These crispy delicious Piroshki are the gluten-free version of the traditional Russian Piroshki (little hand pies), with juicy cabbage filling.
I was born in Russia and obviously I love Piroshki, They are fluffy and so tasty. Unfortunately they are high with carbs and fat so i don’t eat it very often. After my daughter was diagnosed with Celiac, I stopped making them. Luckily, I found a healthier substitute.
Lately, I discovered the Chickpea flour and its nutrition benefits. It is a high protein flour and contains relatively low amount of carbs. I Usually put 1-2 tablespoons of Chickpea flour in my casseroles and thought to make dough from this flour. To my surprise, the dough wasn’t sticky and was very easy to work with.
Filling– you can fill the Piroshki with whatever your heart desires, cooked ground meat or mashed potatoes for example. I like Cabbage because of its juiciness and I also like to cut a boiled egg and add it to the filling. For a vegan version, it can do without the egg.
Frying– of course, the Piroshki can be baked in the oven for healthier version but I fried them. I was afraid they will dry out in the oven.
To be honest, it doesn’t taste like the regular Piroshki, and it has the taste of chickpeas but it doesn’t matter to me, as the final result was so yummy and crispy.
Gluten-Free Chickpea Flour Piroshki With Cabbage
Notes
- For a vegan version- don't add an egg.
- The Piroshki are stored in the fridge for up to 3 days and can be easily reheated.
Ingredients
- For Dough:
- • 1.5 Cup Chickpea flour
- • 1 tbsp Baking yeast
- • 1 tsp Sugar
- • 3 tbsp olive oil
- • 1/2 Cup Water
- • 1/2 tsp Salt
- For cabbage filling:
- • 1/4 Head of cabbage
- • 1 Carrot
- • 1/2 Onion
- • 1 tsp Salt
- • Pepper To taste
- • 1 tsp Dried Basil Not mandatory
- • 1 Boiled egg Chopped
- For frying:
- • 1/4 Cup Vegetable oil
Instructions
- In a mixing bowl, combine the chickpea flour with the yeast and sugar.
- Add the vegetable oil and salt. Then add the water a little bit at a time and mix until smooth. If dough is too dry, add more water. Also, if the dough is too wet, add more flour.
- Cover the bowl with a kitchen blanket and set aside in a warm place to rise for an hour.
- Meanwhile, prepare the cabbage filling. Heat the vegetable oil in a frying pan over medium-high heat. Cut the 1/4 head of cabbage into strips and Shred the onion and the carrots. Put in the hot oiled frying pan. Add salt and spices. Saute for 20 minutes. Let cool and then add the chopped egg.
- Once the dough has risen by 1-2 centimeters, take it out onto a lightly oiled surface and knead into a smooth ball. Divide into 10 equal smooth balls. To make the hand pies, take a ball and flatten it with your hands. You can use a rolling pin. Put the filling in the center and fold the dough in half. Pinch the edges to seal, creating a half-moon. Then gently flatten it between your palms.
- Heat the oil on the frying pan. Drop the Piroshki in the hot oil and cook until golden brown, 3-4 minutes and flip. Remove into a bowl, lined with a paper towel to absorb excess oil.
prednisone best prices: https://prednisone1st.store/# prednisone tablets
buy generic tricor online order fenofibrate 200mg fenofibrate uk
buy generic zaditor over the counter brand sinequan 25mg buy imipramine no prescription
order tadalafil 10mg for sale cost viagra 100mg buy sildenafil pill