Description
Simple and very tasty.
Ingredients
-
Salt
-
Sugar
2 tsp
-
Mushrooms
125 g
-
Cabbage
125 g
-
Water
0.7 cup
-
Buckwheat
100 g
-
Flour
2 cup
-
Vegetable oil
0.5 cup
-
Sauerkraut
1 cup
-
Carrots
0.5 piece
Cooking
Prepare lean dough of flour, 0.5 cups water and 0.5 cups of oil.
Mix water, oil, salt. In the flour gradually pour in liquid, stirring constantly. The dough should get soft and pleasant to the touch.
Cover the bowl with the dough with a napkin and let us put aside for 25 to 30 minutes.
At this time, cook the buckwheat.
Mushrooms wash, chop and fry up to readiness.
Fresh cabbage cut into strips, carrots grate on a coarse grater.
Fry cabbage with carrots in butter until soft. (I add a little water and cover with a lid).
Add sauerkraut and fry for 15 minutes.
Add the mushrooms and stir, cool the filling.
The cutting Board will principem lightly with flour. Dough will skatiem 12 balls.
To the cooled filling add cooked buckwheat and mix again.
The dough balls roll out, but not very thin.
On the edge of the dough put the filling.
The dough was very soft, malleable, and good stretches.
Turn the cake first with the two sides, then roll up rolls.
Place patties on a baking sheet. The sugar mixture with 2 tablespoons of water, put some patties on top.
Bake for zo minutes at 200 degrees.
Bon appetit. Pies are especially good hot.
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