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:
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
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.
Should look foamy after 10 minutes.
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.
Should look like so.
Add your mixture into the large bowl with your activated yeast.
In another bowl, sift together your flour and salt.
Add flour and salt mixture to your wet ingredient mixture.
Mix well.
Turn all your dough onto a well-floured surface.
Knead very well. This is meant to be a very soft dough.
Once kneaded, wrap in plastic and allow the dough to rise for at least 30 minutes.
While your dough is rising, rinse your sauerkraut.
Drain well. Squeeze as much liquid out as you can.
In a food processor, finely chop your onion.
Empty into a bowl.
Next, place your sauerkraut in the food processor and pulse until finely chopped.
In a large pan, fry your sauerkraut and onion together in 1/4 cup butter.
Add your pepper.
Place your sauerkraut mixture in a baking pan and set on the counter until completely cooled.
By now your dough should have risen nicely.
Punch it down.
Cut or pinch off small pieces and flatten in your hand.
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.
Pinch to close. Pinch well. This is an art – trust me.
Place on a parchment paper-lined baking sheet about 1 inch apart.
Bake at 350 degrees fahrenheit for 10 – 12 minutes.
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.
Pillows of deliciousness.
Happy Holidays from our family to yours!
- 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
- 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.
- 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.
- Add your mixture into the large bowl with your activated yeast.
- In another bowl, sift together your flour and salt. Add flour and salt mixture to your wet ingredient mixture. Mix well.
- Turn all your dough onto a well-floured surface. Knead very well. This is meant to be a very soft dough.
- Once kneaded, wrap in plastic and allow the dough to rise for at least 30 minutes. After 30 minutes, punch the dough down.
- While your dough is rising, rinse your sauerkraut. Squeeze as much liquid out as you can.
- In a food processor, finely chop your onion. Empty into a bowl.
- Place your sauerkraut in the food processor and pulse until finely chopped.
- In a large pan, fry your sauerkraut and onion together in 1/4 cup butter. Add your pepper.
- Place your sauerkraut mixture in a baking pan and set on the counter until completely cooled.
- Cut or pinch off small pieces of your dough and flatten in your hand.
- 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.
- Place on a parchment paper-lined baking sheet about 1 inch apart.
- Bake at 350 degrees Fahrenheit for 10 – 12 minutes.
- Allow pans to cool on a wire rack then transfer to a towel on the counter.
- Serve and enjoy!
- Store in ziplock bags or tupperware. You can also freeze and thaw when you need them.
136 Comments on Pyrizhky (Ukrainian Cabbage Buns)
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[…] love when we receive recipe requests. Especially for Ukrainian dishes. A few months ago, we posted Ukrainian Cabbage Buns and they were a huge hit. Ever since that post, we have received a ton of emails and comments […]
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[…] recipe book, though she certainly made them on occasion. So we have turned to a trustworthy source, Claudia’s Cookbook, where many Ukrainian staples are to be found. Her pyrizhky recipe has never failed us yet! When we […]
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Laurie
December 24, 2012 at 1:51 AM (12 years ago)I love these! My granny made these with potatoes inside. Thank you for sharing the recipe. Merry Christmas!
Claudia's Cookbook
December 24, 2012 at 3:04 AM (12 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!
Shirley Neault
November 25, 2019 at 9:58 PM (5 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!
Dana
December 24, 2012 at 1:41 PM (12 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!
Marilyn Warren
September 23, 2019 at 7:31 AM (5 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.
Dana
December 24, 2012 at 1:42 PM (12 years ago)(Merry Christmas by the way!)
Angela @ The Chicken Scoop
December 31, 2012 at 4:44 PM (12 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
Cathy Weremy
December 31, 2012 at 9:26 PM (12 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
Claudia's Cookbook
December 31, 2012 at 9:32 PM (12 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! 🙂
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?
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!
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?
Diane
December 4, 2013 at 5:55 PM (11 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.
Claudia's Cookbook
December 7, 2013 at 7:22 PM (11 years ago)Hi Diane – I’ve tried them with butter and garlic too. Super delicious! Thanks for sharing!
Patti Wawyn
February 16, 2021 at 8:15 PM (4 years ago)Can you tell me how many calories per bun. Thanks
Elaine Starvatow Friedhaber
December 25, 2013 at 12:57 AM (11 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”
Claudia's Cookbook
December 26, 2013 at 7:20 PM (11 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!
Melissa
December 25, 2013 at 2:56 AM (11 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!!!
Claudia's Cookbook
December 26, 2013 at 7:22 PM (11 years ago)Awesome!! So glad they turned out! Aren’t they little gems of deliciousness?! Happy Holidays to you!!
Pamela
January 28, 2014 at 5:28 AM (11 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 🙂
Cat
December 22, 2016 at 9:44 AM (8 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.
Judy Filewich
October 25, 2017 at 3:18 PM (7 years ago)Maybe you should say that they should only be about the size of your thumb 😀 before baking !
Sharaden
March 31, 2014 at 9:32 AM (11 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!
Claudia's Cookbook
March 31, 2014 at 1:30 PM (11 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!
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.
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!
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 🙂
Wanda
January 30, 2019 at 3:50 PM (6 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.
Cat
December 22, 2016 at 9:49 AM (8 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. 🙂
Diane
April 14, 2014 at 11:39 PM (11 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.
Claudia's Cookbook
April 21, 2014 at 12:48 PM (11 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!
Claudia's Cookbook
April 22, 2014 at 11:58 AM (11 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!
Lisa
July 24, 2014 at 8:35 AM (10 years ago)i too, would like a copy of the buns with cream please!!
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!
Gwenythe Gauthier
October 28, 2015 at 10:07 AM (9 years ago)I would also like a copy of the buns with cream please!!
Claudia's Cookbook
October 28, 2015 at 10:50 AM (9 years ago)The recipe is on our blog.
Rita
May 26, 2014 at 8:30 AM (11 years ago)love to try them thankyou
Claudia's Cookbook
May 26, 2014 at 11:50 AM (11 years ago)You’re welcome Rita! Let us know how you like them.
charlene devost-boutot
September 24, 2014 at 1:53 PM (10 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
Claudia's Cookbook
September 30, 2014 at 4:00 PM (10 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! 🙂
Colleen
November 21, 2014 at 10:13 PM (10 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!
charlene devost-boutot
December 9, 2014 at 5:44 AM (10 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. .
Debra Bisson
October 20, 2015 at 7:49 PM (9 years ago)We grew up with the potato/cheese buns and gramma always added dill to her cream then baked it on …so yummmyyy
Claudia's Cookbook
October 25, 2015 at 1:31 PM (9 years ago)Yum! Sounds so delicious!
Laurie
December 15, 2014 at 2:29 PM (10 years ago)Made them today totally totally awesome , dough is perfect , made my own sauerkraut filling , the recipe is a keeper , thanks for sharing 😉
Claudia's Cookbook
December 15, 2014 at 3:12 PM (10 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!
Robin
January 6, 2015 at 1:43 PM (10 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 🙂
Claudia's Cookbook
January 6, 2015 at 8:36 PM (10 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 🙂
Daniela
February 8, 2015 at 5:31 PM (10 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
Claudia's Cookbook
February 16, 2015 at 10:17 PM (10 years ago)So glad you liked them Daniela! Thanks for the feedback! 🙂
Daniela
February 8, 2015 at 5:40 PM (10 years ago)Jaime, would you please send me a copy of these buns with the cream as mentioned above.
Thank you,
Daniela
Claudia's Cookbook
February 16, 2015 at 10:19 PM (10 years ago)We have the recipe posted up on the blog.
Sheila
March 23, 2015 at 9:33 PM (10 years ago)please send me the recipe for potatoe cottage cheese buns with cream.. Thanks
Claudia's Cookbook
March 30, 2015 at 9:18 AM (10 years ago)We have this recipe up on the website already Sheila. Just search it.
Cheryl D
April 3, 2015 at 4:54 PM (10 years ago)Thank you for these EXCELLENT instructions! They turned out wonderfully.
Claudia's Cookbook
April 3, 2015 at 5:15 PM (10 years ago)So glad you like them Cheryl!!
Капум
June 4, 2015 at 5:46 PM (10 years ago)Thankyou for the amazing recipe, brings back much memory from childhood. You cool like true Slavic mother. Keep up the good work!!
Claudia's Cookbook
June 18, 2015 at 3:36 PM (10 years ago)You’re so welcome! Glad you enjoy the recipes 🙂
Gwenythe Gauthier
October 29, 2015 at 8:55 AM (9 years ago)With the sauerkraut recipe can you do a cream sauce before serving also?
Claudia's Cookbook
October 29, 2015 at 9:23 AM (9 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.
Justine
November 2, 2015 at 11:00 PM (9 years ago)I am excited to try these. How long do you knead the dough for?
Claudia's Cookbook
November 4, 2015 at 1:02 PM (9 years ago)Hi Justine – you want to knead the dough for a few minutes. Until it comes together and is nice and soft.
Kim
November 14, 2015 at 9:02 AM (9 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?
Claudia's Cookbook
November 20, 2015 at 1:24 AM (9 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 🙂
Shirley L.
February 16, 2016 at 10:02 PM (9 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.
Kim
April 28, 2018 at 1:16 PM (7 years ago)Another successful batch made for my niece’s wedding shower.
Katja
November 22, 2015 at 1:59 PM (9 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.
Claudia's Cookbook
November 23, 2015 at 8:25 PM (9 years ago)Thanks for sharing Katja! So happy to hear your family enjoyed the recipe 🙂
roberta
December 4, 2015 at 1:45 PM (9 years ago)Can you make the dough a day ahead?
Claudia's Cookbook
December 4, 2015 at 2:26 PM (9 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.
Brenda
December 5, 2015 at 2:58 AM (9 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!
Claudia's Cookbook
December 7, 2015 at 11:32 AM (9 years ago)You’re welcome Brenda! Happy Holidays to you and your family! 🙂
Katherine
December 12, 2015 at 5:20 PM (9 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!
Claudia's Cookbook
December 14, 2015 at 7:12 PM (9 years ago)Hi Katherine – Just a little over a quart is what we use. Hope that helps!
Lauren
December 16, 2015 at 1:00 AM (9 years ago)Made a big batch of these yesterday ! Thanks for the recipe. I’ll be trying the cabbage rolls next 🙂
Claudia's Cookbook
December 17, 2015 at 2:52 PM (9 years ago)You’re welcome, Lauren! Glad you like them!
Olga
January 25, 2016 at 11:44 AM (9 years ago)love these..would love the recipe for Buckwheat Pyrishky
Valya @ Valya's Taste of Home
September 12, 2016 at 1:19 AM (8 years ago)I love these. We make them quite often.
Claudia's Cookbook
September 18, 2016 at 9:16 PM (8 years ago)Fantastic!
Gail Neduzak
September 21, 2016 at 9:38 AM (8 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
Claudia's Cookbook
September 24, 2016 at 4:16 PM (8 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!
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!
Alaina
October 4, 2016 at 9:26 PM (8 years ago)Can I use premade bread dough to make these? Or is the dough different?
Claudia's Cookbook
October 4, 2016 at 11:49 PM (8 years ago)We’ve never made these with premade dough, so we cannot guarantee the results.
Kim
October 22, 2016 at 1:58 PM (8 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!!!!
Claudia's Cookbook
October 30, 2016 at 4:10 PM (8 years ago)Hi Kim – we recommend that you freeze them after baking.
Donna Jones
May 6, 2023 at 8:17 PM (2 years ago)They are great frozen then warmed in the microwave. Take a bite then smear some butter on for your next bite. Awesome.
Sharon McKeen
December 3, 2016 at 4:56 PM (8 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.
Claudia's Cookbook
December 13, 2016 at 10:02 AM (8 years ago)Thanks so much, Sharon! So happy you enjoyed it!
Sharon
January 29, 2017 at 3:57 PM (8 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.
Claudia's Cookbook
March 11, 2017 at 11:54 AM (8 years ago)Thank you so much Sharon! So happy you like them!
Nikki
December 20, 2016 at 8:27 AM (8 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!
Heather Doroschuk
January 11, 2017 at 12:57 PM (8 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.
Alison
January 22, 2017 at 6:29 PM (8 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
Claudia's Cookbook
March 11, 2017 at 11:55 AM (8 years ago)Yeast should always be fresh. That’s probably the issue. That’s happened to me too so I can definitely relate!
Kathy Diewald
February 15, 2017 at 7:46 PM (8 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?
Claudia's Cookbook
March 11, 2017 at 11:53 AM (8 years ago)I’ve never had this dish so I can’t tell you what it’s called unfortunately. It sounds delicious!
Kathy Diewald
February 15, 2017 at 7:51 PM (8 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!!!
Claudia's Cookbook
March 11, 2017 at 11:44 AM (8 years ago)We are on Facebook!
Debbie Hrycenko
April 15, 2017 at 11:34 PM (8 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.
Thomas
January 13, 2018 at 6:59 AM (7 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…).
Rev. James Norton
January 15, 2018 at 12:43 AM (7 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
Rev. James Norton
January 15, 2018 at 12:46 AM (7 years ago)How do I get a copy of your cookbook. I am Ukrainian and very interested in owning a copy
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.
Wolodymyr
July 21, 2018 at 1:01 PM (6 years ago)How big is a jar of sauerkraut? Thank you.
Marie
October 5, 2018 at 7:09 PM (6 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…
Olga
October 6, 2018 at 11:17 AM (6 years ago)These are great filled with buckwheat..kasha
SamIAm
January 19, 2019 at 12:42 PM (6 years ago)My Grandma used to make these buns, whenever we were in town. Only thing is the missing the Buckwheat.
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
Kim
November 13, 2020 at 3:57 PM (4 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.
Lee
November 11, 2019 at 1:23 PM (5 years ago)What size is the jar of sauerkraut?
Kim
November 13, 2020 at 4:00 PM (4 years ago)See my response to Charles, as this may be helpful for you. This is my method only, not as written by Claudia.
Nina Fernie
December 8, 2019 at 9:45 PM (5 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!
🇺🇦
kyle_woodman@hotmail.com
December 20, 2019 at 12:41 PM (5 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.
Jeani
March 9, 2020 at 12:33 PM (5 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!
Claudia's Cookbook
March 31, 2020 at 12:47 PM (5 years ago)Amazing idea!!!! So glad you loved the recipe 🙂
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!
Claudia's Cookbook
March 1, 2021 at 3:25 PM (4 years ago)Glad you enjoy it!
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/
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.
Claudia's Cookbook
March 1, 2021 at 3:24 PM (4 years ago)Those were probably beet leaf buns. We don’t have a recipe on here but will add soon.
Kim
November 13, 2020 at 4:00 PM (4 years ago)See my response to Charles, as this may be helpful for you. This is my method only, not as written by Claudia.
Erin
December 23, 2020 at 9:00 PM (4 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!
Claudia's Cookbook
March 1, 2021 at 3:16 PM (4 years ago)Thank you so much! Glad you liked them 🙂
Laurie Opitz
October 1, 2021 at 12:21 PM (3 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.
Tammy
November 11, 2021 at 11:04 AM (3 years ago)I love this recipe. It works perfectly and I make cinnamon buns with the left over dough.
Larisa
January 4, 2022 at 9:49 PM (3 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!
Nonnie B
March 2, 2022 at 9:52 AM (3 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
Claudia's Cookbook
March 2, 2022 at 10:55 AM (3 years ago)We have the recipe on the site: http://www.claudiascookbook.com/2014/12/22/pampushky-ukrainian-doughnuts/
lucy bannister
March 18, 2022 at 10:01 AM (3 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!
Claudia's Cookbook
June 15, 2022 at 4:56 PM (3 years ago)Homemade sauerkraut is the best! Glad you enjoyed!
Dave Terrick
January 1, 2023 at 4:53 PM (2 years 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!
Gillian Crawford
April 9, 2023 at 9:53 PM (2 years 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!
Mary Rose Kulyk
April 19, 2024 at 12:21 PM (8 months ago)Do you have a recipe for a turnover stuffed with cottage cheese? The dough was similar to biscuit dough. My mother in law used to make them and I do not have the recipe.