Pies with cheese made from dough on dry yeast in a frying pan

Step-by-step cooking

1. Step 1:

   

   Flour must be sifted. I divide it approximately in half. In one part I add sugar, salt, yeast. I'll mix everything well.

2. Step 2:

   

   Add WARM milk to the flour with sugar, yeast and salt and start kneading the dough. When everything is well stirred in 2-3 sets, I add the second half of the flour. In the recipe I specified 900-950 grams. Flour is different for everyone. Someone will need a little more, someone less. Do not rush to add all at once. Leave 50-70 grams.

3. Step 3:

   

   Introduced the oil and knead the dough. After adding it, the dough will become more elastic, pliable, and then we can conclude - we need more flour, or not. After all, it is very important not to score the dough with flour.

4. Step 4:

   

   The dough should become soft, homogeneous, elastic and slightly stick to the hands. I put it in a container greased with vegetable oil and put it in a warm place for an hour. The dough should grow and double in size.

5. Step 5:

   

   Meanwhile, I'll prepare the filling. I have a kilogram of cheese, 4 types in equal proportions and one egg. You can take absolutely any filling. It can be potatoes with cheese, herbs, egg, cabbage, minced meat, and sweet filling. In general, according to availability and desire.

6. Step 6:

   

   Shake the egg and mix everything well. The filling is ready!!!

7. Step 7:

   

   I'm kneading the dough that came up. If it sticks to your hands, lubricate them with vegetable oil. And I put it back in a warm place for 30 minutes.

8. Step 8:

   

   For convenience, I divided the filling into 6 equal parts, used kitchen scales. And formed balls. I also divided the dough into 6 equal parts, rounded it, and covered it with a film so that it wouldn't wind up.

9. Step 9:

   

   Roll out each piece of dough in a diameter of approximately 22-25 cm. I put a ball of filling in the center and collect it according to the type of khinkali. I level it slightly with my hands and then roll it out with a rolling pin to the diameter I need. I was starting from the size of my frying pan. You can roll a little more. The dough will be thinner, I think it will only taste better. But carefully, so that the dough does not break and the filling does not leak out.

11. Step 10:

    

    So I did with all 6 pieces. First, I formed all the pies, put them on plates sprinkled with flour, and then baked them.

12. Step 11:

    

    Fried in butter, you can also use vegetable oil. On each side for 5 minutes under the lid. When turned over, the toasted side was smeared with melted butter.

13. Step 12:

    

    And also when already fried on all sides, also smeared with melted butter. These are the rosy beauties that turn out.

14. Step 13:

    

    For a visual example, I baked 3 pieces in the oven. Perhaps for some reason you do not eat fried and you will be interested in the result. Baked on parchment, oiled, in a preheated oven to 170 degrees, for about 15 minutes. But it is better to focus on a ruddy, golden crust. I did not lubricate the top with anything, but you can either use egg or milk.

15. Step 14:

    

    And also at the end of each well smeared with butter while they are still hot. The smell was there... it's just beyond words.

16. Step 15:

    

    Here are each of the cuts. The dough in the pan rose well, baked evenly, browned. It is very soft, gentle.

17. Step 16:

    

    As you can see, the dough in the oven is fuller, more airy, also very soft, tender.

18. Step 17:

    

    I can't say which of the options we liked more. They are both, honestly, very tasty. The dough is well baked everywhere, soft, with a lot of filling. If you want it to stretch, put more mozzarella or suluguni. And I like to warm up such pies most of all in a frying pan with butter. They turn out as if they are just about to be cooked. I hope the recipe will be useful to you. Enjoy your meal!!