Piraschki with minced meat and rhubarb filling

Ingredients for 1 servings:

• 500 ml kefir
• 2 tbsp sour cream
• 1 m.-sized egg(s)
• 1 tsp baking powder, Russian (soda)
• 1 tsp water
• 1 tsp vinegar
• ½ pack of dry yeast
• 100 ml olive oil
• 100 g low-fat curd cheese
• 1 kg flour
• 2 tsp salt
• Flour for the work surface
• 500 g minced meat, mixed
• salt and pepper
• 500 g onion(s)
• 500 g rhubarb or apples
• 100 g sugar
• n. B. Oil (sunflower oil) for frying

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours; Total time approx. 4 hours

very light dough – Mama Manz’s style

Before use, mix the baking soda with 1 teaspoon each of vinegar and water. Mix the dough ingredients together (they should all be taken out of the refrigerator for a while to reach room temperature) and form a smooth dough. Place them in a bowl, wrap in a kitchen towel, and let it rise in the oven at 50°C (with the door open) for about 1 1/2 hours. Meanwhile, peel the onions and grate them either in a blender or on a grater. The onions should have a pulpy consistency. Add them to the minced meat and mix well. Then season the meat dough generously with salt, pepper, and a little paprika. Peel the rhubarb and cut into very small pieces (the smaller the pieces, the easier the piraschki will be to fold later). Divide some of the dough onto a floured work surface and form a sausage. Then cut this into small to medium-sized pieces (depending on how large you want the piraschki). Form the pieces into balls in your hands and then roll them out into small flatbreads with a rolling pin. Place a small amount of minced meat in the center and spread it out a little, leaving out the edges. Then fold the ends together and press down firmly. Make sure there are no holes! Otherwise they will splatter when frying! Pour plenty of sunflower oil into a large pan and heat well. Add a few of the piraschki and fry until golden brown on both sides. Then place them on a paper towel so that the excess oil can drain off. Do the same with the rhubarb piraschki. However, before folding them, sprinkle a teaspoon of sugar on each rhubarb. This version must be baked immediately, otherwise the rhubarb will absorb water and the piraschki will go soft! Piraschki freeze very well after they have cooled. That’s why I always make a larger batch. This recipe is enough for about 50-70 piraschki.