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Kurnik dough with kefir and sour cream

2555

Kitchen Russian

Calorie content 157.6 kcal

Portions 8 port.

Cooking time 35 minutes

Proteins * 8.9 gr.

Fats * 9.6 gr.

Carbohydrates* 13.6 gr.

Content

I often pamper my homemade with mouth-watering chicken. Today, with great pleasure, I want to share with you the recipe for the dough on which I cook chicken. The dough, cooked with kefir and sour cream, turns out to be tender and soft.

Ingredients

Cooking process

Melt the butter in a water bath or in the microwave, cool a little, break a chicken egg. Mix thoroughly until smooth.

Pour in kefir and add sour cream using a fork or whisk, bring the mass until smooth.

Then add baking soda and salt. Stir the mixture thoroughly until a characteristic foaming reaction is formed. Sift the required amount of wheat flour in several steps. Stir. Knead the resulting dough well, collect in a ball. Leave the dough to rest for about 25 minutes.

Wash the potatoes well, peel them with a peeler, and then cut into cubes. Wash the chicken fillet well, pat dry with paper towels, then cut into cubes. Peel the onions and chop finely. Season with pepper and salt to taste. Stir the filling thoroughly.

Divide the rested dough into 2 parts.

Roll each part with a rolling pin into a circle about 1 centimeter thick. Place on a baking sheet lined with baking paper. Spread the prepared filling evenly on top.

Place a second layer of dough on top of the filling. Pinch the edges of the dough well. Use a fork to make holes.

Place the baking sheet with the chicken in an oven preheated to 170 degrees and bake for 50 minutes. Kurnik on dough cooked with kefir and sour cream, cut into portions and serve.

Bon Appetit!