Kystyby with potatoes on the water
0
2843
Kitchen
Tatarskaya
Calorie content
132.9 kcal
Portions
4 port.
Cooking time
40 minutes
Proteins *
6.5 gr.
Fats *
8.2 gr.
Carbohydrates*
19.2 g
We will knead the dough for these traditional Tatar cakes in water - it turns out to be fresh and rather dense. You need to roll it out very thinly - like on dumplings. For the filling, take mashed potatoes and fried onions. You can serve kystyby immediately after filling with the filling, while they are hot. And you can fry the finished cakes again until golden brown. Many people like it more in such a fried form.
Ingredients
Cooking process
Knead the dough. Pour flour sifted through a fine sieve into a bowl. We make a hole and break an egg into it. Also pour in warm water and add salt. Knead an elastic, dense, but elastic dough. Knead it until it stops sticking to hands and surfaces. Roll up the ball, cover it with a towel and leave it on the table for fifteen to twenty minutes to swell the gluten.
After proofing, roll out the dough into a thin layer and use a plate of the required diameter to cut out circles. You can do it differently: we divide the entire volume of the dough into small equal parts and roll each into a circle. If necessary, add more flour so that the dough does not stick during work.
Peel the potatoes and boil in salted water until soft. Then we drain the water, and knead the potatoes into a homogeneous puree. It is not recommended to use a hand blender - the consistency of the filling will be too viscous and sticky. It is best to use a hand pusher or mixer. Heat the milk until hot and pour it into the puree. We also add salt to taste. We mix.
Bon Appetit!