Zaonezhskie gates

Category: Bakery products
Zaonezhskie gates

Ingredients

Crust dough:
Rye flour 400 g
wheat flour 200 g
sour cream 250 g
water 150 g
vegetable oil 1 tbsp. l.
salt ½ tsp
Potato filling:
potato 1 kg
butter 50 g
milk 200-300 ml
egg white 1 PC.
Millet filling:
millet groats ½ tbsp.
milk 1 tbsp.
butter 30 g
salt ¼ h. L.
Curd filling:
cottage cheese 300 g
egg yolk 2 pcs.
sugar 2-3 tsp
salt pinch
Shaving brush:
sour cream 150-200 ml
egg 1 PC.

Cooking method

  • Zaonezhskie gates
  • Zaonezhskie gates
    Before you start preparing the gates, you need to make the filling. For the potato filling, peel the potatoes, boil and make mashed potatoes from them with the addition of butter and milk. Add the egg white to the slightly cooled puree and mix well again. The consistency of the puree should not be thick to make it easier to spread on the dough. If it turns out very thick, then you need to dilute with hot milk.
    Zaonezhskie gates
    For the porridge filling, pre-rinse the cereals, and then boil slightly viscous milk porridge from it. Add butter.
    Zaonezhskie gates
    You can take any cereal for milk porridge I used the classic one for gates - millet.
    Zaonezhskie gates
    For the curd filling, grind fresh cottage cheese with yolks (one protein goes into mashed potatoes, the second into sour cream spread), sugar and salt until smooth.
    Zaonezhskie gates
    Let's start the test. Dilute sour cream with water and salt, mix. Add the rye-wheat flour mixture in parts, stirring well each time.
    Zaonezhskie gates
    For a more thorough kneading, put the dough on a well-floured table and knead the elastic dough, add a spoonful of vegetable oil during kneading. Cover the finished bun with a cloth and leave for 10 minutes.
    Zaonezhskie gates
    Then roll the sausage out of the dough and cut it into pieces (~ 30 g.)
    Zaonezhskie gates
    Shape the dough pieces into flat cakes
    Zaonezhskie gates
    and lay it in a slide, sprinkling well with flour.
    Zaonezhskie gates
    Roll stacks of three cakes in your hands or on the table, then they roll out better.
    Zaonezhskie gates
    We take each cake and roll it into a thin skim (diameter ~ 13-14 cm), as always, sparing no flour.
    Zaonezhskie gates
    Put the finished skunks in a pile, sprinkling with flour, so as not to stick together.
    Zaonezhskie gates
    Zaonezhskie gates
    Now you can start sculpting wickets.
    Zaonezhskie gates
    Put the filling on the skanets: more potatoes (~ 60-75 gr.), Porridge and cottage cheese (~ 45-50 gr.)
    Zaonezhskie gates
    Spread the filling 1 cm before the edge. Evenly.
    Zaonezhskie gates
    Pinch the edges.
    Zaonezhskie gates
    The diameter of the finished gate is ~ 10 cm.
    Zaonezhskie gates
    Zaonezhskie gates
    Place the finished gates on a floured baking sheet.
    Zaonezhskie gatesZaonezhskie gates
    Zaonezhskie gates
    Grease the filling abundantly with a shaving brush, for which beat an egg with a fork, add sour cream and mix everything well, until smooth.
    Zaonezhskie gates
    Bake in a well-heated oven at 200 degrees for 20-25 minutes, until golden brown.
    Zaonezhskie gates
    Grease hot gates with butter on all sides.
    Bon Appetit!

Note

This is a modern version of gates, and they shared it with me in Voygub near Povenets, and you can see how gates were prepared in Zaonezhie in the old days here:
Zaonezhskie gatesZaonezhskie Russian gates
(Tatyana1103)

In summer, wickets are good even with berry filling: berries + sugar + starch. On top of the gate with such a filling, it is not necessary to lubricate with sour cream and an egg.

Katko
Tatyana, once upon a time I saw the wickets for the first time, they haunt me .. and now your detailed instructions - I think I can handle it, I'm sure that the yummy is incredible
Thanks for the recipe
shurpanita
This is delicious! Since childhood, I love rye flour! And I come from Vyatka
Tatyana1103
Quote: Katko
once upon a time I saw the gates for the first time, ... I think I can handle it, I'm sure that the yummy is incredible
Having tried the gates in Karelia, I was a little disappointed, since it is quite difficult to find delicious in cafes, but the price (90 rubles for a tiny one, a wicket for a couple of bites)... Therefore, I set out to learn as much as possible about wickets. I saw how Karelians make gates, but I wanted to tell you about the Russian gate. Since we lived for a week near Povenets in the north of Lake Onega, there I got to know the Russian gates, and showed you what I was taught that I prepared the old and modern gates for the first time in my life. So what turned out may not be as beautiful as they should be, but very tasty
The cooking process is not complicated at all and is a pleasure
Quote: shurpanita
This is delicious! Since childhood, I love rye flour! And I come from Vyatka
Marina, I am very glad to meet her countrywoman Rye flour is our dear. Home gates turned out to be very tasty, moreover, my potato lovers ate first of all with porridge and cottage cheese. In the summer I will definitely try with fresh berries
Borkovna
Tanya, thanks for the delicious and very interesting recipe. I will definitely try to do it, but now the recipe is being bookmarked.
Happy New Year, health and success in everything!
Tatyana1103
Helen, it’s very glad to see you. Let everything be wonderful in your life, and the new year will bring only pleasant moments.
Lerele
Tatyana1103, Christmas trees, I want so much, but while on a trip I can not do
I really like this
Tatyana1103
Irina, there will be something to do upon arrival home If you like it, you must definitely cook and pamper yourself and your loved ones
Micha
Tatyana, a few years ago I discovered this amazing dish in the buffet of the Syktyvkar airport! Syktyvkar gates are something extraordinarily tasty! Since then, if someone comes to us from Syktyvkar, then we ask you to bring ... airport gates with potatoes! These are really the most delicious gates in the world! Then I asked for the recipe and they kindly told me, but, unfortunately, I didn't have time to write it down! How many times have I tried to cook something! I'm rather dry and ... well, not that! And I went through different recipes - it's still not that! Here's yours, it seems, THAT! Those rye gates! A huge THANKS! I took it to the bookmarks, I will bake it !!! Hurrah!!! I found them !!!
Tatyana1103
Evgeniya, I will be very glad if the recipe turns out to be exactly what you were looking for, because there are a lot of recipes for gates even in Karelia, each adds its own flavor. Of all that I tried, I liked these very much, so I asked for a recipe. I know that the same or very similar ones are baked in Arkhangelsk and Komi.
If you cook it, please tell me, I'm very interested, because the recipe for Russian gates came to Karelia, once upon a time, with Russian settlers.
Corsica
Quote: Tatyana1103
I saw how Karelians make gates, but I wanted to tell you about the Russian gate.
Tatyana, Thank you! Very interesting.
Tatyana1103
Ilona, I am very glad that you are interested in this recipe, I hope that I will want to cook
Kubeba1
Tatyana, thanks for another interesting recipe! You always have a historical investigation) And I love wickets very much, for the Leningrad region this is also to some extent a native recipe. Yes, and in the Arkhangelsk region and Komi, I often visit, be sure to take something with potatoes or fish. Although, I also noticed that even among lovers of potatoes, wickets with porridge go first of all)

Quote: Tatyana1103
I saw how Karelians make gates, but I wanted to tell you about Russian gates
What is the difference - molding or recipe?
Tatyana1103
Quote: Kubeba1
What is the difference - molding or recipe?
Natalia, small differences in the recipe, and of course in molding, Karelians always make a boat. But Finnish wickets are significantly different from everyone else, although the recipe came to them from Karelia.
Fotina
Tatyana, made a dough with a factor of 0.75. We still have a stollen half-eaten, and the honey cake was just cut up today. But I really wanted gates for mushroom soup.
It seemed to me that there were a lot of potatoes, but the whole filling fit into 9 pieces. One baking sheet. I put the other half in a bag in the refrigerator, tomorrow I'll do it with porridge.
We loved it! The husband immediately began to fantasize: "what if there is still a herring or trout on the cooled gate!"))
Zaonezhskie gates
Zaonezhskie gates
I sculpted them for the first time in my life, so not very carefully. But I will try!)
Tatyana1103
Quote: Fotina
I sculpted them for the first time in my life
Svetlana, a start has been made, the pretty ones will be more beautiful and more beautiful each time. For the rest of the dough, I had to try the lugers, they also turn out delicious I showed them here:
Zaonezhskie gatesZaonezhskie Russian gates
(Tatyana1103)
Madam
Tatyana, thank you very much for the wonderful recipes
Yesterday I made gates with minor changes: I changed the amount of wheat and rye flour, and instead of ordinary water I used potato broth. Everything else is strictly according to the recipe
The fillings were: potatoes, potatoes with mushrooms and fried onions, cottage cheese and cottage cheese with berries (the last two, exclusively at the request of her husband, have a sweet tooth)
Personally, I liked the potatoes with mushrooms the most.
To son and neighbors - EVERYTHING
It turned out delicious, a lot and inexpensive
I put the rest in the freezer - I will stretch the pleasure)))
I will repeat unambiguously
All tasters were asked to convey THANK YOU VERY MUCH
I have a photo on my phone, but I can't insert (((believe not the word
Tatyana1103
Quote: Madam
It turned out delicious, a lot and inexpensive ... I will definitely repeat
Lydia, this is the most important thing.When you make several fillings, you always please the whole family, I personally really like it
Quote: Madam
All tasters were asked to convey THANK YOU VERY MUCH
Zaonezhskie gates
Cook and eat for health
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Light
Quote: Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Tatyana, with a medal!
Longina
Tatyana, thanks for the recipe. We ourselves are not local, but we eat gates. Yes, trade gates are tasteless and expensive! We must master the recipe of a professional!
Congratulations on your award !!!
gala10
Tanya, congratulations on the medal! The recipe is great.
Tatyana1103
Chef, Light, Longina, Elena, gala10, Galina

Zaonezhskie gates




Quote: Longina
We ourselves are not local, but we eat gates. Yes, trade gates are tasteless and expensive! You need to master the recipe of a professional!
Lena, this recipe appeared thanks to our trip to Karelia

From Vyatka to Karelia
Who has not yet visited Welcome
Rituslya
Tanya, congratulations from the bottom of my heart!
Great recipe!
A well-deserved victory!
Very, very happy for you.
gawala
Tatyana1103
Rita, Galina, girls

Zaonezhskie gates
lettohka ttt
Tatyana1103, Tanechka, congratulations on the medal! The recipe is superb!
Tatyana1103
Natasha, thank you!

Zaonezhskie gates

Try to cook, work, and even more so eating will definitely give pleasure. As far as I know, you have more in honor of tall, lush bread, and rye pastries are more inherent in northern peoples, but at least once you should try to bake wickets.
Olga_Ma
Tatyana, congratulations on the medal !!!!
Tatyana1103
Olenka

Zaonezhskie gates
Trishka
Tatyana1103, Tanyusha, with Victory and Myadalka !!!
Tatyana1103
Ksyusha,

Zaonezhskie gates
Fotina
Congratulations, Tatiana! Great recipe!
Tatyana1103
Svetlana,

Zaonezhskie gates
Yuliya K
Tanechka, congratulations on a well-deserved victory and a medal! A very interesting recipe and wonderful step-by-step instructions! I have never eaten gates, but after your delicious photos I really wanted to try!
Tatyana1103
Julia

Quote: Yuliya K
I never ate gates, but after your delicious photos I really wanted to try!

For the first time I tried the gates in Karelia (in different places), but for some reason they did not please me, but I wanted delicious gates so I set out to learn how to cook them correctly and deliciously. Circumstances developed so that I met wonderful women who taught me not only how to prepare gates, but also showed me how they were made in the old days. For which I am very grateful to them.Already several times I prepared the gates, and each time they leave, only I have not tried to do it with fresh berries, but this is already in the summer
Rada-dms
Tatyana1103, Tanya, I'm sorry I missed such a significant event! And the main thing is that it's nice that a truly Russian dish won! Congratulations! Deservedly! We are waiting for more delicious recipes!
Tatyana1103
Rada-dms, Olenka

Zaonezhskie gates
Zhanik
Tatyana!
Thank you so much for the gates! I love them very much, but I haven't done them for a long time
Performed according to your prescription. Fine! I am not very beautiful, but very tasty
I did it with potatoes, and also for my husband with potatoes + sausage, and with buckwheat.
tatyana1
I also baked them on weekends. Half with potatoes and half with frozen cherries. Delicious!
Tatyana1103
Natalia, Tatyana, girls I'm glad we liked the gates
Quote: Zhanik
and with buckwheat
And buckwheat is like millet in milk or soaked in kefir
Zhanik
Quote: Tatyana1103
And buckwheat is like millet in milk or soaked in kefir
Tatyana,

I have dough left. Not enough potato. That is why I threw the sausage into it to prolong the pleasure.
The buckwheat was boiled. For a side dish. And so as not to throw out the dough ... zhaaaaalko. I simply mixed it with oil and poured it with your fill. Still in the oven. I'll try and accomplish your goal sometime. It's just impromptu.
Tatyana1103
Quote: Zhanik
The buckwheat was boiled. For a side dish. And so as not to throw out the dough ... zhaaaaalko. I simply mixed it with oil and poured it with your fill. Still in the oven. I'll try and accomplish your goal sometime. It's just impromptu.
The filling for the gates favors impromptu, so I'm looking forward to the result with interest
Zhanik
Quote: Tatyana1103

The filling for the gates favors impromptu, so I'm looking forward to the result with interest
Tanya, devouring, burning fingers and together with them, having eaten a couple of pieces with potatoes ... I'm afraid I won't ripen for buckwheat until evening or tomorrow.
But I will definitely unsubscribe
In St. Petersburg we have (or not already?) A Pie Yard. So there are these gates with fillings, which only comes to mind. Even with kiwi I saw
Tatyana1103
Quote: Zhanik
We in St. Petersburg have (or not already?) Pie courtyard. So there are these gates with fillings, which only comes to mind. Even with kiwi I saw
Unfortunately, the taste and price of gates in cafes and cookery in Karelia is a complete disappointment only after preparing homemade, I never tire of thanking the women who taught me the correct and delicious gates realized how tasty they really are
Zhanik
Quote: Tatyana1103
Unfortunately, the taste and price of gates in cafes and gastronomy of Karelia is a complete disappointment
Tanya, but I have not bought them there even once
She just took pies on the table to celebrate DR at work. Then I myself did not particularly strive to cook). It was just that there was not even enough time for this from the word at all. And I never took the gates. So I have nothing to compare with. Except for their own and grandmother's in deep childhood.
Tatyana1103
Quote: Zhanik
And I never took the gates. So I have nothing to compare with. Except for their own and grandmother's in deep childhood.
I have remembered my grandmother's unleavened cheesecakes with potatoes for the rest of my life, my grandmother didn’t eat better, made them from wheat flour, perhaps this taste and was looking for in the gates
Zhanik
Quote: Tatyana1103
grandmother made them from wheat flour
here I also vaguely remember something ... But, grandmother has been gone for a long time. There is no one to ask (
Tolena
Roll stacks of three cakes in your hands or on the table, then they roll out better.
Good day! I want to ask about what I did not understand Cut into 30 g washers. Fold in a stack of 3 washers, and then roll all these three washers together into a circle?
Tatyana1103
Quote: Tolena
I want to ask about what I did not understand Cut into 30 g washers. Fold in a stack of 3 washers, and then roll all these three washers together into a circle?
Step 7 "Then roll the sausage out of the dough and cut it into pieces (~ 30 g.)"
Shae 8 "Give the dough pieces the shape of flat cakes"
Step 10 "Roll the stacks of three cakes in your hands or on the table, then they roll out better."
This position can be excluded, this is done for a smoother rolling of skanders. And if you still decided to do it as written, then I will try to explain.
We put three washers on top of each other in the form of a cylinder.We put the cylinder across the left palm, slightly wrapping it with our fingers. With the help of the index (on top of the cylinder) and large (below the cylinder) fingers of the right hand, we begin to twist the cylinder in the left hand, slightly pressing down with our fingers. It is done quite simply, more difficult to describe.
You can put the cylindril on the table and roll it like a sausage, holding it from the ends.

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