Yeast Pies with Chinese Cabbage, Rice and Eggs
by Editorial Staff
The yeast dough for these pies is made with milk and butter and turns out to be soft and airy. The delicate juicy filling is made from Chinese cabbage stewed with carrots and onions, boiled eggs, and rice. The pies will be soft even the next day.
Ingredients
For the test:
- Milk (warm) – 125 ml
- Butter – 50 g
- Eggs – 1-2 pcs.
- Sugar – 1 tbsp
- Flour – 300 g (2 cups, 250 ml)
- Pressed yeast – 9-10 g
- Salt – 0.5 teaspoon
For filling:
- Peking cabbage – 300 g
- Round grain rice – 50 g
- Egg – 1 pc.
- Onions – 40 g
- Carrots – 50 g
- Vegetable oil – 30-40 ml
- Salt to taste
- Egg – 1 pc.
- Water – 1 tbsp
Directions
- Prepare all ingredients for the dough. Heat the milk to a temperature not exceeding 40 degrees. The butter should be at room temperature – remove it from the refrigerator beforehand.
- For the dough, prepare a dough: add yeast to warm milk, mix. Then add sugar and stir the base again.
- Add two tablespoons of flour.
- Stir the dough and leave it under a towel for 15-20 minutes to activate the yeast.
- The dough has risen, became fluffy, continue to cook the dough.
- Shake the egg and salt.
- Add the egg mixture to the dough. Stir.
- Add soft butter at room temperature to the dough.
- Add any remaining flour.
- Start kneading the dough with a spoon.
- Then roll the dough into a softball, place in a bowl, and cover with a towel. Leave to proof for 40-45 minutes.
- While the dough is rising, prepare everything for the filling. Wash and peel carrots and onions.
Pour the eggs in a small saucepan with cold water, put on fire, and after boiling the water, cook for 7-8 minutes over low heat. Then drain the water. - In a saucepan, bring 400 ml of water to a boil, lightly salt. Rinse the rice, add to boiling water and cook for 15-20 minutes, until soft. If any liquid remains, drain it.
- Cut the onions into small cubes and grate the carrots.
- Heat vegetable oil in a frying pan, add onions and carrots. Fry the vegetables, stirring occasionally, for 2-3 minutes, until soft.
- Chop the Chinese cabbage.
- Place the cabbage in the vegetable skillet and sauté everything together for a couple of minutes. Add salt to taste. Stir. Remove skillet from heat and cool filling.
- Hard-boiled eggs are already cold – peel them and cut them into cubes.
- In a bowl, combine the stewed Chinese cabbage, boiled rice, and eggs.
- Stir, salt if desired.
- The dough rose and visually increased 2-3 times.
- Divide the dough into 6-7 balls.
- Roll each part of the dough lightly into a round layer. Place a tablespoon of the filling in the center.
- Blind the edges of the dough to make a patty.
- Put all the pies on a baking sheet with the seam side down and leave for a while. Turn on the oven to heat up to 180 degrees. Make a lion – shake the egg with water. Lubricate all the pies with lezon.
- Bake the pies for 20-25 minutes at 180 ° C, until golden brown.
- Cool the finished yeast pies with Chinese cabbage, rice, and eggs, cover with a clean cotton towel, and then serve.
Bon Appetit!
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