Ingredients:
- Yeast 20 grams
- Flour 2 cups
- Water 0.5 cups
- Cabbage 300 grams
- 2 carrots
- Brynza 200 grams
- Salt to taste
Cooking method:
Step 1. Mix a teaspoon of yeast and a teaspoon of flour in a glass and add three quarters of warm water. Wait 15 minutes until the dough rises.
Step 2 Mix flour, dough, add water, and a little salt. You can also add 3 tbsp of vegetable oil - then the dough will be easier to stick to the walls. Stir until smooth.
Step 3 The dough should easily stick to the walls. Cover the dough with a towel, and leave to rise for an hour.
Step 4 Cook the filling. Wash the cabbage and carrots, peel, chop finely and fry in a pan, as usual, slightly salt and pepper.
Step 5 When the cabbage stops crackling, you can add cheese. Grate it on a fine grater, or crush it with your hands in crumbs, and gradually add to the cabbage.
Step 6 Divide the dough, which has risen, into two or three parts, and from each form a cake. In the center - filling with a frying pan. Once again, you can add a little salt if you want.
Step 7 Now pinch the edges, as you usually do with khinkali.
Step 8 When the dough is carefully held together so that there are no holes, turn this ball over onto a baking sheet, and walk on it with a rolling pin, turning it into a rather thin cake.
Step 9 Bake in a preheated oven for 20 minutes. When it starts to rise, get out and make several holes in the center. And then bake until cooked.
Bon Appetit!
