Moldovan skewers with pumpkin and cabbage

Step-by-step cooking

1. Step 1:

   

   Add 1/2 tsp salt to the water.

2. Step 2:

   

   Then we send apple cider vinegar into the water.

3. Step 3:

   

   And 2 or 3 tablespoons of vegetable oil. Mix thoroughly.

4. Step 4:

   

   Take the sifted flour, make a recess in the middle and pour out the water, to which we added salt, vinegar and vegetable oil.

5. Step 5:

   

   After that, gently knead the tight dough.

6. Step 6:

   

   Then form a ball of dough and cover it with a towel for 15 minutes. Gluten will swell and the dough will be more pliable.

7. Step 7:

   

   After the dough stands, dust the work surface with flour and stir it in for 2-3 minutes.

8. Step 8:

   

   Now we form a flagellum from the dough and cut it into 8 parts, since we will get 8 vertut.

9. Step 9:

   

   I'm cutting to the eye, because I will then weigh each piece on a home kitchen scale.

10. Step 10:

    

    We form balls from the pieces. One ball should weigh about 64-66 grams.

11. Step 11:

    

    Put the dough balls on the table dusted with flour and cover with a towel for 30 minutes.

12. Step 12:

    

    The dough has become very soft and pliable. First, you need to mash the dough a little.

13. Step 13:

    

    Then roll it out with a rolling pin as thin as possible.

14. Step 14:

    

    After that, lubricate the sheet with vegetable oil over the entire surface.

16. Step 15:

    

    We transfer it to a plate greased with vegetable oil and do the same with the rest of the dough circles.

17. Step 16:

    

    For the sweet filling, I use a grated pumpkin, to which I added sugar to taste. If desired, you can also add cinnamon and vanilla sugar. For the usual filling, we will need stewed cabbage with mushrooms. Cabbage should be salted and peppered to taste. Fry it in a frying pan and add mushrooms during roasting.

18. Step 17:

    

    We spread a sheet of dough on a greased work surface with vegetable oil and stretch it as best as possible, but carefully so that the dough does not break.

19. Step 18:

    

    Then bend one edge.

20. Step 19:

    

    And spread the filling - cabbage with mushrooms.

21. Step 20:

    

    And sweet pumpkin filling.

22. Step 21:

    

    After that, you need to very carefully and carefully wrap the filling in the dough.

23. Step 22:

    

    You can twist the dough a little and then form a vertuta.

24. Step 23:

    

    It turns out a beautiful "shell ".

25. Step 24:

    

    I spread all the skewers on a baking sheet, on parchment paper and grease with egg whipped with milk. Bake them for 30 minutes at a temperature of 190 C and then 10 minutes at a temperature of 200 C, so that they are nicely browned on top.

26. Step 25:

    

    Moldovan vertuta with crispy crust and tender filling conquers from the first bite! Bon appetit to everyone!

27. Step 26:

    

    Moldavian vertuta with a ruddy crust and a tender cabbage filling with mushrooms.

28. Step 27:

    

    Delicious Moldavian vertuta with a crispy crust and an appetizing pumpkin filling.