Kitchen appliances and utensils:cooker, deep frying pan with a lid, ordinary pan, spatula, 2 pans, cutting board, knife, grater, teaspoon, tablespoon, paper towels, 3 bowls, blender, pusher, cup.
Ingredients
bow | 3 pcs. |
carrot | 3 pcs. |
potatoes | 500 g |
cabbage | 500 g |
peas | ½ stack. |
salt | 1-3 tsp |
ground pepper | taste |
pressed yeast | 50 g |
sugar | 1 tbsp. l |
water | 500 ml |
sunflower oil | 6 tbsp. l |
flour | 650 g |
Step cooking
Toppings
- First you need to peel and dice 2 large onions, which you will need immediately for 2 fillings.
- Put a plate of sunflower oil on the fire and heat it, then send the onions to fry there.
- At this time, peel 2 medium carrots and grate it on a large grater, then add to the onion and fry the carrots until soft.
- While preparing the frying, you can begin to prepare the potato filling. To do this, take 500 g of potatoes, peel it, wash and cut into small pieces, so it boils faster. Put the potatoes in a pan, fill with water and set on fire.
- When the potatoes boil, add salt to taste to it and cook until cooked, then drain the water (pour a little liquid into a cup) and mash the potatoes. Add the remaining liquid to the puree so that it is not too dry, and knead again.
- Add half the frying to the cooked puree, pepper the filling to taste and mix thoroughly, then it can be covered with a lid and set aside.
- Now you can start cooking pea fillings. Half a glass of peas must be soaked in advance for 2 hours, then it should be washed and put in a saucepan, pour 1.5 stack. cold water.
- Put the pan on the stove, after boiling, remove the foam, reduce the heat to a minimum and cook the peas under a closed lid for 40 minutes. Make sure that the water from the pan does not evaporate earlier. When the peas are completely ready, add the second part of the finished frying to it, add a little salt and pepper, then grind the filling using an immersion blender.
- Next, prepare the cabbage stuffing. To begin, peel, and then chop 1 onion and carrots. Fry vegetables in vegetable oil until they are soft.
- While preparing onions with carrots, chop about 500 g of white cabbage and add it to the pan to the finished frying. Roast cabbage with salt to taste, you can add a little ground pepper, and then fill the filling with 1.5 stacks. boiling water. Cover the pan with a lid and simmer over low heat for about 40 minutes, occasionally stirring the filling.
Dough
- Now let's move on to making yeast custard dough. In a deep bowl, grind 50 g of pressed yeast.
- To the crushed yeast add 1 tbsp. l granulated sugar, 1 tsp. salt and pour 200 ml of warm boiled water. Mix the ingredients well so that the yeast dissolves completely. At the end, add 3 tbsp to yeast and water. l sunflower oil and mix.
- Sift 650 g of flour into a separate deep bowl, and then pour the yeast mixture and 200 ml of boiling water into it, mix the dough with a spoon and then with your hands. If necessary, you can add a little flour.
- Knead the dough for 8 minutes. It should turn out soft, elastic, and a little pester. This test does not need "rest", so you can immediately start sculpting pies.
- Cut a small piece of dough, roll it into a sausage, and then divide it into equal pieces. Make small cakes from these pieces, crushing them with your hands. Put cooked fillings in the center of each cake and gently pinch the edges. Pies should be spread in hot oil (it should cover half the cake) and fry over medium heat until golden brown. After frying, the pie can be laid out on a paper towel to stack excess fat.
Video recipe
Have you always wanted to learn how to cook such lush pies, like the ones on the shelves in stores? Watch this video and you can easily cook this simple and tasty dish.