Placinda with potatoes (lenten version). Recipe with step-by-step photos on how to cook delicious Moldovan placintas with potatoes Filling for placinda with potatoes

1. Before preparing the potato placinda, sift the flour. Combine it with salt. Add water and knead the dough for a few minutes until it becomes smooth and stiff. Form into a ball. Cover with a towel. Leave the dough to rest. Take out the dough. Divide into 6 or 8 balls. Cover with a towel and set aside for 10 minutes.

2. Prepare the filling. To do this, peel the potatoes. Cut into small pieces. Peel and finely chop the onion. Cut the washed greens. Combine everything in one plate, add salt.

3. Roll out each ball of dough thinner. Place the filling in the middle of the layer, about 2 tablespoons each. Now roll up the dough starting from the corners. For better gluing, lightly moisten the dough.

4. Heat a frying pan with vegetable oil. Place the placinda in the pan, seams down. Cover with a lid. Cook over low heat. When one side is fried, turn it over to the other. Cover with a lid and continue to fry over low heat. This way the filling is fully prepared. Serve the placinda warm. Bon appetit.

Placintas or plecintas are national Moldovan pies, which are prepared with a variety of fillings: feta cheese, cabbage, pumpkin, boiled and raw potatoes, and meat.

The dough for placindas is usually made thin, stretched, but there are options with yeast and puff pastry.

Ingredients

For the test:

• 300 g of the best flour
• 150 ml warm water
• salt to taste
• olive oil or any oil 5 tablespoons

• boiled potatoes
• garden herbs: parsley, dill, onion 30 g
• butter 30 g

Preparation

1. Add salt to the flour, sifted through a sieve, pour in water, oil, knead the dough. Cover the finished dough with cling film or a plate and leave for one hour.

2. Boil the potatoes, drain the water, mash with a potato masher, add butter and herbs.

3. Divide the dough into five to six parts and roll out thin flat cakes. The thinner the dough is rolled out, the tastier the placintas will be.

4. Make several cuts from the edge of the cakes to the center.

Place the filling in the middle.

Fold the dough petals towards the center and cover the filling with them.

Use your hands or a rolling pin to form a thin round cake.

5. Fry the placintas in a frying pan in a small amount of oil.

Serve the placinda stuffed with potatoes, sour cream, and fermented milk drinks.

Note to the hostess

1. Ruddy crispy placintas - a type of flatbread with filling, part of traditional Moldavian cuisine. They are somewhat reminiscent of pasties, only the dough petals placed on top of each other create the effect of a layer cake. The presented dough recipe is an adaptation of the so-called stretch dough, so the rolled out layer should be as thin as possible. This cannot be achieved without using high-quality durum wheat flour, thoroughly kneading and proofing the dough. In this way, the properties of flour gluten, the main “building material” of high-quality baked goods, are activated.

To make the filling “play”, be sure to add a little sugar to the dough.

2. A simple filling of boiled potatoes can be made incredibly tasty by adding a bay leaf and a few allspice peas to the water. In addition to greens, you can add garlic, small pieces of lard, smoked sausage, and boiled liver minced in a meat grinder to mashed potatoes.

3. The proportion of filling should be approximately equal to the proportion of dough: a large amount of filling will make rolling difficult. If there is not enough filling, the pie will turn out to be bland. It is best complemented by fresh kefir.

Almost all peoples of the world have their own culinary customs and national dishes. Today I propose to get acquainted with Moldavian cuisine, and for this we will prepare Moldavian flatbreads with potato filling, called placintas. Moldavian placindas are a very tasty and colorful dish, similar to our fried pies. In addition to potatoes, the filling includes cottage cheese and herbs,... There are also several dough options - yeast, yeast-free with water or kefir. Moldavian housewives fry placintas in a frying pan, although baking in the oven is also acceptable.
Hot Moldavian flatbread has a thin crispy crust, and if the placintas sit, they become very soft.

Ingredients:

for test:

• flour - 250 g
• water - 125 g
• egg - 1 pc.
• vegetable oil - 2 tbsp. l.
• a pinch of salt

For filling:

• medium potatoes – 3-4 pcs.
• canned fish – 1 can (optional)
• onions or green onions
• salt and black pepper - to taste

• number of servings – 4 pcs

How to prepare placintas with potatoes:

First of all, to prepare placintas in water, knead the unleavened dough. Pour the flour into a mound and make a well in the center. Drive a chicken egg into this hole. Dissolve the salt in warm water, mix and carefully pour into the flour. We also add vegetable oil. Knead a fairly stiff dough that has a smooth and uniform structure. Cover the dough with a napkin and let rest for about 30 minutes.

In the meantime, let's make the filling. Potato tubers need to be peeled, washed and grated on a coarse grater. Drain the excess oil from the canned fish and then mash with a fork. The greens should be washed and finely chopped. Mix these ingredients, pepper and salt.

Lubricate the working surface with vegetable oil. Take the dough and divide it into four equal pieces. Roll each piece into a ball and, using a rolling pin, roll it out very thinly. The thickness of the resulting pancake should not exceed 3-5 mm. Place the filling in the center.

We wrap the cake, bending the free edges in a circle, as indicated in the photo.

Fry separately in a frying pan using refined, odorless sunflower oil. Place the flatbread on the pan with the seam side, then reduce the heat and continue frying with the lid closed. Then carefully flip the tortilla over to the other side. The second side will take a few more minutes to fry. Moldavian placintas with potatoes will be ready when a golden crust forms on their surface.

Place the potato pancakes on napkins so that they absorb the oil from their surface. After this, transfer to a plate and wait for it to cool slightly.

You can try! Bon appetit!!!

Sincerely, .

Moldavian placindas are fried flatbreads made from unleavened dough with a variety of fillings. I bring to your attention the most budget-friendly lean version of this dish. Raw potatoes and onions will be used as filling.

Moldavian placintas with potatoes and onions in a frying pan: recipe with photos step by step

Cooking time: 40 minutes

Number of servings: 2 pcs.

Ingredients for the dough:

• flour - 2 cups
• water - 0.5 cups
• vegetable oil - 2 tbsp. l.
• salt - a pinch

Filling ingredients:

• potatoes - 2-3 pieces
• onion - 1 piece

Ingredients for frying:

• sunflower oil

Step-by-step photo recipe on how to cook Moldavian placindas with potatoes and onions in a frying pan:

First we prepare the dough. Take water at room temperature, add salt and vegetable oil.

Then gradually add the sifted flour and knead the dough into a tight, but not clogged, dough. The main thing is that it does not stick to your hands. The amount of flour indicated in the recipe is conditional; you need to see how much the dough takes. Its consistency should be approximately the same as for dumplings.

Set the finished dough aside to rest, and then proceed to prepare the filling.

Cut the potatoes into very small pieces. The cubes should be smaller than for soup, because this determines whether the filling will have time to prepare in a fairly short time.

Chop the onion.

Divide the dough into two parts and form balls.

Roll out the circle to a thickness of 2 mm, it is very important that it is thin enough. Place the filling in the middle, leaving the edges unfilled.

We close the filling, pulling each edge in turn towards the center of the cake.

Then we turn each corner outward and fold the edges again, but now not reaching the center.

The virtuosity of preparing this dish lies not only in folding it correctly, but also in carefully transferring the flatbread to the frying pan so that the flatbread does not fall apart.

Fry the placintas in a frying pan with vegetable oil for about 5 minutes on each side. To give the filling time to cook, you can cover the pan with a lid. The dish is ready to eat!

Placinda is one of the popular dishes of Moldavian cuisine; it is a flat round or square pie.

There are several dough options: with yeast, with water or with kefir. The filling for placindas can be sweet, using apples or pumpkins, or it can be salty: raw potatoes, cabbage, onions with eggs, cottage cheese, boiled potatoes with fried onions, feta cheese. Placintas are fried in a frying pan or baked in the oven.

I suggest preparing Moldovan placintas with potatoes in a frying pan.

Pour salt into the water, stir until dissolved, add vegetable oil.

Sift the flour, make a hole and pour out the water with salt and oil.

Knead into a plastic dough; the amount of flour may be more or less (depending on the brand of flour). Cover the dough with a towel and let it rest for half an hour.

Let's start preparing the potato filling. To do this, peel the potato tubers, rinse with water and cut into very thin pieces. I used a potato peeler for this. Add pepper and vegetable oil to the potatoes, stir.

Divide the rested dough into 3 parts. Roll out each part into a flat cake as thin as possible. Place the filling (50-70 g) in the center of the flatbread and add salt.

Wrap 2 opposite ends and pinch.

We wrap the other 2 ends overlapping.

Then, pulling each corner a little, we connect them in the center.

Gently go over the top of the cake with a rolling pin, making it thinner.

Heat a frying pan with vegetable oil thoroughly, place the flatbread seam side down, and reduce the heat to low. Cover the pan with a lid and fry for 5-7 minutes on each side.

Moldavian placintas with potatoes are ready.