Pyrizhky 29

I cannot believe that Christmas Eve is tomorrow. Where does the time go? I’m not gonna lie…I’m pretty darn excited. The copious amounts of delicious food, gift exchanges, and the celebration of family and friends is what I love most about this time of year.

Tomorrow, my family is having quite the Christmas Eve feast. Since we’re Ukrainian, we celebrate by having a huge dinner consisting of 12 meatless dishes. This year is the first in a long time where we will be having Pyrizhky, or cabbage buns. I never really grew up on these delectable little dough balls. My Baba, Grandma and Claudia never made them, so they were never a part of our Ukrainian feasts. This year, I decided to take some action and try to make them with Claudia. My soon to be Mother-in-Law was gracious enough to provide us with her recipe (and a bag full of samples!) to try. For our first attempt, they came out extremely well. This recipe makes approximately 13-14 dozen Pyrizhky. You can also use any other filling you desire, such as meat. However, we prefer sauerkraut.

You will need:Pyrizhky 1

2.5 cups warm water
1/2 cup plus 1 tbsp sugar
2 packages of yeast
2 eggs
1 cup vegetable oil
1 tsp salt
8 cups all purpose flour
1 jar sauerkraut
1/2 onion
1/4 cup butter
1 tsp pepper

Pyrizhky 2In a large bowl (large enough to fit 8 cups flour later), combine 1/2 cup warm water with 1 tbsp sugar and 2 packages of yeast.

Let stand in a warm place for 10 minutes to allow it to activate.

Pyrizhky 8

Should look foamy after 10 minutes.

Pyrizhky 3

In a blender combine your 2 eggs, vegetable oil, 1/2 cup sugar, and 2 cups warm water.

Pyrizhky 4

Blend until completely combined and a little frothy.

Pyrizhky 5

Should look like so.

Pyrizhky 7

Add your mixture into the large bowl with your activated yeast.

Pyrizhky 10

In another bowl, sift together your flour and salt.

Pyrizhky 6

Add flour and salt mixture to your wet ingredient mixture.

Pyrizhky 11

Mix well.

Pyrizhky 12

Turn all your dough onto a well-floured surface.

Pyrizhky 13

Knead very well. This is meant to be a very soft dough.

Pyrizhky 15

Once kneaded, wrap in plastic and allow the dough to rise for at least 30 minutes.

Pyrizhky 9

While your dough is rising, rinse your sauerkraut. 

Pyrizhky 18

Drain well. Squeeze as much liquid out as you can.

Pyrizhky 16

In a food processor, finely chop your onion.

Empty into a bowl.

Pyrizhky 17

Next, place your sauerkraut in the food processor and pulse until finely chopped.

Pyrizhky 19

In a large pan, fry your sauerkraut and onion together in 1/4 cup butter.

Pyrizhky 20

Add your pepper.

Pyrizhky 21

Place your sauerkraut mixture in a baking pan and set on the counter until completely cooled.

Pyrizhky 22

By now your dough should have risen nicely.

Pyrizhky 27

Punch it down.

Pyrizhky 26

Cut or pinch off small pieces and flatten in your hand.

Pyrizhky 25

Place maybe a tsp of the sauerkraut filling in the middle.

Be careful not to have any filling along the edges as they will not seal properly.

Pyrizhky 24

Pinch to close. Pinch well. This is an art – trust me.

Pyrizhky 23

Place on a parchment paper-lined baking sheet about 1 inch apart.

Bake at 350 degrees fahrenheit for 10 – 12 minutes.

Pyrizhky 28

Allow pans to cool on a wire rack then transfer to a towel on the counter.

Store in ziplock bags or tupperware. You can also freeze these babies and thaw when you need them.

Pyrizhky 30

Pillows of deliciousness.

Pyrizhky 31

Happy Holidays from our family to yours!

Pyrizhky (Ukrainian Cabbage Buns)
Yields 150
Delicious and soft mini sauerkraut buns. A wonderful staple in Ukrainian cooking.
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Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Ingredients
  1. 2.5 cups warm water
  2. 1/2 cup plus 1 tbsp sugar
  3. 2 packages of yeast
  4. 2 eggs
  5. 1 cup vegetable oil
  6. 1 tsp salt
  7. 8 cups all purpose flour
  8. 1 jar sauerkraut
  9. 1/2 onion
  10. 1/4 cup butter
  11. 1 tsp pepper
Instructions
  1. In a large bowl (large enough to fit 8 cups flour later), combine 1/2 cup warm water with 1 tbsp sugar and 2 packages of yeast. Let stand in a warm place for 10 minutes to allow it to activate.
  2. In a blender combine your 2 eggs, vegetable oil, 1/2 cup sugar, and 2 cups warm water. Blend until completely combined and a little frothy.
  3. Add your mixture into the large bowl with your activated yeast.
  4. In another bowl, sift together your flour and salt. Add flour and salt mixture to your wet ingredient mixture. Mix well.
  5. Turn all your dough onto a well-floured surface. Knead very well. This is meant to be a very soft dough.
  6. Once kneaded, wrap in plastic and allow the dough to rise for at least 30 minutes. After 30 minutes, punch the dough down.
  7. While your dough is rising, rinse your sauerkraut. Squeeze as much liquid out as you can.
  8. In a food processor, finely chop your onion. Empty into a bowl.
  9. Place your sauerkraut in the food processor and pulse until finely chopped.
  10. In a large pan, fry your sauerkraut and onion together in 1/4 cup butter. Add your pepper.
  11. Place your sauerkraut mixture in a baking pan and set on the counter until completely cooled.
  12. Cut or pinch off small pieces of your dough and flatten in your hand.
  13. Place approximately a teaspoon of the sauerkraut filling in the middle of the dough. Be careful not to have any filling along the edges as they will not seal properly. Pinch to close.
  14. Place on a parchment paper-lined baking sheet about 1 inch apart.
  15. Bake at 350 degrees Fahrenheit for 10 – 12 minutes.
  16. Allow pans to cool on a wire rack then transfer to a towel on the counter.
  17. Serve and enjoy!
Notes
  1. Store in ziplock bags or tupperware. You can also freeze and thaw when you need them.
Claudia's Cookbook http://www.claudiascookbook.com/

66 Comments on Pyrizhky (Ukrainian Cabbage Buns)

  1. Laurie
    December 24, 2012 at 1:51 AM (3 years ago)

    I love these! My granny made these with potatoes inside. Thank you for sharing the recipe. Merry Christmas!

    Reply
    • Claudia's Cookbook
      December 24, 2012 at 3:04 AM (3 years ago)

      Hi Laurie! Glad the recipe brings back find memories for you! I also have a potato perogy recipe on the blog too that you can check out. Merry Christmas to you too!

      Reply
  2. Dana
    December 24, 2012 at 1:41 PM (3 years ago)

    To be completely honest, I don’t like pyrizhky. My family makes them all of the time, but they’ve never really been my cup of tea. My family’s recipe is very similar, so these are sure to please (most) everyone.

    When they’re served at our family gatherings, they tend to have been cut in half and then put on the griddle briefly to let a bit of a brown crunchy crust form on the cut end. (I like them more this way :P)

    If you haven’t had them like that you should give them a try!

    Reply
  3. Dana
    December 24, 2012 at 1:42 PM (3 years ago)

    (Merry Christmas by the way!)

    Reply
  4. Angela @ The Chicken Scoop
    December 31, 2012 at 4:44 PM (3 years ago)

    This was always one of my favorite treats when I was little! Ours always were stuffed with meats though. I miss these! Yum!
    ~Ang

    Reply
  5. Cathy Weremy
    December 31, 2012 at 9:26 PM (3 years ago)

    Claudia, this recipe is awsome, just to let you know, my baba made these for us for Christmas and Eastrer for many years, as she passed on, 20 years now, no one made these or i tried but not the same. My husband found this recipe and told me to try this one…….”just like baba’s he said”. Thank you for sharing this and our family wishes you a merry christmas and a Happy New Year

    Reply
    • Claudia's Cookbook
      December 31, 2012 at 9:32 PM (3 years ago)

      Hi Cathy! Thank you for sharing your family story. I’m so glad you can use this recipe as a guide to re-create your Baba’s cabbage buns! Merry Christmas and Happy New Year to you and your family as well! πŸ™‚

      Reply
  6. Diane
    December 4, 2013 at 5:55 PM (2 years ago)

    Hi just wanted to let you know that I have my moms recipe and when I make them I put melted butter with garlic poured over them and warm in the oven on low heat.We love them up here in canada.

    Reply
    • Claudia's Cookbook
      December 7, 2013 at 7:22 PM (2 years ago)

      Hi Diane – I’ve tried them with butter and garlic too. Super delicious! Thanks for sharing!

      Reply
  7. Elaine Starvatow Friedhaber
    December 25, 2013 at 12:57 AM (2 years ago)

    I’m of Russian and Czech background and we called these “bonics” (phonic spelling). I made potato and cheese filled ones today for Christmas Eve supper called “holy supper” for the first time. My grandmother made them as well as an aunt and after 50 years of not having them I tried and succeeded today.
    Thank you. “Christ is born”

    Reply
    • Claudia's Cookbook
      December 26, 2013 at 7:20 PM (2 years ago)

      I will have to try the potato and cheese filled ones! Sounds delicious mad sort of similar to perogies. I’m glad yours turned out! Happy Holidays to you and your family!

      Reply
  8. Melissa
    December 25, 2013 at 2:56 AM (2 years ago)

    Made these for Christmas this year. EXCELLENT recipe – turned out fantastic. I too am Ukrainian but have never made these before. Glad that I found this recipe. The dough is fantastic! Thank you!!!

    Reply
    • Claudia's Cookbook
      December 26, 2013 at 7:22 PM (2 years ago)

      Awesome!! So glad they turned out! Aren’t they little gems of deliciousness?! Happy Holidays to you!!

      Reply
  9. Pamela
    January 28, 2014 at 5:28 AM (2 years ago)

    Just a small comment about the amount of buns expected. It says 13-14 dozen in the text above the recipe, which seems a lot so I counted the buns on the tray and there seem to be about 36, which is 3 dozen. Looking forward to trying these for our shared Ukrainian meal next week πŸ™‚

    Reply
  10. Sharaden
    March 31, 2014 at 9:32 AM (2 years ago)

    These were so good! I had these years ago and have been trying to duplicate the recipe since then with no luck but now I think I found it! That dough is amazing!! I made the recipe using the boiled sauerkraut method (I’m not a big fan of sauerkraut) and the only slightly negative comment that I received was that the sauerkraut wasn’t very flavourful. The next batch I’m going to dry just draining and rinsing the sauerkraut and see how they turn out. Would you be able to tell me if the sauerkraut in this version is a lot stronger? Thanks!

    Reply
    • Claudia's Cookbook
      March 31, 2014 at 1:30 PM (2 years ago)

      Hi Sharaden! Thank you so much for your comments! Yes, if you don’t boil the sauerkraut and just rinse and drain it, you will have a stronger flavour come out in the pyrizhky. It’s delicious – I prefer it not boiled. Let us know how it turns out!

      Reply
      • Sharaden
        August 28, 2014 at 9:18 AM (2 years ago)

        The non-boiled version of these turned out much better for the sauerkraut fans. Thank you! I love your recipes! Do you have (or maybe are going to do a post in the future) a recipe for pyrizhky with a meat filling? When the weather starts to cool again, I’m definitely going to try your potato and cheese perogies! Mmmm comfort food.

        Reply
        • Claudia's Cookbook
          September 5, 2014 at 12:54 PM (2 years ago)

          Hi Sharaden, I have never tried pyrizhyky with meat filling but that has never stopped us before! I will do some research in the family and see if I can come up with a great recipe for you. Thanks for the feedback!

          Reply
  11. Diane
    April 14, 2014 at 11:39 PM (2 years ago)

    Hello there! I am looking for a recipe for a dish I remember my grandma making when we would visit as young children. I would call them buns in cream – little buns stuffed with cottage cheese and fresh dill, baked in cream. My grandma and parents have all passed away, and my sibling have also never made these but remember eating them of course. I’d love to make them for our Easter dinner this year, we have made perogies already and are going to do some other dishes we grew up with. So excited. Can you help me with the buns and cream? Thanks, Diane.

    Reply
    • Claudia's Cookbook
      April 21, 2014 at 12:48 PM (2 years ago)

      Hi Diane! I know there are different versions of Pyrizhky that include cream. I don’t think my Baba or Mom have made what you have described but I can definitely do some research for you! Claudia has tons of Ukrainian cookbooks so there must be a recipe in one of them that is what you describe. I will keep you posted!

      Reply
    • Claudia's Cookbook
      April 22, 2014 at 11:58 AM (2 years ago)

      Hi again Diane – I just sent you an email to the address you supplied in the comments with a recipe for Cottage Cheese Buns! Let me know if you try it out!

      Reply
    • Lisa
      July 24, 2014 at 8:35 AM (2 years ago)

      i too, would like a copy of the buns with cream please!!

      Reply
      • Claudia's Cookbook
        July 24, 2014 at 9:37 AM (2 years ago)

        Hi Lisa, I will send you an email with the recipe to your email you supplied here in the comments. Looks like we will have to actually post the recipe soon on the blog!

        Reply
      • Gwenythe Gauthier
        October 28, 2015 at 10:07 AM (6 months ago)

        I would also like a copy of the buns with cream please!!

        Reply
  12. Rita
    May 26, 2014 at 8:30 AM (2 years ago)

    love to try them thankyou

    Reply
    • Claudia's Cookbook
      May 26, 2014 at 11:50 AM (2 years ago)

      You’re welcome Rita! Let us know how you like them.

      Reply
  13. charlene devost-boutot
    September 24, 2014 at 1:53 PM (2 years ago)

    Claudia,

    I would greatly appreciate receiving recipes (meat filling). I wish to pleased my future son-in-law (Chad) his deceased baba (grandmother) was making this dish during his childhood, he has fond memories. Hope you can help me.
    I am a French Canadian, never cook Ukrainian dish. Willing to try. THANKS!
    Charlene

    Reply
    • Claudia's Cookbook
      September 30, 2014 at 4:00 PM (2 years ago)

      Hi Charlene! We have received a few request for meat filling. Although I never grew up on it, we will find a great recipe to post on the blog soon! Thank you so much for your request and good luck impressing your future son-in-law with your kitchen skills! πŸ™‚

      Reply
  14. Colleen
    November 21, 2014 at 10:13 PM (1 year ago)

    My grandma us Polish. She would make these all the time during the holidays. Once lightly baked she would pour heavy cream( I’m sure you can use lighter versions but it’s amazing this way) about 1-3 to 1/2 way up the bun in the pan and continue to bake. After she would dress them with fresh green onions. Honestly if you haven’t tried them like this you haven’t lived.
    Other filling variations were mushroom, meat/onion or potato and cheese.
    Thanks for sharing the recipe!

    Reply
    • charlene devost-boutot
      December 9, 2014 at 5:44 AM (1 year ago)

      Hi Claudia,

      I succeeded to impressed him but the bread dough was too thick he commented. I learned that the size matters, it should be one bite size so half tsp. Sauerkraut filling was excellent. As for the meat filling, I used the French Canadian tourtière (meat pie filling: beef/pork/chicken with spices), which turn out very good. .

      Reply
    • Debra Bisson
      October 20, 2015 at 7:49 PM (7 months ago)

      We grew up with the potato/cheese buns and gramma always added dill to her cream then baked it on …so yummmyyy

      Reply
  15. Laurie
    December 15, 2014 at 2:29 PM (1 year ago)

    Made them today totally totally awesome , dough is perfect , made my own sauerkraut filling , the recipe is a keeper , thanks for sharing πŸ˜‰

    Reply
    • Claudia's Cookbook
      December 15, 2014 at 3:12 PM (1 year ago)

      That’s awesome Laurie! I’m so happy to hear you enjoyed the dough! Thank you so much for sharing. Happy Holidays to you and your family!

      Reply
  16. Robin
    January 6, 2015 at 1:43 PM (1 year ago)

    Khristos rodyvsya Jamie! Thanks for sharing your awesome recipes. Like you, we never ate these growing up, but now that I do a lot of the cooking for Christmas, I thought I’d give them a try. They’re warm out of the oven right now & I’ve already eaten 3! They will definitely have a place on the table from now on πŸ™‚

    Reply
    • Claudia's Cookbook
      January 6, 2015 at 8:36 PM (1 year ago)

      Khristos Rodyvsya to you too, Robin! I’m so happy to hear the cabbage Pyrizhky are a hit! Be careful, they are very addicting πŸ™‚

      Reply
  17. Daniela
    February 8, 2015 at 5:31 PM (1 year ago)

    Hi Jaime,
    I prepared these buns today and they are amazing. My family went crazy over them because they tasted great! Thank you for sharing such a wonderful recipe. Looking forward for more Ukrainian recipes πŸ™‚

    All the best,
    Daniela

    Reply
    • Claudia's Cookbook
      February 16, 2015 at 10:17 PM (1 year ago)

      So glad you liked them Daniela! Thanks for the feedback! πŸ™‚

      Reply
  18. Daniela
    February 8, 2015 at 5:40 PM (1 year ago)

    Jaime, would you please send me a copy of these buns with the cream as mentioned above.

    Thank you,
    Daniela

    Reply
      • Sheila
        March 23, 2015 at 9:33 PM (1 year ago)

        please send me the recipe for potatoe cottage cheese buns with cream.. Thanks

        Reply
        • Claudia's Cookbook
          March 30, 2015 at 9:18 AM (1 year ago)

          We have this recipe up on the website already Sheila. Just search it.

          Reply
  19. Cheryl D
    April 3, 2015 at 4:54 PM (1 year ago)

    Thank you for these EXCELLENT instructions! They turned out wonderfully.

    Reply
  20. ΠšΠ°ΠΏΡƒΠΌ
    June 4, 2015 at 5:46 PM (11 months ago)

    Thankyou for the amazing recipe, brings back much memory from childhood. You cool like true Slavic mother. Keep up the good work!!

    Reply
    • Claudia's Cookbook
      June 18, 2015 at 3:36 PM (11 months ago)

      You’re so welcome! Glad you enjoy the recipes πŸ™‚

      Reply
  21. Gwenythe Gauthier
    October 29, 2015 at 8:55 AM (6 months ago)

    With the sauerkraut recipe can you do a cream sauce before serving also?

    Reply
    • Claudia's Cookbook
      October 29, 2015 at 9:23 AM (6 months ago)

      Hi Gwenythe – You definitely can. We don’t serve the Pyrizhky with cream sauce in our house, but it would probably go really well.

      Reply
  22. Justine
    November 2, 2015 at 11:00 PM (6 months ago)

    I am excited to try these. How long do you knead the dough for?

    Reply
    • Claudia's Cookbook
      November 4, 2015 at 1:02 PM (6 months ago)

      Hi Justine – you want to knead the dough for a few minutes. Until it comes together and is nice and soft.

      Reply
  23. Kim
    November 14, 2015 at 9:02 AM (6 months ago)

    Hello Claudia! Love love love your dough recipe. I notice that you don’t have egg white brushed onto buns before baking. I found by brushing egg white it makes nice brown colour when baked. Is there reason why it’s not included in your recipe?

    Reply
    • Claudia's Cookbook
      November 20, 2015 at 1:24 AM (6 months ago)

      Hi Kim – No reason at all. To be honest, sometimes we do and sometimes we don’t brush the buns with egg wash! So happy to hear you love the recipe! Thanks for sharing πŸ™‚

      Reply
    • Shirley L.
      February 16, 2016 at 10:02 PM (3 months ago)

      Although it has been 55 years since I closely watch my baba make these, I distinctly recall that she would brush melted butter on the tops after taking them out of the oven. Also, she would bake the rolls all touching each other on a large pan.

      Reply
  24. Katja
    November 22, 2015 at 1:59 PM (5 months ago)

    Family loved the recipe. I have to train making the buns smaller, so I’ll make it many times over. With different stuffings.

    Reply
    • Claudia's Cookbook
      November 23, 2015 at 8:25 PM (5 months ago)

      Thanks for sharing Katja! So happy to hear your family enjoyed the recipe πŸ™‚

      Reply
  25. roberta
    December 4, 2015 at 1:45 PM (5 months ago)

    Can you make the dough a day ahead?

    Reply
    • Claudia's Cookbook
      December 4, 2015 at 2:26 PM (5 months ago)

      Hi Roberta – I wouldn’t recommend as it may dry out. It is best to do it all in the same day if possible.

      Reply
  26. Brenda
    December 5, 2015 at 2:58 AM (5 months ago)

    Hi Claudia
    I grew up on the cheese filled cooked In cream, my mother often talks about the meat filled ones she grew up on but she has never made them for us. I am not sure if she has had the cabbage ones or not but she will be with us for Christmas this year and I plan on surprising her with them. She will be shocked because she is 81 and still makes all her kids all the Ukranian foods.
    Thanks for such a wonderful Blog!

    Reply
    • Claudia's Cookbook
      December 7, 2015 at 11:32 AM (5 months ago)

      You’re welcome Brenda! Happy Holidays to you and your family! πŸ™‚

      Reply
  27. Katherine
    December 12, 2015 at 5:20 PM (5 months ago)

    Can you please tell me about how much sauerkraut was used. I have a GIANT jar leftover from my wedding BBQ. ..so I would like to know approximately how many cups or if need be ounces/ ml the jar held.

    Thanks!

    Reply
    • Claudia's Cookbook
      December 14, 2015 at 7:12 PM (5 months ago)

      Hi Katherine – Just a little over a quart is what we use. Hope that helps!

      Reply
  28. Lauren
    December 16, 2015 at 1:00 AM (5 months ago)

    Made a big batch of these yesterday ! Thanks for the recipe. I’ll be trying the cabbage rolls next πŸ™‚

    Reply
    • Claudia's Cookbook
      December 17, 2015 at 2:52 PM (5 months ago)

      You’re welcome, Lauren! Glad you like them!

      Reply
  29. Olga
    January 25, 2016 at 11:44 AM (3 months ago)

    love these..would love the recipe for Buckwheat Pyrishky

    Reply

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