1-First, prepare the dough by combining 2 tablespoons mayonnaise, 1 teaspoon oil, 1 teaspoon salt, 1/3 cup warm milk, and 1/3 cup warm water in a bowl. Sprinkle 1 ½ teaspoons yeast and 1 ½ teaspoons sugar over the mixture, then let it rest for five minutes until it gets foamy. Gradually add 2 cups sifted all-purpose flour, knead the dough until smooth, cover it, and let it rise for 1 ½ to 2 hours until doubled in size. For more dough tips, check out our classic red velvet cake recipe on the blog.

2-Next, make the filling by cooking ¾ pound finely cubed chicken with a bit of oil in a pan until it’s done, then set it aside. In the same pan, sauté ½ finely chopped onion in 3 tablespoons divided unsalted butter until tender. Add 3 cups shredded cabbage, 2 grated small carrots, 2 minced garlic cloves, 1 teaspoon salt, pepper to taste, and 1/4 cup water, then cook until the veggies reach your preferred tenderness.

3-Mix in 1 ½ teaspoons ketchup, 1 ½ teaspoons sour cream, 3 tablespoons mixed herbs, and the cooked chicken, stirring for another minute before letting it cool. Now, divide the risen dough into two parts and roll each into 12-inch rounds. Place half the filling in the center of each round, leaving a 3-inch border, then fold the edges over the filling, seal them, flip, and flatten gently.

4-Brush the tops with an egg wash made from 1 egg and 1 teaspoon water, sprinkle with ½ teaspoon sesame seeds if you like, and let the pirogs rise for 30-45 minutes. Bake them at 400°F (204°C) for 18-22 minutes until golden brown. Once out of the oven, let them cool a bit before slicing this step ensures that melt-in-your-mouth texture shines through.