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Cabbage leaves barely repelled with a wooden hammer. Beat the egg, adding 20-30 g of flour, 50-70 ml of water, salt, ground black pepper and a slice of minced garlic. Dip the cabbage leaves in the cooked lemon and fry them very quickly in a hot frying pan, including a small amount of melted butter. Put the leaves on a napkin to let them cool. Heat the pan again and fry the minced meat with onions until cooked. Chill.
Prepare the filling as directed. Wash that leek well, are you getting that half? Halfing it lengthwise allows water to circulate simply between the layers the place grit likes to cover. Slice leek, mushroom, and cabbage as directed.
Heat a glug of olive oil in a large skillet over medium heat. add the mushrooms, season calmly with salt and pepper, and cook, stirring, till delicate and fragrant, about eight minutes. Scoop the mushrooms out into a bowl.
Heat another tablespoon of oil in the skillet and add the leeks, seasoning lightly with salt and pepper. Cut back the heat so that the leeks cook slowly, protecting in the event that they seem dry. Cook until they are pretty comfortable and fragrant, but not at all browned, about 3 minutes.
Add the cabbage to the skillet, season with salt and pepper, and pour in 1/four cup of water. Cowl 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 substances. The dry components are those that include the minimum quantity of moisture: flour, starch, cereals, cocoa, baking soda, milk powder, albumin (egg white). Of course, within the listed elements there is also water, which impacts the quality of the completed dough. At house, an accurate evaluation of these merchandise is difficult, and no one will do it. Therefore, just remember that dry substances give an error within the preparation of the dough, at least as much as 25%, since absolutely dry merchandise don’t exist. The second group of merchandise is the wet elements of the dough: пироги с капустой water, milk and all dairy merchandise, including butter; vegetable oil, sugar, alcohol (pressed yeast), eggs. They include more than 80% (water – 100%) of moisture and make up the liquid foundation of the dough.