Bays with steamed potato filling

[For the test:]

Bays with steamed potato filling

Category: Culinary recipes

Ingredients
For the test:
Milk	1 stcn.
Dry yeast	1 pack (7 gr.)
Water	1 st.
Sunflower oil	5 tbsp. l.
Egg	1 PC.
Sugar	1 tsp
Salt	0.5 tsp
Flour
For filling:
Medium potatoes	7 pcs.
Large bulbs	3 pcs.
Butter	100 g
Ground black pepper
Salt
Zira (Kumin)

Cooking method

• We dilute the yeast in warm milk with one teaspoon of sugar. Let us rise for 10-15 minutes.
• Add warm water, an egg, sunflower oil to the yeast, salt and knead the dough, flour at will, until it sticks to your hands.
• We let him infuse for 30-45 minutes, covering with a towel.
• And at this time we make the filling:
• The main thing here is to adhere to the correct proportions. They are quite simple: one part of onion is strictly taken into two parts of potatoes.
• First we cut the potatoes into thin plates, the plates, in turn, are cut into strips, strips (across) into small cubes, into "peas", as they say.
• We will try to chop or even chop the onion even more finely (by hand, without using any meat grinders or other mechanical choppers).
• Add the chopped onion to the potatoes.
• Salt the filling very carefully (literally three small pinches of salt), pepper to taste with freshly ground black pepper and add a pinch of cumin - this is a very important component.
• Dissolve 100 grams of butter in a suitable bowl and pour it into the filling.
• Mix the filling thoroughly.
• Now it remains to mold bays from the resulting dough and filling.
• We cut the dough into sausages, and the sausages into small wheels. Roll out thickly, like on pies.
• Put potatoes in each circle, connect the edges at the top and form a ball. Let it brew for 10 minutes.
• Before putting it in a double boiler, dip each cove in sunflower oil.
• Cooking for 30-35 minutes.

The dish is designed for

30 pieces

Time for preparing:

about 2 hours

Note

Recipe from the site BlanksRaw
Bon Appetit!

A very erotic way of sculpting

well, Tatiana, well, made me laugh

[Anya]

Anya, very beautiful coves! The sculpting method is impressive ...

[Anyut]

Oh, Anyut, but teach ... teach me this sculpting method I'm an exemplary student

Oh, could it be a family secret?

Thank you girls, I'm glad you liked it.
And the sculpting method is the most common. It's not a secret since childhood I got used to this form. Somehow I'll take a photo and add it. It didn't even occur to me to shoot the process

Anechka, you have prepared a good dish, I think that even in this version it is very tasty! It only seems to me that the name also needed to be changed, there is nothing left of the bays ...

Irish, I don't mind what I wrote in the note. Only now, apart from the method of sculpting, nothing has changed. Yeast dough remains, potato filling too. And if you change, then for what? Due to the lack of ideas in my head and a slight deviation from the original, I left the original name.

Making the next preparations for the cake, I remembered that she promised to show the modeling. And since I work with dough much less often than mastic, I took a photo on it.

	Roll out the dough
	Cut into circles. For the dough, I use a mug.
	We lay out the filling. And now I will take a piece of mastic of a different color.
	Connect the top and bottom of the circle just to the right of the center
	We repeat the action, but this time to the left of the center.
	We unfold our workpiece 90 °.
	Connect the top and bottom right edges.
	We do the same with the left ones. And here you can stop.Since further actions do not have any functional meaning.
	But aesthetically / visually I like it more, so I slightly pinch the dough to get perpendicular pinches as we did in the previous picture. Done.

And I can still do almost the same, only make the last (penultimate) tucks flat, and pinch the central ones to them. I didn’t understand what I wrote, if I don’t forget tomorrow, I will pinch off a piece of bread dough and take a picture.

[Tatyan,]

Tatyan, if I understood you correctly, then you pull the center to the last / penultimate tucks, thereby opening it more, right? Although I would have looked better, otherwise in words it is always not so. That's why I took the photo myself. Let's hope for tomorrow's bread

Thank you for the master class now and I can dazzle this

Anya, thank you for showing me the way to sculpt mantas so beautifully! I came up with a name for this dish: vegetarian yeast dough manti!

Just don't forget to remove the egg from the dough.

You're welcome girls. Good mood and atmosphere in the kitchen!

vegetarian manti

It just so happens that people easily change something in things / objects / dishes, etc., which are unfamiliar to them or mean nothing. What bays are, I learned quite recently and by accident, therefore, having left the composition and method of preparation, I changed the method of modeling, although I immediately made a reservation that I might be wrong. But manti, they are buuzes, they are poses of different peoples for me can only be with meat. The meat can be different. Maybe lamb, maybe beef, maybe horse meat. It can be chopped or twisted in a meat grinder. But this is always meat. Otherwise, this is a completely different dish. For me.

[Anya]

Anya, thank you very much for the detailed instructions! I will definitely stick the thread. I just haven't decided that

[Anka_DL]

Anka_DL, Anya, thanks for the interesting way of sculpting, I really did the whites in the oven, it turned out beautifully and tasty, it was molded easily!