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.
Write a review
Print
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/

135 Comments on Pyrizhky (Ukrainian Cabbage Buns)

  1. Laurie
    December 24, 2012 at 1:51 AM (11 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 (11 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
    • Shirley Neault
      November 25, 2019 at 9:58 PM (4 years ago)

      My mom made these with mashed potatoes, grated old cheddar cheese and buckwheat, and I made some today. The dough is very good, Thank you. Happy Holidays!

      Reply
  2. Dana
    December 24, 2012 at 1:41 PM (11 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
    • Marilyn Warren
      September 23, 2019 at 7:31 AM (4 years ago)

      I don’t care for them either. However, I have learned to make them a bit differently. I heat a pound of bacon cut into small strips until limp. Then I take the bacon out and cook the same amount of onion in the fat. (Don’t go running from the room screaming because I mentioned fat. It is for flavor only. However, I do save the bacon fat and add a tbs or two to my bread recipe! Yum.) Instead of sauerkrout and bake as the recipe. I love sauerkraut but I am not a big fan of it on bread though. So, leave out the sauerkraut, wilt the bacon which is sliced thinly (about 1″ pcs), wilt the onion with the bacon and drain all. All else is the same as the recipe. I learned to make these from a woman from Riga. I froze them and took them for lunch. Nothing better than 3 or 4 warmed in the microwave and a salad. You might like these.

      Reply
  3. Dana
    December 24, 2012 at 1:42 PM (11 years ago)

    (Merry Christmas by the way!)

    Reply
  4. Angela @ The Chicken Scoop
    December 31, 2012 at 4:44 PM (11 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 (11 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 (11 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! 🙂

      Reply
      • S Trotter
        August 17, 2018 at 9:03 AM (6 years ago)

        Hi Claudia,
        Thank you for this recipe. My only question is, have you ever had these lovely little pillows of delight mixed with sauerkraut, onions and BUCK WHEAT?

        Reply
        • shirley neault
          August 23, 2018 at 9:55 PM (6 years ago)

          I have made this recipe 3 times now, it’s perfect.Tonight I will fill them with a mixture of mashed potatoes, grated old cheddar cheese, and baked,then cooked.buckwheat. I like them cold sliced in half and spread with butter, it’s heaven!

          Reply
      • Dorothy Wintschel
        August 29, 2020 at 2:20 PM (4 years ago)

        hello,
        I was wondering if there is a second rise after they are all on the cookie sheet?

        Reply
  6. Diane
    December 4, 2013 at 5:55 PM (10 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 (10 years ago)

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

      Reply
      • Patti Wawyn
        February 16, 2021 at 8:15 PM (3 years ago)

        Can you tell me how many calories per bun. Thanks

        Reply
  7. Elaine Starvatow Friedhaber
    December 25, 2013 at 12:57 AM (10 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 (10 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 (10 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 (10 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 (10 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 🙂

    Reply
    • Cat
      December 22, 2016 at 9:44 AM (7 years ago)

      I know this is an old comment, but I though that I would answer in case someone else comes to the site with a similar issue.

      Try making your buns a bit smaller. I have a recipe for these that uses only 4 cups of flour, and I can get 10 dozen easily.

      Make sure the dough is rolled or pressed thin (1/8″ approx.;1/4″ thick is too much) and try using a cookie cutter (about 2.5″ diameter). I used to use a 3 1/4″ round cutter, but I’d only get a fraction of the amount of buns.

      Reply
      • Judy Filewich
        October 25, 2017 at 3:18 PM (6 years ago)

        Maybe you should say that they should only be about the size of your thumb 😀 before baking !

        Reply
  10. Sharaden
    March 31, 2014 at 9:32 AM (10 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 (10 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 (10 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 (10 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
      • Shelley
        July 13, 2016 at 5:13 PM (8 years ago)

        Another great way is to drain the sauerkraut and pan fry with white onion (chopped) in butter till slightly browned! I’ve been making these for 30+ years one of my favourites 🙂

        Reply
        • Wanda
          January 30, 2019 at 3:50 PM (5 years ago)

          My mother in law made these. She sauted onion, sauerkraut and g round beef and a small amount of mashed potatoe until lightly browned and stuffed them. They basically were a meal in
          Themselves.

          Reply
    • Cat
      December 22, 2016 at 9:49 AM (7 years ago)

      Fry up the sauerkraut in a little bacon fat, and finely chop some bacon to add to the filling.
      No rinsing needed, milder kraut flavour and … bacon! It’s super yummy 🙂

      I’ve been making my own recipe for a few days now, in prep for Xmas. LOTS of little perished over here. 🙂

      Reply
  11. Diane
    April 14, 2014 at 11:39 PM (10 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 (10 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 (10 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 (10 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 (10 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 (8 years ago)

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

        Reply
  12. Rita
    May 26, 2014 at 8:30 AM (10 years ago)

    love to try them thankyou

    Reply
    • Claudia's Cookbook
      May 26, 2014 at 11:50 AM (10 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 (9 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 (9 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! 🙂

      Reply
  14. Colleen
    November 21, 2014 at 10:13 PM (9 years 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 (9 years 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 (8 years 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 (9 years ago)

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

    Reply
    • Claudia's Cookbook
      December 15, 2014 at 3:12 PM (9 years 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 (9 years 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 🙂

    Reply
    • Claudia's Cookbook
      January 6, 2015 at 8:36 PM (9 years 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 🙂

      Reply
  17. Daniela
    February 8, 2015 at 5:31 PM (9 years 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 🙂

    All the best,
    Daniela

    Reply
    • Claudia's Cookbook
      February 16, 2015 at 10:17 PM (9 years ago)

      So glad you liked them Daniela! Thanks for the feedback! 🙂

      Reply
  18. Daniela
    February 8, 2015 at 5:40 PM (9 years 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 (9 years 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 (9 years 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 (9 years ago)

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

    Reply
  20. Капум
    June 4, 2015 at 5:46 PM (9 years 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 (9 years ago)

      You’re so welcome! Glad you enjoy the recipes 🙂

      Reply
  21. Gwenythe Gauthier
    October 29, 2015 at 8:55 AM (8 years 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 (8 years 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 (8 years 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 (8 years 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 (8 years 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 (8 years 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 🙂

      Reply
    • Shirley L.
      February 16, 2016 at 10:02 PM (8 years 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
    • Kim
      April 28, 2018 at 1:16 PM (6 years ago)

      Another successful batch made for my niece’s wedding shower.

      Reply
  24. Katja
    November 22, 2015 at 1:59 PM (8 years 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 (8 years ago)

      Thanks for sharing Katja! So happy to hear your family enjoyed the recipe 🙂

      Reply
  25. roberta
    December 4, 2015 at 1:45 PM (8 years ago)

    Can you make the dough a day ahead?

    Reply
    • Claudia's Cookbook
      December 4, 2015 at 2:26 PM (8 years 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 (8 years 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 (8 years ago)

      You’re welcome Brenda! Happy Holidays to you and your family! 🙂

      Reply
  27. Katherine
    December 12, 2015 at 5:20 PM (8 years 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 (8 years 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 (8 years ago)

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

    Reply
    • Claudia's Cookbook
      December 17, 2015 at 2:52 PM (8 years ago)

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

      Reply
  29. Olga
    January 25, 2016 at 11:44 AM (8 years ago)

    love these..would love the recipe for Buckwheat Pyrishky

    Reply
  30. Gail Neduzak
    September 21, 2016 at 9:38 AM (7 years ago)

    hi claudia as i have probs with my hands for kneading now..would you have a bread machine recipe?..i use the cabbage always ..and fry with some onions and butter..haven’t made for awhile due to effort with the kneading..so wanted to surprise my kids at christmas this year thx ahead for reply..huggzz

    Reply
    • Claudia's Cookbook
      September 24, 2016 at 4:16 PM (7 years ago)

      Hi Gail! I’m so sorry but we don’t have a bread machine recipe as we have never used one before. I’d hate to recommend one we’ve never tried out. Best of luck to you!

      Reply
    • Lydia
      July 2, 2018 at 9:21 PM (6 years ago)

      I made the pyrizky dough using half the recipe and my Kitchen Aid mixer with dough hook. Added the liquid ingredients, after yeast was proofed to the flour and sugar in mixer and kneaded on med.speed for 3 min. Worked great and no hand mixing. Love the dough. I used Ricotta cheese and fresh dill for the filling. My mother made beet leaf buns in cream. Delicious!

      Reply
  31. Alaina
    October 4, 2016 at 9:26 PM (7 years ago)

    Can I use premade bread dough to make these? Or is the dough different?

    Reply
    • Claudia's Cookbook
      October 4, 2016 at 11:49 PM (7 years ago)

      We’ve never made these with premade dough, so we cannot guarantee the results.

      Reply
  32. Kim
    October 22, 2016 at 1:58 PM (7 years ago)

    Just wondering about the freezing…would you recommend they be frozen before baking or after… and if before would you throw then in frozen or thaw them first? Btw… I can’t wait to truck these!!!!

    Reply
    • Claudia's Cookbook
      October 30, 2016 at 4:10 PM (7 years ago)

      Hi Kim – we recommend that you freeze them after baking.

      Reply
      • Donna Jones
        May 6, 2023 at 8:17 PM (11 months ago)

        They are great frozen then warmed in the microwave. Take a bite then smear some butter on for your next bite. Awesome.

        Reply
  33. Sharon McKeen
    December 3, 2016 at 4:56 PM (7 years ago)

    Well, add me to the list of people who really enjoyed your recipe. I have no Ukrainian background but I love Ukrainian food and have been making perogies for many years. I make a bacon/onion bun that is very good and, when I came across this recipe, I thought the addition of sauerkraut to the bacon/onion combination would be awesome. And it was. The dough was the killer though. Very soft and tender. I loved it. Thanks for sharing this recipe.

    Reply
    • Claudia's Cookbook
      December 13, 2016 at 10:02 AM (7 years ago)

      Thanks so much, Sharon! So happy you enjoyed it!

      Reply
      • Sharon
        January 29, 2017 at 3:57 PM (7 years ago)

        This is just a follow up to my previous e-mail. I have, almost by myself, gone through five dozen of these little buns since I made them in December. They are just perfect for a little lunch, or with some soup or stew. I’m making another batch today and plan on making them for my family when I visit them in Medicine Hat next month. You really have to pat your mother on the back for her dough recipe. It is the best one I’ve ever tried. You look quite a bit alike, I have to say.

        Reply
        • Claudia's Cookbook
          March 11, 2017 at 11:54 AM (7 years ago)

          Thank you so much Sharon! So happy you like them!

          Reply
  34. Nikki
    December 20, 2016 at 8:27 AM (7 years ago)

    Thanks so much – they turned it perfectly! I subbed “aquafaba” (bean liquid) for the eggs, as my son is allergic, but they are identical to the ones my Polish Babcia would make!

    Reply
  35. Heather Doroschuk
    January 11, 2017 at 12:57 PM (7 years ago)

    Hi
    I love these yummy delights. My family used to make them and now I do. I put bacon and more sauerkraut. My dough is made differently. However the same result. Fantastic yummy delights. I do believe that every BABA had an unique way of making these. And now I do too.

    Reply
  36. Alison
    January 22, 2017 at 6:29 PM (7 years ago)

    Hi! I’m from Saskatchewan and I’m Ukrainian! I made these and they were delicious. However, I noticed that the dough was not very elasticy, and I’m not sure if that’s just because I noticed halfway through putting together the recipe that the yeast was 2 months expired!:( so they didn’t fold very easily around the amounts of kapusta I put in. Help! Haha

    Reply
    • Claudia's Cookbook
      March 11, 2017 at 11:55 AM (7 years ago)

      Yeast should always be fresh. That’s probably the issue. That’s happened to me too so I can definitely relate!

      Reply
  37. Kathy Diewald
    February 15, 2017 at 7:46 PM (7 years ago)

    My husband’s father’s side of the family…were living in the Ukraine for four hundred years. They were part of a German community…and at the time before WWII, they were made to leave the Ukraine and return to Germany. I am not sure whether this recipe they made…was Ukrainian or German. A dough was rolled out…like a square pizza dough…The sauerkraut was spread all over the dough, leaving about an inch all around to seal it later on…in a spiral … roll the dough up along the wide side…so the log is longer…Seal the edges by pressing them together…like you do in the above recipe…then have a frying pan with oil heated up…Slice and fry the pinwheels in butter or oil..or a combo of each…until they have a light brown or tan color…Drain the pinwheels on paper towel…serve while hot. The name may not be spelled correctly…but he just told me they are called Krautgrapfen SP?

    Reply
    • Claudia's Cookbook
      March 11, 2017 at 11:53 AM (7 years ago)

      I’ve never had this dish so I can’t tell you what it’s called unfortunately. It sounds delicious!

      Reply
  38. Kathy Diewald
    February 15, 2017 at 7:51 PM (7 years ago)

    I am looking forward to trying your recipes!!! Are you on fb? I rarely check my email…but now I better look for your posts…thank you!!!

    Reply
  39. Debbie Hrycenko
    April 15, 2017 at 11:34 PM (7 years ago)

    Instead of dinner buns at wedding buffet supper I am going to have these buns.We are having a Ukrainian wedding this summer.

    Reply
  40. Thomas
    January 13, 2018 at 6:59 AM (6 years ago)

    Haven’t tried this exact recipe but I’ve had similar in Ukraine though. This one also sounds really yummy. There are so many types of fillings that would work. One of my favorites is a fried mix of cabbage, carrots and onions.
    A sinful – but oh so tasty – way of making them is to fry them in oil rather than to bake them in the oven (not really deep-fried but in a generous amount of oil…).

    Reply
  41. Rev. James Norton
    January 15, 2018 at 12:43 AM (6 years ago)

    I have been searching for years for pyryizshky stuffed with buckwheat the wonderful woman who made them for me has died and I have tried to duplicate them with no success your dough is spot on but my filling is just not any good either too dry or mushy! I know she used dill and garlic but how she managed to keep the buckwheat tender but still separated grains eludes if you can help I would be over the moon. Thank you so much

    Reply
    • Rev. James Norton
      January 15, 2018 at 12:46 AM (6 years ago)

      How do I get a copy of your cookbook. I am Ukrainian and very interested in owning a copy

      Reply
  42. Sonya
    July 2, 2018 at 3:59 AM (6 years ago)

    Thank you for this recipe, im going to try this with the freshly made sour cabbage from our local kiev market here in washington state. Sounds heavenly.

    Reply
  43. Wolodymyr
    July 21, 2018 at 1:01 PM (6 years ago)

    How big is a jar of sauerkraut? Thank you.

    Reply
  44. Marie
    October 5, 2018 at 7:09 PM (5 years ago)

    First time I tried the dough ..it turned out very well. My 3 rd time ..today…oye, something went wrong…it was not easy to knead…looked like too much flour or not enough water…gosh what a disappointment…i did roll it in a few balls and let it rest…tried making peroshki …dough was rather tough… i will still give it another try…soon…

    Reply
  45. Olga
    October 6, 2018 at 11:17 AM (5 years ago)

    These are great filled with buckwheat..kasha

    Reply
  46. SamIAm
    January 19, 2019 at 12:42 PM (5 years ago)

    My Grandma used to make these buns, whenever we were in town. Only thing is the missing the Buckwheat.

    Reply
  47. Charles Dubchak
    September 4, 2019 at 11:56 AM (5 years ago)

    Tried your recipe, and worked out fine. Would like to know how I can get them smaller. I am used to having them no larger than one inch round and one and a half long??? My grandmothers one Ukrainian and one polish never taught me nor did my mom. Is there a trick??? I made a second patch with punching a rising twice, still could not control the rising?? Seems like to much dough for so little cabbage???

    Any help would be great.

    Chuck

    Reply
    • Kim
      November 13, 2020 at 3:57 PM (3 years ago)

      I have made this recipe several times. I personally have doubled the recommended sauerkraut (I use big jar from Costco). I also double onion and butter and have added abit of minced garlic. If not doubled, I too would have ran out filling. If left over filling, always good side with perogies or mashed potato.

      Reply
  48. Lee
    November 11, 2019 at 1:23 PM (4 years ago)

    What size is the jar of sauerkraut?

    Reply
    • Kim
      November 13, 2020 at 4:00 PM (3 years ago)

      See my response to Charles, as this may be helpful for you. This is my method only, not as written by Claudia.

      Reply
  49. Nina Fernie
    December 8, 2019 at 9:45 PM (4 years ago)

    Thank you Claudia for this recipe !
    I am Australian Ukrainian and born into loving these gorgeous recipes you are sharing – Pyrizhky is one that I didn’t have once Mum passed years back but now I will attempt these marvellous buns – щиро дякую тобі!
    🇺🇦

    Reply
  50. kyle_woodman@hotmail.com
    December 20, 2019 at 12:41 PM (4 years ago)

    Hi Claudia, I really like the way you lay out your recipe method with the photos and description.. well done and very clear.

    Reply
  51. Jeani
    March 9, 2020 at 12:33 PM (4 years ago)

    Hi Claudia, after craving these little delights for some time now, I decided to try your recipe. I have never made them before but oh my, did they ever turn out well. The dough is just amazing!! Perfect pillows! However after about eight dozen, I ran out of filling. Not wanting to waste the remaining dough, I rolled it into a 18 x 10 inch rectangle, spread it with Nutella and sliced into 9 rolls,placed into a 9×9 inch pan and baked at 375* for about 15 minutes. My sons devoured them! Thank you for a wonderful recipe!

    Reply
    • Claudia's Cookbook
      March 31, 2020 at 12:47 PM (4 years ago)

      Amazing idea!!!! So glad you loved the recipe 🙂

      Reply
      • Jeani
        August 1, 2020 at 6:37 PM (4 years ago)

        The same happened to me and I did the same thing!! These are just as I remember as a kid at bridal showers. Could’t wait for the bowls of warm buns to be brought out from the kitchen. The dough is AMAZING!

        Reply
  52. Jeani
    August 1, 2020 at 7:19 PM (4 years ago)

    Hi Jaime, I have used your recipe and the sweet morsels were divine. I did have too much dough left over(previous comment). Am going to an event tomorrow and going to combine your and another method. Wish me luck. Here is the link. you will need to google translate from Russian. One half recipe your divine dough and full recipe of saukraut, just presented a different way!https://www.stranamam.ru/post/8536219/

    Reply
  53. Rosie
    August 8, 2020 at 12:16 PM (4 years ago)

    went to visit a old lady while she was making a pan of buns, she wrapped the buns in cabbage leaves before baking, wondered if =there was anything else involved,I tried that sort of = but my cabbage leaves turned brown and my buns stayed white? do you know this recipe. Can;t find it.

    Reply
    • Claudia's Cookbook
      March 1, 2021 at 3:24 PM (3 years ago)

      Those were probably beet leaf buns. We don’t have a recipe on here but will add soon.

      Reply
  54. Kim
    November 13, 2020 at 4:00 PM (3 years ago)

    See my response to Charles, as this may be helpful for you. This is my method only, not as written by Claudia.

    Reply
  55. Erin
    December 23, 2020 at 9:00 PM (3 years ago)

    Claudia! These are lovely! That dough is excellent. I found my filling ended up a little bland – not sure why. I think I needed more onion, as I halved the recipe. I couldn’t do 150 for my first go!
    Thank you so much for sharing! I have no idea how you get such beautiful little uniform buns – mine are allll kinds of wonky, but they still taste great 🙂 I would post a photo but I don’t see an option to do so.

    Anyway – thank you again – this recipe is a gem, and EXTRA thank you for showing what each stage looks like – I really needed that as I’ve never made dough in my 39 years, nor have I worked with yeast. Happiest of Holidays to you!

    Reply
  56. Laurie Opitz
    October 1, 2021 at 12:21 PM (2 years ago)

    We love these. We call them Ukrainian crack!

    I just wish I could get the technique down better. Mine keep popping open when they cook.

    Reply
  57. Tammy
    November 11, 2021 at 11:04 AM (2 years ago)

    I love this recipe. It works perfectly and I make cinnamon buns with the left over dough.

    Reply
  58. Larisa
    January 4, 2022 at 9:49 PM (2 years ago)

    Thank you for sharing this recipe! Getting ready for Svyat Vechir! This dough is wonderful! Perishky are my family favourite! They would be eaten up so fast!

    Reply
  59. Nonnie B
    March 2, 2022 at 9:52 AM (2 years ago)

    At Ukrainian Christmas my grandmother and mom made a bread bun stuffed with prunes. They are both gone but the memory continues PLEASE someone share a recipe

    Reply
  60. lucy bannister
    March 18, 2022 at 10:01 AM (2 years ago)

    I took a long time to decide to make cabbage buns..because quite frankly…what..sauerkraut in a bun?. But wow! So amazing! I used my own homemade sauerkraut. The dough is perfect. What a surprise!

    Reply
    • Claudia's Cookbook
      June 15, 2022 at 4:56 PM (2 years ago)

      Homemade sauerkraut is the best! Glad you enjoyed!

      Reply
  61. Dave Terrick
    January 1, 2023 at 4:53 PM (1 year ago)

    Your recipe is very close to my Great Aunt’s (Ukrainian/ Polish border region) but Ann’s called for two cups of warmed milk and only a half cup of water to proof the yeast. That change makes them more like a brioche , but no matter! Sauerkraut and bacon to fill is a must 😊. My dough is proofing as I write, and the holupchi are on deck next!

    Reply
  62. Gillian Crawford
    April 9, 2023 at 9:53 PM (11 months ago)

    Year after year I come back to this recipe! This is by far the best dough and the instructions are so easy to follow. Thank you for sharing!

    Reply

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