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  • 2015/03/22
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Pyrizhky with Cabbage filling;))

レシピ
材料・調味料 (8 人分)
The dough:
High grade flour
600g
Egg
1pcs
Yeast
25-30g
Milk
1cup
Salt
1tsp
Sugar
1tsp
Sunflower or olive oil or butter
100ml in total
Filling:
Cabbage
1/2 medium head of cabbage
Onion
1pcs
Boiled eggs
5pcs
Butter or vegetable oil
100g
Milk
About 1/2 or 2/3 cup
Black pepper, caraway seeds, salt
To taste
作り方
1
The dough:
In 1cup warm milk add sugar and crush the yeast. Leave in a warm place for 10 minutes to active. Add 8 or 9 tbs flour and leave for 20-30 minutes (brew).
2
Add oil, egg, salt and the rest of flour until the dough is elastic and will not keep up with the walls of the bowl and stick to your hands.
3
Cover the bowl and put in a warm place for 1-2 hours. The dough should increase in size by half.
4
Filling:
Shred cabbage and still with salt lightly. Fry onions with a little oil then put cabbage into a saucepan, pour milk, add caraway seeds and black pepper, cover and leave to stew until the moisture evaporates.
5
When cabbage is almost ready, add butter or oil, stir and lightly fry for another 5 minutes. (If you wish you may add 5 boiled eggs chopped into cabbage filling)
Leave filling to cool down.
6
Making shape and baking:
Put the dough on floured surface and form a <sausage> 5cm wide. Cut into 16-18pcs and roll into balls. Flatten balls by hand or using a rolling-pin to make circle with a diameter of 10cm. Put cabbage filling with a spoon in the middle of circles, close and pinch up the edge.
7
Oil the baking pan or sheets. Put Pyrizhky on the sheets stitch down ( then they will not reveal when baking) and let them for another 15-20 minutes to allow the dough to rise again slightly. Lubricate the tops of Pyrizhky with an egg with milk to make them nice and shiny. Bake at 200C for about 20 minutes until the golden brown.
みんなの投稿 (1)
Ukrainian kitchen with Vera;)
The best Pyrizhky ever!
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