Recipe(tried): Pagachi

PAGACHI

Russians and the inhabitants of the former Yugoslavia and Macedonia make pies of yeast raised dough filled with a wide choice of filling, including sauerkraut. The pies--pagachi in Russia or if they are bun-shaped are called hadzimka and zelnik in Macedonia--are served as snacks or for light meals. There are several recipes for the dough, each slightly different from the others. Were the recipe makes a large amount, as in the following pagachi, the recipe may be halved.

2 Tbsp. or 2 pkgs active, dry yeast
1/2 cup warm water
1/2 tsp. sugar
1/2 tsp. ginger
1 3/4 cups lukewarm water or milk
3 Tbsp. sugar
1 Tbsp. salt
4 Tbsp. salad oil
7 cups all purpose or unbleached flour
melted butter

Dissolve the yeast in the warm water, with 1/2 tsp. sugar, and ginger. Stir together the lukewarm water or milk, sugar, salt, oil, 3 1/2 cups flour, and the proofed yeast mixture. Mix well. Add the rest of the flour to make a soft dough. Turn out onto a floured board and knead for about 10 minutes. Place dough in a greased bowl. Cover and let rise until doubled in bulk.

Preheat oven to 400 F.

Take a portion of dough, a ball about 3 inches in diameter, and flatten it with our hand. Place about a cupful of Sauerkraut Filling, in the middle of the dough circle. Seal. Turn ball over, seam side down, and press carefully with the hands to flatten down to about 3/8 inch thick. flatten gently, taking care that the filling is not squeezed out. Place on a cookie sheet and prick in a few places with a fork.

Place the cookie sheet on the lowest shelf in the oven and bake for approximately 10 minutes. Remove from oven and turn the pagachi over. Return to the oven and bake for another 5 minutes. The dough should be a light brown. Remove from the oven and brush the top with melted butter.

SAUERKRAUT FILLING

1 onion, chopped
3 Tbsp. butter
2 cups rinsed, drained sauerkraut
1 apple, chopped
dash of pepper
1 Tbsp. brown sugar
salt to taste

In a large skillet, fry the onion in the butter, and when it begins to change color, add the sauerkraut and apple. Cook over low heat for about 20 minutes. Add the pepper, brown sugar, salt if needed, and continue cooking until the sauerkraut is golden. Cool before using.

Discovering Sauerkraut by Alice Wolczuk