First of all, I love them for their unusual shape. Dough I use my favorite, which is suitable in cold water and is ready in 20 minutes. And stuffing I have many favorite potato today, I will tell you how to make it even tastier.
INGREDIENTS
For the dough:
The water is warm -250ml.
Yeast crude -33gr (11gr or dry)
Sugar -2st.l.
Sol -1 / 2ch.l.
Vegetable oil -2st.l.
-400-420gr flour.
For filling:
Potatoes -5-6sht.
Salt -1ch.l.
Butter -40-50gr.
Greens - to taste
Onion 1pc.
Vegetable oil -3 tablespoons
COOKING METHOD
The dough is cooked very quickly, so I first put to boil the potatoes in salted water for 5-6 tubers.
Getting to knead the dough. The bowl pouring 250 ml of warm water, add 2 tablespoons sugar, 33 grams of raw yeast, if you'll need to use a dry 11 grams.
Adding 2 tablespoons flour from the general rules of flour and stir until smooth and leave for 10-15 minutes, the yeast started to work.
As soon as the foam cap proceed to knead, pour 2 tablespoons vegetable oil, put half teaspoon salt, stir and add flour.
Knead the dough, flour will require 400-420 grams. The dough should not stick to hands, if only a little, but at the same time be flexible and soft. Now it needs to be well mixed, the better be stirred, the faster it will rise. Put the dough in the bag and is fastened so that there is some remaining blank space.
The bowl pour water pre-chilled in a refrigerator or cold tap water and add ice pieces.
Drop a dough in water and leave it for 20 minutes. During this time, the dough has to emerge and increase in volume.
During this time, prepare the filling. Large onion cut into cubes, fresh herbs, can be any, I have today dill finely chop.
Fry onions in a little oil until transparent. And now my secret, like an onion is ready, I add the green onions to a stirred and immediately remove from heat. So the greens after the heat treatment will give more taste and flavor stuffing and stuffing will be even tastier.
Ready to transform the potato puree. Add the butter small piece of about 50 grams and onions with herbs and stir. Filling is ready. Let's give it a little cool.
The finished dough is put on the table and rolled in flour, cut into pieces, as we have today, small cakes, divide the dough weighing not more than 20 grams, the size of walnut.
Take one workpiece and roll out the dough with a rolling pin small cake, filling and put zaschipyvaem edge as in a conventional pie dumpling or now anchoring edge like dumplings. And a little hand presses the patty so that it is slightly flattened.
All Do the same with the rest of the pies.
The pan, pour vegetable oil and fry patties over medium heat for sure that they had cooked, until golden brown, roast them quickly rise well into the baking time.
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Details and cooking detail you can see in my very brief video below.
Bon Appetit!