Bakery products

Sauerkraut pies


Ingredients for Making Patties with Sauerkraut

Dough:

  1. Kefir 500 milliliters
  2. Chicken egg 2 pieces
  3. Sugar 1 tablespoon
  4. 1/2 teaspoon salt
  5. Baking soda 1 teaspoon
  6. Premium wheat flour about 1 kilogram
  7. High-speed dry yeast 1/2 teaspoon

Filling:

  1. Sauerkraut 1 kilogram 200 grams
  2. Vegetable oil 500 milliliters (for filling and frying)
  3. Carrots 2 pieces (medium)
  4. Onion 2 pieces (medium)
  • Main Ingredients: Cabbage, Onion, Carrot, Eggs, Kefir, Flour
  • Portion30 Servings
  • World Cuisine

Inventory:

Measuring cup, teaspoon - 2 pieces, a tablespoon - 2 pieces, a whisk, a kitchen knife, a cutting board, paper kitchen towels, a grater, a fine mesh sieve, a deep bowl, a deep plate, a stove, a frying pan - 2 pieces, a colander, metal kitchen spatula, kitchen spatula - 2 pieces, a kitchen towel, a larger flat dish.

Cooking sauerkraut pies:

Step 1: prepare the products for the filling.


If your family wanted pies, but there is simply no time to cook completely yeast bun, then it offers you an economy option with the perfect taste and airy, as well as a crispy crust. So, first we prepare the necessary products for the filling, with the help of a sharp kitchen knife, peel the onions and carrots. Rinse them under trickles of cold running water and dry with paper kitchen towels.
Then, in turn, lay out on a cutting board and chop, chop the onion into cubes up to 1 centimeter in size, and chop the carrots on a fine, medium or large grater. Then put sauerkraut in a colander, squeeze it from excess liquid, transfer it to a clean, dry dish and move on.

Step 2: prepare the filling.


We put a deep frying pan on medium heat and pour about 2-3 tablespoons of vegetable oil into it. As soon as it is slightly warmed up, drop the onions in fat and fry until transparent 2-3 minutes, occasionally stirring with a wooden or silicone kitchen spatula. Then add carrots to it and cook them together until the last is soft.

After that, we send the cabbage into the pan, add a little more vegetable oil, three tablespoons will be enough, and stew the vegetables for 10-15 minutes, constantly loosening, so as not to burn. As soon as the resulting mixture acquires a dark beige color with a kind of peculiar blush, we move the pan to the side and cool the finished filling to room temperature.

Step 3: prepare the dough.


We don’t lose a minute, we begin to deal with other important components of this yummy. With the back of the kitchen knife, we beat the eggs in turn and send the yolks with proteins into a deep bowl. Pour kefir there, pour a little sugar, salt, and also a teaspoon of baking soda, which you do not need to extinguish, the sour-milk product is an acidic medium, it will do its job.

Then we put there quick-acting yeast and shake everything with a whisk to a homogeneous consistency. Further, using a fine mesh sieve, we begin to sift wheat flour, preferably of the highest grade, into the resulting mass.

We act gradually, adding spoon after spoon, while kneading the dough. When the cutlery ceases to help, we transfer the viscous semi-finished product to the countertop and continue the process with our hands.

Gradually, the dough will become thicker, but you should not work with it for a long time, yet it should remain a bit sticky, soft, but not creep out.

As soon as it takes the desired structure, we roll it into a ball, send it into a bowl, cover it with a kitchen towel and leave it alone on 10-15 minutes.

Step 4: form patties with sauerkraut.


After the necessary time, lay out the slightly raised dough on a table crushed with flour, knead a little, divide by a metal kitchen spatula into 2-3 equal parts, roll each sausage 5 centimeters in diameter and divide them crosswise into portioned slices 2 centimeters thick.

Roll them well in flour, form balls and squeeze each palm a little, so that we get cakes with an approximate thickness of 1 to 1.5 centimeters. After that, take one round and spread on its middle a couple of tablespoons of cabbage filling. We connect the edges of the dough without leaving a single gap, so that we get a boat, and then form an oval or round slightly flattened pie and put it on the work surface. In the same way we sculpt the rest until all the necessary products are over, and proceed to the next, almost final step.

Step 5: fry pies with sauerkraut.


We turn on the burner to a level slightly below average, put a clean frying pan on it and pour about 250 milliliters of vegetable oil into it. Yes, there should be a lot of fat, as for deep fat, in any case, it should cover at least a third of fashioned products. As soon as the butter is warming well, dip the first batch of pies into it and fry them on both sides, about 3-4 minutes each. When they are browned, with the help of a kitchen spatula we move the already fragrant yummy on a paper towel and leave it on it for a while to absorb the excess fat. We also prepare the remaining pies and then present them to the table on a large flat dish.

Step 6: serve the sauerkraut pies.


Patties with sauerkraut are served in a warm or cold form as a great addition to a buffet table, daily or dinner, lunch, afternoon snack or dinner. They do not need any additions, except perhaps in good company and a cup of your favorite hot drink, for example, tea, coffee, chocolate or whatever you like best. Cook with love and be healthy!
Enjoy your meal!

Recipe Tips:

- if the cabbage is very acidic, it should be washed first, left in a colander so that the glass has excess liquid, and then use it as intended;

- An alternative to the kefir yeast test - traditional yeast made in milk according to all the rules of infusion;

- very often stewed cabbage with the addition of tomato paste and fresh herbs: dill, parsley or cilantro;

- such pies can be baked in an oven heated to 190-200 degrees Celsius for 20-25 minutes.