RECIPE GUMMA – FRIED PIE:

RECIPE GUMMA – FRIED PIE:
Water – 300 ml
Yeast (dry) – 1 tbsp. l
Sugar – 1 tbsp. l
Salt – 1 tsp.
Flour – 500 g
Vegetable oil – 500-600g
For filling:
Light 300g
Heart 100g
Liver 100g
Throat 100g
Bulb onion -1 pc.
Flour-1 tsp.
Pepper – to taste, zira – to taste.
First mix the dry yeast, salt and sugar in a bowl, add a couple of tablespoons of the sifted flour, mix and add half a cup of warm water. All mix, add grows. oil, and pour the remaining water, mix again. Slowly add the sifted flour and knead the dough. To prevent the dough from sticking to the walls, it is necessary to grease a bowl with oil, put the dough in there, cover with a towel and put in a warm place. After 1 hour, knead the dough, cover with a towel and leave for another 30 minutes.
Cooking BARRY: rinse offal (light, heart, liver, throat) in cold water, cut into small pieces, which boil in salt water until tender. Cool and mince. Cut onions and fry to grow. oil, and then mix with minced meat, add flour, salt, pepper, zira to taste – mix well, you can add a little broth in which by-products were cooked. The filling should not be dry, but not liquid. Then divide the dough into small balls (approximately 30 pcs.). Each ball to knead directly on the table in a tortilla, put the stuffing in the middle of the tortilla and pinch the edges. Leave the pies to proof for 10 minutes. Then take a frying pan, or (cauldron) pour in it grows. butter and fry patties on both sides. They roast very quickly, because the filling is ready. Enjoy your meal!


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