Pancakes nalistniki with two fillings

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   Prepare the ingredients for the dough and for the fillings. Boil the chicken bones (backs, leftovers from the trimmed breast) for 1-1.5 hours until cooked. The meat in the photo is already boiled, because before that I made a pickle with rice and tongue and broth from meat (leaving 0.5 cup for filling) went to soup.)

2. STEP 2

   

   Cooking pork: Rinse the meat, put it in boiling water, let it boil again, cover and cook for 1.5-2 hours until tender. 30 minutes before the end of cooking, you can add carrots and onions to the broth, as well as bay leaves and peppercorns. You need to salt the pork 10 minutes in advance. until the end of cooking, so that the pork is more juicy. NOTE: A piece of pork weighing 0.5-1 kg. you need to cook for 1.5-2 hours after boiling. Pork pieces are cooked for 40-50 minutes.

3. STEP 3

   

   Dough: Mix milk with water, add flour in small portions, mix well so that there are no lumps. Personally, to simplify and speed up this stage, I do this with a mixer.) Then beat in the eggs, add salt, sugar, sour cream. oil. Mix thoroughly again until smooth. NOTE: You can safely add 800 grams of flour at once, and then, if necessary, add a little more until you obtain the desired consistency - liquid sour cream. There was 4 liters of dough.

4. STEP 4

   

   Bake thin pancakes. No oil! (although look at the features of your frying pan). Such pancakes should be baked over low heat, slightly less than average, until golden brown on one side, and fried on the other for just a couple of seconds. NOTE: If the pancakes tear or turn over poorly, add a little more flour. And if the dough seems thick, you can dilute it with milk or water (just a little at a time - don’t overdo it)

5. STEP 5

   

   In parallel with baking the pancakes, you can start preparing the filling. Peel all the onions, finely chop and fry in vegetable oil until golden. Grate the cheese on a coarse grater.

6. STEP 6

   

   Grind the finished boiled meat in a meat grinder with a fine attachment (hot or cold - it doesn’t matter). Add half the fried onion and half a glass of broth to the meat, mix well. NOTE: If the meat mixture seems dry, then you need to add a little more broth so that it becomes sort of... “wet.”)

7. STEP 7

   

   Cool the finished chicken bones/backs and separate the meat from the bones (it is better not to use the skin for the filling). Add the remaining fried onion and broth to the meat, mix well.

8. STEP 8

   

   When all the pancakes have been baked (I usually make 44-48 of them), we begin to roll the pancakes. Take the meat filling and place it on the fried (golden) side of the pancake closer to the edge, 1 tbsp. Roll it twice into a tube, fold in the side edges (left and right), but so as not to overlap, and roll further into a tube. Do this with half the pancakes.

9. STEP 9

   

   Now proceed to the second filling. But, because There are two types of fillings, which means that the pancakes need to be somehow different... Therefore, we will wrap pancakes with chicken filling a little differently - making them more square. To do this, we also put the filling on the fried side, but further from the edge and more square (also according to 1 tbsp) Place some cheese on top. Also fold twice, then fold the side edges, but overlapping, and return to the end.

10. STEP 10

    

    As a result, as you can see in the photo, the pancakes can be distinguished!) In this form, place them neatly in a pan and store them in the refrigerator until you eat them. Pancakes are stored for 4-5 days. Well, just before eating, they should be fried under the lid on both sides until golden brown. But fry over low heat, otherwise the pancake will fry and the filling won’t have time to heat up. This time I got 46 pancakes - 24 with meat, 20 with chicken and 3 eaten on Wednesday