Recipe: Belarusian savory bread step by step with pictures | Handy.Recipes

Belarusian savory bread

Cooked Belarusian dumplings

Nutritional Value

Belorussian savoury dumplings. With buckwheat-potato-onion-mushroom filling. :) Crispy layered thin pastry with lots of savory stuffing! And now let's start in order) With a story. Knyshy (or knishy, knishes, as they are called now) is the dish of the old Belarusian cuisine. Were distributed throughout the territory of Belarus, then called the GDL (Grand Duchy of Lithuania, Russia, Zhemoyta, and others). Read more about the fascinating history of the origin of Knyshsy at the very end of the recipe. ;-) Smachna esci! :)

Author of the recipe

Ingredients for Belarusian savory Knyshy:


  • Buckwheat Grits - 2/3 glass
  • Potatoes (part of the water from boiling potatoes will go into the dough - about 2/3 of a cup) - 500 g
  • Onions - 300 g
  • Mushrooms - (I have fresh champignons, wild mushrooms are better) - 200 g
  • Vegetable oil (1 teaspoon in buckwheat, 1-2 teaspoon in onions and mushrooms, 3 tablespoon in dough. A little bit to grease the dough.) - 6 teaspoon
  • Salt (1/2 teaspoon in dough, in potatoes, buckwheat, mushrooms and onions to taste.) - 2 teaspoon
  • Sugar (1 teaspoon in batter, 1 tsp.l. in buckwheat, 1 teaspoon in onions and mushrooms) - 3 teaspoon
  • Garlic (2-3 cloves, or a teaspoon dry) - 3 clove
  • Chicken egg (for greasing) - 1 pc
  • Vinegar ( applesauce in the dough) - 2 teaspoon
  • Sour cream (optional)
  • Greens (optional)
  • Wheat flour / Flour (may need more for topping) - 2 glass
  • Caraway seed (in the dough - optional) - 1 teaspoon

How to cook delicious Belarusian dumplings step by step with photos


Boil potatoes with salt for stuffing. Pour boiling broth into a large casserole or other wide dish and put it to cool.

In a saucepan (I use a multicooker), toast buckwheat with 1 teaspoon of ras. butter until deliciously fragrant. Add 1.5 cups of water, salt and sugar, and boil until all the liquid is absorbed.

While the buckwheat is boiling, make the dough. Pour flour into a bowl and add oil and cumin. Oil, add cumin. Take 2/3 cup of broth from potatoes, dissolve sugar, salt and vinegar in it. Pour the mixture into the flour, and knead the dough well, adding flour if necessary. The better the kneading, the easier it is to roll out the dough. The vinegar will make the dough more elastic and expandable. It is not necessary to put an egg in such a dough. It will make the dough denser and less pliable. It's basically like strudel dough. It shouldn't stick to your hands and it should stretch well. Wrap in clingfilm and let the dough rest for at least half an hour at room temperature.

Chop onion and mushrooms and fry in 1 teaspoon of oil with salt, sugar and a little oil. oil with salt, sugar and garlic.

Mince potatoes, add onion and mushrooms and buckwheat. You don't need an egg in this stuffing because it's easy to mold.

Let's mix the stuffing well, taste it, if it seems necessary, add more salt, sugar, garlic, pepper. Let it cool.

We divide the dough into 2 parts (let the second part stay in the foil). Knead part 1 a little more and roll out-stretch it very thinly on baking paper (rub the paper with flour). Or on a silicone baking mat. The thinner the better. Lightly grease it with oil. oil to keep it from drying out and to make it more flaky. Spread half of the filling on the pastry in a long roll, about 5 centimeters from the long edge and 2 centimeters from the short edge. from the short edge.

Using paper, wrap the shorter edge of the dough over the filling. Straighten-stretch the dough with your fingertips, wrapping the filling. Now use the paper to wrap the dough finally to the longer edge of the dough. Tighten and pull the edge of the dough over the filling. Tape the ends together. Use the paper to help shape the roll into a sausage.

First divide our workpiece in half, then divide each part in half. That will make 4 pieces. It is best to divide with a wooden spatula. Now open ends of each piece should be well pinched with dough.

Using a spatula divide each piece into 2 more pieces. A total of 8 dough pieces. Do not tear the open part! Put the knish on the table with the open part up and slightly flatten it, making a small depression in the middle with the filling, as if folding the dough to the center, but leaving an uncovered area. Such dumplings look like belyashi.

Put some chopped green onion and dill and a coffee spoonful of sour cream in the hole with stuffing. Put on the baking tray lined with parchment and grease with beaten up egg. Bake in oven at 190-200 degrees for about 30 minutes. Refer to your oven for degrees and time. Until completely browned on all sides. Do the second part of the dough and the filling the same way.

Put the dumplings in a bowl and cover with a towel for at least 15 minutes. With this kind of filling, I like to eat them more chilled. The flavor becomes even more pronounced.

Putting sour cream and greasing the dumplings with egg, we moved away from a completely lean version of the dish, but it is possible not to put it, as well as the greens. That's optional. Instead of the egg, you can grease them with vegetable oil. oil instead of the egg. If you want to make non-fast croutons, put in the stuffing fried cracklings or other small pieces of meat, bacon, etc. п. Or you can put a thicker circle of smoked sausage in the stuffing in the hole in the filling. Which are sold in the form of a ring. Like Krakow sausage, etc. п.

Nutritional Value:

Whole Dish:
Calories
3577.5 Calories
Protein
117.1 g
Fat
44.5 g
Carbohydrates
705.3 g
100g:
Calories
181.6 Calories
Protein
5.9 g
Fat
2.3 g
Carbohydrates
35.8 g

Chicken Egg, Salt, Cumin, Garlic, Onion, Vegetable Oil, Flour, Wheat Flour, Potatoes, Sugar, Vinegar, Onions, Sour Cream, Buckwheat, Mushrooms, Green, Mushroom, Potato, Bread, Crispy, Dough, Tarts

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