From Bunia
Notes: Recipe set at 45 servings makes 45 Perozshki. Use Kitchen Aid mixer with dough hook to make dough. You can make cabbage and potatoes the day before and store in 1 Quart Ziplocks on the counter over night. Make meat after starting dough rising. Add one pound of meat to both cabbage and potato mix when recipe set for 45 servings.
Dissolve yeast with the sugar and the warm water called for in the recipe and place in cabinet above stove for 15 min (don't add more water later in recipe). Yet yeast mix rising for only 15 minutes. Right after you start yeast, put half of flour and all other ingredients into to mixer. After 15 minutes, add yeast micture. Mix dough then add rest of flour. Run mixer for another 10 minutes and add flour or milk as needed until dough doesn't stick to sides Put dough in large blue glass bowl with the sides greased with pam. Cover and put above stove.
Filings:
Meat: Brown meat the day of making Perozshki. Add 1 pound to both cabbage and potatoes.
Potato: Boil peeled potatoes until soft (30-45 minutes). Drain ptatoes. Put potatoes and all ingredients in pot and press with masher.
Cabbage: Finely dice onion. Thinly slice 1 head green cabbage both ways. Fry onion in canola oil. After onion is soft, add cabbage and all other ingredients. Fry on medium heat until soft, stirring constantly. Add water, bring to boil and simmer for 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 45 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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