Это предварительный просмотр рецепта "Piroshki".

Рецепт Piroshki
by Global Cookbook

Piroshki
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Ингредиенты

  • 1 1/2 tsp Vegetable oil
  • 1/4 c. Finely minced onion
  • 1 c. Finely minced green cabbage
  •     Salt and freshly grnd pepper
  • 1 c. Unbleached white flour, (be precise)
  • 1 pch Salt
  • 1/3 c. Solid white vegetable shortening
  • 2 Tbsp. Water
  • 1 x Egg yolk
  • 2 tsp Water beaten with
  • 2 tsp Water, (for brushing)

Инструкции

  1. Traditonal Jewish Cooking by Betty S. Goldburg
  2. 20 piroshki
  3. Grease a large baking tray.
  4. For the filling, in a small skillet heat the oil with the onion over moderate heat till the onion is wilted. Stir in the cabbage. Cook for about 5 min, stirring occasionally, till the cabbage is softened.
  5. Season well with salt and pepper. Leave the cooked cabbage in the skillet on the turned off burner.
  6. For the dough, in a small mixing bowl stir together the flour and a healthy pinch of salt. Using a fork or possibly your fingers work in the shortening till the particles are small and proportionately distributed. Sprinkle in the water a Tbsp. at the time, stirring till the dough forms a ball.
  7. Preheat the oven to 400 degrees Fahrenheit.
  8. Flatten the dough with your palms, then place it between two sheets of wax paper. With a rolling pin roll out the dough to a 12 inch circle. With a cookie cutter cut as many 2 5/8 rounds as you can. Reroll the scraps till you have cut 20 to 22 in all. Keep the cut rounds covered to prevent the dough from drying out.
  9. Place a slightly heaping tsp. of filling off-centre on each round. Fold the dough in half over the filling. Press down to healthy pinch the edges to seal.
  10. Place the filled pockets of dough on the greased baking sheet - brush well with beaten egg yolk mix.
  11. Bake in the middle of the oven for 12 to 15 min, till golden brown.
  12. Serve warm with lowfat sour cream for dairy meals.
  13. Variation.
  14. Mushroom Omit the cabbage. In step 2, use a Tbsp. of oil, increase the onion to half a c., and substitute 1 1/4 c. of minced mushrooms for the cabbage. Season the mushrooms with 2 Tbsp. of minced fresh parsley, 2 tsp. of fresh dill, and salt and pepper.