Pumpkin dumplings in a frying pan - super delicious! Placindas with pumpkin in the oven Dough recipe for placindas with pumpkin

I remember this recipe from childhood - placintas with pumpkin in a frying pan.

My grandmother and I often made ruddy, fried “envelope” pies, and now I’ve finally made them again and am sharing them with you.

For some reason, I always associate placintas with pumpkin. But it turns out that there are many other variations: placinda with feta cheese and herbs, with cottage cheese, apple! You can cook for a whole week. Let's start with pumpkin ones!

For a dozen small placintas or 3-4 large ones:

For the test:

1 cup flour;
4 tablespoons of water;
1/6 cup sunflower oil;
A pinch of salt.
For the pumpkin filling:

Sweet pumpkin;
Sugar and cinnamon to taste.

Previously, I made the dough for placindas the same as for dumplings and dumplings - custard. But after trying to make strudel dough, I realized that this option is even better. Strudel dough rolls out even easier and thinner, and this is exactly what you need for placindas in a frying pan.

Pour water and oil into the flour, add salt and knead the dough thoroughly for 5 minutes. If it's a little dry, you can add a little water and oil. Cover the dough with a plastic bag and leave it warm for half an hour.

I have already told you how to prepare pumpkin filling. Pumpkin filling is universal, it is suitable for placintas, pies, and vertuta. I cut the pumpkin into cubes, add sugar and a little water, and then simmer under the lid until soft, drain the water and add cinnamon. You can mash the filling with a masher or fork. Place in a wide plate to allow the filling to cool: if you put it hot on the dough, it will tear.

Now the filling has cooled and the dough is ready to roll out! There is no need to sprinkle the table with flour: the dough does not stick, which I really like. We roll out the dough as for strudel: as thin as possible so that it “glows” and the pattern of the tabletop is visible! The thinner the dough, the tastier the fried placintas. And if you roll it out thickly, you can get the effect of “raw” dough, like undercooked dumplings. Roll out in the middle and along the edges, turn the dough over, roll out again, and so on several times. You can try to gently stretch the dough with your hands.

Cut the rolled out dough into squares. My placindas are small, in the classic version they need to be made larger.

But the principle is the same: we cut the dough into squares, put the filling in the middle and wrap it like an “envelope”: first two corners diagonally, then the other two, and seal it slightly.

Heat the vegetable oil well in a frying pan and place the placintas on the hot frying pan - first with the sealed side up, so that the filling does not let in the juice, which will begin to burn.

Fry the placintas over high heat until golden brown: if they are rolled out thinly and the heat is sufficient, the dough turns out crispy, with appetizing “bubbles”, like deep-fried brushwood.

Turn the placintas over with a fork and fry on the second side until golden brown, and then remove with a spatula onto a plate.

Pumpkin dumplings are ready! But don’t rush, they taste better cold.

Step 1: Prepare the butter.

Place the butter in a saucepan and place the container over medium heat. With constant stirring with a tablespoon, melt the ingredient to a liquid consistency. Afterwards, turn off the burner and set the oil aside to cool to room temperature.

Step 2: prepare the pumpkin.

We already take the pumpkin, peeled from seeds, pulp and peel. We rinse the ingredient again under running water and place it on a cutting board. Using a knife, cut the component into several pieces and then grate each of them on a coarse grater. Place the pumpkin shavings in a deep bowl and sprinkle with a little salt. Mix everything well with a tablespoon and set aside to infuse for a while. During this period of time, while we are preparing the dough, the pumpkin will release juice when interacting with salt.

Step 3: prepare the kefir mixture.

Pour kefir into another empty bowl and pour salt and soda into it. Using a tablespoon, mix all ingredients well until the dry ingredients are completely dissolved. After this, break the eggs into a container and mix everything well again until smooth with a tablespoon or whisk.

Step 4: prepare the dough.

Now, sift the flour into the kefir mixture in small portions and immediately after that mix everything with available equipment. Thus, we knead a soft dough that will not stick to your hands. Attention: If you are uncomfortable preparing the dough in a bowl, then after the mixture becomes quite dense in consistency, transfer it to a kitchen table sprinkled with a small amount of flour in advance. Knead the dough on a flat surface until it becomes soft and no longer sticks to your hands. But that's not all! After kneading the dough, divide it into 5-6 equal parts. Roll each piece into a small ball. In turn, place each “bun” on a surface sprinkled with a small amount of flour and, using a rolling pin, roll it into a thin oval-shaped cake. Now, using a pastry brush, grease half of the cake with melted butter and then fold the dough layer in half. Lightly roll over it several times with a rolling pin and again grease half of the cake with butter. Then fold the dough in half again and repeat the procedure again. In general, we should succeed 8 layers, and the dough should look like a narrow, long triangle or rectangle. Set the finished dough aside and repeat all over again with the next piece of dough. Cover the finished test ingredient with a cloth towel so that it does not dry out.

Step 5: prepare the pumpkin placinda.

So, take one eight-layer piece of dough and place it on a floured table. Fold it in half again. We now have a 16-layer test piece. We form a “bun” out of it with our hands and, using a rolling pin, roll it out into a round cake. With clean hands, squeeze a small amount of chopped pumpkin from the juice and place it in the middle of the dough layer. Afterwards, sprinkle the filling with a small amount of sugar. For example, I really love sweet pastries, so I usually add 1 tablespoon sugar. Now we begin to form the dish. Using your hands, fold the edges of the cake toward the center and tightly pinch the sides of the dough with your fingers. After this, lightly roll the dish with a rolling pin several times so that the filling does not come out. We should end up with a round shaped placinda. We put the finished dish aside for a while, covering it with a towel, and repeat the procedure for forming placindas with the other remaining pieces of dough. After this, pour a small amount of vegetable oil into the frying pan and place the container on less than medium heat. When the oil is hot, place one placinta in a container, seams up, and fry on one side first until golden brown. After this, using a wooden spatula, turn the dish over to the other side, turn the heat to low and fry the placinda also until a golden brown color forms on the surface of the dough, but under the lid. And to check the degree of readiness of the placinda, it is enough to lift the edge of the dish with a spatula from time to time. Attention: you can add a small amount of vegetable oil to the pan as needed.

Step 6: serve the pumpkin placinda.

When all the pumpkin pastries are ready, the dish can be served. If desired, the flatbreads can be cut into small pieces with a knife and treated to friends and family with such tasty, airy, juicy and fluffy placintas. This dish is delicious to savor with tea or coffee, both warm and cold. But, if the cakes have cooled down, then it is best to warm them up in the microwave before serving. And warm placintas can also be sprinkled with powdered sugar for beauty. Enjoy your meal!

- – Before serving, if desired, you can sprinkle the pumpkin pasta with a small amount of cinnamon.

- – If you have a blender at hand, then you can knead the dough using this electrical appliance.

- – You can add fresh lemon or orange zest to the pumpkin filling. Then the dish turns out to taste and aroma with light citrus notes.

Every national cuisine has a traditional dish that is a kind of calling card. Placinda with pumpkin is a national Moldovan dish with a centuries-old history. Translated into Russian it means “flat cakes”. They are prepared with various fillings in several ways.

About the dish

You can prepare placintas with pumpkin in Moldavian style in the oven or in a frying pan. Depending on the dough and filling used, the taste may vary. In the classic version, placindas are prepared with pumpkin filling. Not a single Moldavian feast is complete without aromatic flatbreads, which are prepared quite simply and quickly.

Thanks to the unique chemical composition of pumpkin, placinda can sometimes be afforded even by adherents of proper nutrition. After all, you can use different types of dough for them: kefir, unleavened, puff pastry, yeast, various types of fillings. The traditional recipe, which has been used in Moldova since ancient times, uses unleavened dough. Products made from it were taken with them when grazing livestock and on the road.

In addition to pumpkin, apples are often used as a filling. Placintas in Moldova are prepared on weekdays and holidays; such flatbreads can have any filling. Any type of pumpkin that boils well is ideal for preparing a classic dish. Muscat varieties are considered the most suitable. They boil quickly, have a more delicate taste, pronounced sweetness and juiciness.

In the classic recipe, placindas with pumpkin are prepared in a frying pan using kefir dough. Sour milk is suitable as a base. The main condition is the use of premium wheat flour, sifted through a fine sieve.

Soda must be added to the unleavened dough, slaked with a tablespoon of vinegar. If kefir or sour milk is used as a basis, there is no need to quench it. The acid contained in dairy products will cope with this task. In some cases, the dough can be prepared in water.

According to a long tradition, the dough for placinda with pumpkin in a frying pan is prepared with kefir. The amount of flour is not strictly defined in the recipe; you need to take enough of it to make an elastic, tender dough.

It becomes more elastic with the addition of eggs. No egg is added to lean placintas. If during kneading the dough turns out to be insufficiently plastic, you can add a small amount of vegetable oil to it.

Eggs can be added to the dough at the rate of 1 piece. by 2.5 tbsp. flour. The cooking process is not complicated, despite several stages. This unusual dish will appeal to adults and children and will add variety to the usual family diet. In addition, placintas can be considered as a snack option during the working day or as a dish for outdoor recreation.

Ingredients

Servings: – +

• kefir or sour milk1 glass
• flour 2.5 cups
• vegetable oil4 tbsp. l.
• soda tsp
• table salt to taste
• pumpkin 200 gr
• granulated sugar 4 tbsp. l.
• chicken egg 1 PC

Calories: 254.5 kcal

Proteins: 4.1 g

Fats: 8.6 g

Carbohydrates: 40.5 g

1 hour. 30 min. Video recipe Print

• Fold the edges towards the center and form a platinum. Roll out lightly.

Fry in vegetable oil on both sides. Serve hot

Pumpkin dumplings are soft, tasty, with a juicy, aromatic filling. The whole family will love this dish. To prepare it, an available set of products is used. This simple and low-cost method can help out when going on a camping trip, to the countryside or fishing. The recipe for making Moldavian flatbread with pumpkin will delight those who like to surprise their loved ones with new products. Flour products are good for the holiday table, you can take them with you on vacation in nature. It's unusual, tasty, aromatic. Placindas are a fairly satisfying dish with an average energy value of the dish.

Autumn... It's pumpkin time. Many housewives cannot find a use for them. But the vegetable is very tasty and healthy. Let's still try to prepare a pumpkin placinda. Previously, this dish was prepared in almost every home, but now it has been undeservedly forgotten. Let's remember together the recipe for making pumpkin placinda...

Ingredients

To prepare pumpkin placinda we will need:

500 ml sour milk (whey);

2 tbsp. l. Sahara;

2 tbsp. l. vegetable oil;

1 tsp. salt;

1 tsp. soda slaked with vinegar;

flour (how much dough will take);

For filling:

500 g pumpkin;

Cooking steps

Mix sour milk with sugar, salt and vegetable oil, add soda slaked with vinegar.

Add flour gradually until the dough stops sticking to your hands.

After our pumpkin platinum is formed, we send it to a heated frying pan, pre-greased with vegetable oil. Fry the side with the pinches first.

After our pumpkin platinum has browned, turn it over to the other side and cover the pan with a lid. So that with the help of steam it is baked inside. We also gradually fry the remaining placintas.

These are the beauties we got.

Our favorite autumn dish is ready. While pumpkin is available, don’t lose the opportunity to treat yourself to pumpkin placinda.

Bon appetit!

Flatbread from Moldova or “placinda” is similar to a round Russian pie: there is filling inside, dough on top, fried in a frying pan. To prepare placinda with pumpkin, unleavened dough was initially used, but now it can be replaced with any other base. To prepare a dish and please your family, select the appropriate recipe from the article presented.

Juicy and soft flatbreads will be an excellent dessert. The dish plays with flavors: pumpkin adds sweetness, cottage cheese filling adjusts the taste.

You will need:

• flour – 250 g;
• egg – 1 pc.;
• sunflower oil – 40 ml;
• cottage cheese (sour will do) – 150 g;
• soda – 1/3 tsp;
• pumpkin (boil in advance) – 50 g.
• herbs, including coriander and black pepper - to taste.

Cooking method:

1. Take some deep container and using a fork, mash the pumpkin in it until smooth. It is worth noting that brighter and smaller fruits are always sweeter, so pay attention to them when choosing.
2. Add ¾ flour and baking soda to the bowl. To extinguish it, sprinkle with lemon juice or hot water. Add 20 ml of oil and stir the contents of the plate. You should end up with a yellow lump.
3. To prepare the filling, grind the cottage cheese and add herbs and spices to it. Place them in another bowl and crack the egg into it.
4. Divide the dough into several parts (no more than 4) and put the filling in it. The thickness of the cake should not be more than 0.8 cm, otherwise it will not be fried. You don't need to put a lot of filling, distribute it evenly.
5. Bring the edges of the cake together to form an even base. Heat the frying pan, pour out the oil and all that remains is to fry the delicious flatbreads.

After cooking, do not forget to blot the products with a dry paper napkin to remove excess fat. Serve the dish hot, with sour cream or herbs.

Easy cooking in a slow cooker

The next option for preparing Moldavian flatbread is with potatoes and herbs. The recipe is very simple and incredibly tasty!

Prepare the following:

• boiled water – 100 ml;
• wheat flour – 150-200 g;
• sunflower oil (both for dough and for frying) – 2 tbsp. l.;
• potatoes – 1-2 pcs.;
• pumpkin – 300-400 g;
• onion - head;
• herbs and spices - optional.

Cooking method:

1. First, mix flour, water, salt and vegetable oil (half). You should get a uniform lump of dough. While it swells, prepare the filling.
2. Grate the potatoes on a coarse grater, grind the pumpkin into puree (you can add water in a ratio of 1/3), the onion must be finely chopped, as well as the greens. At this stage, add all the spices or salt.
3. When juice from vegetables appears in the filling, drain it.
4. To make the lump convenient and easy to wrap, use a knife. Form a thin cake and make cuts to the middle, then place the filling on it.
5. Cover the flatbread with dough and transfer to the slow cooker. Add the remaining sunflower oil, fry the dish on both sides until a yellow crust appears.

Tip: For a spicy taste, add more spices.

Frying pan recipe

Pumpkin dumplings in a frying pan always turn out juicy and crispy. In addition, they are dietary, since the flatbread is made from unleavened dough without the addition of butter.

You will need:

• flour – 3-4 cups;
• vegetable oil – 80 ml;
• minced chicken – 400 g;
• boiled water – 1 glass;
• green onions – 1 pc.;
• pumpkin – 500 g;
• herbs, spices - according to preference.

Preparation:

1. Before adding the ingredients for the dough, place 1 tsp in a container. salt and add boiling water, preferably still boiling. Stir water and oil.
   Instead of sunflower oil, you can use olive oil or any other analogue.
2. Add flour to the dish and knead the dough. Keep in mind that it will be hot, so you can use a spoon to stir.
3. After kneading, let the dough cool.
4. Add salt, spices and finely chopped pumpkin to the minced meat, be sure to chop the onion. To make the minced meat softer and easier to mix, add water or pumpkin juice to the dish.
5. Divide the dough into 3-4 parts, form a flat cake and make cuts along the edges (no more than 8).
6. Place the filling and close the flatbread. If it turns out to be voluminous, then roll out the dough a little without pressing too much.
7. Heat a frying pan, add vegetable oil. To make the baked goods easier to fry, turn them over with the joined edges facing down. The tortillas can burn in a hot pan, so gradually lower the heat while cooking.

The flatbreads are laid out on one plate in the form of a slide (on top of each other), they can be poured with sauce.

Moldavian flatbread with apples

Another delicious and budget-friendly recipe for making flatbreads is Moldovan placinda in the oven with apple filling. You can choose both sour and sweet apples, but sour ones go much better with sugar and will have a pleasant aftertaste!

To prepare the dough:

• flour – 1 glass;
• soda – 1 tsp;
• salt – 1 tsp;
• vegetable oil – 2 tbsp. l.;
• hot water - 1 glass.

To prepare the filling you will need:

• green apples – 3-4 pcs.;
• sugar – 1 tbsp. l.;
• pumpkin – 300 g;
• spices, cinnamon, herbs - to choose from.

The dish is prepared in the following order:

1. First, wash the apples well, peel them, and grate them. At the same stage, add spices and sugar to the filling.
2. To keep the apple filling soft and juicy, fry it. And for dietary dishes, stewing with less sugar is suitable.
3. Form a flat cake in a separate container. To do this, add salt, soda and hot water, as well as oil, to a bowl. Stir and add flour. To begin, beat the dough with a whisk and then with your hands.
4. Since the water is hot, the dough will be the same. Let it cool for 15-30 minutes.
5. Place the cooled filling in the middle of the flatbread; you can make cuts along the edges. Form “envelopes” by placing layers on top of each other, and fry the flatbreads evenly on both sides.

Pumpkin combined with green apples gives an excellent taste; you can cook with these ingredients separately.

Puff pastries in the oven

And the final version of the dish will be made from puff pastry. It is possible to purchase a ready-made semi-finished product, but if you have the desire and time, prepare your own homemade dough.

For the test take:

• wheat flour – 500 g;
• salt – 0.5 tsp;
• eggs – 1 pc.;
• warm water – 220 ml;
• butter – 80 g.

For filling:

• cottage cheese – 600 g;
• Feta cheese – 100 g;
• pumpkin – 300-400 g;
• salt, spices and herbs - to taste.

To prepare the dish, use this recipe:

1. Beat the egg and salt with a whisk.
2. Add melted butter, beat. Then water and finally sifted flour.
3. Remember that it should not stick to your hands (if it does, sprinkle with additional flour).
4. Divide the dough into 3-4 parts the size of a fist and put it in a bag, keep it in the cold for an hour, and in the meantime, start preparing the filling.
5. Finely chop the herbs and cheese, add cottage cheese with chopped pumpkin. Mix all ingredients and reserve.
6. Roll out the dough as thin as possible, fold one layer on top of another, coat each layer with butter.
7. After the filling has cooled, place it on the dough rolled out into a rectangle and carefully close it on all sides.

This way you will get a delicious puff pastry. Bake in the oven at maximum temperature until golden brown.