This dish is the perfect compromise when you want homemade cakes, but stops the fear of ruining your figure. It’s all about the proportion of dough and filling. Verzere is made from very thinly rolled dough, in which a large amount of stewed vegetables is wrapped. It turns out tasty and healthy, and not very high in calories.
- Water – 200 ml.
- Vegetable oil – 150 ml.
- Salt – 1 tsp
- Sugar – 1 tsp
- Flour – 400 g.
- Sesame – 1 tbsp. l.
- Yolk – 1 pc.
- White cabbage – 400 g.
- Carrot – 1 pc.
- Onion – 1 pc.
- Garlic – 2 cloves.
- Tomato paste – 1 tbsp. l.
- Salt – 1 tsp
- Pepper – to taste.
- Vegetable oil – 2 tbsp. l.
How to cook:
1. Peel the onion from the husk, rinse and finely chop. In a cauldron or deep frying pan with a thick bottom, heat a little vegetable oil for frying. Sauté the onion over medium heat for 2-3 minutes until translucent.
2. Wash, peel and grate the carrots or cut into thin strips. Add the carrots to the onions and continue to sauté for another 3 minutes.
3. Chop the cabbage into small strips. Add to vegetables.
If the cabbage is not juicy, you need to pour another 50 ml of hot water.
Simmer vegetables covered for 5 minutes.
4. When they become soft, add tomato paste and chopped garlic cloves.
5. Salt, pepper and mix the stuffing for Moldovan pies. Leave the stewed cabbage to cool.
6. Pour warm boiled water into a separate bowl for kneading dough. Dissolve sugar and salt in it. Pour in odorless vegetable oil. Mix.
7. Gradually introduce the sifted flour. First knead the dough for verzere in a bowl with a spatula, and then put it on the table and continue kneading with your hands.
8. A lot of flour should not be added.
The dough for pies with cabbage is very tender, elastic and not sticky, due to the large amount of vegetable oil in the composition.
Knead the dough until smooth for 5-7 minutes.
9. Pour 500 ml of boiling water into a clean bowl or pan. Wait until the container heats up. Pour out the water and wipe the bowl dry. Wrap the verzere dough in baking parchment and place in a warm container. Cover with a towel and leave for 15 minutes.
10. Divide the steamed dough into 15-16 parts of 50 g each. Roll them into balls and cover with a towel so that they do not dry out.
11. Without adding flour, roll out a portion of the dough for Moldovan pies into a thin, transparent oval or rectangular cake. Put one spoonful of stewed cabbage on the edge.
12. Roll up the patty like a pancake.
13. In the same way, form the rest of the verzere. Spread them out on a baking sheet lined with parchment. Lubricate the pies with stewed cabbage with egg yolk. Sprinkle with sesame seeds.
Bake Moldavian verzere pies with stewed cabbage in an oven preheated to 200 degrees for 30 minutes until golden brown.