Composition / ingredients
Step-by-step cooking
Step 1:
How to fry cabbage pies? Prepare the ingredients according to the list. The process of making yeast dough is long, but it's worth it. Pour a glass of warm milk into a bowl, dissolve half a teaspoon of sugar and a teaspoon of dry yeast in it. Leave it alone for literally 5 minutes. Pour vegetable oil into a bowl with yeast mixture and add salt, mix again.
Step 2:
Sift wheat flour through a sieve. Do it better twice to saturate it with oxygen - products from such a dough turn out to be softer and airy. Pour the sifted wheat flour into a bowl with the liquid. First, knead the mass with a spoon, then gradually adding flour, continue kneading with your hands. Yeast dough should be kneaded with your hands as long as possible so that the gluten comes out of the flour. Focus not on the volume of flour, but on the consistency of the dough.
Step 3:
The dough should turn out smooth and elastic, roll it into a ball. Put it back in the bowl, cover the bowl with a cotton towel and leave it in a warm place for an hour and a half to rise. The dough should increase by one and a half to two times.
Step 4:
Meanwhile, make the filling for the pies. Peel the onion and finely chop it with a knife. Wash, peel and grate the carrots on a medium grater. Finely chop the white cabbage. Pour vegetable oil into a frying pan, fry onions and carrots on it for 5 minutes. Send the cabbage to the vegetables, add salt, ground black pepper to taste, tomato paste, mix and simmer over medium heat for about 15 minutes.
Step 5:
Knead the finished dough and proceed to forming the pies. Divide the dough into several pieces, depending on the desired size of the pies. Roll each one into balls. Roll out each ball into a tortilla, put the filling in the center of the tortilla with a tablespoon.
Step 6:
Carefully fasten the edges of the pies, lay them on a greased board with a seam down and leave for a few minutes to rise. At this time, warm up the pan.
Step 7:
Pour vegetable oil into the pan. Warm it up. Fry the pies in oil on both sides until browned, about 2-3 minutes per side, depending on the heating of the pan. Enjoy your meal!
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
The liquid in which yeast is bred should be pleasant to the touch, no higher than 40 degrees. Why is this important? In a warm environment, yeast is well activated, in a hot one it will die, and in a cold one it simply will not work. To avoid unpleasant surprises, check the yeast before mixing with the rest of the ingredients. Pour a little warm milk into a bowl, stir in the yeast. Cover the bowl with a kitchen towel and put it in a warm place without drafts for 10-15 minutes. During this time, a foam yeast cap should appear on the surface of the sponge. If this did not happen, then the fermentation process has not started (the yeast is overdue or spoiled). In this case, it is worth taking other yeast, otherwise baking will not work.
Caloric content of the products possible in the composition of the dish
- 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Dry yeast - 410 kcal/100g
