Placinths are a national Moldovan dish. In fact, these are round twirls with a variety of fillings. There are many filling options - here you can safely experiment. They will turn out very tasty with fried cabbage.
It is necessary
- - 400 g of stewed sauerkraut;
- - 3.5 glasses of flour;
- - 200 ml of water;
- - 30 g of yeast;
- - 1 egg yolk;
- - 1 st. a spoonful of vegetable oil, sugar;
- - salt.
Instructions
Step 1
First, knead the yeast dough. To do this, mix yeast with water, add sifted flour in small portions, add sugar, salt there, pour in vegetable oil. Knead the dough and let it sit - it will take about 20 minutes.
Step 2
Roll out a thin layer from the finished dough. Put it on a large towel, coat with vegetable oil. Spread out a layer of sauerkraut filling. The filling can be different - meat or vegetable, in addition, the Moldavian placinda can be prepared with a fruit filling - as you like. In this case, stew the sauerkraut in a small amount of oil and cool.
Step 3
Roll the dough into a roll with a towel. You can leave the resulting roll in the classic form or roll it up with a snail. Spread the beaten egg yolk on top of the roll.
Step 4
Bake Moldavian placinda with cabbage for 30 minutes at moderate temperature (180 degrees) in the oven. Make sure that the roll is ready yourself, the cooking time may vary due to the oven. You can immediately cut the finished placinda into portioned pieces and serve, or cool it a little. It is stored in the refrigerator for several days.
