kulebiaka- russia

How To Make kulebiaka- russia

• Step 1
  Kulebiaba meaning retangular pie. This is considered the King of Pies. DOUGH: Chill a large bowl.
• Step 2
  Combine the butter, shortening, salt and flour.
• Step 3
  With a pastry cutter, cut the hutter and shortening in till it resembles coarse meal.
• Step 4
  Add 10 Tbls. of ice water or milk all at once. Mix. If it's still crumbly add a litte more ice water or milk till it forms a ball.
• Step 5
  Divide dough in half, dust each piece with a LITTLE flour. Wrap separately in plastic or waxpaper. Refrigerate 3 hours until firm.
• Step 6
  FOR THE SALMON FILLING:
• Step 7
  Combine 3 quarts water, the wine, the onion, celery, carrots, peppercorns, 3 tablespoons salt, in stainless steel pot. Bring to boil over high heat, then lower the salmon in and reduce heat to low. Simmer 8 to 10 minutes until fish is firm to touch. With a slotted spatual, transfer to large bowl. Gently remove any skin or bones that may have been left of the fillets. Separate the fish into small flakes with a fork. Set the bowl aside.
• Step 8
  In a large skillet, melt 2 Tbl. butter on high heat. Add the mushrooms, turn down heat and cook until soft. Place them in a bowl and toss with lemon juice, a bit of ground pepper and 1/4 tsp. salt.
• Step 9
  In the same skillet melt 1 tsp. butter on high heat. Add the onion, holding aside 1 Tbl. of onion. Cook onion on lower heat until they are done, but not brown. Stir in 1 tsp. salt and 1/4 teaspoon pepper. Scrap into bowl with mushroom.
• Step 10
  Melt 2 Tbl. butter in skillet on high heat and add remaining tablespoon of onion and turn down the heat. Cook until soft.
• Step 11
  Add the rice to the skillet that has the tablespoon of onions. Cook the rice for 2 to 3 minutes. Stirring to coat each grain of rice with the butter.
• Step 12
  Pour in the Chicken stock and bring to boil. Turn down the heat and cover. Cook rice until rice is tender and fluffy.
• Step 13
  Turn off the heat and stir in the dill.
• Step 14
  Add the cooked rice with the dill, onion, mushrooms and chopped eggs into the bowl with salmon. Toss lightly, but throughly evenly distribute everything. Taste to see if you want more seasoning. Set aside to cool.
• Step 15
  FOR THE CABBAGE FILLING:
• Step 16
  Cook the cabbage in a pot of boiling water with salt. About 5 mintues. Drain the cabbage in a collander. Set aside.
• Step 17
  Melt butter on high heat and add the chopped onions. Reduce heat and cook until soft and lightly browned. Add some of the cabbage juice.
• Step 18
  Add the cabbage and cover. Simmer over low heat until until the cabbage is tender. 30 to 40 mintues. Turn up the heat and boil until most of the liquid has evaporated.
• Step 19
  Drain the cabbage. Combine the eggs, dill, salt, sugar, and pepper. Taste if it needs more salt or pepper or dill add it. Set aside to cool.
• Step 20
  Butter a large cookie sheet into a long retangle
• Step 21
  Place the filling of your choice lenghtwise on the dough about the a little less then the size of the sheet, leaving 1" of pasty on all sides. Brush the edges with egg yolk and cream mixture.
• Step 22
  Roll second dough to the a little larger. Roll on to the rolling pin and roll over the filling as a top. Make a small round hole opening which will be the center of your flower. Press the edges together and crimp. Cut away any extra dough. Coat the whole dough surface with the eggs and cream wash.
• Step 23
  Roll out the extra dough and cut like slender leaves. Roll small balls of dough. Roll long stems. Make a flower in the center of the dough with the leaves. Add stems and leaves. Add the little round balls of dough to make them look like berries. Brush with egg and cream wash. Roll with your hands, but not stretching the dough into long twists. Brush edges with egg and cream wash. Add the twists to the edges. Brush all the edges with egg and cream. Refrig. 20 mintues.
• Step 24
  Melt 1 tablespoon butter and pour into hole.
• Step 25
  Bake in preheated oven 400*. Bake in center oven for 1 hour or until golden brown.
• Step 26
  Serve with Dill sauce make out of dry white wine, butter, lemon, and pepper, reduce and the add chopped dill. Cool. Add cream a tad of flour or cornstarch to thicken. Heat and serve.
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