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 Pies "Fried-Steamed" Recipe
Without pretending to be original, we just offer a fantastically delicious dish, with a tender dough and juicy filling, very satisfying, very autumnal. These pies will not leave you a choice - "to eat or not to eat"... definitely "there is". And as soon as possible! While they're hot! Not yet stolen, blessed me!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Asian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Asian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. First of all, knead the dough. Mix milk and hot water, add salt, stir. Add sour cream and vegetable-butter-milk mixture to the flour. Knead the dough until smooth.
    First of all, knead the dough. Mix milk and hot water, add salt, stir. Add sour cream and vegetable-butter-milk mixture to the flour. Knead the dough until smooth.
  2. For the flour that I used, the perfect ratio with the liquid turned out. If you have a very soft dough, add flour - we need a slightly steep one, because it still needs to lie down. After 5 minutes of kneading, the dough became smooth, elastic, does not stick to the hands and the surface of the table. Cover the dough and remove to ripen.
    For the flour that I used, the perfect ratio with the liquid turned out. If you have a very soft dough, add flour - we need a slightly steep one, because it still needs to lie down. After 5 minutes of kneading, the dough became smooth, elastic, does not stick to the hands and the surface of the table. Cover the dough and remove to ripen.
  3. Now let's do the stuffing. Peel the pumpkin and onion and cut into medium cubes. My minced meat is mixed, pre-cooked. Preferably, medium fat content. If you have a very low-fat dish, add a little more oil when frying vegetables.
    Now let's do the stuffing. Peel the pumpkin and onion and cut into medium cubes. My minced meat is mixed, pre-cooked. Preferably, medium fat content. If you have a very low-fat dish, add a little more oil when frying vegetables.
  4. Chop half of the onion and lightly press down, sprinkle with vinegar, let it marinate. The second part of the onion is saved in one tablespoon of vegetable oil. Whisk until transparent and add the pumpkin. Put out under the lid until half-cooked. Add jusai (Tibetan onion), if you don't have it, sorry, but it's not scary! Skip this ingredient or add a clove of garlic to add flavor. Add the pickled onion, ground black pepper and salt to taste.
    Chop half of the onion and lightly press down, sprinkle with vinegar, let it marinate. The second part of the onion is saved in one tablespoon of vegetable oil. Whisk until transparent and add the pumpkin. Put out under the lid until half-cooked. Add jusai (Tibetan onion), if you don't have it, sorry, but it's not scary! Skip this ingredient or add a clove of garlic to add flavor. Add the pickled onion, ground black pepper and salt to taste.
  5. Add a couple of tablespoons of cold water, mix well. Try it, the mass should turn out more salty than you like. Salt will go into the stuffing. cool. Now mix with minced meat. Knead well.
    Add a couple of tablespoons of cold water, mix well. Try it, the mass should turn out more salty than you like. Salt will go into the stuffing. cool. Now mix with minced meat. Knead well.
  6. The filling is ready. The dough had to lie down. Divide it into two parts. Cover one. Roll out the second one on a table powdered with flour. Rectangular layer ~2 mm thick, divided into squares. I got 6 10×10 cm pieces.
    The filling is ready. The dough had to lie down. Divide it into two parts. Cover one. Roll out the second one on a table powdered with flour. Rectangular layer ~2 mm thick, divided into squares. I got 6 10×10 cm pieces.
  7. Spread the filling generously. On both sides of the dough, along, cover the filling, but not at the joint. Connect the upper corners first, slightly lifting, glue the sides. Do not flatten, the boats remain high. The higher they rise, the more they will fit in the pan. See the photo. The same is done with the second piece of dough. You can roll out all the dough at once, provided that you process it quickly and it will not be an adviser.
    Spread the filling generously. On both sides of the dough, along, cover the filling, but not at the joint. Connect the upper corners first, slightly lifting, glue the sides. Do not flatten, the boats remain high. The higher they rise, the more they will fit in the pan. See the photo. The same is done with the second piece of dough. You can roll out all the dough at once, provided that you process it quickly and it will not be an adviser.
  8. Preheat a frying pan (preferably with a thick bottom), pour 2 tablespoons of vegetable oil. Spread on the bottom of the pies is not tight.
    Preheat a frying pan (preferably with a thick bottom), pour 2 tablespoons of vegetable oil. Spread on the bottom of the pies is not tight.
  9. I got 12 pies. They're big. And they all fit into a large diameter mold - 30 cm. Lightly fry the bottoms of the pies over medium heat. During this time, the dough will "grab" everything, and then it will not "get wet" during cooking.
    I got 12 pies. They're big. And they all fit into a large diameter mold - 30 cm. Lightly fry the bottoms of the pies over medium heat. During this time, the dough will "grab" everything, and then it will not "get wet" during cooking.
  10. Now fill the pies with water for 2/3. Sprinkle with spices to your liking. I sprinkled my favorite paprika-flakes and sweet peas. Cover with a lid. From the moment of boiling, cook for 30 minutes. Shortly before the end, you can pour the pies with the resulting broth, over the entire surface and inside. Oooh, how delicious it turns out! The dough turns out to be tender, soft (not loose and not "rubbery"). The filling turned out juicy, delicious, pickled onion gave a peculiar taste...
    Now fill the pies with water for 2/3. Sprinkle with spices to your liking. I sprinkled my favorite paprika-flakes and sweet peas. Cover with a lid. From the moment of boiling, cook for 30 minutes. Shortly before the end, you can pour the pies with the resulting broth, over the entire surface and inside. Oooh, how delicious it turns out! The dough turns out to be tender, soft (not loose and not "rubbery"). The filling turned out juicy, delicious, pickled onion gave a peculiar taste...
  11. Rather, we need to eat them! It is possible with your favorite sauce, with vegetable salads, pickles or broth! That's it! Come in if you want...
    Rather, we need to eat them! It is possible with your favorite sauce, with vegetable salads, pickles or broth! That's it! Come in if you want...
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