Recipe: Kulebyaka for four corners Long-awaited step by step with pictures | Handy.Recipes

Kulebyaka for four corners Long-awaited

Cooked Kulebyaka on four corners

Nutritional Value

The four corners because the fillings are laid out at an angle, as if piled on top of each other. The choice of toppings to your liking. This dumpling was very much expected by my daughter - we live very far away from each other and as soon as she arrived, she immediately baked dumplings with love to the child, which incidentally is no longer a child, and for me, as well as for any mother, the most favorite, the most beautiful, the most-sama! The toppings were made as requested - spicy cabbage with tuna, spicy cabbage with mushrooms stewed in yogurt, hard boiled eggs and greens. The dough is very easy to make and comes out almost weightless. Try it! The main photo is a night photo - the quality leaves a lot to be desired, but I wanted to show the whole kulebyaka). Of course, kulebyaka is time consuming, but you can't do anything for your favorite child!

Author of the recipe

Ingredients for kulebyaka for four corners "long-awaited":


Dough

  • Wheat flour / Flour (250 ml glass) - 2 glass
  • Sour cream - 1 tablespoon
  • Milk (warm) - 180 ml
  • Yeast (Saf-moment TM) - 1 teaspoon
  • Sugar - 1 teaspoon
  • Salt - 0.5 teaspoon
  • Margarine (Margarine needs to be soft - not melted but soft like a ramekin) - 100 g
  • Chicken egg - 1 egg
  • Egg yolk (to grease Kulebyaka) - 1 pc

Stuffing 1

  • White cabbage / Cabbage - 300 g
  • Tuna (canned in its own juice) - 1 pc
  • Salt (to taste)
  • Black pepper (to taste)
  • Sugar (to taste)
  • Balsamic - 2 tablespoon
  • Curry (to taste)
  • Parsley (to taste)
  • Vegetable oil - 2 tablespoon

Stuffing 2

  • Champignons - 100 g
  • Yogurt (natural) - 1 tablespoon
  • Salt (to taste)
  • Black pepper (to taste)
  • Onions - 1 pc
  • Vegetable oil - 1 tablepoon

Stuffing 3

  • Chicken egg - 3 pcs
  • Hollandaise cheese (finely grated) - 1 tablespoon

Pancakes

  • Water - 1 glass
  • Eggs - 1 pc
  • Vegetable oil - 2 tablespoon
  • Salt (grits)
  • Spices (dried Provencal herbs) - 1 teaspoon
  • Wheat flour / Flour (Everyone's flour is different - add a little at a time) - 0,5 glass

How to cook kulebyaka for four corners "the long awaited" step by step with photos


All ingredients for kulebyaka at room temperature!!! Dough Dissolve sour cream, sugar and yeast in warm milk. Let stand for 5 minutes.

Whisk egg.

Pour egg into yeast mixture, add sieved flour and salt. Knead to form a soft dough.

Roll out dough thinly and grease with margarine.

Roll it up overlapping.

Make a ball - you don't have to roll out the dough, just roll up the ends, put it in a bowl, cover and fridge for 2 hours.

While the dough is in the fridge, let's make the toppings. We need cabbage in two fillings. Shred it finely and pour boiling water over it for 10 minutes.

Drain the cabbage and fry it in oil with the curry, balsamico, salt, sugar and pepper until it has evaporated completely - over high heat, so that the cabbage does not turn black. Let cool and divide into 2 parts.

Stuffing 1 Add the tuna to half of the cabbage, draining the liquid, and season with salt and pepper to taste, Add chopped parsley and mix.

Stuffing 2 Dice mushrooms and onion, fry in oil, add salt and pepper to taste, add yoghurt and cook until liquid evaporates.

Mix remaining cabbage and mushrooms.

Stuffing 3 Boil eggs, peel, finely chop and mix with the cheese. For the pancakes, mix everything well and bake in a pan on both sides.

Two hours have passed. Take out the dough, if you want to decorate, put a small piece of dough aside. Roll out. with a little flour, into a rectangle. Using the blunt side of a knife, make a contour outline for the filling - do not reach the edge 5-6 cm. Place half of the stuffing with the tuna

Cover filling with 2 pancakes.

Spread stuffing with eggs on top of tuna stuffing, overlapping pancakes, then mushroom stuffing.

Cover with pancakes and put the rest of the filling 1. Cover with pancakes.

Place the dough on each side.

Then overlap with remaining dough.

Then we have a kulebyaka with the seam side up.

Lay out on baking paper on a baking tray with the seam side down. We decorate it as we wish, grease it with egg yolk and send it to the oven heated up to 180°C for 20-30 minutes.

I was ready in 20 minutes.

We cover the kulebyaka with a towel and either let it cool or serve it hot.

The dough is very tender and not clogged with flour; the filling in a Russian kulebyaka has an Italian accent. Enjoy!!

Nutritional Value:

Whole Dish:
Calories
23401.5 Calories
Protein
4697.1 g
Fat
389.7 g
Carbohydrates
301.1 g
100g:
Calories
107.3 Calories
Protein
21.5 g
Fat
1.8 g
Carbohydrates
1.4 g

Chicken Egg, Salt, Black Pepper, Onion, Vegetable Oil, Flour, Wheat Flour, Sugar, Balsamic, Spices, Eggs, Parsley, Sour Cream, Tender, Water, Mushrooms, Milk, Vegetable, Cabbage, Margarine, Curry, Fish, Bread, Yeast, Egg Yolk, Yoghurt, Cakes, Dutch Cheese, Tuna, Dough

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