Finnish cuisine is ideal for winter weather, when you want to stay home and eat something hearty. For the main meal, you can cook soup, but for tea drinking it is definitely worth making Karelian gates. This dish is prepared simply, for filling you can use almost anything, but the taste does not
disappoints even those who first decided to discover the
traditions of Finnish culinary. What if there is no way to go to Finland, but I want to try the dish? Learn the recipe for Karelian wickets and cook them yourself! The effort is worth it.
The classic recipe for Karelian wickets
One of the most common filling options is potato. To prepare Karelian wicket pies, you will need two glasses of rye flour, two-thirds of a glass of sour cream, two-thirds of a glass of milk, salt, for the filling you need about five potatoes, a chicken egg, two tablespoons of butter.
It’s worth starting with the preparation of the filling. Mash the peeled and boiled potatoes in mashed potatoes with beaten egg and melted butter, salt and let cool. Separately, mix sour cream with milk, sieve rye flour in a bowl, salt and gradually add the milk mixture, kneading the elastic dough. After preparing it, wrap the bowl with cling film and set aside for half an hour. Thirty minutes later, roll the dough into a sausage and cut small pieces from it, rolling them into round cakes. In the middle of each put two tablespoons of the filling, tuck the edges on the sides and pinch them. Get open oval pies. Lubricate the pan with oil, put the pies on it and bake for twenty minutes in the oven, heated to two hundred degrees.
The recipe for Karelian wickets advises to dip the pie in warm milk or grease it with butter and egg before use.
Recipe for Karelian wickets with rice
The dough for these pies must be prepared in the same way as for potato. For the filling you need a glass of round rice, half a liter of milk, a glass of water, a couple of tablespoons of butter, a teaspoon of salt. Rinse the rice and pour a glass of water, salt and set to boil. As soon as it boils a little, cover and turn down the heat. As the liquid boils, pour milk into the pan so that the porridge is not dry. After half an hour, add oil and turn off the heat. Roll out small cakes from the dough, lay on each
stuffing and pinch the corners. You can make four or six corners, or you can make an oval pie. You need to bake on a baking sheet covered with paper at a temperature of two hundred degrees, it will take no more than a quarter of an hour. To serve such pies in the traditional way, heat the milk with butter, dip the
pie in it
for a couple of minutes, then serve on a plate. Alternatively, you can grease the dough with butter, cover another hot cakes with a towel for ten minutes, and then serve. Such gates will be soft and tender. They can be stored in the refrigerator for several days, warming in milk before serving.