•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
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. Therefore, I post here my own version of these Lithuanian pies, which I just fell in love with!
Cook Time 90 minutes
Servings
Ingredients
Filling:
Dough:
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. Store-bought mushrooms from farms 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. Store-bought mushrooms from farms 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. Clean the onion and also cut into cubes.
    Clean the onion and also cut into cubes.
  3. Preheat the pan, pour the vegetable oil. And we send the onion there. Fry until soft.
    Preheat the pan, pour the vegetable oil. And we send the onion there. 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 the mushrooms and add a tablespoon of soy sauce. Soy sauce contains a natural flavor enhancer, which will add flavor to the mushrooms.
    As soon as the liquid begins to stand out, crumble a pinch of porcini mushrooms into the mushrooms and add a tablespoon of soy sauce. Soy sauce contains a natural flavor enhancer, which will add flavor to the mushrooms.
  6. Fry until Golden brown and transfer to a container for cooling.
    Fry until Golden brown and transfer to a container for cooling.
  7. The chicken I have left from the broth "fast cooking" on the principles of Chinese cuisine. Below I will give a link to the recipe for a quick soup. This time I was preparing broth for the dumpling soup, and left the chicken for pies.
    The chicken I have left from the broth "fast cooking" on the principles of Chinese cuisine. Below I will give a link to the recipe for a quick soup. This time I was preparing broth for the dumpling soup, and left the chicken for pies.
  8. You can, of course, punch the chicken with a blender, but I prefer to chop with a knife, so that there are pieces of chicken.
    You can, of course, punch the chicken with a blender, but I prefer to chop with a knife, so that there are pieces of chicken.
  9. Connect the chicken with mushrooms. Stir.
    Connect the chicken with mushrooms. Stir.
  10. To prevent the filling from being dry, add a little broth to it. Approximately 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 for ourselves. Instead of broth, you can take cream. It also turns out delicious.
    To prevent the filling from being dry, add a little broth to it. Approximately 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 for ourselves. Instead of broth, you can take cream. It also turns out delicious.
  11. Now we start preparing the test. In the flour, cut the oil into plates.
    Now we start preparing the test. In the flour, cut the oil into plates.
  12. RUB your hands into a crumb.
    RUB your hands into a crumb.
  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 to the flour and butter crumbs.
    Pour the liquid ingredients to the flour and butter crumbs.
  18. Knead the dough. It comes out very soft and pleasant to work with. Cover the dough with cling film and leave for 15 minutes, so that the flour gives gluten.
    Knead the dough. It comes out very soft and pleasant to work with. Cover the dough with cling film and leave for 15 minutes, so that the flour gives 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 circle shape. I have a diameter of 10 cm.
    Roll out to a thickness of 2-3 mm. Cut out the circle shape. I have a diameter of 10 cm.
  21. Put a full teaspoon of filling.
    Put a full teaspoon of filling.
  22. Pinching our "pie".
    Pinching our "pie".
  23. From above, we make a "pigtail" as on dumplings.
    From above, we make a "pigtail" as on dumplings.
  24. Spread on a baking sheet.
    Spread on a baking sheet.
  25. Usually, the baking is greased with egg for shine. I prefer a mixture of eggs and cream.
    Usually, the baking is greased with egg for shine. I prefer a mixture of eggs and cream.
  26. Grease our pies and send them to the oven for 40 minutes at 180 degrees.
    Grease our pies and send them to the oven for 40 minutes at 180 degrees.
  27. From the remains of the dough, you can make these little cookies-crackers. It takes 20 minutes to bake them.
    From the remains of the dough, you can make these little cookies-crackers. It takes 20 minutes to bake them.
  28. You can enjoy it!
    You can enjoy it!
  29. Look what a thin dough and how much filling!
    Look what a thin dough and how much filling!
  30. Of course, such pies can not be called dietary, but they still have much less calories than in our traditional buns on yeast dough. Savory!
    Of course, such pies can not be called dietary, but they still have much less calories than in our traditional buns on yeast dough. Savory!

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of