A dish that embodies where I come from and where I will go. It touches upon each phase of life I have or will experience. Each skin I shed or regrow. Its simplicity is something to be cherished.  A little treasure pocket that will never grow tiresome.

Makes 24

Bread(adapted from Breaking Breads):

2 Cups Lukewarm Water

1 Tbsp 2 tsp. Dry Yeast

7 Cups A/P Flour

2 Eggs

½ Cup Sugar

1 Tbsp. Kosher Salt

¼ Cup Olive Oil



1 lb. Ground Beef

1 Head of Cabbage (finely shredded)

1 Medium Onion (finely shredded)

1 Tbsp. Olive Oil

Salt/Pepper To Taste


Eggwash and Topping:

1 Egg

1 Tbsp. Water

Assorted Toppings (pepitas, sesame seeds, poppy)


Make the Filling: (can be made one day ahead)

Add oil to the pan. Brown the beef and onion with pinch of salt and pepper. After browned add in the cabbage and season with an additional pinch of salt/pepper. Cook till cabbage is very soft and thoroughly cooked approximately 20-30 minutes. Taste to adjust seasoning. Set aside to cool completely.


Make the Dough:

Pour water into the bowl of a stand mixer fitted with bread hook. Add yeast and sugar let sit for 5 min. Add flour, eggs, sugar, salt, and oil. Mix on low speed to combine. If the dough looks a little soft you can add in few pinches of flour. Increase speed and knead for 5 min. Oil another bowl and put the dough in oiled bowl and cover with towel and set to rise for approximately 1 hour or double in size.


Preheat oven to 425. Once dough has risen portion out divide into 24 equal pieces, and line sheet pan with parchment paper.


Working one at a time roll out each piece into thin round. Place approximately 2 Tbsp of filling in the center of the round, careful not to overfill.  Gather the edges and pinch together and fold over. Place on sheet tray. Continue this cycle with the remaining rounds and set side by side. Cover with towel and allow to rise for 40-50 minutes.


Brush with eggwash and sprinkle with toppings. Bake for 10-15 minutes, rotate and bake until deep golden brown.