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Ингредиенты
- 1Â 1/2 tsp Vegetable oil
- 1/4 c. Finely minced onion
- 1 c. Finely minced green cabbage
- Â Â 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
- Traditonal Jewish Cooking by Betty S. Goldburg
- 20 piroshki
- Grease a large baking tray.
- 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.
- Season well with salt and pepper. Leave the cooked cabbage in the skillet on the turned off burner.
- 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.
- Preheat the oven to 400 degrees Fahrenheit.
- 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.
- 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.
- Place the filled pockets of dough on the greased baking sheet - brush well with beaten egg yolk mix.
- Bake in the middle of the oven for 12 to 15 min, till golden brown.
- Serve warm with lowfat sour cream for dairy meals.
- Variation.
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 357g | |
| Calories 1151 | |
| Calories from Fat 675 | 59% |
| Total Fat 76.41g | 96% |
| Saturated Fat 16.62g | 66% |
| Trans Fat 23.01g | |
| Cholesterol 0mg | 0% |
| Sodium 174mg | 7% |
| Potassium 307mg | 9% |
| Total Carbs 102.88g | 27% |
| Dietary Fiber 5.8g | 19% |
| Sugars 4.14g | 3% |
| Protein 14.22g | 23% |
