If you like sauerkraut, you might really like to try this sauerkraut fried bread.
Some of you might be familiar with this recipe or maybe know of something similar, or this might be something you would like to try. The Sauerkraut fried bread is one of the popular foods in Romania. Called “Placinta cu varza” in Romanian, it is a flat bread, stuffed with sauerkraut and then fried in oil. It is made fresh and sold sometimes on the street out of little kiosks or at farmer's markets everywhere. It’s not something I would want to eat everyday but once in a while, (like when nostalgia comes over me) I just have to make some.
The recipe is simple, using all simple ingredients that you probably have already in the pantry. You might have to buy some sauerkraut. It can be find in jars (or cans) at your supermarket. I find it easier to do the sauerkraut stuffing the day before and let it cool it in the refrigerator overnight.
Enjoy!
Ingredients:
2 tsp. yeast
1/2 tsp. sugar
1/4 cup warm milk
1 cup water
1/4 cup vegetable oil
1 tsp. salt
2 1//2 to 3 cups all-purpose flour
3 cups sauerkraut, drained
salt and pepper, to taste
Oil, for frying
Directions:
In a large bowl, dissolve yeast in warm milk with sugar and let stand for about 10 minutes, or until becomes frothy.
Add water, 4 tablespoon oil, salt and stir in enough flour to make a soft dough. Knead for 3-4 minutes on a lightly floured surface, until smooth. Return to bowl; cover and set aside to rise until has doubled (for about 45 minutes).
Meanwhile for the stuffing, place a little oil in a skillet or frying pan. Add sauerkraut and saute on medium heat stirring often until sauerkraut becomes soft. Season with salt and pepper. Set aside to cool completely.
Punch dough down onto a floured surface and divide into 10 to 12 parts, to be each about the size of a mandarin. Form balls and keep them covered.
Roll out each ball, one at a time into a 6x8 inch rectangular . Place about 3-4 tablespoons of filling on the lower half of the rectangular; fold the upper half over the filling to cover. Dab edges with water and pinch together to seal.
Place them each on a floured board and keep them covered until they are all filled.
To fry them, place about a tablespoon of oil in a frying pan over medium heat. When oil is hot, place bread (starting with the first one you made) into the pan; brown on each side, turning once.
Remove to a covered dish to keep then warm. Use layers of paper towel in between to remove excess oil.
Let cool slightly before eating as inside filling can be still hot.
Makes:10-12
Leia’s Culinary Treasures
What do you think of this recipe? Any questions?
Some of you might be familiar with this recipe or maybe know of something similar, or this might be something you would like to try. The Sauerkraut fried bread is one of the popular foods in Romania. Called “Placinta cu varza” in Romanian, it is a flat bread, stuffed with sauerkraut and then fried in oil. It is made fresh and sold sometimes on the street out of little kiosks or at farmer's markets everywhere. It’s not something I would want to eat everyday but once in a while, (like when nostalgia comes over me) I just have to make some.
The recipe is simple, using all simple ingredients that you probably have already in the pantry. You might have to buy some sauerkraut. It can be find in jars (or cans) at your supermarket. I find it easier to do the sauerkraut stuffing the day before and let it cool it in the refrigerator overnight.
Enjoy!
Ingredients:
2 tsp. yeast
1/2 tsp. sugar
1/4 cup warm milk
1 cup water
1/4 cup vegetable oil
1 tsp. salt
2 1//2 to 3 cups all-purpose flour
3 cups sauerkraut, drained
salt and pepper, to taste
Oil, for frying
Directions:
In a large bowl, dissolve yeast in warm milk with sugar and let stand for about 10 minutes, or until becomes frothy.
Add water, 4 tablespoon oil, salt and stir in enough flour to make a soft dough. Knead for 3-4 minutes on a lightly floured surface, until smooth. Return to bowl; cover and set aside to rise until has doubled (for about 45 minutes).
Meanwhile for the stuffing, place a little oil in a skillet or frying pan. Add sauerkraut and saute on medium heat stirring often until sauerkraut becomes soft. Season with salt and pepper. Set aside to cool completely.
Punch dough down onto a floured surface and divide into 10 to 12 parts, to be each about the size of a mandarin. Form balls and keep them covered.
Roll out each ball, one at a time into a 6x8 inch rectangular . Place about 3-4 tablespoons of filling on the lower half of the rectangular; fold the upper half over the filling to cover. Dab edges with water and pinch together to seal.
Place them each on a floured board and keep them covered until they are all filled.
To fry them, place about a tablespoon of oil in a frying pan over medium heat. When oil is hot, place bread (starting with the first one you made) into the pan; brown on each side, turning once.
Remove to a covered dish to keep then warm. Use layers of paper towel in between to remove excess oil.
Let cool slightly before eating as inside filling can be still hot.
Makes:10-12
Leia’s Culinary Treasures
What do you think of this recipe? Any questions?
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