourdough has many health benefits, and doesn’t require me to have to always purchase yeast. I do not enjoy a fermented taste. So I personally bake when I see the dough has risen. But not to the point where it’s fermented and will taste that way. That’s just my preference.

This took me about half a pumpkin to make these! I just had a regular jack-o’-lantern pumpkin.

Tips:

When it comes to shaping these, it’s simple.

• First roll them out into circles when the dough has been cut to 8-12 pieces.
• Add the filling.
• Pinch the outskirts together at the top, not allowing the mixture inside to come out.
• Then simply twist the dough that’s pinched on top. To get that middle “line” effect on top.

Sourdough Pumpkin Piroshki

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Prep Time 20 minutes mins

Rising Time 12 hours hrs

Servings: 12

Course: Appetizer, Baking, Breakfast, Dessert, Side Dish, Snack

Cuisine: Slavic

Ingredients Method

Ingredients

  

Dough

• 1 cup Active Sourdough Starter
• 3 1/4 cup Flour All Purpose
• 3 tbsp Honey
• 1 1/2 tsp Salt
• 1 cup Milk 100 degrees Fahrenheit
• 4 tbsp Unsalted Butter Melted

Filling

• 3 1/2 cups Shredded Pumpkin
• 1 cup Brown Sugar
• 1/2 tsp Cinnamon (Optional)
• 1 Egg For eggwash

Method

 

Dough Prep

1. Mix all of your ingredients for the dough with a dough hook for 2-4 minutes on low speed.
2. Let it stand covered for 8 to 12 hours. Until it doubled in size.

Filling – When dough has risen

1. Shred pumpkin with the smallest size shredder you have. Keep that in a bowl.
2. Add sugar to that bowl and optional cinnamon and mix.

Assembly

1. Cut your dough into 8-12 pieces.
2. Roll out each piece into a circle. Add your filling to each circle.
3. Pinch the outsides together at the top of the pirazhok. Then twist in a line gently at the top for extra sealing and aesthetic.
4. Place onto your cookie sheet covered with parchment paper.
5. Preheat oven to 400 degrees Fahrenheit.
6. Allow to proof for 30 minutes to 2 hours.
7. Bake smaller-sized piroshki for 14-18 minutes. Larger sized for 17-20 minutes. Enjoy!