Yeast buns with chicken gizzards and zucchini
Description
Delicious baked goods for the whole family. The pies turn out every bit as good as those with a meat filling, and the zucchini keeps them juicy. You can boil the chicken gizzards ahead of time, and any leftover filling freezes well. The pies break easily into two equal halves along the seam. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients you need to make pies with chicken gizzards and zucchini.
- 2
Step 2
If necessary, trim the chicken gizzards, cutting away fat and membranes. Simmer them over low heat for 3–4 hours until tender, skimming off the foam. Drain the broth, then cool the gizzards and grind them through a meat grinder with a fine plate.
- 3
Step 3
Add fresh yeast, salt, and sugar to warm water, crack in the eggs, and pour in the vegetable oil. Mix everything until smooth and uniform.
- 4
Step 4
Mix the flour with baking powder and sift into a bowl. Make a soft dough and knead it for 7–8 minutes.
- 5
Step 5
Shape the dough into a ball and place it in a deep bowl greased with vegetable oil. Cover the bowl and put it in a warm place for 50–60 minutes to rise.
- 6
Step 6
Finely chop the onion and sauté it in vegetable oil over medium heat until tender, stirring.
- 7
Step 7
Grate the zucchini on a medium grater, squeeze out the excess liquid, and place in a frying pan. Fry the vegetables over medium heat for 5–7 minutes.
- 8
Step 8
Add the minced chicken gizzards to the vegetables, season with salt, and fry for another 5 minutes.
- 9
Step 9
Add finely chopped dill and sour cream to the minced meat, mix, heat for one minute, remove from the heat, and let cool.
- 10
Step 10
Divide the proofed dough into equal portions and roll into balls. Cover and let rest for 10 minutes to rise. Roll each ball into a flat round and make a cut with a knife from the edge to the center. Place a spoonful of filling on each side.
- 11
Step 11
Cover the filling with the edge of the dough.
- 12
Step 12
Fold the edges with the filling toward each other so the cut ends up on the inside, then pinch to seal.
- 13
Step 13
Grease the baking sheet with vegetable oil and arrange the pies seam side down. On top, make small decorative slashes. Cover the pies and let rise for 10–15 minutes, then brush the pies with egg.
- 14
Step 14
Bake the pies for 20–25 minutes in a hot oven at 180°C. Brush the finished pies with vegetable oil and let them rest for 10 minutes, covered with a towel.
- 15
Step 15
Remove from the oven and serve warm or cooled.