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Cabbage leaves barely repelled with a wooden hammer. Beat the egg, including 20-30 g of flour, 50-70 ml of water, salt, floor black pepper and a slice of minced garlic. Dip the cabbage leaves within the cooked lemon and fry them in a short time in a hot frying pan, adding a small amount of melted butter. Put the leaves on a napkin to allow them to cool. Heat the pan again and fry the minced meat with onions till cooked. Chill.

Put together the filling as directed. Wash that leek effectively, are you getting that half? Halfing it lengthwise permits water to stream simply between the layers the place grit likes to hide. Slice leek, mushroom, and cabbage as directed.

Heat a glug of olive oil in a large skillet over medium heat. add the mushrooms, season frivolously with salt and pepper, and cook, stirring, till soft and fragrant, about 8 minutes. Scoop the mushrooms out into a bowl.

Heat one other tablespoon of oil within the skillet and add the leeks, seasoning evenly with salt and pepper. Reduce the heat so that the leeks cook slowly, overlaying if they appear dry. Cook till they’re pretty comfortable and fragrant, however not at all browned, about 3 minutes.

Add the cabbage to the skillet, season with salt and pepper, and pour in 1/4 cup of water. Cover the skillet and cook over medium heat and cook over medium heat until the cabbage has wilted about 5 minutes.

Any dough consists of dry and liquid components. The dry ingredients are people who contain the minimal amount of moisture: flour, starch, cereals, cocoa, baking soda, milk powder, albumin (egg white). In fact, within the listed elements there can also be water, which affects the quality of the completed dough. At house, an accurate evaluation of those products is difficult, and no one will do it. Subsequently, заказать пироги с мясом simply remember that dry substances give an error in the preparation of the dough, not less than as much as 25%, since completely dry merchandise do not exist. The second group of products is the wet components of the dough: water, milk and all dairy products, together with butter; vegetable oil, sugar, alcohol (pressed yeast), eggs. They include greater than 80% (water – 100%) of moisture and make up the liquid basis of the dough.