How to cook real karelian wickets

Some traditional Slavic dishes today, with the high popularity of European recipes, have been undeservedly forgotten. For example, the gate, whose recipe is so valuable that it is protected by the laws of the European Union. This hearty delicacy was traditionally prepared after Christmas, until the time of Epiphany, however, given the simplicity of its creation, the gate can be baked at least daily, especially if guests are at the door, and there is absolutely nothing to feed them.

Features recipe Karelian wickets

For a start it is worth saying that wickets and Karelian pies are related dishes, but not the same thing. Gates (or carols) are open, rounded, not sweet dough patties, which can be filled with barley, millet, or potatoes, which was originally a classic ingredient by V. Pokhlebkin. Fillings always put a lot, so that the bumpers are almost vertically, without closing the filling. Karelian pies are a dish of Finnish cuisine that can be baked with berries, but much more often they put rice in it. It is noteworthy that these cakes, unlike wickets, have absolutely no relation to Karelia. In addition, the composition of the test in these dishes also varies.

According to tradition, gates are prepared from rye flour - the recipe includes 8 essential components, including sour milk and sour cream, water and milk, salt and oil, as well as an ingredient for the filling (usually boiled potatoes). However, such a composition was typical of Karelian wickets. The recipe according to V. Pokhlebkin suggested the use of only wheat and rye flour, yogurt and water, which made the dough more baked and dense. Rye flour is often replaced with crumbs of black bread, which is soaked in yogurt.

Wickets with potatoes: a recipe with photos and recommendations

To try the classic wicket with potatoes, it is better to stick to the "eight" of ingredients.

Composition:

• Young potatoes - 0.5 kg
• Rye flour - 200 g
• Wheat flour - 100 g
• Sour milk - 0.5 L
• Milk - 300 ml
• Water - 100 ml
• Butter - 50 g
• Salt - 1 tsp.
• Sour cream - 100 ml

Cooking:

1. First you need to boil the potatoes: traditionally they do it "in uniform", in salted water. Only after readiness it is cleaned, put in a large bowl and pushed with a spoon or pestle. When the mass softens a bit, add butter and milk, as well as salt. Mashed potatoes should be slightly whipped to make it as gentle as possible, not have lumps.
2. At the same time (and the wickets were always prepared at least 4 hands), the dough was put on: wheat and rye flour were mixed, yogurt was poured into them, and these components were turned into a homogeneous plastic and dense mass. The dough should not be very soft, stick to hands.
3. Beat the dough several times on the table, then roll the sausage out of it and divide it into pieces 2.5-3 cm wide. Each of them roll in your hands to the ball state, then flatten into a cake and make it thinner with a rolling pin. . The approximate diameter of each cake should be 15-20 cm, and the thickness - not more than 1.5 mm.
   
4. Spread the mashed potatoes around the cake so that the free edge of 0.7-1 cm is preserved and becomes the side. It needs to be raised, slightly squeezing, but not laid on top: it must remain vertical. The shape of the patty is oval, the edges of the accordion are plucked.
5. Before putting the wickets in the oven, grease them with sour cream and add some salt from the top. Traditionally, they are baked in the oven, but today this method is not enough for anyone, so put the baking tray in the oven heated to 160 degrees for 20 minutes. This time will be enough for a full blubber and dough, and mashed potatoes.

It should be noted that you can not grease pastries before sending it to the oven: then you will need to prepare a "pouring" of sour cream and butter, stewed in a pan, which is dipped for 1-1.5 minutes. each gate before use. Serve them recommended with warm melted milk.