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Piroshki

Yield 2 1/2 dozen appetizers (serving size: 1 appetizer)
Piroshki are little turnovers that can be either sweet or savory. Rather than the traditional sour cream pastry, this version uses a commercial bread dough which dramatically cuts the fat.

Ingredients

  • 1 (2-pound) package frozen white bread dough
  • 6 cups thinly sliced napa (Chinese) cabbage
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 1 3/4 cups chopped onion
  • 1/2 cup finely chopped carrot
  • 1 pound lean ground lamb
  • 1/4 cup chopped fresh cilantro
  • 2 garlic cloves, minced
  • 2 tablespoons low-fat sour cream
  • Cooking spray
  • 1 large egg white, lightly beaten

Nutrition Information

  • calories 105
  • caloriesfromfat 22 %
  • fat 2.6 g
  • satfat 0.7 g
  • monofat 1.1 g
  • polyfat 0.4 g
  • protein 6 g
  • carbohydrate 14.3 g
  • fiber 0.4 g
  • cholesterol 10 mg
  • iron 1 mg
  • sodium 276 mg
  • calcium 37 mg

How to Make It

  1. Thaw dough in refrigerator 12 hours.

  2. Combine cabbage and salt in a large bowl; toss well. Let stand 1 hour. Drain well. Pat cabbage dry with a paper towel. Return to bowl; set aside.

  3. Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 4 minutes. Stir in carrot; cover, reduce heat to low, and cook 8 minutes. Add lamb, cilantro, and garlic; cook, uncovered, over medium-high heat until browned, stirring to crumble. Drain lamb mixture in a colander; pat dry with paper towels. Add lamb mixture and sour cream to cabbage; toss well.

  4. Preheat oven to 350°.

  5. Divide dough into 30 equal portions. Working with 1 portion at a time (cover remaining portions to keep dough from drying out), roll into a 4-inch circle on a lightly floured surface. Spoon 2 heaping tablespoons cabbage mixture onto half of circle. Fold dough over filling; press edges together with a fork to seal. Place turnovers on a baking sheet coated with cooking spray, and brush with egg white. Repeat procedure with remaining dough, cabbage mixture, and egg white.

  6. Bake at 350° for 25 minutes or until golden. Serve warm.