Composition / ingredients
Cooking method
Dilute yeast in warm milk, add one tablespoon of sugar and 3-4 tablespoons of flour. Cover the sponge with a napkin and put it in a warm place for 30 minutes.
Beat the eggs with the remaining sugar. Melt the butter. Pour the beaten eggs and melted butter (not hot) into the approaching sourdough, mix and add flour in portions, knead the dough and put it in a warm place for 1.5 hours.
Prepare the filling. Cut the cabbage (as you like, I cut it smaller), cut the onion and fry in vegetable oil.
Boil the eggs, finely chop and add to the fried cabbage, add salt.
Knead the risen dough, roll out into a sausage and cut into balls about the size of a tangerine. Roll out the balls into a flat cake 2 cm thick . Put the filling on the dough and fasten from the top to the overflowing. Put the pies on a baking sheet greased with oil, grease with egg and put in the oven for 20-30 minutes. at a temperature of 150 degrees.
You can have any filling, this dough is suitable for any fillings.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Sea cabbage - 5 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
