EASY BELYASHI RECIPE - PIROZHKI
Steps:
- Combine milk and water. Heat in microwave for 45 sec, or on the top stove until barely warm. Add sugar and dry yeast. Mix until sugar dissolves and set it a warm environment to proof, for 15 minutes.
- Add eggs, salt, sour cream and mix everything together with the dough hook attachment (or hand whisker) on medium speed. Add melted butter and mix again.
- Add 1 cup of flour, mix on low, and then ½ cup at a time after that until all flour is incorporated.
- The dough should be thin (starchy) and sticky, unlike for pirozhki baked in the oven.
- Cover the dough in the mixer bowl with a clean kitchen towel and let it rise for an hour.
- Filling Instructions:
- While the dough is rising, make the meat filling (or filling of your choice). Rinse and grind meat. Add egg, shredded garlic, onion, salt, and pepper to taste. Mix everything together with a hand mixer on low until combined. Cover and refrigerate until ready for use.
- Assembly Instructions:
- The dough should triple in size. Scrape the sides of the mixer with a silicone spatula to deflate the bubbles. Dip your finger in oil and pinch off chunks about ½ cup in size. Flatten each chunk of dough with your hands, place some filling on each dough pancake, bring the surround edges together and pinch to seal in the filling.
- Pinch the edges together tightly so they don't come apart at the seams, especially when deep frying. Dip your hands in oil again if necessary and shape the Belyashi into an oval shape.
- Frying Instructions:
- Pour half a small saucepan of oil. Heat the oil to 300F. Place as many Belyashi as will fit on the surface without overlay. Fry Belyashi for about 2 min on each side or until golden brown.
- Place fried Belyashi onto a paper towel to soak in excess oil. Repeat the same steps with the rest of the dough and filling. Form a few Belyashis at a time, while others are frying. Do not make all Belyashi at once then fry them, because they will rise too much by the time they make it in the oil, and will be very airy inside once fried. Not pretty! :)
- Cool Belyashi for about 15 minutes and enjoy!
CABBAGE BELYASHI
These cabbage belyashi are so fluffy and soft! Belyashi are stuffed fried yeast buns and these are filled with cabbage.
Provided by Alyona's Cooking
Categories Main Dish
Time 1h30m
Number Of Ingredients 8
Steps:
- Stir all ingredients (except oil) together to form a tacky dough. Cover and allow to rise for about 1 hour.
- Scoop out dough into 1/4 cup balls onto a lightly watered (or floured) surface.
- Spoon a tablespoon of filling into the center. With wet hands gather the sides and bring up to the top.
- Lightly pat down and fry in hot oil a few minutes on each side until cooked through and golden brown.
CABBAGE JAMBALAYA
This is an EASY recipe. My son doesn't like cabbage but will eat this like crazy. You can make it low-fat by using ground turkey and low-fat sausage. They won't know the difference.
Provided by Susan
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Combine ground beef, smoked sausage, onion, celery, and garlic in a large stock pot over medium-high heat. Cook and stir until beef is evenly browned, about 5 minutes. Stir in cabbage, tomatoes, water, and rice. Season with garlic salt.
- Bring to a boil; reduce heat to low. Cover and cook, stirring once, until rice is tender, 35 to 40 minutes. Preheat the oven to
Nutrition Facts : Calories 549.5 calories, Carbohydrate 44.5 g, Cholesterol 95.6 mg, Fat 28.6 g, Fiber 5.4 g, Protein 28.5 g, SaturatedFat 10.7 g, Sodium 1610.3 mg, Sugar 10.6 g
KIELBASA, CABBAGE, & RICE DINNER
I love this dish on a cold winter afternoon or evening. It's easy to make, fast to prepare, and if you want to, you can up the ingredients and feed a crowd. Great for football parties. If you make ahead of time, undercook the cabbage so it's not completely wilted later.
Provided by PainterCook
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Start the rice first. Boil 2 cups water and let 3 green tea bags steep in water. (You can skip the tea bags if you wish). In pot, saute the finely chopped onion with the butter until golden. Add the tea, garlic powder, and thyme and whisk together. Add rice; bring to a boil, then reduce the heat, cover the pot, and let cook 20-25 minutes.
- While rice is cooking on low, cut up the kielbasa. I like to cut slices into quarters, but halves or complete slices are good too. In a large skillet saute the chopped onion in olive oil until golden. Add the kielbasa and cook about 8 minutes, stirring to evenly brown.
- Add orange juice to the kielbasa and onion, then add salt, black pepper, cayenne, and caraway seeds. Stir to mix all together, then add the chopped cabbage.
- Simmer the kielbasa and cabbage about 15 minutes. I cover the skillet for the first 7 minutes, then when the cabbage has softened a bit, I stir everything so the juice and kielbasa is evenly distributed and simmer the last four 8 minutes uncovered.
- Your rice should be done when the cabbage is just getting tender but still a bit crisp. Either plate the dish with a scoop of rice topped with the kielbasa and cabbage, or do what we do and mix it all together to serve.
Nutrition Facts : Calories 292.3, Fat 12.2, SaturatedFat 4.3, Cholesterol 18.4, Sodium 471.6, Carbohydrate 40.7, Fiber 5.6, Sugar 8.4, Protein 6.3
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