Kitchen appliances and utensils: a set of containers of different depths, a teaspoon, a tablespoon, a frying pan, a stove, a cling film, a sieve, a knife, a cutting board, paper towels
Ingredients
| Wheat flour | 3.5-4 stack |
| Milk | 300 ml |
| Sunflower oil | 250 ml |
| Dry yeast | 1.5 tsp |
| Sauerkraut | 500 g |
| Onion | 2 pcs. |
| Sugar | 3.5-4 tbsp. l |
| Salt | 1.5 tsp |
| Ground black pepper | ⅓ tsp |
| Turmeric | ⅓ tsp |
| Water | 100-200 ml |
Step cooking
Dough
- In a convenient deep container, mix 1.5 tsp. salt, 1 tbsp. l sugar, 3 tbsp. l vegetable oil and 300 ml of warm, but not hot milk.
- In a separate container, sift 3 cups of wheat flour through a sieve, add 1.5 tsp to it. dry, fast-acting yeast and mix so that they are evenly distributed.
- Pour the flour and yeast into the liquid mixture in several approaches and knead the dough: first with a spoon, as much as possible, and then on the work surface, sprinkled with flour.
- We collect the finished dough in a lump, put in a bowl, cover with a lid, towel or cling film and leave for proofing for 1-1.5 hours.
Filling
- Peel and cut into small cubes 2 onions.
- Pour 1 tbsp into the pan. l vegetable oil and fry the onion until golden brown.
- Add 500 g of sauerkraut to the pan and evenly distribute it on the plane. Stew for 10 minutes under the lid. If the cabbage is very acidic, do not forget to rinse it under running water with a colander.
- If desired, add 1-2 tbsp. l sugar, ⅓ tsp. salt, black pepper, turmeric and other spices as desired. We mix it all and stew the cabbage for another 10-20 minutes, depending on whether it should be soft or crispy. To prevent cabbage from sticking to the bottom of the pan, add 100-200 ml of water. Over time, remove the cabbage from the stove and leave to cool. The filling is ready.
Pies
- When the dough comes up, take it out of the bowl and roll it into a thick sausage, which in turn is divided into portioned slices. Approximately 16 pieces will be released from this test volume.
- We knead each of the blanks with our hands or roll out to a flat pancake with a thickness of 3-5 mm. In its center we put 1 tbsp. l cabbage fillings and quality pinch edges.
- Pour 200 ml of sunflower oil into a deep pan and let it heat. Fry the pies on each side for 3-4 minutes until a golden brown crust appears. We spread the finished pies on paper towels so that the excess fat is absorbed into them.
- We serve pies in hot or cold form along with fresh herbs, tomato or mayonnaise sauces, juice, tea, jelly or other drinks and additives to your taste.
Did you know? So that the taste of stewed cabbage in the filling opens up as well as possible, add cumin seeds, marjoram, bay leaf, coriander, ground garlic, paprika and any other spices to your taste.
Video recipe
The process of making fried pies is quite simple, but still requires some skill, so in order not to make a mistake again, get acquainted with the recipe in the video, in which all the stages of cooking are described in detail.
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