Directions

1. 1

   Dust both sides of the pizza dough with flour. Using floured hands, divide the dough into 2 equal portions on a well-floured work surface. Stretch each piece into a 5×8 inch oval shape. Place the ovals on a parchment-lined baking sheet and let them rest for 8–10 minutes.

2. 2

   While the dough rests, peel and grate the carrot. Peel and mince the garlic cloves. In a small bowl, whisk together the egg with 2 tablespoons of water until combined; this is your egg wash.

3. 3

   Heat a large non-stick skillet over medium-high heat. Once hot, add the oil, then add the ground turkey, cabbage, onion, and grated carrot. Cook, breaking the turkey into small pieces, until no pink remains, about 4–5 minutes. Carefully drain off and discard any excess fat from the pan.

4. 4

   Stir in the red wine vinegar, minced garlic, Smoked Paprika-Garlic Blend, and Dill-Garlic Spice Blend. Cook, stirring frequently, until fragrant, about 1 minute. Season with salt and pepper to taste. Remove from heat and let cool for 5 minutes.

5. 5

   With floured hands, stretch each dough oval slightly larger. Using a slotted spoon, spoon the turkey mixture onto one half of each oval, leaving a border around the edges. Fold the dough over the filling to create a half-moon shape and crimp the edges firmly with your fingers or a fork to seal.

6. 6

   Brush the egg wash evenly over the surface of each piroshki. Using a small knife, make one small slit on the top of each piroshki to allow steam to escape. Bake in a preheated 400°F oven on the middle rack until golden brown, 18–22 minutes.

7. 7

   While the piroshkis bake, thinly slice the fresh chives. In a small bowl, combine the sour cream and sliced chives, and season lightly with salt. Stir until well combined.

8. 8

   Remove the piroshkis from the oven and allow them to cool for 3–4 minutes. Divide between serving plates and halve them if desired. Serve warm alongside the chive sour cream for dipping.