Four-Cornered Kulebyaka
Baking and Desserts | Russian cuisine
⏳ Time
3 hours
🥕 Ingredients
17
🍽️ Servings
8
Description
On the Christmas table, there must be pies or pastries, and nothing can be better than the traditional chicken pie or kulebyaka. This recipe for four-cornered kulebyaka comes from John Smith, a popularizer of Russian cuisine and the head of the 'Heritage Kitchen' project, a former chef of a well-known monastery, and a great friend of our editorial team. Follow his recommendations (we have detailed everything and created a video master class for you), and you will surely succeed!
Ingredients
- Milk - 8 fl oz
- Wheat Flour - 18.3 oz
- Dry yeast - 0.4 oz
- Sugar - 2 spoons
- White Cabbage - 8.8 oz
- Onion - 3 heads
- Smoked haddock fillet - 7.1 oz
- Vegetable Oil - 3 fl oz
- Rice - 3.5 oz
- Dill - 0.2 oz
- Dried Chinese mushrooms - 1.8 oz
- Buckwheat Groats - 3.5 oz
- Chicken Egg - 7 pieces
- Scallions - 1.8 oz
- Butter - 3.2 oz
- Whole egg - 3 pieces
- Salt - to taste
Step by Step guide
Step 1
For the starter, mix 200 ml of milk with 70 grams of flour, yeast, and 1 teaspoon of sugar. Whisk together, cover with plastic wrap, and place in a warm spot for 20–30 minutes.
Step 2
Cook the rice and buckwheat separately with a little salt. Soak the dried mushrooms in hot water for 10–20 minutes.
Step 3
Shred the cabbage, finely chop one onion, and sauté the cabbage with the onion in vegetable oil until golden brown. Then, add a bit of water and simmer covered on low heat for about 20 minutes, until tender. Season with salt to taste.
Step 4
Finely chop a small onion, cut the fish into cubes, and sauté the onion in vegetable oil until translucent. Then add the fish and fry for 2–3 minutes. Add pre-cooked rice, season with salt, and stir-fry for another 2–3 minutes. Finally, add the chopped dill.
Step 5
Chop the onion and the soaked mushrooms. In a pan with vegetable oil, sauté the onion until translucent, then add the mushrooms and fry for another minute. Next, add the cooked buckwheat and sauté for another 1–2 minutes. Season with salt, pour in a little of the water used to soak the mushrooms, and remove from heat.
Step 6
Boil 5 eggs hard, chop them into large cubes, slice the green onion into rings, and mix the eggs with the onion.
Step 7
Combine the starter with the remaining milk, 2 eggs, butter, the rest of the sugar, a pinch of salt, and sifted flour to taste. Knead a firm dough, cover it with plastic wrap or a towel, and let it sit in a warm place for 1 to 2 hours.
Step 8
Roll out half of the dough into a sheet about 5 mm thick. Transfer it to a baking tray and arrange the fillings on top, ensuring they touch but do not mix. Cover with a second sheet of dough, pinch the edges together, trimming any excess dough.
Step 9
Beat the egg yolks with a little water using a fork and brush the mixture over the kulebyaka. Use the scraps of dough to create decorations, for example, you can illustrate the fillings inside the kulebyaka. Also, brush these decorations with egg yolk, prick the dough with a skewer to allow steam to escape, and place the kulebyaka in an oven preheated to 356°F for 30–40 minutes.
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