Without pretending to originality, just offer a fantastically delicious dish, with a delicate dough and juicy filling, very hearty, quite autumn. These pies will not leave you a choice- " eat or not eat.".. definitely "is". And as soon as possible! While they're hot! Not yet pilfered blessedme!
First of all, knead the dough.
Mix milk and hot water, add salt, mix.
In flour add sour cream and vegetable oil + milk mixture.
Knead the dough until smooth.
For flour, which I used, broke a an ideal the ratio with liquid. If you have a very soft dough, add flour-we need a slightly steep, because it should still 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 for ripening.
Now let's do the stuffing.
Peel the pumpkin and onion and cut into medium cubes.
Minced meat I have mixed, previously cooked.
Preferably, the average fat content.
If you have a very lean, add a little more oil when frying vegetables.
Half of the onion and press down lightly drizzle with vinegar, let is marinated.
The second part of the onion spasserovat in one tablespoon of vegetable oil.
Until transparent and add pumpkin.
Put out under the lid until half-cooked.
Add jus'ai (Tibetan onion) if you don't have it, sorry but not terrible! Skip this ingredient or add a clove of garlic for added flavor.
Add the pickled onion, black pepper and salt to taste.
Add a couple of tablespoons of cold water, mix well. Try, the mass should be saltier than you like. Salt will go into the stuffing.
Now mix with minced meat.
The filling is ready.
The dough had to rest in bed. Divide it into two parts.
Cover one. The second roll out on the table, powdered with flour.
Rectangular layer with a thickness of ~ 2 mm, divided into squares. I got 6 pieces of size 10 ×10 cm.
Spread the filling generously.
Two sides of the dough, along, cover the stuffing, but not in the joint.
Connect first the upper corners, slightly raised, glue the side. Do not flatten, the boats remain high. The higher they get, the more they will fit in the pan.
They do the same with the second piece of dough.
Can roll all the dough at once, provided that you will quickly be processed and it will not sovetnitsa.
Heat a frying pan (preferably with a thick bottom), pour 2 tablespoons of vegetable oil.
Spread out on the bottom of the pies is not tight.
I got 12 pies. They're big. And they all fit in a large diameter pan-30 cm.
Over medium heat, lightly fry the bottoms of the pies. During this time, and all the dough "grab", and then it does not "soak" during cooking.
Now fill with water pies on 2/3.
Sprinkle with spices to your taste.
I sprinkled my favorite paprika-flakes and sweet peas.
Cover with lid. From the moment of boiling, cook for 30 minutes.
Shortly before the end, you can pour the pies formed broth, over the entire surface and inside.
Ohhh, how delicious it turns out!
The dough is tender, soft (not loose and not "rubber"). The filling is juicy, tasty, pickled onions gave a peculiar taste...
Rather need to their there is!
You can with your favorite sauce, with vegetable salads, pickles or broth!
Come in if you want...