Puree soup with salmon dumplings
2020-08-13 / test@t
Imeretian khachapuri
The most classic khachapuri from that part of Georgia called Imereti. Fresh Imeretian cheese, from which the filling is prepared (and no suluguni!), Comes from the same place. You can buy this kind of cheese at the farmers' market.
Ingredients
- 700 g of mason
- 300 ml of milk
- 1 large egg
- 120 g butter
- 150 ml vegetable oil
- 11 g dry or 22 g fresh yeast
- 1 tbsp sugar
- 1 tsp salt
- 1 egg for brushing
- For filling:
- 1 kg of Imeretian cheese
- 70 g butter
STEP-BY-STEP COOKING RECIPE
Step 1
In a large bowl, combine warm milk, yeast, sugar, salt, 2 tbsp. l. flour and 1 tbsp. l. vegetable oil, put in a warm place for 20 minutes. Then add room temperature yogurt, melted and cooled butter and egg, mix and start kneading, adding flour. Towards the end, pour vegetable oil over your hand from time to time. Knead until the dough stops sticking to your hands.
Step 2
Roll the dough into a ball, brush with oil, put in a clean bowl, cover with a towel and put in a warm place to rise for 2 hours. After an hour, wrap the dough.
Step 3
For the filling, grate the cheese on a coarse grater, add softened butter. Preheat oven to 200 ° C.
Step 4
Divide the matched dough into pieces, based on the desired size of the khachapuri. Roll each part of the dough into a ball, flatten it on a work surface, sprinkled with flour, into a small cake. Divide the filling into portions too - so that approximately equal amount of dough and cheese comes out for each cake. Blind the filling into a ball and place in the middle of the cake.
Step 5
Gently gather the edges of the dough over the filling, like a knot, and carefully fasten into a knot, then turn the cake over with the seam down and knead with your hands into a cake about 1.5 cm thick (you can do this directly on a baking sheet covered with parchment. Lubricate the surface with a beaten egg, make neat holes for steam outlet.
Step 6
Bake khachapuri for 18–20 minutes. - the crust should turn rosy. Place the khachapuri on a board and cover with a linen towel, let stand for 8-10 minutes. and serve.
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