Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Milk Dough | 150 Ml |
| 2. | Water Dough | 150 Ml |
| 3. | Flour Dough | 3.5 Art. |
| 4. | Butter Dough | 30 gram |
| 5. | Vegetable oil Dough | 3 tbsp |
| 6. | Sugar Dough | 1 tbsp |
| 7. | Salt Dough | 1 Tsp |
| 8. | Dry yeast Dough | 1 Tsp |
| 9. | Carrot Filling | 1 PC. |
| 10. | Bulb onions Filling | 1 PC. |
| 11. | Rice Filling | 1 Art. |
| 12. | Crab sticks Filling | 100 gram |
| 13. | Oregano Filling | 1 pinch |
| 14. | Black pepper Filling | taste |
| 15. | Salt Filling | taste |
| 16. | Hard cheese Filling | 30 gram |
Cooking
1 . Stage
Sift the flour and knead the dough. I make the dough in the bread machine, loading the liquid ingredients first, then the flour and yeast. I cut the butter into small cubes. The dough is kneaded and comes up for 2 hours.
2 . Stage
During this time you need to prepare the stuffing so that it can cool down. Peel the vegetables, rinse and dry. Shred the onions finely, grate the carrots on a coarse grater. Wash rice and boil it to make it crumbly. Round rice is better for patties. Heat oil in a deep saucepan and sauté onion and carrot until softened and slightly golden.
3 . Stage
Add crab sticks sliced into circles, sprinkle with oregano and pepper, and heat for three minutes until brightly flavored.
4 . Stage
Remove from the heat, add the rice and grated cheese. Salt and pepper to taste, stir and cool.
5 . Stage
Knead the finished dough on an oiled table and cut it with oiled hands. The dough is delicate and easier to work with your hands, without a rolling pin.
6 . Stage
Divide the dough into small balls and flatten them into small cakes. Spoon out the filling and pinch the patties together.
7 . Stage
Place on a baking sheet, sheet side down, and let stand. Brush with salted and sweetened milk or egg and milk.
8 . Stage
Bake in a preheated oven at 200 degrees until brown. Take out the finished patties and brush with butter. Leave to rest under a linen towel.
9 . Stage
Well, and then - just have time to boil tea!
