Lenten pies with cabbage or potatoes

Name: Lenten pies with cabbage or potatoes
Ingredients: 500 g flour 1-2 teaspoons salt 2 tablespoons olive oil 25 g fresh yeast or 1 teaspoon dry yeast a pinch of sugar 250 ml warm water oil for fryingFor the filling: 4 tablespoons sa

Sezon - Lenten pies with cabbage or potatoes by Gianina L. - Recipia

Cabbage or potato dumplings are one of those recipes I turn to when I need something simple, filling, and without complicated ingredients. I've tried this dough several times, sometimes with cabbage, other times with leftover mashed potatoes, and I've never had any issues. If you have a bit of patience for the dough to rise, the rest goes quickly. Quick Info Total time: about 2 hours (including rising) Actual preparation time: 30-40 minutes Cooking time: 15-20 minutes (frying in batches) Number of servings: 8-10 dumplings, depending on size Difficulty: easy to medium (kneading and shaping require a bit of attention) Recipe type: vegan, suitable as a snack or light dinner Ingredients 500 g flour 1-2 teaspoons salt 2 tablespoons olive oil 25 g fresh yeast or 1 teaspoon dry yeast a pinch of sugar 250 ml warm water oil for frying Filling (choose one or split the dough): 4 tablespoons chopped sauerkraut 4 tablespoons mashed potatoes Instructions 1. In a large bowl, combine the flour and salt. 2. In a cup, crumble the yeast with the sugar and add a little warm water from the total of 250 ml. Let it sit for 2-3 minutes until it foams. 3. Pour the yeast mixture over the flour. Add the oil and the remaining warm water. Start kneading. This takes about 5-10 minutes until you get an elastic, non-sticky dough. 4. Cover the dough with a clean towel and let it rise in a warm place for one hour. 5. Meanwhile, prepare the filling. For cabbage, use chopped sauerkraut. For potatoes, use leftover mashed potatoes or quickly make some from boiled and mashed potatoes. 6. After the dough has risen, tear off pieces and roll them into balls the size of a small egg. 7. Flatten each ball and roll it out with a rolling pin into an oval shape, not too thin. 8. Place a tablespoon of filling on half of each dough round, then fold the other half over the filling. Press the edges with your fingers to seal them well. 9. Heat oil in a frying pan or deeper pot. Fry the dumplings on both sides for a few minutes each until golden brown. Remove them to paper towels. 10. Serve them warm; they're best this way. Why I make this recipe often It’s the kind of no-fuss recipe with basic ingredients. I can fill them with whatever I have on hand, and I don’t have to wait for a specific season or make a special trip to the store. The dough is easy to work with and is also suitable for fasting. Tips and Variations Tips If you find the dough too tough or too soft, adjust it with a little water or flour as needed. Don’t overfill each dumpling to prevent them from bursting while frying. Heat the oil well before adding the first dumpling; otherwise, they will absorb too much oil. The cabbage filling should be squeezed of excess liquid; otherwise, it will make the dough soggy. Substitutions You can use any oil for frying. If you’re not fasting, the filling can be swapped for cheese, feta, or even leftover meat. Fresh yeast can easily be replaced with dry yeast, but use only one teaspoon. Variations The dough can also be made with spinach or a mix of mushrooms. I’ve tried them with grated apples, but they don’t turn out as well as the savory version. If you don’t want to fry them, they can be baked in the oven at medium heat, but the texture will be different. Serving Ideas They are good plain, straight from the pan. Serve alongside a salad for a quick meal. They can be kept warm covered with a towel, but not for long as they can become soggy. Frequently Asked Questions 1. Do I have to use fresh yeast, or can I use dry yeast? I’ve used dry yeast too; one teaspoon is enough, and I didn’t notice much difference. 2. Can I make the dough with sparkling water instead of plain water? Yes, but it doesn’t change the texture much. I’ve only used plain water. 3. Can I freeze the dumplings before or after frying? I’ve never frozen them before frying, but the already fried ones can be frozen, although they become drier when thawed. 4. What type of flour works best? I’ve used regular white flour. Type 650 works too, but I wouldn’t recommend very fine flour as it makes the dough too sticky. 5. Can I use less oil in the dough? If you reduce the oil too much, the dough will be drier. Two tablespoons are enough for flavor and elasticity. Nutritional Values Approximately, one dumpling (out of 10, with potato filling) has about 220-250 kcal, 4 g protein, 40 g carbohydrates, 5-7 g fat, depending on how much oil remains in the dumpling after frying. Cheese variations have more fat and protein. These are approximate figures. Storage and Reheating Dumplings are best right after frying. If any are left, they can be stored in the refrigerator covered for a day or two. They heat up quickly in a pan or oven, but I don’t recommend the microwave as they become soft and lose their crispy crust. If stored longer, the texture changes, and they won’t be as good.

Preparation

Put flour in a bowl and mix it with salt. Crumble the yeast with sugar and a little warm water in a cup, then pour it over the flour and let it rise for a few minutes. Add the oil, warm water, and knead the dough for 5-10 minutes. Cover the dough with a towel and let it rise in a warm place for an hour. In a large pan or pot, heat oil. Tear pieces of dough by hand and form balls, then flatten them with your hand and roll out oval-shaped pastries. Place a tablespoon of filling on one half of the pastry, cover it with the other half, and press the edges firmly with your fingers. Fry the pastries in hot oil for a few minutes on each side until golden brown. Remove them onto paper towels to absorb the oil, then serve preferably warm. Enjoy your meal! Source If you are not making them for fasting, they can be filled with cheese and dill, with cheese and ham, or with whatever you desire.

Lenten pies with cabbage or potatoes

Preparation

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