Description
Cute poweracoustik, today I have very delicious cakes of tender dough, similar to puff. Kibinai is a national dish of the Karaites. These cakes are very popular here in Lithuania. "Almost kibinai" because the filling of these - finely chopped meat. But my version, I hope, will not disappoint. The recipe for those delicious pies, I want to give it to your girlfriend, Olechka (Olga pokusaeva), through which I was able to go to "you" His Majesty the Russian language. Don't pass it by, it will be delicious!
Ingredients
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Flour
450 g
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Corn starch
50 g
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Butter
150 g
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Chicken egg
2 piece
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Sour cream
200 g
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Salt
1 tsp
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Sugar
0.5 tsp
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Pork
500 g
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Onion
200 g
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Cabbage
100 g
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Salt
1 tsp
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Sugar
1 pinch
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Marjoram
1 tsp
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Black pepper
0.5 tsp
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Chili
0.5 tsp
Cooking
And so, proceed. In a large bowl, fall asleep flour, starch and stir. On a coarse grater three butter, periodically sprinkling the grated flour available. Evenly mix. Whisk eggs with sour cream, sugar, salt, and sent to the rest of the ingredients. Knead the dough (it must be done quickly) gathered into a ball, cover with cling film and leave overnight in the fridge.
Now start cooking meat. If you want a great result, the purchase is not suitable. Meat them through large lattice grinder. It should be stout, otherwise the filling will be dry. Best suited meat pork neck, shoulder, lean of loin. Do not skimp on the meat, because cooking those pies - quite a time consuming job and I would be very sad if the result disappoint You.
To the mince add grated through a coarse grater cabbage, coarsely chopped onion, spices, salt and sugar. Mix and leave on the hour, so the onions and cabbage a little soggy. Then stir again. If necessary to moisten the stuffing, add a little water.
Our meat has rested. I do not advise from it to form balls. We don't want him to lay down in a solid cake of cake and that between the test and the stuffing was formed emptiness. It needs to be lush. To do this, plug razryhlitel stuffing.
Take the dough out of the fridge and emminem. Divide into 12 parts and roll the balls. My laziness took the best of me, and I have divided by 8. Roll out each ball into a pancake (not too thin, about 0.5 cm) On the cake, put the stuffing and zasiyaet pigtail.
It now remains for every cake on top to cut with sharp scissors to come out steam and our cakes not sold at the seams. Grease them with beaten egg and water (and not oil) and put into the oven for 40 minutes at 200 degrees. As ovens are all different, I recommend to follow the baking process, focusing on the color of pies.
Here they are, piping hot, browned, juicy and incredibly delicious!
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