Cookware:
- set of cups;
- two bowls;
- cutting board;
- tablespoon and teaspoon;
- measured capacity;
- whisk;
- sieve;
- knife / shredder;
- spatula;
- skimmer;
- two forks;
- rolling pin;
- cling film;
- pan with a lid;
- deep fryer;
- hob;
- large flat plate;
- paper towel.
Ingredients
| Name | amount |
| Wheat flour | 6-7 stack. |
| Whole milk | 250 ml |
| Boiled water | 250 ml |
| Filtered cold water | 3-4 tbsp. l |
| Vegetable oil | 200 ml |
| Chicken egg | 2 pcs. |
| Sour cream | 2 tbsp. l |
| Dry yeast | 2 tsp |
| Granulated sugar | 3.5 tbsp. l |
| Salt | 2 tsp |
| White cabbage | 500 g |
| Onion | 1 PC. |
| Raw carrots | 2 pcs. |
| Tomato paste | 1.5 tbsp. l |
| Fresh greens (dill and parsley) | ½ beam |
| Parsnip root | 1 PC. |
| Celery Shank | 2 pcs. |
| Coriander | ½ tsp |
| Ground black pepper | taste |
Step cooking
Put a quick dough
- In a deep bowl, activate 2 tsp. dry yeast, pour them 250 ml of warm boiled water and adding 0.5 tbsp. l granulated sugar. Set aside the bowl in a warm place for 10-15 minutes.
- After a quarter of an hour, when the liquid in the bowl is covered with a yeast “cap”, pour 1 tsp into it. salt and 1.5 tbsp. l Sahara.
- Drive there two chicken eggs, put 2 tbsp. l thick sour cream, pour 100 ml of vegetable oil, and mix thoroughly until smooth.
- Pour 250 ml of warm milk into the mass, and pour 5 stacks in portions. sifted wheat flour with constant stirring.
- When the mass becomes sufficiently thick, it must be moved to the working surface, adding a little flour, and knead the dough by hand for about 5 minutes, gradually adding another 1.5-2 stack. flour.
- Form a ball from the finished dough, moisten the surface of the ball with a small amount of vegetable oil, put it back in a bowl, cover with cling film, and put in a warm place for an hour and a half so that the dough rises.
Did you know? A bowl of yeast dough can be put in a disconnected microwave. Closed dark space and the absence of drafts have a beneficial effect on the dough, increasing the reaction rate of yeast. - Put the dough doubled in volume on a work surface, slightly stained with flour, and precipitate (knead well).
- Set the dough for another 15 minutes so that it “rests”, after which you can cut the pies.
Cooking cabbage stuffing
- Thinly chop a pound of white cabbage. Dissolve 2 small carrots, parsnip root, and finely chop two celery stalks. Randomly cut one medium-sized onion head. Finely chop in half a bunch of dill and parsley.
- Heat a pan with 30 ml of vegetable oil and fry chopped onions until transparent.
- As soon as the onions begin to turn pink, add the chopped parsnips, celery, carrots and sauté vegetables for no more than three minutes over medium heat.
- When the vegetables become limp, immediately pour all the chopped cabbage, cover the pan with a lid, and simmer for 5 minutes.
- After five minutes, stir the stewed vegetables and add 1 tsp. salt, ½ tbsp. l granulated sugar, 1 tsp. coriander, ground pepper to taste, and diluted 3-4 tbsp. l cold water 1.5 tbsp. l tomato paste.
- Cover the contents of the pan again, reduce the flame intensity to a minimum, and continue to simmer another 5-7 minutes.
- When the cabbage is ready, increase the temperature of the hotplate to the maximum and fry with the lid open with constant stirring for a couple of minutes to evaporate excess moisture.
- When the vegetables are dried, add chopped greens and transfer the contents of the pan to a large flat plate to cool the filling.
We form and fry pies
- Add a handful of flour to the cutting surface and cut the dough that came up a second time into pieces.
- Roll each piece into a small rolling pin with a rolling pin.
- Put the filling on the center of each cake and form the pies in the way that you are used to sculpt them.
- Transfer the formed patties onto the flour-laden cutting board (or plate) with the seam down.
Important! It is necessary to lay the formed pies on the board at a small distance from each other, since in anticipation of frying they will slightly increase in size. - In a deep fryer (or deep pan), heat 200-300 ml of vegetable oil, depending on the volume of the deep fryer / pan.
- Run a few pies in the hot oil so that they “simmer” in it.
- As soon as the side of the cake boiling in oil acquires a pleasant golden hue, turn the pies with two forks.
- Remove the prepared pies from the butter, and put them on a large plate covered with a paper towel to remove excess fat. Pies can be served at the table. Have a nice tea party!
Video recipe
This video presents a very detailed master class on deep-fried pies. The filling for them can be absolutely anything. In this case, the process of making pies with cabbage filling is demonstrated.
Thank you for your interest in the recipe for pies with cabbage filling. How much did you like the recipe? What new have you learned from it, and what actions (from your point of view) can be carried out easier and faster? Share your opinion and ways of making fried pies in butter. Tell us how you cook the cabbage filling. Perhaps your version will also appeal to the readership and will help simplify the cooking process even further.