Hello honest people. Continuing the story of the pies, I just can't help but talk about the cabbage pies. They are surely one of my top three favorites. Soft, ruddy, with a juicy filling of sweet and sour cabbage - such pies will not leave anyone indifferent.
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Ingredients for 20 pieces:
Flour - 2.5 cups
Water - 1 cup
Dry yeast - 2 tsp
Sugar - 2 tablespoons
Salt - 2 tsp
Vegetable oil - 4 tablespoons
Vegetable oil for frying - 200ml.
Sour cabbage -800g
Onion - 1pc
How to cook:
Step 1 of 18
Prepare food in advance so that you don't forget anything during the cooking process.
Step 2 of 18
Heat the water to 30-40 degrees. She should be confidently warm. To be on the safe side, I also pour boiling water over the bowl in which I make the dough.
Pour water into a bowl, add sugar, 1 tsp. salts and yeast. Mix.
The water and flour in this recipe can be measured with your usual cup, the main thing is to observe the proportions of 1 to 2.5 (one cup of water to 2.5 cups of flour).
Step 3 of 18
Add flour to a bowl and stir. Do not knead completely. You just need to mix all the ingredients.
Step 4 of 18
Pour in 2 tbsp. vegetable oil and mix again.
Step 5 of 18
Cover with a towel and let stand for 20 minutes in a warm room.
Step 6 of 18
And while the dough is “resting”, it's time to start filling. Cut the onion into thin half rings.
Step 7 of 18
Heat 2 tablespoons in a saucepan. vegetable oil and fry the onion until golden brown.
Step 8 of 18
Add sauerkraut and simmer covered, stirring occasionally, until soft. Cabbage is different and the time will vary. You can add half a cup of boiling water or broth to the pan to simplify the process.
From time to time I suggest trying - the cabbage should become soft, but remain firm. Don't over-extinguish.
At the end of cooking, taste the filling and add sugar to taste. Cabbage should be exactly sweet and sour. Let the finished filling cool.
Step 9 of 18
After 20 minutes, knead the dough. You shouldn't make much effort here - you can simply crumple it with one hand on the bottom of the bowl, while turning it, if convenient. The dough should be more or less smooth.
Step 10 of 18
Cover it again with a towel and let it "rest" for 1 hour. During this time, the dough will rise and increase in volume.
Step 11 of 18
Now the dough needs to be divided into 4 pieces, which can be rolled into 4 sausages.
Step 12 of 18
And divide each into 5 parts. Exactly 20 blanks will come out.
Step 13 of 18
Roll out, lay out the filling.
Step 14 of 18
Bend the products in half and mold the dough in the center. And then connect the edges so that you get a comb. Press each pie slightly on top, slightly flattening it.
Understanding usually comes after 3-4 pies. It's not worth sculpting everything at once - do as much as you can fry at a time. Let the rest be covered with a towel.
Step 15 of 18
Dip the pies in the heated oil seam side down and fry for 3 minutes on each side. Keep the fire medium or even slightly below average. The heating level just controls the color and the degree of roasting.
While the pies are fried - in these 6 minutes you can easily stick the next 6 pieces. I had just so many of them in my pan. If the pies are larger, it is better not to squeeze into the pan, but fry less.
Step 16 of 18
Put the finished pies on a dish covered with paper towels. Then you can put it in the basket, as in my photo.
Step 17 of 18
Pan-fried sauerkraut pies are ready.
Step 18 of 18
Bon Appetit!
Conclusions: these pies are some of my favorites. They are soft, they have a lot of filling and are delicious. I'm a big fan of stuffed sauerkraut. I do not like stewed fresh cabbage in pies.
One of the best combinations is sauerkraut pies and a glass of cold tomato juice with black pepper and salt. And even if they are simple and unassuming, they bribe me with taste and "soulfulness".
And according to tradition, I propose to cook, make up your own opinion and share it in the comments.
That's it for today. Your Bra from Odessa.
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