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.

Yield: 2 1/2 dozen appetizers (serving size: 1 appetizer)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 22%
  • Fat: 2.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 6g
  • Carbohydrate: 14.3g
  • Fiber: 0.4g
  • Cholesterol: 10mg
  • Iron: 1mg
  • Sodium: 276mg
  • Calcium: 37mg


  • 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


  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.
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