Cabbage pirozhki

Stir the sugar and yeast into 300 ml of warm water (no hotter than 40 °C). Leave for 10 minutes until foamy.

No foam means the yeast is dead and the dough won't rise. Use a fresh packet.

Add the flour and 1 tsp of salt, pour in 3 tbsp of oil and knead into a soft, slightly sticky dough for 7–8 minutes.

Cover the bowl with a towel and leave somewhere warm for an hour, until doubled in size.

While the dough rises, shred the cabbage, finely chop the onion and grate the carrot.

Fry the onion and carrot in 3 tbsp of oil for 5 minutes, then add the cabbage and the remaining salt. Braise, covered, for 25 minutes until soft, stirring now and then; uncover to cook off any excess liquid. Cool completely.

Divide the dough into 16 balls. Flatten each into a round, add a spoonful of filling, pinch the edges shut and press the pie slightly flat. Let them rest for 15 minutes.

Heat a 5 mm layer of oil in a frying pan over medium heat. Fry the pirozhki seam side down first, 3–4 minutes per side, until golden.

Lay the pirozhki into the oil away from you — it spatters. If the crust darkens too fast, lower the heat or the dough will stay raw inside.

Drain the pirozhki on paper towels and serve warm. Done!