0.9k 180 минут 8 порции
Kórnik turns out juicy and delicious. And the dough I found a long time ago in an old cookbook "Bashkir cuisine" and since then only and I will use it for kurnikov and VAK-belyashi. Try it and you!
Ingredients for Kórnik
- Chicken - 1.5 kg
- Onion - 2 PCs
- Flour - 700 g
- Chicken egg - 1-2 PCs
- Yogurt - 1 Cup.
- Butter - 150 g
Step by step instruction of cooking Kórnik
Knead the dough. To do this, melt the butter, beat the eggs, add salt and sugar to taste, melted butter and gradually add flour. I interfere with a mixer, only a nozzle change. The finished dough put into the fridge. Yes, and the dough should be a little softer than dumplings
Chicken meat separated from the bones and cut into small pieces, onion and potato crumble cubes. salt, pepper, stir
From the bones, boil the broth (it can be useful in the future). Take out the dough divide into 2 uneven pieces and roll out. Roll out take the dishes in the oven (I took the split mold 26cm). The dough is put into shape so the edges were longer than 4-5 cm. put the stuffing and close the dough rolled out to a smaller size. zasiyaet edges (excess can be cut)in the center make a hole and tube to it (to the broth to pour)put in preheated oven for 2 hours.