How to cook dough for fried pies. Dough for fried pies

Everyone loves fried pies - they are easy to prepare. There are many dough recipes suitable for fried pies. It can be yeast, with kefir, sour cream and just with water. Toppings can be very diverse: familiar to everyone and exotic for real gourmets.

Usually the dough of pies is prepared in a similar way, using the same ingredients. The only difference is their quantity and mixing options. To make the dough for fried pies like fluff, you need to know the secrets of making dough with yeast.

Tips for making yeast dough:

1. Do not overheat the dairy ingredients for the dough.
2. Use good quality flour. Flour should be sifted.
3. Butter should not be added hot, it should be at room temperature.
4. Yeast must be fresh.
5. If the dough does not fit, you need to bring the yeast into action. To do this, put them in a cold place for a while, and then in a warm place.
6. When kneading, lightly grease your hands with sunflower oil, it will give the dough softness and splendor.

By following these simple instructions, you can be sure of preparing high-quality dough for frying pies.

Ingredients

In order for the pies to be lush and tasty, the dough for the pies should be airy, snow-white, with a bubble structure.

Compound:

1. Water (boiled) - 1.5 tbsp.;
2. Sugar - 1.5 tbsp. l.;
3. Salt (stone) - 1/3 tsp;
4. Oil (sunflower) - 3 tbsp. l.;
5. Flour (wheat) - 600 gr.;
6. Yeast - 1 tsp

In order not to violate the structure of the dough, when preparing the dough, you must strictly follow the step-by-step instructions.

Fried egg pie recipe

Fried pies are prepared with a wide variety of fillings. Pies with eggs and onions are very tasty and unusual. Their fresh and delicate taste gives a spring mood.

How to cook pies step by step:

1. Dissolve yeast and sugar in warm water. Pour 5 tbsp into the water. l. sifted wheat flour, beat until bubbles appear.
2. Cover the mixture, leave warm for 20 minutes. A fluffy foam should appear on the mixture.
3. Add salt and remaining flour. Prepare the dough, add vegetable oil to it.
4. Leave the dough warm for 2 hours. The dough should rise 2-3 times.

The dough will turn out airy and will be in harmony with the egg and onion filling. The premise is very simple. You should boil the eggs, cut them into cubes, add green onions. The pie will melt in your mouth.

The easiest dough for fried pies on the water

Boiled water dough is an economical and quick option. If there was no kefir or sour cream at hand, and you really want pies, the option on the water will be just as good. This dough will be soft and fluffy.

Heat half a liter of boiled water to room temperature. Pour dry yeast, sugar, salt to your taste. Mix everything well, add oil and 5 tbsp. sifted flour.

It is important to knead the dough not to a steep state. In this recipe, it should remain sticky.

Leave the finished dough covered with a towel, let it stand for 40 minutes. When the dough is suitable, you can fashion pies, adding a pre-prepared filling, fry them in sunflower oil.

Delicious and snow-white dough for pies can be made effortlessly with your own hands or using pie equipment. Their cost is small, and they can feed the whole family. The dough can be prepared on the basis of yeast, kefir, milk and even water. Knowing the secrets of cooking, the dough can be made lush, airy and very tasty.

Fried pies step by step with a photo

We heat the water to a warm temperature. Pour into a deep bowl 200 ml. Put sugar and stir. Pour in the yeast. Mix again. After 10 minutes, add salt and mix again. Sift a glass of flour. Mix with water, where the yeast was put. Leave it warm for 20 minutes.

Our dough came up quickly, because my yeast is dry. Now add all the remaining flour through a sieve. Add 200 ml of warm water. Mix everything well with your hands. After that, pour 100 ml of vegetable oil. The dough must be kneaded so that it sticks well to the walls of the dish.

Leave the kneaded dough to swell under the towel. After 15 minutes, knead again with your hands. Then we put the dough to rise in a warm place for 40-50 minutes (depending on the temperature of the room). It should rise and bubble.

While the dough is rising, we will have time to prepare the filling. As a filling, I will have potatoes with onions and mushrooms. I'll boil the potatoes first. Then I'll fry the chopped onion with mushrooms. Boiled potatoes must be crushed with a mortar and mixed with frying. Add salt and pepper to the filling to taste.

The risen dough needs to be kneaded 1 time and left it for the same amount of time in the heat. So it will gain strength and get stronger. In total we wait about two hours. After the time has elapsed, divide the dough into lumps. We flatten and stretch each lump by hand. In this case, we do not need a rolling pin. We put the filling on the dough, pinch the edges. Leave the sticky pies for 10 minutes to rise a little.

Good afternoon. This note is for those who want to learn how to make delicious and fluffy yeast dough for pies. It is no secret that many housewives do not like to mess with him and prefer to cookbecause it is much easier. But I believe that it is justified to cook without yeast only when there is a shortage of time, for example, when guests unexpectedly came or the kids demanded pies "right here and now."

If you already know in the morning that you will cook pies for lunch, then it is better to spend some time preparing and waiting for the dough to rise.

I think that you will not argue that the most tender and fluffy pies, such as those of your beloved grandmothers, can be baked or fried only from yeast dough.

And if you haven’t done it before just because of the fear that you won’t succeed, then you very successfully stumbled upon this article. In it, we will consider all the stages step by step and with a photo, so that you understand that you are doing everything right.

Before we begin, I will outline the main difference between frying and baking dough.

The dough for baked pies should be rich, that is, it should contain more fat (butter) and eggs. Fried pies can be prepared from water dough, they can be made without eggs and with vegetable (sunflower) oil

Of course, no one will forbid you to cook lean pies on water in the oven, but the result will most likely not please you.

How to cook dough for pies for frying in a pan

In addition to the difference in ingredients, there are also less noticeable, but very important points. For example, the dough for frying does not need to be allowed to part. When the pies are molded, they can be fried immediately. And for pies that will be baked in the oven, after sculpting, you need to give time for the dough to “fluff up”.

So let's divide the article into two parts: one will be about the dough for frying, and the other about baking. I think it will be more convenient

Recipe for fluffy yeast dough in milk

Milk dough is a very popular way of making dough. Its plus is that milk can be used not only fresh, but also sour. And many people think that sour is tastier. The main thing is not to confuse sour milk with rotten.

Ingredients:

• 0.5 l warm milk
• 50 g live yeast
• 1-2 eggs
• 3 tsp Sahara
• 1 tsp salt
• 2 tbsp vegetable oil + 1st.l. at the end of the batch
• 0.8-1 kg flour

Cooking:

1. We start with the "awakening" of the yeast.

Yeast is a bacteria that is activated in a nutrient medium. And for their activation there is nothing better than sugar (glucose)

So, in a bowl with live yeast, put 1 tbsp. sugar and two tablespoons of warm milk. Thoroughly knead and stir the mixture with a fork until smooth and remove it in a warm place for 10 minutes.

2. Break the eggs into a deep bowl, add 2 tablespoons of sugar, 2 tablespoons of vegetable oil, beat lightly and add half of the cooked sifted flour. At the end, pour in the risen yeast.

3. Mix everything thoroughly with a whisk and, continuing to mix, gradually add the remaining portion of the pre-sifted flour. Add it until the dough is mixed into a lump.

After that, it is no longer necessary to add it so as not to "score". The dough must remain soft.

4. Sprinkle the table with flour, put the resulting dough on it and begin to knead it with your hands. Knead the dough until it stops sticking to your hands and becomes smooth. Depending on skills, this will take 10 to 20 minutes.

5. After that, add literally 1 tablespoon of oil to the dough and knead the dough again until the oil is completely mixed for 5-10 minutes.

Yeast dough loves the warmth of the hands, as the yeast is more active in a warm environment. It turns out that the longer you knead, the better the result.

6. Put the finished dough in a deep bowl lightly sprinkled with flour (so that it does not stick to the walls), cover with a dry, clean towel and put it in a warm place for 40 minutes.

During this time, it will increase in volume by 3 times.

7. Now you need to knead the dough well (that is, try to knead it to its original size), and then cover again and let it rest for another 20 minutes. After that, you can start frying the pies.

Tip: Rest dough does not need to be re-kneaded. It must be greased with vegetable oil (so that the remaining flour from the powder does not burn when frying), and, pinching off small pieces, form the dough with your hands, and not roll it out with a rolling pin. If you follow this advice, the pies will definitely turn out very magnificent.

Recipe for dry yeast in water

The advantage of frying dough, as I said, is that you can cook lean dough on water without eggs and milk, while maintaining the most important thing - a wonderful taste. It won't work in the oven. At least I can't.

Ingredients:

• Flour - 4 cups (glass - 200 ml)
• Dry yeast - 2 tsp
• Sugar - 1 tbsp
• Salt - 1.5 tsp
• Warm water - 200 ml and boiling water - another 200 ml
• Vegetable oil - 4 tbsp.

Cooking:

1. We breed yeast in a plate by diluting them with 1 glass of warm water and adding salt and sugar. Add vegetable oil, mix and leave for 5 minutes.

2. Then we take a deep bowl, sift the flour into it and pour the plate with yeast. Mix well.

At this stage, all the flour will not be absorbed, as it should be.

3. Now pour a glass of boiling water into the flour and mix everything well again. Now the dough will come together in one lump.

4. Put the dough on the table and start kneading it with your hands until you get a smooth and even shape that does not stick to your hands. Put the dough in a bowl greased with vegetable oil, cover with a dry towel and put it in a warm place for 40 minutes.

5. After 40 minutes, we take out the dough and, without crushing it, divide it into future pies (20-25 pieces will turn out). We knead each piece with our hands, giving it the shape of a cake on which the filling will be placed.

Done, you can fill the filling and fry tender crispy pies.

Very tasty dough on kefir, airy like fluff

Well, you can’t get past the recipe for yeast dough on kefir. It is believed that your first experiments on preparing dough with yeast should be done on it. Because in this case, the dough turns out to be airy and always very tasty.

Ingredients:

• Flour - 500 g
• Dry yeast - 2 tsp
• Salt - 0.5 tsp
• Sugar - 3 tsp
• 2 eggs
• Warm water - 50 ml
• Kefir (1.5%) - 200 ml
• Vegetable oil - 2 tbsp.

Cooking:

1. We start by preparing the "yeast talker". Pour warm water into a bowl, add yeast and 1 teaspoon of sugar, stir and wait 10 minutes until a “yeast cap” (foam) appears.

If the cap does not appear after 10-15 minutes, the yeast needs to be changed, they are no longer suitable.

2. Then add the remaining sugar, salt to the yeast, pour kefir and break 2 eggs. Pour in 2 tablespoons of vegetable oil. Mix everything thoroughly and add the sifted flour.

Add flour in portions so that it is easily stirred

3. Knead the dough first with a spoon and then with your hands for 10-15 minutes until it becomes smooth and elastic. Then grease it with vegetable oil, cover with cling film and leave to rise for 40-60 minutes.

Rise time depends on temperature and yeast activity. Wait until the dough has doubled in volume.

4. Knead the risen dough so that it is “blown away” to its original size. Then cover again and leave for another 20 minutes to rise again.

5. When the dough rises in the second, it will already be ready and you can sculpt pies.

These are the main ways to make yeast dough for fried pies.

Cooking yeast dough for lush pies in the oven

Now consider the options for preparing dough for pies baked in the oven. Once again, I will say that pastry cooked in butter is ideal for baking. There are also lean recipes, but I believe that this is an extreme option for vegetarians or fasting people. And real lush and tasty pies should be prepared only from pastry.

Airy sweet pastries on kefir

And again, we have kefir in the ingredients, as the most convenient ingredient for successful baking. If desired, it can be replaced with regular milk and sour milk. Here, whoever likes it better.

Pay attention to this recipe. It is universal: there are proportions for dry or wet yeast and sugar proportions for sweet or non-sweet stuffing.

Ingredients:

• Flour - 550 g
• Yeast - 15 g fresh or 5 g dry
• Kefir - 300 ml
• Butter - 50 g
• Egg - 1 pc.
• Salt - 3 g (1/2 tsp)
• Sugar - 100 g (sweet pastries) or 30 g (non-sweet pastries)

Dough yield - about 1 kg

Cooking:

The recipe is actually not only universal, but also simple.

1. Pour or crumble yeast into a bowl, pour kefir (room temperature) into it and mix. Then add salt, sugar, egg, melted butter and mix again until smooth.

2. Then add a little and mix in the sifted flour.

3. When the dough comes together, put it on a floured table and knead it with your hands for 10-15 minutes until it stops sticking and acquires a smooth elastic structure.

4. Now we take a deep bowl, grease it with vegetable oil and put the dough into it. Cover the bowl with cling film.

The second option is called "cold". Refrigerate the dough for at least 4 hours, preferably overnight. Such a dough will be ready for cooking after you take it out of the refrigerator and let it warm up at room temperature for 40 minutes.

The cold method is ideal for making dough in the evening and baking pies and buns the next day.

Potato pie dough

Here is the original yeast dough recipe. Its peculiarity is that the dough is prepared not with milk, water or other traditional liquids, but with potato broth. This method will help an inexperienced hostess to mold a dough that does not tear, thanks to potato starch, which acts as a kind of glue for the dough.

This dough is very convenient for baking pies with potatoes. And you can boil potatoes and the broth will come in handy.

Ingredients:

• Potato - 600 g
• Potato broth - 300 ml
• Flour - 600 g
• Egg - 1 pc.
• Butter - 50 g
• Dry yeast - 10 g
• Salt - 1/2 tsp
• Vegetable oil - 200 ml

Cooking:

1. We clean the potatoes, wash and boil until tender. The water does not need to be salted. When the potatoes are cooked, drain the broth into a plate and leave to cool.

We either use the potato itself for other dishes, or take it as a filling. In the second case, it must be mashed, salted and add fried onions.

2. In a deep bowl, combine butter, yeast, salt and egg that have melted at room temperature. Pour in the cooled, but still warm broth and mix until smooth.

3. Then we begin to add and mix the sifted flour in small portions.

4. When all the flour is mixed, continue to knead the dough with your hands.

5. We knead it for 10-15 minutes until it stops sticking and becomes soft and pliable like softened children's plasticine.

6. Put the dough back into the bowl, cover with a dry towel and leave in a warm place for 40-50 minutes until it doubles in volume. When this happens, punch down the dough again and cut it into 3-4 pieces.

7. We crush each piece again and roll it into a tube. Such tubes are convenient to cut and form pies.

8. Well, that's all, now you can cook. But let me give you a couple more tips for successful baking.

Blinded pies should be allowed to stand for another 10 minutes, so that the dough rises and the pies turn out to be airy. And just before sending it to the oven, the pies should be greased with a beaten raw egg so that the dough does not dry out on top and to get a golden crust

Video on how to cook pastry dough with milk

The last recipe for today, I offer you in the form of a video, so that you can see clearly how easy it is to make dough with yeast.

That's all the recipes that I wanted to show you. I hope I was able to show you the main differences between frying and baking dough. And if you didn’t dare to cook yeast dough before, being afraid that it wouldn’t work out, now you can safely try it.

Thank you for your attention.

The smell of fresh baking is always associated with a cozy, prosperous home. And no matter how well fed in restaurants, homemade pies, fried or baked, with a golden crust, will always occupy a special place in the taste preferences of many. Thanks to a variety of cooking techniques, recipes, filling options, you can cook pies that will appeal to both hearty food lovers and those who prefer light, as harmless food as possible.

Below are dough recipes that do not contain complex ingredients, and the preparation of which requires a minimum of time. Even the most inexperienced housewives will be able to cook delicious pies from such a dough. In these recipes, there are no hourly waits until the dough reaches the required condition. The recipes are selected for fried pies, but the dough is also designed for cooking pies in the oven, or, for example, garlic buns, just homemade bread.

Fried Pie Dough Recipes

Delicious fried pies can be made from both yeast and yeast-free dough.

1. Airy yeast dough for fried pies

Ingredients:

• 300 ml. water (or milk);
• 1 table. l. yeast from a bag;
• 2.5 table. l. sunflower or olive oil;
• 350 - 400 g of flour;
• 1.5 table. l. Sahara;
• salt at individual discretion.

Mix yeast, sugar and a few tablespoons of flour in a bowl. Add to them 300 ml. warm water (or milk). Everything is well mixed and left for 15 minutes in a warm, draft-free place.

During this time, prepare the filling.

After a while, oil and salt are added to the dough. Pour the remaining flour in small portions, kneading the dough. Put another 10-15 minutes in heat.

The dough will approximately double in size. The recipe is for two small baking sheets of pies.

2. Yeast-free dough with kefir for fried and baked pies

Ingredients:

• 200 ml. kefir (fat content does not matter);
• 0.5 tsp baking soda (do not use baking powder);
• 3 - 3.5 cups of flour;
• 1/4 table. l. salt.

Mix kefir and soda in a bowl and leave them for 10 minutes. Add oil, salt and mix well. Gradually adding flour, knead the dough. Perhaps, during cooking, a little more flour will go, this is due to the quality of the flour. The finished dough is left for 15 minutes. After this time, start cooking pies.

3. Choux yeast dough for fried and baked pies

Ingredients for the first step:

• a few tablespoons of flour;
• 3 table. l. sunflower or olive oil;
• 1.5 table. l. Sahara;
• 1/4 table. l. salt;
• 100 ml. boiling water.

Ingredients for the second stage:

• 150 ml. water (warm);
• 2 egg yolks;
• 0.6 kg. flour.

All the ingredients of the first stage are brewed with boiling water in the following sequence: flour, sugar and salt are mixed, butter is added and everything is poured with boiling water. Mix until smooth with a spoon and allow to cool slightly.

Yeast, warm water and yolks are added to the warm mixture. If the yeast is not used dry, then before adding it, they are dissolved in warm water (in appropriate dosages).

The resulting mixture is poured into flour. Gently, starting from the middle, knead the dough. It must remain soft. If during cooking it becomes clear that a little more flour is needed, add it. But you need to make sure that the dough does not become tight. It must remain elastic.

Pinch off pieces from the finished dough (approximately 50 g each), make balls out of them and leave them to stand for about 5 minutes. After that, each ball is flattened, making a small cake, the filling is placed on it and its edges are connected, fastening over the filling. After placing the pies on a baking sheet, they are left for another 5 minutes, after which they are placed in a preheated oven.

4. A very quick and easy recipe for yeast dough for fried pies

Ingredients:

• 0.4 kg. flour;
• 2.5 tsp yeast from a bag;
• 2 eggs;
• 100 ml. milk;
• 3.5 table. l. sunflower or olive oil;
• 2 table. l. Sahara;
• 1/4 table. l. salt.

Dissolve sugar in warm milk, add yeast there. The flour is poured into a bowl and the resulting solution is poured into the recess in the middle. Leave to stand for 5-10 minutes until a slight foam appears, this will mean that the yeast has fermented. When this happens, eggs, beaten with salt, and butter are also added to the flour and the dough begins to knead. It is usually kneaded in a bowl, then on the table to give the dough a uniform consistency. The resulting dough is immediately used to make pies, fried yeast pies according to this recipe are very tasty and remain fresh for a long time.

Little tricks

1. Always sift flour before using it, even if you are sure it is clean and free of lumps. This will enrich it with oxygen and make the dough more airy.
2. When working with soft, not steep dough, you can smear your hands and table with vegetable oil. If this is done, the dough will not stick and no additional flour will be needed.

For the filling of fried and baked yeast pies, you can use meat, eggs, fruits, vegetables, berries, greens, cereals, legumes. Very tasty combinations are given by combinations of products, for example, salmon with curd cream or mushrooms with boiled eggs. There is no need to be afraid to experiment, but it is worth remembering the compatibility of products. Create your own dough recipes for fried and baked pies, which, perhaps over time, will become family ones and try others.

And do not be afraid of pies, due to the fact that they are cooked in a large amount of oil. You just need to understand that you can not use heated oil repeatedly, and that it is harmful to eat fried food often. Crispy, fragrant pies for you!

Fried pies are one of the favorite snack options for children and adults. They can be with a variety of mouth-watering fillings - from meat to sweet. Preparing air dough for fried pies, as well as the ruddy treat itself, is extremely simple. It remains only to decide on the optimal recipe, choosing for yourself the most suitable of its components.

Yeast dough for fried pies

The finished dish is literally melting in your mouth. Especially while the pies from such a dough are still fresh and soft. To prepare them, you will need to use: 530-560 g of sifted white wheat flour, 270 ml of full-fat milk, 1 egg, 25 g of fresh yeast, 60 ml of any refined vegetable oil and the same amount of water, 1 tsp. salt, 1 tbsp. Sahara.

1. Yeast crumbles with your fingers into a deep bowl. Sugar, a pinch of flour, as well as warm water are sent to them. The mass should be slightly mixed and left to rise.
2. In a separate bowl, beat the egg with salt. Vegetable oil and warm milk are added to this mixture.
3. When a lush foam appears over a bowl of yeast, they can be shifted to the egg-milk mass. Together, the ingredients are mixed slowly and very gently.
4. It remains to sift the flour and start kneading the dough. This process is quite long. As a result, the dough should become smooth and uniform.
5. The mass goes to a warm place. The dough should rise twice. After about an hour, it is kneaded with dry hands and sent back to the heat.

From the indicated amount of products, approximately 23 standard pies will be obtained.

Recipe for making dough on kefir

Yeast dough for fried pies in oil can also be prepared on fatty kefir. It goes well with both sweet and savory fillings. It will require: 370 ml of fatty kefir, 580 g of flour, 16 g of dry fast yeast, 2 large chicken eggs, 2 tsp. granulated sugar and 1 tsp. salt.

1. Kefir is heated in a water bath or in the microwave.
2. Sugar is added to the dairy product and eggs are driven in with a fork.
3. Next, about 150 g of flour is added to kefir.
4. From these ingredients, a thick dough is kneaded. The container with it is covered with a film or a clean towel and sent to a warm place for about 25 minutes.
5. If, after the specified time, small bubbles appear on the surface of the dough, it means that the yeast mass has begun to work and you don’t have to worry.
6. It remains to pour all the sifted flour and salt into the dough in small portions, and then knead the soft dough that does not stick to your hands.
7. After another 25 minutes in a warm place, the mass is completely ready for use.

Dough with dry yeast in milk

This dough recipe is ideal for fried pies. For baked, it is better to choose other options. You will need to use the following products: 230 ml of milk and water, a couple of eggs, 20 g of dry yeast, 900 g of flour (a little more may be required), a pinch of salt, oil.

1. Yeast is poured into 50 ml of warm water and mixed with sugar. After 12-15 minutes, a fluffy cap should appear on the surface of the bowl.
2. In a deep container, the eggs are lightly beaten with warm milk, and then the mass is mixed with the risen yeast and salt.
3. Then you can add sifted flour in small portions to the future dough.
4. The mass is kneaded by hand.
5. The dough should turn out quite steep, but elastic.
6. It remains to grease its surface with vegetable oil and send it to a warm place for about an hour. After the specified time has elapsed, the dough is kneaded with a hand sprinkled with flour, and again returned to the heat for another 25 minutes.

When the mass is already rolled into balls for future pies, they must be left to "rest" for another 12-15 minutes. At this time, you can do the filling.

Quick recipe with dry yeast in water

If there was no milk at hand, then an excellent dough can be prepared with dry fast yeast and drinking water. To do this, you will need to use the following ingredients: 750-800 g of flour, 11 g of dry yeast, 50 ml of any vegetable oil, 50 g of sugar, 0.5 tsp. salt. Water needs about 450 ml.

1. Yeast, sugar and salt are added to warm water. After mixing, the mass is left for 10-12 minutes. This period is necessary for yeast activation.
2. The flour is sifted and mixed with butter.
3. You can connect both parts of the future test.
4. The mass must be kneaded for at least 5-7 minutes until it becomes homogeneous, soft and tender. You can use more flour if needed.
5. The resulting dough is wrapped in cling film and sent to a warm place for about 1 hour.
6. Then you can form pies with any filling.

This version of the test is suitable, including for baking delicious treats in the oven.

Sour cream dough

Fried pies cooked with sour cream are best and longest stored. According to the recipe, you need to use: 150 g of low-fat sour cream, 5 g of dry yeast, 450 g of flour, 250 g of flour, 270 ml of water, 10 g of sugar, a pinch of fine salt.

1. Half of the carefully sifted flour is mixed with sugar, salt and quick yeast, poured with warm water and mixed.
2. The mass should stand in a warm place for 15-17 minutes until bubbles appear on its surface.
3. After the specified time, sour cream and the remaining flour are added to the dough. As a result, it should become soft, but not sticky to your hands.
4. The pie dough, covered with a film, is sent to a warm place until the first rise (the mass will increase by about 2 times).

You need to lower the resulting pies into hot oil, after shaking off excess flour from them.

Five-minute dough for fried pies on kefir

This is the fastest pie dough recipe ever. It is simple and includes only available products. These are: 220 ml of low-fat kefir, 2 eggs, 220 g of flour, 1 tsp. baking soda (no need to extinguish with vinegar), 0.5 tsp. salt.

But from it you can cook pies with meat, cabbage, cottage cheese, ham and cheese, as well as many other products.