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Food

LITTLE CABBAGE PIES
General rules for dough
1. For each pound of flour, add a full teaspoon of salt.
or olive oil —
2. If the dough recipe includes butter and eggs, thven you should add less than
a glass of water per pound of flour.
3. For 6 to 8 people it’s enough to use 1½ pounds of flour; from these proportions,
you’ll get 18 little pies.
4. For each pound of flour, you need 2 zolotniks of dry yeast, which you dilute in ¼
cup water. Add to this 1 teaspoon flour, mix, let ferment slightly, then that start
making the dough. For dough that can be made in 3 to 4 hours, double or triple
the amount of yeast.
Ingredients
1 glass of milk
I use 1 pound white and ½ — 1½ pounds flour
pound whole wheat 2 to 3 zolotniks yeast
1 lozhka sugar
2 egg yolks
⅛
pound butter
water, salt
Steps
Mix one cup of water or milk with the activated yeast or 4 to 6, for the fast version
pound whole wheat and half the flour. Let it rise. Once risen, make the dough as
best as you can. Cream until white the sugar, egg yolks and butter with 1 tea-
spoon salt. Add this to the dough mixture with the remainder of the flour, so
that the dough is fairly thick. How anyone handled this without a Kitchenaid and a dough
hook, I don’t know When it rises, put it on the table, cut into pieces, roll each one out
with the rolling pin. Put ½ lozhka of filling on each piece. Pinch up beautifully.
Let rise on a board. Baste with egg yolk mixed with a bit of water and butter.
Immediately place in a hot oven I set mine to 375 degrees for about 20 minutes.
Measurement conversion
a zolotnik, or thimble, is roughly 4¼ grams, which is a heaping teaspoon
a lozhka, or spoon, is ¹⁄
³
of a cup
readrussia.com/2008/WiNTer/ 88
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