Ingredients:
Dough:
● Flour - 2 cup
● Dry yeast - 10 grams
● Milk – half cup
● Egg - 1 piece
● Salt - a pinch,
● Butter - 2 tbsp. large
● Sugar - 1 tbsp. L arge
For the filling:
● Figure - 0.5 cups,
● Dried white mushrooms - 100 grams
● Egg - 2 pieces
● Green onion - 50 grams
● Salt
Preparation:
To dissolve the yeast sponge in lukewarm milk, then add 1
tbsp. l. sugar and 1 tbsp. a spoonful of flour, stir until smooth liquid sour
cream. Let stand for 30-40 minutes brew in a warm place to ferment it. Melt butter;
cool it to a warm state. In a bowl, pour the brew, add the warm butter, room
temperature eggs, salt and the rest of the sifted flour. Knead the soft dough;
cover it with foil or in a bowl with a towel and put in a warm place to
approach for 2-2.5 hours.
While the dough is suitable, prepare the stuffing. To do
this, soak dried mushrooms in boiling water. Drain the water from the mushrooms
and finely chop them. Chop the hard-boiled eggs. Onion wash, dry and finely
chop. Boil the rice in 1 cup water with 1 tsp. Vegetable oil and a pinch of
salt, cool. Mushrooms mix with eggs, rice and onions, season with salt and
pepper to taste. Roll dough slices with a diameter of 6 cm and a thickness of
4-5 mm. In the center of each put stuffing and Pinch. Put the patties on a
baking sheet lined with baking paper and oiled. Leave on for 15-20 minutes.
Coat with egg and bake in a preheated 200 degree oven for 20 minutes.
