Pegodja
Description
Homemade baked goods for tea. Basically, they're just ordinary yeast buns. The only thing that sets them apart is the method of preparation. Here you should pay attention to the filling. It's important not to overcook the meat so that it stays juicy.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Prepare a basic yeast dough. Dissolve the yeast, salt, and sugar in warm water, add flour and vegetable oil. Knead, cover with a towel and let it rest for 1 hour in a warm place.
- 3
Step 3
Prepare the filling. For this, cut the meat and cabbage into thin strips, and slice the onion into half rings.
- 4
Step 4
Heat the oil and sauté the cabbage with a pinch of salt. Make sure it doesn't burn. As soon as the cabbage becomes slightly soft, remove it from the heat.
- 5
Step 5
Heat the remaining oil and add the meat, quickly fry over high heat until a golden crust forms, then add the onion, reduce the heat and cook until done. Salt.
- 6
Step 6
Add the cabbage to the meat, mix. Then add the minced garlic, cover with a lid, turn off the heat, let it sit a bit under the lid. Bring the filling to the desired taste, if necessary add salt, pepper. Cool completely.
- 7
Step 7
When everything is ready, shape the pies. For this, divide the dough into portions. The weight of each portion should be between 68‑72 grams.
- 8
Step 8
Shape the dough into a small round, 5–6 cm in diameter. Place the filling. For each pastry – 2 tbsp of filling.
- 9
Step 9
Form a round pastry.
- 10
Step 10
Prepare the steamer. Grease the bottom of the bowl with a thin layer of vegetable oil and arrange the buns so that there is space between them.
- 11
Step 11
Steam the buns for 45–50 minutes.
- 12
Step 12
Remove the ready pastries using a spatula that you dip in cold water.
- 13
Step 13
Serve the pies hot, with a vegetable salad.