Lush and hearty, aromatic and ruddy yeast dough pies filled with canned pink salmon, rice, boiled eggs and green onions (in a pan).

Summary

Ingredients

For the dough:

• Wheat flour, premium grade – 1 kg
• Water (warm) – 500 ml
• Dry yeast – 11 g
• Sugar – 2 tbsp
• Salt – 1 teaspoon
• Vegetable oil – 2 tbsp

For filling:

• Canned pink salmon in s / s – 1 can
• Long grain rice – 1 cup (200 ml)
• Eggs (boiled) – 3 pcs.
• Bulb onions – 1 pc.
• Carrots – 1 pc.
• Green onions – 1 bunch
• Vegetable oil – 2 tbsp + for frying pies

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Instructions

1. Combine flour, yeast, sugar and salt in a deep bowl. Add water and vegetable oil.
2. Knead the dough, cover with cling film and place in a warm place to rise for 1 hour.
3. When the dough rises, knead it and leave for another 1 hour for the dough to rise again.
4. Rinse the rice well and boil in salted water until tender.
5. Fry finely chopped onions and carrots grated on a coarse grater in a preheated pan in vegetable oil.
6. Finely chop the boiled eggs and green onions.
7. Drain liquid from canned fish, remove large bones. Mash the fish with a fork.
8. Put prepared in a deep bowl: rice, carrots with onions, eggs, green onions and fish. Season with pepper and salt to taste. Stir the filling.
9. When the dough rises again, remove from the bowl onto a greased or floured table. Knead the dough and divide into equal pieces the size of a large chicken egg, roll into balls.
10. Mash balls of dough with your hands into flat cakes. Put the filling in the center of each flatbread and mold the cakes.
11. Fry the pies in heated vegetable oil on both sides until a beautiful, golden brown crust.

Bon Appetit!