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 Kibinai with Chicken and Mushrooms Recipe
I found a lot of recipes on the Internet. But the filling is different everywhere: beef or lamb. And raw. That's why I'm posting here my version of these Lithuanian pies, which I just fell in love with!
Course Children's Food Ideas, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Latvian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Filling:
Dough:
Course Children's Food Ideas, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Latvian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Filling:
Dough:
Instructions
  1. And so, we start with the filling, because it should have time to cool down so that the dough does not spread. I have already shared with you my secret of "coloring" the taste of mushrooms. Mushrooms bought in a farm shop are usually tasteless. To enhance the mushroom flavor, I use a pinch of dried porcini mushrooms and soy sauce. And so, cut the mushrooms into small cubes.
    And so, we start with the filling, because it should have time to cool down so that the dough does not spread. I have already shared with you my secret of "coloring" the taste of mushrooms. Mushrooms bought in a farm shop are usually tasteless. To enhance the mushroom flavor, I use a pinch of dried porcini mushrooms and soy sauce. And so, cut the mushrooms into small cubes.
  2. Peel the onion and also cut into cubes.
    Peel the onion and also cut into cubes.
  3. Preheat a frying pan, pour vegetable oil. And we send the onion there as well. Fry until soft.
    Preheat a frying pan, pour vegetable oil. And we send the onion there as well. Fry until soft.
  4. Add the champignons.
    Add the champignons.
  5. As soon as the liquid begins to stand out, crumble a pinch of porcini mushrooms into champignons and add a tablespoon of soy sauce. Soy sauce contains a natural flavor enhancer that will give the mushrooms piquancy.
    As soon as the liquid begins to stand out, crumble a pinch of porcini mushrooms into champignons and add a tablespoon of soy sauce. Soy sauce contains a natural flavor enhancer that will give the mushrooms piquancy.
  6. Fry until golden brown and transfer to a cooling container.
    Fry until golden brown and transfer to a cooling container.
  7. I left the chicken from the "fast-cooking" broth according to the principles of Chinese cuisine. Below I will give a link to a recipe for a quick soup. This time I was making broth for soup with dumplings, and I left the chicken for pies.
    I left the chicken from the "fast-cooking" broth according to the principles of Chinese cuisine. Below I will give a link to a recipe for a quick soup. This time I was making broth for soup with dumplings, and I left the chicken for pies.
  8. You can, of course, punch the chicken with a blender, but I prefer to chop it with a knife so that chicken pieces remain.
    You can, of course, punch the chicken with a blender, but I prefer to chop it with a knife so that chicken pieces remain.
  9. Combine the chicken with the mushrooms. Mix it.
    Combine the chicken with the mushrooms. Mix it.
  10. To prevent the filling from being dry, add a little broth to it. About 5 tablespoons. But you have to try. And also add ground black pepper and, if necessary, salt. In general, at this stage we adjust the taste to ourselves. Instead of broth, you can take cream. It also turns out very tasty.
    To prevent the filling from being dry, add a little broth to it. About 5 tablespoons. But you have to try. And also add ground black pepper and, if necessary, salt. In general, at this stage we adjust the taste to ourselves. Instead of broth, you can take cream. It also turns out very tasty.
  11. Now we start preparing the test. Roll the butter in flour, cut into plates.
    Now we start preparing the test. Roll the butter in flour, cut into plates.
  12. RUB your hands into crumbs.
    RUB your hands into crumbs.
  13. Prepare the liquid ingredients. Add salt and sugar to the egg.
    Prepare the liquid ingredients. Add salt and sugar to the egg.
  14. Churn.
    Churn.
  15. Add sour cream.
    Add sour cream.
  16. Also knead until smooth.
    Also knead until smooth.
  17. Pour the liquid ingredients into the flour and cream crumbs.
    Pour the liquid ingredients into the flour and cream crumbs.
  18. Knead the dough. It turns out to be very soft and pleasant to work with. Cover the dough with cling film and leave for 15 minutes so that the flour releases gluten.
    Knead the dough. It turns out to be very soft and pleasant to work with. Cover the dough with cling film and leave for 15 minutes so that the flour releases gluten.
  19. Pinch off small pieces of dough.
    Pinch off small pieces of dough.
  20. Roll out to a thickness of 2-3 mm. Cut out the shape of a circle. I have a diameter of 10 cm.
    Roll out to a thickness of 2-3 mm. Cut out the shape of a circle. I have a diameter of 10 cm.
  21. Put a full teaspoon of filling.
    Put a full teaspoon of filling.
  22. We pinch our "pie".
    We pinch our "pie".
  23. On top we make a "pigtail", as on dumplings.
    On top we make a "pigtail", as on dumplings.
  24. Spread on a baking sheet.
    Spread on a baking sheet.
  25. Usually baked goods are smeared with egg to give shine. I prefer a mixture of eggs and cream.
    Usually baked goods are smeared with egg to give shine. I prefer a mixture of eggs and cream.
  26. Grease our pies with butter and send them to the oven for 40 minutes at a temperature of 180 degrees.
    Grease our pies with butter and send them to the oven for 40 minutes at a temperature of 180 degrees.
  27. From the remains of the dough, you can bake such small cookies-crackers. It takes 20 minutes to bake them.
    From the remains of the dough, you can bake such small cookies-crackers. It takes 20 minutes to bake them.
  28. You can enjoy it!
    You can enjoy it!
  29. Look at how thin the dough is and how much filling!
    Look at how thin the dough is and how much filling!
  30. Of course, such pies cannot be called dietary, but they still have much fewer calories than in our traditional buns on yeast dough. Piquant!
    Of course, such pies cannot be called dietary, but they still have much fewer calories than in our traditional buns on yeast dough. Piquant!
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