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...well, when will I decide to bake such delicious things...it’s delicious...it’s just...mmm Placinda is a dish of Moldavian cuisine, and what a dish! Tender and crispy dough that is not felt in the mouth and only the taste of the filling remains, which, by the way, is varied (today we will have placindas with potatoes and pumpkin
There are many recipes for placinda, but I think this one is the most delicious and simple! (based on 11 large placintas) For the test: * 800 ml of water; * 2 - 2, 100 kg of flour (excluding powder when rolling out placindas); * 2-3 tbsp. vegetable oil; * a pinch of salt For the filling * 2.5 kg of potatoes (it is advisable to take boiled potatoes, so the placindas will fry faster); * 100 - 150 grams of meat (more is possible, here it was put “for flavor”) * 2 onions * salt, freshly ground black pepper * pumpkin - 300 grams * sugar to taste Pour water into a bowl, add vegetable oil, a pinch of salt and knead the dough . The dough should not stick to your hands and at the same time be very stiff. Soft, pleasant to the touch. You can add a little more flour than the recipe calls for, but don't get carried away. So, knead the dough
We divided it into portioned “balls” based on the size of your frying pan. I got 11 pieces.
Covered with a towel and left to rest for 10-15 minutes. At this time, let's make the filling. Finely chop the meat and fry with 1 onion.
Finely chop the potatoes.
Add the fried meat with onions and all the vegetable oil from the frying pan to the potatoes after frying them.
Cut the second onion and also add to our filling
Salt and pepper to taste.
We put the frying pan on the stove to heat up and return to our dough.
I don’t know how clearly you can see, but the dough should be about this thick
Spread the filling in a thin layer in the center. At the same time, we leave a small distance from the edge. And we make 8 cuts on the dough: 2 vertically, 2 horizontally and 4 diagonally
Now we take the lower cut piece of dough (let’s call it a petal) and, slightly stretching, cover our placinda blank with it (don’t be afraid to stretch - the dough stretches very well). In the same way, pull a piece of dough opposite it.
We repeat the “stretch-close” procedure with horizontal petals
And now with those petals that we have diagonally
There is no need to roll out the top. Press lightly with your hands and fry.
Fry in vegetable oil over low-medium heat for about 5-7 minutes on each side.
When our first filling is finished, let's prepare the pumpkin filling. To do this, peel the pumpkin and grate it on a coarse grater.
Roll out the dough into a circle and place the grated pumpkin on it
And already on the dough itself, sprinkle the pumpkin with sugar
Then we do everything by analogy with potato dumplings.
True, they fry harder.
But they're worth it.
There are no photos with all 11 placindas, as they immediately went to waste.
Some people associate Moldovan placintas with a glass of wine, but we like them with compote or tea. Yes or just like that. source
How to prepare dough for placindas - recipe with photo
The dough for placindas can be different. Real Moldovan placintas are made from stretch dough. After stretching the unleavened dough until transparent and spreading out the filling, roll the rolls. Then the rolls are laid in a spiral. The resulting pieces are fried in a frying pan or baked in the oven. The baked goods are the most tender. Thin layers of dough and quite a lot of filling. You can choose the filling to your taste. Cottage cheese or pickled cheese, feta cheese or greens, potatoes or cabbage, apples or cherries can be used for filling.
Today I will talk about how to prepare dough for placindas. The recipe specifies the exact quantities of ingredients and if you stick to the recipe, no adjustments will be required. After weighing 350 grams of flour, 180 ml of water, a spoonful of butter, knead the dough and no longer need to add flour. We just put it back in place. Next, mix well. The dough turns out elastic, soft and stretches very well. The main task is to stretch it as thin as possible. Now let's move on to the recipe with photos. I tried to present the recipe in as much detail as possible from preparing the dough to the finished baked goods.
Ingredients
- Flour - 350 grams
- Warm water – 180 ml
- Sunflower oil - 1 tbsp. spoon
- Salt - a pinch
Step-by-step cooking recipe
- To prepare the dough you need the following ingredients: flour, water, sunflower oil and a pinch of salt. Measure and mix all the products. Feel free to remove the flour; it will no longer be needed. Knead the dough for 10 minutes.
- Cover with transparent film.
- Leave to rest - preferably for 1 hour.
- Make 6 balls. Let's crush them. Can be divided into 8 balls,
- Grease the plate with vegetable oil. Roll out the ball into a flat cake with a diameter of 13 cm and place on a greased plate.
- Grease the flatbread with vegetable oil. And we do this with all the flatbreads. If there are 8 balls. We use 2 plates - 4 on one and 4 on the other.
- We turn the plate over so that the bottom cake becomes the top one, that is, the first one.
- This is how the stack turned out, you can start forming the platinum.
- We begin to stretch the dough on a clean, thick kitchen towel. The dough stretches very well and doesn’t even tear.
- Spread the filling evenly over the entire surface. The weight of the filling is equal to the weight of the ball.
- Now comes the most important part. With both hands we lift one edge of the towel and the dough begins to roll into a roll.
- I appreciate this technique because the roll is rolled tightly with your hands, but with the help of a towel it’s just right.
- Roll the roll into a spiral. We do this with all the flatbreads. Transfer all the placintas to a baking sheet. Heat the oven to 220 degrees. During this time, the placintas rest. Lubricate them with yolk. You can also grease with a mixture of 1 egg + 1 tbsp. .milk+1 tsp. rast. oils Bake the placinta for 20-25 minutes.
- Grease the finished placintas with melted butter, place in a saucepan and cover with a towel. Bon appetit.
The nutritional value:
- Calories: 125 kcal
- Fat: 22.1 g.
- Carbohydrates: 35.2 g.
Moldovan placinda - general principles of preparation
For placinda, you can use unleavened dough in water with salt and a small amount of butter. Baking soda is sometimes added to make it softer. You can knead the dough with kefir. It produces softer flatbreads and the taste is also different.
What traditional placindas are prepared with:
Cottage cheese, feta cheese;
Potato;
Cabbage;
More and more often you can find recipes with minced meat, cereals, and mushrooms. Herbs, various spices, and pickles are added to the fillings.
Placindas are made from thinly rolled out dough. Usually shaped into a large, flat envelope. Fry one product at a time in a frying pan. Since minced meat is often prepared from raw vegetables, you need to bring the dish to full readiness. To do this, keep the heat moderate; if necessary, cover the pan after turning it over.
Moldavian placintas with cottage cheese and herbs
Moldavian placindas are a simple and very tasty snack, which is prepared from ordinary unleavened dough with different fillings: from sweet to salty. Moldavian placintas are prepared all year round: in winter, more often with potatoes, cabbage, and mushrooms. But, starting in spring, when the first greens begin to appear, we prepare placintas with cottage cheese and a lot of fresh herbs. To be honest, I didn’t even think that this dish was so popular on the Internet. For us, the indigenous people of Moldova, this is a simple dish that we are accustomed to and cook almost every week. But now I understand why visitors love him so much. After all, Moldavian placintas are so delicious!
For the recipe for Moldovan placindas you will need:
For fresh dough:
- flour - about 400 gr.,
- warm water – 250 ml.,
- salt – 1/4 teaspoon,
- rast. oil – 3 tbsp. spoons.
- cottage cheese – 500 gr.,
- salt – 1 teaspoon,
- eggs – 2 pcs.,
- fresh green onions - 1 bunch,
- dill – 1 bunch,
- rast. oil - for frying the placintas.
Filling options for Moldavian placinda
While the dough is resting, you should start preparing the filling. Several of the most popular options will be discussed below.
With potato
Ingredients:
- potatoes – 400 g,
- onions – 100 g,
- salt – ½ teaspoon,
- ground black pepper - to your taste,
- fresh parsley and dill - to your taste.
Preparation:
1. Peel and rinse the potatoes thoroughly. Cut it into very small cubes.
2. Peel the onions, rinse and also cut into small cubes.
3. Finely chop fresh parsley and dill.
4. Combine all prepared ingredients, add salt, pepper and mix.
With cabbage
Ingredients:
- white cabbage – 400 g,
- large onions - 2 pieces,
- salt and ground black pepper - to your taste,
- vegetable oil – 2 tablespoons.
Preparation:
1. Wash the cabbage, dry it slightly and chop it very thinly.
2. Peel, wash and cut the onions into thin half rings.
3. Combine cabbage with onion, salt and pepper, add vegetable oil and stir.
With pumpkin
Ingredients:
- pumpkin pulp – 500 g,
- salt - a pinch,
- sugar - to your taste.
Preparation:
1. Rinse the pumpkin pulp, dry and grate on a coarse grater. Add a pinch of salt, stir and let stand for about half an hour (during this time the pumpkin will release juice).
2. Squeeze out the pumpkin juice that appears. Now place the pumpkin filling in the middle of the platinum and sprinkle sugar on top (those with a sweet tooth can add more sugar; those watching calories can sprinkle the pumpkin with just a little sugar).
With cottage cheese and herbs
Ingredients:
- cottage cheese – 500 g,
- green onions – 100-150 g,
- salt – 1 teaspoon,
- fresh dill – 50-70 g,
- chicken eggs - 2 pieces.
Preparation:
1. Wash, dry and very finely chop fresh dill and green onions.
2. In a deep bowl, mix cottage cheese, salt, chopped herbs and raw chicken eggs.
