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Kulebyaka is a traditional closed pie of Russian cuisine. Such a pie is prepared from non-yeast dough with one or more types of filling.
Today I want to offer you a recipe for kulebyaki stuffed with fresh cabbage and boiled chicken meat, which can be replaced with other meat at will: boiled beef or pork, here it is already like love... Or choosing from what is in the refrigerator at the time of cooking. Anyway, this is a delicious and satisfying pie!
Cooking ingredients:
For the test:
Kefir - 200 ml
Dry yeast - 1.5 tsp l. (7 g)
Chicken egg - 1 pc.
Sugar - 2 tbsp. l.
Vegetable oil - 3-4 tbsp. l. (50 ml)
Salt - 2 pinches
Flour - 350-400 g
For filling:
White cabbage - 300 g
Carrots - 1 pc.
Bulb onions - 1 pc.
Boiled chicken meat - 250 g (thigh, drumstick, breast)
Vegetable oil for frying vegetables - 3-4 tbsp. l.
Greens to taste
Spices, salt, black pepper - to taste
Yolk for brushing and sesame seeds for sprinkling if desired.
Let's get started ...
We knead the dough. Pour warm kefir (room temperature) into a bowl, add a loose egg, salt, sugar. Pour in vegetable oil, and put about a third of the sifted flour mixed with dry yeast. Stir everything well with a spoon, then add the rest of the flour and knead a smooth, dense (not tight) dough, but you should not knead it for too long. Cover the bowl with the dough with a cotton towel (or a lid, cling film), and put it in heat for lifting.
Let's move on to preparing the filling - cut the onion into cubes, grate the carrots, and slightly simmer them in vegetable oil over medium heat.
Add finely chopped white cabbage, and simmer the vegetables together until tender, stirring occasionally.
We pass the boiled chicken meat through a meat grinder (or finely chop) and add to the pan to the vegetables. We warm up everything together for 5-7 minutes, not forgetting to stir.
And, at the very end, put the chopped greens, salt and pepper to taste, mix, transfer to some bowl, cool.
Approximately 1 hour has passed - the dough has doubled in volume. You can start making kulebyaka.
We spread the dough that has come up on the working surface of the table, knead it, add a little flour, and roll it into a rectangular layer, 1-1.5 centimeters thick. Put the filling in the middle, and using a knife or curly cutter, cut the dough on both sides of the filling into strips.
We put strips of dough over the filling overlapping each other - alternately on each side, pinch the ends below.
We transfer the kulebyaka to a baking sheet covered with parchment paper, cover with a towel, and leave to proof for 25-30 minutes. Then grease with whipped yolk and sprinkle with sesame seeds as desired.
Kulebyaka is baked in an oven preheated to 180 degrees - about 30-35 minutes. Cook, taste, Bon appetit!
Sincerely, Oksana!