Cabbage-filled buns (yeast-free dough)
Description
Perfect with tea and coffee. Pies with a savory filling are already considered a classic hearty snack for busy people: quick, tasty, and easy to eat on the go. Despite the absence of yeast in the dough, the baked goods turn out very tender, thanks to the sour cream and juicy filling. You can stew the cabbage to your taste, for example, adding a little tomato juice or grated carrots. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Mix the sour cream with the baking soda. Place the eggs, sugar, and salt in a bowl and whisk with a whisk. Add the sour cream and mix. Sift in the flour, add the baking powder, and stir the mixture with a spoon.
- 2
Step 2
2. Place the dough on a work surface. Gradually adding vegetable oil and the necessary flour, knead a soft and elastic dough.
- 3
Step 3
3. Cover the dough with a bowl and let it sit at room temperature for 30 minutes. Prepare the stewed cabbage to your taste. Divide the dough into 12–16 portions.
- 4
Step 4
4. Roll each piece into a circle, place the filling in the center, and pinch the edges closed. Shape all the buns and place them on a parchment-lined baking sheet.
- 5
Step 5
5. Brush the buns with beaten egg (you can add a little sour cream), sprinkle with sesame seeds. Bake in a preheated oven at 190 degrees for 25 minutes. Cover the baked buns with a towel and let cool.