Fried Hand Pies with Sauerkraut and Fresh Cabbage

The kind of hand pies your grandmother used to make — that beloved, homey taste! Delicious fried cabbage pies; give them a try!

Recipe author

Servings:

Eggs

Flour

800

Sugar

Vegetable oil

Dry yeast

Water

500

Salt

1.5

Vegetable oil (for frying)

200

Salt

Sauerkraut

500

Green cabbage

800

Onion

Carrots

Bell pepper

Tomato paste

Hot chili pepper

Ground black pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 4 g

Fats 28 % 9 g

Carbohydrates 59 % 19 g

167 kcal

GI: 20 / 0 / 80

Cooking method

Start with the filling. Finely shred the green cabbage. Cut the onion, bell pepper, and hot pepper into small dice, and grate the carrots. Sauté the onion in vegetable oil, then add the carrots and cook. Add the bell pepper and cook, then the finely chopped hot pepper. Stir in the tomato paste, mix, and cook briefly, stirring constantly. Put the shredded fresh cabbage in a heavy pot, add the sautéed vegetables, and mix. If the sauerkraut is too sour, rinse and squeeze it out. Add it to the pot and stir. After 20 minutes, season with salt and pepper and add a bay leaf. Simmer over low heat until tender. Set the filling aside to cool. Now make the yeast dough: beat the eggs with the sugar and salt, pour in warm water, and mix. Sift the flour and add the dry yeast, keeping the yeast away from the liquid as you combine it with the flour. Knead the dough — it will be sticky. Pour in the vegetable oil and knead again; the dough will become less sticky. Shape it into a ball, cover with a towel, and let it rise in a warm spot for an hour. Cut off a quarter of the dough, roll it into a rope, and cut off a small piece. Roll the piece out and form a pie. Heat vegetable oil in a deep skillet and add the pies seam-side down. Once the bottom is browned, flip and fry the other side. Transfer the pies to a paper-lined plate.