Pies with sauerkraut. Tasty, like grandma's! Pies with sauerkraut, pan-fried Pies with salted cabbage

Step 1: prepare the filling products.

If your family wants pies, but time to cook completely yeast pastry simply not, then it offers you an economy option with perfect taste and airy, as well as crispy crust. So, first we prepare the right products for the filling, peel it off with a sharp kitchen knife onion with carrots. Rinse them under trickles of cold running water and dry them with paper kitchen towels.
Then put it in turn 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 coarse grater. Then we put the sauerkraut in a colander, squeeze it out of excess liquid, move it into a clean dry dish and move on.

Step 2: prepare the filling.

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

After that, we send cabbage to the pan, add a little more vegetable oil, three tablespoons will be enough, and simmer 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, move the pan aside and cool the finished filling to room temperature.

Step 3: prepare the dough.

We do not lose a minute, we begin to deal with other important components of this yummy. With the back of the kitchen knife, in turn, beat chicken eggs and send the yolks with whites into a deep bowl. Pour kefir there, add a little granulated sugar, salt, as well as a teaspoon of baking soda, which does not need to be extinguished, the acidic medium is fermented milk product, he will do his job.

Then we put it there fast acting yeast and shake everything with a whisk until smooth. Then, using a sieve with a fine mesh, we begin to sift into the resulting mass wheat flour, preferably of the highest grade.

Proceed gradually, adding spoon by spoon, while kneading the dough. When the cutlery stops helping, we shift the viscous flour semi-finished product to the countertop and continue the process with our hands.

Gradually, the dough will become thicker, but it is not worth working with it for a long time, nevertheless, it should remain a little sticky, soft, but at the same time not creep.

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

Step 4: form sauerkraut patties.

After the right time, we spread the slightly risen dough on a table crushed with flour, knead it a little, divide it into 2-3 equal parts with a metal kitchen spatula, in turn roll each one with a sausage with a diameter of 5 centimeters and divide them across portioned pieces 2 centimeters thick.

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

Step 5: fry the sauerkraut pies.

We turn on the burner to a level slightly below average, put a clean 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 the sculpted products by at least a third. As soon as the butter heats up well, dip the first batch of pies into it and fry them on both sides, about 3-4 minutes each. When they are browned, use a kitchen spatula to move the already fragrant yummy onto a paper towel and leave it on it for a while to absorb the excess fat. We also prepare the rest of the pies and then serve them to the table on a large flat dish.

Step 6: serve sauerkraut pies.

Pies with sauerkraut served warm or cold as a great addition to a buffet table, daily or dinner party, lunch, afternoon tea or dinner. They do not need any additions, except for a good company and a cup of their favorite hot drink, for example, tea, coffee, chocolate or whatever they like. Cook with love and be healthy!
Bon Appetit!

If the cabbage is very sour, it should be rinsed first, left in a colander so that the excess liquid is glass, and then used as directed;

Alternative yeast dough on kefir - traditional yeast, cooked in milk according to all the rules of infusion;

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

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

Wonderful fried pies stuffed with sauerkraut are perfect for homemade tea.

INGREDIENTS

Sauerkraut - 400 g

Bulb onions - 1 pc.

Carrots - 1 pc.

Vegetable oil - for frying

Pie dough

Cooking.

Who doesn't love homemade cakes? Even those who do not eat them love it! As a child, we all ate pies prepared by grandmothers and mothers, and it was delicious and comfortable for us. There are a great variety of dough and filling options, let's cook delicious fried pies with sauerkraut in a pan today.

You can take your favorite dough, but I am forever in love with kefir dough. It is prepared quickly and easily from the available products. Pies made from it are lush and very tasty. For the filling, take sauerkraut, onions and carrots.

Chop the onion finely, grate the carrots. Save vegetables with a little vegetable oil. I always add a teaspoon of butter for flavor.

We will try sauerkraut, if sourish - rinse in water and squeeze. You can simply add sauteed vegetables to the cabbage, but I prefer to stew the cabbage a little. Put the cabbage and vegetables in a frying pan, add a little water and simmer under a lid over medium heat for about 10 minutes, until the liquid evaporates. I recommend adding 1 tsp. sugar, the taste of the filling will be more harmonious.

Divide the dough into pieces of about 40g each. First, I form the balls, and then I roll them out with a rolling pin, making circles 4-5 mm thick.

Put the filling on the dough, about 1 tablespoon each, trying not to get on the edges, otherwise it will be difficult to pinch the pies.

Form the pies, turn them over with the seam down.

Heat in a frying pan vegetable oil(there should be enough of it so that the level reaches the middle of the pies). Fry pies on both sides over medium heat. And now the fried pies with sauerkraut are ready! Delicate, delicious, soft - just delicious! We love to add to the pie butter, it makes any filling even tastier. We take a bite, add butter with a spoon - it melts immediately, so delicious!

Bon Appetit! With milk, with sweet tea - very tasty! The filling turns out to be so tasty, harmonious, a little sweet! Highly recommend!

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What could be tastier than fried yeast pies with sauerkraut or any other filling. And although such pastries do not bring any benefit to the figure and health, men still love pies with sauerkraut. And sometimes women cannot refuse the dish. And this is not surprising, because, unlike this filling, it has a sourness and this is its zest.

Ingredients for Sauerkraut Patties:

Dough:

• Dry yeast - 3.5 tsp. (11 years old);
• Egg - 1 pc.;
• Milk - 1 tbsp.;
• Margarine - 100 g;
• Sugar - 1 tbsp. l .;
• Flour - 3.5 cups;
• Salt - 1 tsp;

For filling:

• Salt - a pinch;
• Ground pepper - a pinch;
• Bow - 1 head (not large);
• Sauerkraut - 400 g;
• Vegetable oil - 1 tbsp. l.

For frying:

• Vegetable oil - 1/2 cup.

How to make sauerkraut patties:

1. Be sure to start with the dough, because you will need to set aside time for yeast fermentation. Sift half the flour and mix it with salt. One level teaspoon of salt for the indicated proportions will be sufficient.

2. Well, without sugar, no matter how. If you do not add sugar to the yeast dough, then it may not work. Add just as much sugar as indicated in the ingredients. More can make the dough rich.
Add yeast to the flour if it is provided for in the instructions for using the yeast. Otherwise, you will need to melt the yeast in warm milk and then add it to the flour.

3. Add a glass of milk and stir in the flour. Fatty dough has been proven to work much worse. Therefore, for now, leave the dough for 20 minutes in order to give some free rein to the yeast.

4. In the allotted time, you will have time to melt the margarine and cool it down. Add the egg and margarine at the same time. You can shake the egg a little - it's more convenient to mix it with the dough. But if you use a dough mixer, then the integrity of the yolk does not matter.

5. Here's a dough. Cover the bowl and store in a warm place, but not too much. In the summer, you can leave the bowl at room temperature, in winter - set on a warm heating pad wrapped in a towel. In this case, the bowl with the dough should be covered. Timed 40 minutes.

6. Fry the peeled and diced onions in a pan, as in yeast.

7. After 5 minutes add sauerkraut for 15 minutes under the lid. It may take longer. You can add a pinch of ground pepper and salt in this step.
Note: "Simmer until cooked" is a loose concept. When stewing sauerkraut for yeast pies, you need to be guided by your taste. Someone likes the cabbage to remain crispy, someone loves soft filling. So taste everything.

8. Pour the finished filling into a bowl and leave to cool. Add the rest of the flour to the dough, knead it and send it to the same heat. After about 30 minutes, knead again and start cooking pies with sauerkraut yeast.

9. As for, separate small pieces from the dough, roll them out to a thickness of 1 centimeter. Place about a teaspoon of sauerkraut filling on each rolled cake.
Note: the amount of filling depends on how large you have rolled out the dough. The smaller the patties, the tastier ready-made baked goods.

10. Pin the filling patties at the top like dumplings and smooth the seam. If you want the finished baked goods to be fluffy, then leave the dough products warm for 30 minutes so that the dough comes up.

It is advisable to start frying pies from the side where the "seam" is located. Since the yeast dough increases in volume during cooking, the seam can open up, and this side will be fried immediately.

Fry yeast pies with sauerkraut, you need 5 - 7 minutes on each side over medium heat. Be sure to try the first pie in order to determine the cooking time, since it also depends on the size of the product.

Today we will make fried pies with sauerkraut. This dish will definitely delight your loved ones, relatives and acquaintances, since I have not yet met a single person who would not like fried pies. This dish is a very convenient solution for a family weekend breakfast, as it does not take much of your time to prepare the pies, and all the ingredients are available and inexpensive.

The yeast dough that we will knead is not quite ordinary: we put all the ingredients in it cold. This is very convenient, since we do not need to put the dough, or place the dough in a warm place. We prepare it before going to bed, late in the evening, and put it in the refrigerator at night, and in the morning I fry the pies. For the filling, I choose sauerkraut.

Sauerkraut pies are one of our family's favorite dishes. But you can use other filling as well: potatoes, potatoes with liver, rice with eggs: it all depends on your gastronomic preferences, and this dough will be in perfect harmony with any ingredients.

To prepare fried pies, we need: 45 minutes, we get 16 pies.

Ingredients:

For the test:

Flour-2.5-3 cups (glass 250 grams). Kefir-250 milliliters. Egg-1 piece. Pressed yeast - 50 grams. Sugar - 2 tablespoons. Salt - 0.5 teaspoon. Vegetable oil -2 tablespoons.

For filling:

Pickled white cabbage- 0.5 kilograms. Sugar - 1-2 tablespoons, depending on the acidity of the cabbage. Vegetable oil - 3 tablespoons.

Cooking steps:

Knead the dough. We do this in the evening, as it will need to be refrigerated at night.

For mixing, we need a spacious container. Pour kefir into a container Crumbling 50 grams of pressed yeast, which we add to a container with kefir.

Add 0.5 teaspoon of salt, 2 tablespoons of sugar, drive in one egg and add 2 tablespoons of sunflower oil.

Mix the ingredients thoroughly together. Add flour. We knead soft dough... Then we cover it with cling film and put it in the refrigerator overnight.

Cooking the filling.

Preheat a frying pan over medium heat, add 3 tablespoons of vegetable oil and pour in the cabbage. Add sugar to cabbage and mix. Fry the cabbage until the liquid completely evaporates from the pan, lightly browning it.

The dough and filling spent the night in our refrigerator, and now we can fry pies) Sprinkle flour on the countertop of the kitchen table, spread the dough on the surface and knead it lightly.

Divide the dough into 16 pieces.

We roll it out. Put the filling in the middle of our pies. We sculpt our pies: gently pinch the edges.

In a preheated pan with vegetable oil (the oil should cover the bottom of the pan), we put the pies, slightly flattening them, with the seam down. We fry them under the lid, over the lightest heat until they form golden brown... Then we turn it over.

Fry the remaining pies in the same way.

Hot and ruddy pies with sauerkraut are ready for breakfast! Bon Appetit everyone.

Who doesn't love homemade cakes? Even those who do not eat them love it! As a child, we all ate pies prepared by grandmothers and mothers, and it was delicious and comfortable for us. There are a great variety of dough and filling options, let's cook delicious fried pies with sauerkraut in a pan today.

You can take your favorite dough, but I am forever in love with. It is prepared quickly and easily from the available products. Pies made from it are lush and very tasty. For the filling, take sauerkraut, onions and carrots.

Chop the onion finely, grate the carrots. Save vegetables with a little vegetable oil. I always add a teaspoon of butter for flavor.

We will try sauerkraut, if sourish - rinse in water and squeeze. You can simply add sauteed vegetables to the cabbage, but I prefer to stew the cabbage a little. Put the cabbage and vegetables in a frying pan, add a little water and simmer under a lid over medium heat for about 10 minutes, until the liquid evaporates. I recommend adding 1 tsp. sugar, the taste of the filling will be more harmonious.

Divide the dough into pieces of about 40g each. First, I form the balls, and then I roll them out with a rolling pin, making circles 4-5 mm thick.

Put the filling on the dough, about 1 tablespoon each, trying not to get on the edges, otherwise it will be difficult to pinch the pies.

Form the pies, turn them over with the seam down.

Heat vegetable oil in a frying pan (there should be enough of it so that the level reaches the middle of the pies). Fry pies on both sides over medium heat. And now the fried pies with sauerkraut are ready! Delicate, delicious, soft - just delicious! We love adding butter to the pie, it makes any filling even tastier. We take a bite, add butter with a spoon - it melts immediately, so delicious!

Bon Appetit! With milk, with sweet tea - very tasty! The filling turns out to be so tasty, harmonious, a little sweet! Highly recommend!