Buns on kefir
Description
Delicious baked treats for the whole family. Buns made from kefir dough turn out very soft and tender. It's very important not to overdo the flour when kneading the dough. It's better to add a little less than too much. The dough should be very soft, similar in texture to yeast dough. Fry the buns in well-heated oil; there should be plenty of oil, at least 1 cm deep on the bottom of the pan. The buns will rise and bubble up right before your eyes.
Instructions
- 1
Step 1
Prepare the ingredients for the filling and dough. Let's get started!
- 2
Step 2
Peel the onion and carrot, grate the carrot on a coarse grater, and thinly slice the onion. Shred the cabbage. Heat 2 tablespoons of oil in a skillet, add the onion and carrot, and fry for a few minutes.
- 3
Step 3
Add the shredded cabbage and simmer the vegetables until tender. Season with salt and pepper to taste. I used very finely shredded cabbage, so 15 minutes was enough for it to be fully cooked. Transfer the cabbage and let the filling cool.
- 4
Step 4
Add egg, sugar, and salt to kefir (at room temperature). Mix well. If the kefir is homemade (naturally fermented), it contains enough acidity to neutralize the baking soda. If it's store-bought, I recommend adding a teaspoon of vinegar to it.
- 5
Step 5
Add the flour and baking soda. I don't add all the flour at once, but in parts, gradually incorporating it.
- 6
Step 6
You should end up with a soft, non-sticky dough.
- 7
Step 7
Divide the dough into 12 pieces, about 65 grams each. Roll each piece into a ball.
- 8
Step 8
Roll out the dough and place 2 tablespoons of cabbage on it. Seal the edges well. Turn the pie seam-side down and gently press with your palm. Repeat to make all 12 pies.
- 9
Step 9
In a skillet, heat the oil (about 1 cm, or more), place the first batch of dumplings and fry over medium heat until golden brown.
- 10
Step 10
Flip the buns over and fry on the other side.
- 11
Step 11
The buns are ready!
- 12
Step 12
Remove from the oven and serve warm or cooled.