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Print Recipe
Fried Pies with Cabbage Recipe
Offer to cook delicious pies with cabbage and cheese with greens. They turn out lush and rosy. Filling can be done absolutely any, even sweet, the result will always please you!
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. For sourdough, dilute the yeast in 100 ml of warm water, add sugar and 2 tablespoons of flour from the total. Leave on for 10-15 minutes.
    For sourdough, dilute the yeast in 100 ml of warm water, add sugar and 2 tablespoons of flour from the total. Leave on for 10-15 minutes.
  2. Add kefir or water, sunflower oil, salt and gradually adding flour, knead the dough. The dough will be soft, slightly stick to hands, no more flour added, knead for 10 minutes, if very sticky dough, a little on the hand pouring the vegetable oil. Spread the dough in a bowl, oiled, cover with a towel and leave in a warm place without a draft to lift. I had 35 minutes, it depends on the temperature in the room.
    Add kefir or water, sunflower oil, salt and gradually adding flour, knead the dough. The dough will be soft, slightly stick to hands, no more flour added, knead for 10 minutes, if very sticky dough, a little on the hand pouring the vegetable oil. Spread the dough in a bowl, oiled, cover with a towel and leave in a warm place without a draft to lift. I had 35 minutes, it depends on the temperature in the room.
  3. When the dough came, took it and a little potmesil, pribylev the table with flour. Leave for 5 minutes and then roll out into a layer thickness of 5 mm. Take a Cup or glass and squeeze out the workpiece for pies.
    When the dough came, took it and a little potmesil, pribylev the table with flour. Leave for 5 minutes and then roll out into a layer thickness of 5 mm. Take a Cup or glass and squeeze out the workpiece for pies.
  4. For the filling, chop the cabbage, put in a pan, add vegetable oil, water, salt, spices, cover and stew until cooked cabbage. For the second filling, grate the cheese and add the chopped dill. For pies with cabbage, I did preform the dough more cheese - less. Take a bun, a little stretch with your hands, spread the stuffing in the middle, cover with a second workpiece, primitive edge and then your fingers spread the filling. And so we sculpt all the pies, while we stick half, the first will fit a little and you can fry.
    For the filling, chop the cabbage, put in a pan, add vegetable oil, water, salt, spices, cover and stew until cooked cabbage. For the second filling, grate the cheese and add the chopped dill. For pies with cabbage, I did preform the dough more cheese - less. Take a bun, a little stretch with your hands, spread the stuffing in the middle, cover with a second workpiece, primitive edge and then your fingers spread the filling. And so we sculpt all the pies, while we stick half, the first will fit a little and you can fry.
  5. In the pan pour sunflower oil in the thickness of a finger and a half, heat it and spread the cakes, so they swam in it. Fry on both sides over medium heat, so that the dough does not burn, and fried.
    In the pan pour sunflower oil in the thickness of a finger and a half, heat it and spread the cakes, so they swam in it. Fry on both sides over medium heat, so that the dough does not burn, and fried.
  6. Spread on a paper towel to absorb the excess fat from the pies. Serve with milk or tea. Bon appetit!
    Spread on a paper towel to absorb the excess fat from the pies. Serve with milk or tea. Bon appetit!

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