Yeast dough pies fried in vegetable oil, a traditional Russian dish. You can use a variety of fillings, such as cabbage, to make deliciously delicious pies.
As a rule, unpaired yeast dough is used to make fried pies. It rises quite well during frying, especially if the dish is deep-fried using a lot of vegetable oil. In addition, the safety-free dough significantly shortens the cooking time.
Dough is better suited for baking, as more gas bubbles form in this dough and the dish turns out to be much fluffier and more tender.
To prepare a unpaired yeast dough, you will need the following ingredients: 500-600 g of wheat flour, 1 glass of milk, 20-30 g of dry baker's yeast, 1 chicken egg, 4 tbsp. l. butter, 1 tsp. sugar and 1/2 tsp. salt. Since the pies will be fried, you will need vegetable oil.
To prepare the filling, take: 500 g of white cabbage, salt and ground black pepper to taste. You can use any other filling, for example, rice with eggs, minced meat, mashed potatoes. The dough recipe is suitable for any pies with savory filling.
Wheat flour is sifted through a fine sieve 2-3 times and mixed with dry baker's yeast. Grind the chicken egg with sugar and salt until the ingredients are completely dissolved. Then the egg mixture is poured into warm milk and stirred. The butter is melted over low heat and left to cool. All ingredients, except for oil, are combined by kneading the dough. Only after that, melted butter is added to the mass and kneading is continued until a homogeneous elastic dough is obtained.
The finished dough should stick well from your hands. To do this, it should be kneaded for 10-15 minutes. If the dough remains sticky, add a little flour.
The dough is transferred to a deep container and covered with a damp cloth. The container is removed in a warm place free from drafts. After about 1-2 hours, the dough will expand significantly. He is crushed and left alone for another 1 hour.
Cabbage is chopped into thin strips and fried in vegetable oil until tender. Salt and black pepper are added to the filling to taste. You can use your favorite seasonings. The finished filling is left to cool. The table is sprinkled with flour and uniform-sized cakes are formed from the dough. Each cake is rolled out, trying to get a small circle, 4-5 mm thick. Put the filling in the middle of each mug and carefully seal the edges of the dough, giving the product a traditional shape. The prepared pies are left alone for 20-25 minutes for the dough to rise.
Vegetable oil is poured into a dry frying pan. To make the pies as lush as possible during frying, it is recommended to pour oil in a layer of at least 1 cm. The pan is placed on medium heat. The pies are fried in heated vegetable oil on both sides until golden brown.
Many people prefer oven-baked pies, as fried yeast doughs are too fatty. Excess fat can be easily removed by transferring the finished pies from the pan to paper napkins.
