Composition / ingredients
Cooking method
First prepare the filling:
- finely chop the cabbage;
- peel the onion, cut into small cubes;
- fry the minced meat together with onions and cabbage over low heat, adding salt, vegetable oil and dry spices to taste (fry for a short time - 5-7 minutes).
Knead the dough:
- add salt to warm water, add flour in parts;
- knead the dough until it stops sticking to your hands;
- let the dough rest for 20 minutes.
Meanwhile, do the pouring:
- break the eggs into a bowl, add milk;
- whisk everything with a whisk.
Divide the dough from the specified number of ingredients into 16 equal parts. Roll out each part into a flat cake about 12 cm in diameter, lift the edges, pinching them, form "baskets".
Transfer the blanks to a baking sheet lined with baking paper, and put the filling in each of them. Then pour the filling (about 2 tablespoons in each "basket"). Bake at 180 degrees for 20 minutes.
Serve hot. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Wheat flour - 325 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Chicken egg - 80 kcal/100g
- Rye flour - 305 kcal/100g
