enjoy your meal)
Ripeness
Ingredients:
● Flour 700-800 g
● Milk (250 ml - in dough, 100 ml - in mashed potatoes) - 350 ml
● Egg - 3 pieces
● Potatoes - 800 g
● Butter - 150 g
● Dill (fresh)
● Salt
● Bulk onion (large) - 1 pc
Preparation:
- Slice the onions finely, pass it on butter until golden brown.
2.Regem finely fennel.
3.Varim potatoes with the addition of salt. From boiled potatoes we make mashed potatoes.
4.In the finished mashed potatoes add the chopped onion, dill, 50g of butter, 100ml of milk.
- Mix everything. Filling for kuzikmyaka ready!
6.In the milk we add eggs, a little salt and flour. We knead the dough. It is elastic and obedient.
Thinly rolls out the dough.
Cut the circles of the size you need. I cut out a saucer, the diameter of which is 18cm. Round the thin zagotovochki add to the plate, do not forget to sprinkle with flour between them, that would not stuck together (I forgot about the flour, and the last 5 pieces I locked tight, do not repeat my mistake :))
Ready-made cakes are fried on dry !!!! frying pan, without adding any oil! Lepeshhechka covered with bubbles and it will appear golden dots-it means it's ready!
10.Fried cakes from above grease with melted butter.
On the fried, oiled flat cake, we spread the stuffing from the potatoes to the middle.
Lepeshku with the filling is folded in half and lubricated from above with oil-Kuzikmyak is ready!
Finished flat cakes cover with a towel, let them soak in the oil half an hour! Before filing.