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Rye gates with potatoes

A simple recipe from available ingredients, and what a story! Cook! Gates are a dish of Karelian cuisine. And someone connects their name with "open the gate slowly", because they don't know where it comes from. Others say that the name came from the word "kalita" (in modern times, kolyada), when on the night before Christmas they knocked on the gates, sang songs and asked for gifts. And they also say that in some dialect there is a word wallet, which sounds like "kalita"... But the Karelian housewives themselves say that the name of this baking came from the word Fish (in Karelian, kale or kala) - the gates look like fish. Nowadays they are sometimes made round, but before they were only in the form of an ellipse with sharp corners - what is not a fish?!
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Rye gateways with potatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 4 g
Fats 22 % 9 g
Carbohydrates 68 % 28 g
201 kcal
GI: 25 / 0 / 75

Step-by-step cooking

Cooking time: 1 h 15 min

  1. Step 1:

    Step 1.

    Peel and boil the potatoes until fully cooked. In the process, we salt.

  2. Step 2:

    Step 2.

    Drain the water and mash the potatoes.

  3. Step 3:

    Step 3.

    Add milk and butter.

  4. Step 4:

    Step 4.

    We pound it well again and let it cool down.

  5. Step 5:

    Step 5.

    From flour and kefir in a bowl, we begin to knead the dough. Depending on the flour, kefir may need a little more or a little less. Or adjust the density of the dough with flour.

  6. Step 6:

    Step 6.

    Continue kneading on the table.

  7. Step 7:

    Step 7.

    Let the dough rest under a towel. If the room is dry, it is better to wrap it with a film so that it does not wind up.

  8. Step 8:

    Step 8.

    Roll out the dough into a sausage.

  10. Step 9:

    Step 9.

    Cut into washers (18-20 pcs.)

  11. Step 10:

    Step 10.

    Roll them a little.

  12. Step 11:

    Step 11.

    Using a rolling pin, we roll out the tortillas thinly.

  13. Step 12:

    Step 12.

    We put the puree in the center and pinch the edges, forming a side.

  14. Step 13:

    Step 13.

    Generously fill with sour cream.

  15. Step 14:

    Step 14.

    Put it on a baking sheet.

  16. Step 15:

    Step 15.

    Bake at 220 degrees for 15 minutes.

  17. Step 16:

    Step 16.

    Eat wickets with soup or milk. They are the most delicious hot, but you can also leave them for breakfast in the evening. Also very tasty!

Pleasant!

Calorie content of the products possible in the composition of the dish

  • Ripe potatoes - 80   kcal/100g
  • Baked potatoes - 70   kcal/100g
  • Mashed potatoes - 380   kcal/100g
  • Boiled potatoes - 82   kcal/100g
  • Potatoes in uniform - 74   kcal/100g
  • Fried potatoes - 192   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
  • Sour cream with 30% fat content - 340   kcal/100g
  • Sour cream with 25 % fat content - 284   kcal/100g
  • Sour cream with 20% fat content - 210   kcal/100g
  • Sour cream of 10% fat content - 115   kcal/100g
  • Sour cream - 210   kcal/100g
  • Kefir fat - 62   kcal/100g
  • Kefir of 1% fat content - 38   kcal/100g
  • Low-fat kefir - 30   kcal/100g
  • Kefir "doctor beefy" 1,8% fat content - 45   kcal/100g
  • Kefir 2.5% fat content - 53   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Salt - 0   kcal/100g
  • Rye flour - 305   kcal/100g

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