Boil potatoes with salt for the filling. Drain the broth into a wide protinex or other wide vessel and let it cool.

In a saucepan (I in a slow cooker) roasted buckwheat with 1 tbsp Rast. oil to the delicious flavor. Pour 1.5 cups of water, put salt and sugar, and cook until absorbed liquids.

While the buckwheat is cooking, make the dough. Add the flour in a bowl, pour into it the rust. oil, add cumin. Take 2/3 Cup of broth from the potatoes, dissolve in it the sugar, salt and vinegar. Pour the mixture into the flour, and thoroughly mix the dough, adding flour if needed. The better Vimes, the easier it out thinly. The vinegar will give the dough greater elasticity, elongation. The egg in the dough to put not necessary. It will make it more dense, worse stretching. In fact it is the dough similar to the dough for strudel. Should not stick to hands and stretch to. Wrap in cling film and leave the dough to rest at least for half an hour at room temperature.

Onions and mushrooms cut and fry in 1 tsp Rast. oil, salt, sugar and garlic.

Will poolcam potatoes, add onions and mushrooms and buckwheat. In this filling egg to anything, and so it is perfectly molded.

Stuffing mix, try it, if you think you need, add some salt, sugar, garlic, pepper. Put to cool.

The dough divide into 2 parts (second part is the film). The 1st part is still a little pomnim and roll-stretched out very thinly on the baking paper (the paper to RUB with flour). Or on a silicone Mat. The thinner, the better. Lightly coat it rust. oil and not to dry, and for greater stratification. Put batter half filling a long roll, about 5 inches from the long edges and 2 short.

Using paper wrap the shorter edge of the dough on the stuffing. Straight stretch of rustagi t he dough with your fingertips, wrapping the filling. Now paper wrap the dough completely in the longer edge of the dough. Also pulling-pulling the edge on the toppings. The tips will zasypaem-glue. The paper will help to form a roll of sausage.

We divide our first billet in half, then again each piece in half. You will get 4 pieces. It is best to divide a wooden shovel. Now on each side of zasypaem a good test of the open ends.

Each piece split paddle for another 2 parts. Total 8 Krasikov. The open part not to suscipiat! To put Knish on the table with the open side up and lightly pripuzov, make a small indentation in the middle with a filling, as if bending the dough to the center, but leaving uncovered the plot. Similar such Nishiki on the tat.

In the indentation with filling, put a little chopped green onion with dill and a coffee spoon of sour cream. Put on a baking tray lined with parchment, put some scrambled egg. And bake in the oven at 190-200 degrees for about 30 minutes. By degrees and time, guided by your oven. To complete Browning on all sides. The second part of the dough and filling will do as well.

Fold Nishiki in a bowl and wrap a towel at least 15 minutes. With this type of filling, I like to eat them more chilled. The taste becomes even more impressive.

Putting sour cream and brushing knishes egg, we moved from the completely meatless version of the dish, but it can not putting, as the greens. It is optional. And grease instead of eggs can stretch. oil. If you want to make nepolnye Knish, put in the stuffing roasted skwarecki or other small pieces of meat, bacon, etc. Either already formed Knish, in the hole with filling, lay the top on the circle plump smoked-boiled sausages. Which is sold in the form of a ring. Type Krakow sausages, etc.