Recipe: Dumpling Pie step by step with pictures | Handy.Recipes

Dumpling Pie

Cooked pie

Time to cook: 120 minutes

Total Servings: 20

Nutritional Value

When you want to bake a pie it's not important to choose the filling, it's important that at that very moment the whole family would like exactly that. It's very rare. And now it's divided. Half want meat and half want cabbage. Well, what do you want to do??! Offend some by feeding others. Let's try to respect everyone and go fishing with a clear conscience... By the way, does anyone play checkers?. I know the rules, I always lose, and my favorite game is Chapaev. It's when you knock someone else's off the board with a flick of your hand. Let's play!!! Queen is a simple piece which has broken through to the last frontier and is above the law!

Author of the recipe

Ingredients for pie "Dukes":


Stuffing Cabbage

  • White cabbage / Cabbage (You need to take dense, "female" without thick stems and between nodes) - 0.5 forks
  • Butter - 200 g

Stuffing meat

  • Pork (Fatty) - 400 g
  • Beef - 600 g
  • Onions (Medium) - 2 pcs

Dough

  • Wheat flour / Flour - 650 g
  • Sugar - 1 teaspoon
  • Dough leavening agent - 1 teaspoon
  • Milk powder - 1.5 tablespoon
  • Sour cream - 5 tablespoon
  • Margarine - 250 g
  • Turmeric (You can also put some in the cabbage. Only it would taste better) - 1 tablespoon

Total

  • Chicken egg (Large. 4 in the cabbage + 2 in the dough + 1 for the coating) - 7 pcs
  • Salt (To taste) - 1 tablepoon
  • Black pepper (To taste) - 1 teaspoon
  • Spices (Which ones and where, I'll describe below) - 4 teaspoon
  • Spices (What kind and where, I'll describe below) - 4 teaspoon

How to cook pie step by step with photos


I almost never knead dough by hand lately. Not even for Easter cakes. Believe me, the bread maker, if you get used to it, can do it just fine. And as for the soul invested in the dough, so the dough feels not than we knead it, and with what thoughts and moods. Well, as our company commanded: "First, go!! Let's start with the dough, because it still needs to rest. I hope you have all the food prepared in advance and defrosted. к. The first thing we do is spoon sour cream and chopped margarine into the oven, at room temperature. Т. е. In Russian, it can be spread on bread and kneaded with a spoon.

Then we add sugar, salt (1 ml), powdered milk, beat 2 eggs and cover the whole thing with sifted flour. Finally, I always add a spoonful of cornmeal. The first time I saw this addition was in Buenaventura, Colombia. There, on the promenade, among a variety of pickpockets, prostitutes and local blatnost, there is an establishment "Rainbow", where, with beer and booze, there are obligatory baked goods. Fresh, salty, sweet or spicy, it doesn't matter. It's yellow and orange. That's where I learned that just a spoonful of turmeric is the secret to happiness!

Close the lid of the oven and put it on "Dough" and wait for the second knead to finish. Those who do not have an oven, unlucky, but do not get upset, too. All this can be done by hand, and a long, thoughtful kneading is very conducive to its early purchase.

While the dough "in the process" let's do the fillings. First, we boil the eggs in salted water. so they're easier to peel. And as much as some people might like "...in a sack..", we boil them.. "♪ Hard boiled ♪" Otherwise you get an omelette with cabbage in the batter. Shred the cabbage finely.

Melt some butter in a pan

We choose all necessary spices and seasonings for the cabbage. Salt, pepper to taste, the rest by the spoonful. In a glass - mix of herbs (also - to taste) for me - French.

We put it all in a pan with low heat and stuffing. Stir the cabbage, of course, occasionally. After a few minutes, add the rest of the oil, leaving a bit to grease the tray. And we braise it only until it becomes transparent and shrinks in volume. If you overcook it, it'll be a lumpy semolina.

For the hundredth time I'm convinced that when they sell the meat they don't grind it as they should. Their knives are dull, or their heads are dull, but the meat is not minced but crushed. And from the two freshest pieces you get some substance that even cats are afraid of. Afraid to get my meat grinder dirty, but still have to get it right. Stir the cabbage, please...

The dough is kneaded and you can take it out by interrupting the process. There's the first rise, second rise, baking, not for us. We take the eggs out of the boiling water and put them in ice water. They peel perfectly. Make a lump of dough and put it on the middle shelf in the fridge

Stir in the cabbage... Do not add salt to the stuffing so it does not run out of juice. ♪ Stir in the cabbage ♪... ♪ What ♪? It's ready now? ♪ Take it out and cool it down ♪. Keep on grooming the minced meat... Dice the onion and fry it in a pan

When it's almost translucent, add the meat,

Season with salt, pepper and your favorite spices. Braise until soft. This is when the meat turns grey and begins to break up from the mass into granules. Don't overdo it or it'll be dry. That's what I do all the time. I have Nifuroxazid in my medicine cabinet, if anything... As the mincemeat is ready - cool it down

Here comes the beautiful culmination of our idea. The dough is mature. We divide it into two parts (one a little bigger than the other). Roll out the larger part separately or knead it in the tray, it makes no difference. Whichever is more convenient. It's quicker to roll out, and more enjoyable to knead! The main thing is to oil the baking tray or, if it is old, make it covered with baking paper. Roll out the pastry like on the photo - with a rim for a crust.

Mix the cabbage with the chopped eggs.

Now mentally divide our baking tray into chessboard cells and put the cabbage and egg stuffing on one color.

On the other color of our "board" we lay out the meat filling. Turn the oven up to 200 degrees.

At the joints of the fillings, I have made notches along the dough rim to trace the border. From the second piece roll out (here already without options) crust to the size and cover the pie. The crust is conveniently carried on a two-liter plastic beer. And if it's cold and in the fridge there's fathead jerky... Oh, where am I going??! All:!!! Shut up... Shut up... Shut up. No one's going anywhere! Let's get back to the story. I have some dough left and the idea was born to mold checkers and arrange them on the board. And so was born, perhaps not uncontroversial, the name. In my original thoughts, the pie was called dominoes. But they're longer and more complicated to make.

We bind the crusts together, the notches I've left, and press the grooves together with something rounded. I use the handle of a knife. And then we put the cake in the oven. After five minutes, turn the temperature down to 170 degrees. In a bowl we beat the egg (we can add a little milk).

After 15 minutes cover the cake with the egg, again in the CHAMMATTER SETTING order! And bake for another 10-15 minutes. It is individual - according to the oven. As always there are leftovers and quite a few of them... I mixed them and...

I had to make one more pie the same day. But it was already decided on a yeast dough. Working title - " "Dumb Sausages" Soon you will meet!

Ten long minutes passed, a toothpick pierced the hateful surface of the chessboard with a joyful crunch, and the light showed up...

There she is

Nutritional Value:

Whole Dish:
Calories
8707.2 Calories
Protein
326.8 g
Fat
555.6 g
Carbohydrates
599 g
Per Serving:
Calories
435.4 Calories
Protein
16.3 g
Fat
27.8 g
Carbohydrates
30 g
100g:
Calories
237.9 Calories
Protein
8.9 g
Fat
15.2 g
Carbohydrates
16.4 g

Chicken Egg, Salt, Black Pepper, Onion, Flour, Wheat Flour, Sugar, Butter, Spices, Pork, Sour Cream, Cabbage, Margarine, Beef, Bread, Baking powder, Kurkuma, Cakes, Dough, Milk powder

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