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Pumpkin is one of the healthiest vegetables for the human body. This is a real storehouse of vitamins and minerals. And vitamin T, which is present in pumpkin, cannot be found in any other vegetable. Pumpkin can be eaten raw, frozen, boiled or baked. It is useful for the stomach and intestines, and for blood vessels. Even diabetics are recommended to eat it.
In our article we will look at several recipes for placinda with pumpkin and other ingredients. This is a dough product with filling. There are recipes for fried placintas and baked ones in the oven, and you can use dough created according to various recipes. They are easy to make and quite quick. One can only imagine how tasty they are. But regarding Moldovan cuisine, we drive away doubts. After all, all the dishes invented by these hardworking people are famous for their taste. So, let's start with the pumpkin placinda recipe.
Kefir dough
Placinda dough can be made in a variety of ways. It can be either water-based or custard. We will consider a version of kefir dough according to the recipe for placinda.
Prepare the necessary products:
- kefir - 1 tbsp.;
- egg - 1 pc.;
- 1 tbsp. l. vegetable oil;
- 2 tsp. Sahara;
- 1 tsp each salt and soda;
- you need to take 300-350 grams of flour.
All ingredients, except flour, are mixed in a container until smooth. Then gradually add flour and knead the dough to the desired consistency (it should stick well to your hands). When the required density has been reached, the dough should be left alone for a while, sprinkled with a little flour. It is better to cover the container with a cotton napkin or towel so that it does not dry out and a crust does not form.
This dough recipe is good because if you don’t have kefir on hand, you can easily replace it with the same amount of plain water. While the dough is “resting”, let’s start filling the placintas according to the recipe.
Pumpkin filling
The pumpkin needs to be peeled. It is very hard and is not used in dishes. The pumpkin itself is grated using a medium-sized grater. The resulting straws are placed in a bowl and sprinkled with salt. Cover with a lid and let stand. After contact with salt, the pumpkin should begin to release juice. Then the filling will be more juicy.
Preparing placintas
Take the dough out of the container and divide it into several equal parts. Roll out the cake thinly as follows. The center of the circle is left thicker so that when baking and releasing the pumpkin juice, the leaf does not tear and the filling does not spill out. But the edges are brought to the state of tissue paper. They should be translucent, very thin.
When the sheet is rolled out properly, the filling is placed in the middle. Simply take it with your hand and squeeze out the excess liquid formed when merging with salt over the bowl. Then sprinkle a handful of sugar on top. Then the thin edges begin to fold into the middle. The filling is completely covered. The shape of the placinda remains round.
When the cake is ready, place it in a hot frying pan with heated vegetable oil. Fry the placintas over medium heat on both sides. Before serving, according to the recipe, Moldovan placindas are cut into portions and sprinkled with powdered sugar. Orange or lemon zest and grated walnuts are often used as a dusting. They can be added to the filling, just like raisins. Here they are already showing their imagination according to the taste preferences of the family.
Placindas in the oven - recipe
For this recipe, the dough is made completely differently. Let's first prepare the necessary ingredients:
- 350 grams of sifted flour;
- 150 grams of butter margarine (or you can take the same amount of butter);
- egg - 1 piece;
- 100 grams of sugar;
- a pinch of salt;
- half a glass of water;
- 400 grams of pumpkin.
We prepare the filling using a method already known to us. Grate the pumpkin, previously peeled. Next, sprinkle with salt and mix. You need to let it sit for a while so that the pumpkin releases its juice. Then sprinkle with sugar to taste and mix again. Set the filling aside and begin working on preparing the dough.
Cut the margarine or butter into pieces and place in an enamel bowl over low heat, stirring; bring to a liquid state and remove from heat. Be sure to sift the flour. Then we prepare unleavened dough.
Making placintas
Take flour, egg, salt, water. Mix all this thoroughly in a bowl with a spoon until it becomes homogeneous. The dough should be soft.
We form the shape of a ball and give the dough time to “rest”, sprinkle with flour and cover the container with a napkin. Set it aside for 20 minutes. Then we begin to roll out the round cake. Lubricate the entire surface generously with melted margarine or butter. Place the grated pumpkin on top with your hands, after squeezing the juice into a bowl. Close the edges of the cake. However, you need to leave a small hole in the middle for steam to escape.
Bake in the oven at 190 degrees for about half an hour. The baking sheet is pre-greased with butter. You can use parchment paper to make it easier to remove the baked goods.
After the placintas are baked, take them out onto a dish and brush the top with melted butter. They are served with milk or fermented baked milk.
Filling options
Moldavian placinda uses not only pumpkin. The filling is made from a wide variety of products. It can be cheese with herbs, cottage cheese, both sweet and salty, meat with mashed potatoes or just potatoes. In addition to meat, you can also add mushrooms, previously stewed with onions, to the potatoes.
Placindas with mushrooms and stewed cabbage are very tasty. You can also use boiled eggs, crushed with a fork, with the addition of chopped parsley as a filling. You can add boiled rice.
Sweet placintas are made not only from pumpkin. You can cut the apples into slices, add raisins and cinnamon. You can use a mix of apples, cherries and apricots. All that remains is to sprinkle with sugar. After cooking, these pies are served with sweet syrup or jam, sprinkled with powdered sugar or chopped zest.
As you can see, there are many options for preparing both dough and filling. It is hoped that with such a detailed step-by-step recipe for placinda, preparing this pastry will not be a problem even for novice cooks. Good luck!
The dough for placindas can be different. Real ones are made from stretch dough. After stretching the unleavened dough until transparent and spreading out the filling, roll the rolls. Then the rolls are laid in a spiral. The resulting pieces are fried in a frying pan or baked in the oven. The baked goods are the most tender. Thin layers of dough and quite a lot of filling. You can choose the filling to your taste. Cottage cheese or pickled cheese, feta cheese or greens, potatoes or cabbage, apples or cherries can be used for filling.
Today I will talk about how to prepare dough for placindas. The recipe specifies the exact quantities of ingredients and if you stick to the recipe, no adjustments will be required. After weighing 350 grams of flour, 180 ml of water, a spoonful of butter, knead the dough and no longer need to add flour. We just put it back in place. Next, mix well. The dough turns out elastic, soft and stretches very well. The main task is to stretch it as thin as possible. Now let's move on to the recipe with photos. I tried to present the recipe in as much detail as possible from preparing the dough to the finished baked goods.
Ingredients
- Flour - 350 grams
- Warm water - 180 ml
- Sunflower oil - 1 tbsp. spoon
- Salt - a pinch
Want to cook something interesting? We suggest preparing Moldovan placintas. The recipe for preparing placintas with cottage cheese and herbs is very simple; it will take about 40 minutes to prepare.
Placindas are pies that are baked in Moldova, they look like flatbread with filling, they are baked in the oven, and fried in a frying pan until golden brown.
Placindas are baked with various fillings: cottage cheese, pumpkin, potatoes, feta cheese, eggs, herbs, and other fruits and vegetables. Placindas are prepared from the thinnest dough; this dish can be called both daily and festive. In real Moldavian wedding placintas, the dough is so thin that the filling can be seen through it. These pies are also called placinte; we offer you a step-by-step recipe with photos of this delicious pastry.
Taste Info Pumpkin dishes / Pies
Ingredients
- For fresh dough:
- 550 grams of premium wheat flour;
- 300 ml water;
- 90 ml refined vegetable oil.
- For filling:
- 1 selected chicken egg;
- 600 grams of cottage cheese;
- 30 grams of green dill;
- 30 grams of green onions (optional);
- a level teaspoon of coarse salt;
- Vegetable oil for frying.
How to cook placintas with cottage cheese and herbs in Moldavian style
Take a deep bowl in which it will be convenient to knead the dough. Sift flour into it. It is best to sift the flour twice, this will make the dough softer. Make a small depression in the center of the flour slide and pour in vegetable oil to make the dough more elastic. 
Next, pour in 300 ml of filtered warm water, add salt. Since placintas with cottage cheese and herbs are prepared from unleavened dough, we don’t add anything else to it. 
Knead elastic, smooth dough. Cover the bowl with the dough with a towel and leave it on the table for about 15 minutes.
You can also use phyllo dough for the placinda. 
In the meantime, while the dough for the placindas is “resting,” let’s start preparing the filling. Rinse the dill and green onions well if you decide to add that too. Pat the greens dry with a paper towel. Usually dill has rather thick stems, they will be inappropriate. Therefore, you will have to pick off the dill sprigs and then chop them finely. Place cottage cheese in a bowl. It is better to use granular cottage cheese. Ideally, homemade. Fat content doesn't really matter - it's up to you. When buying cottage cheese in a store, pay attention to the fact that it says “cottage cheese” and not “curd product”. It is very important! Beat an egg into the cottage cheese. Either choice, or a couple of second-class eggs. Add salt and mix well. 
Divide the dough into 8 equal parts and roll into balls. Roll out each ball thinly on a floured table surface or on a silicone mat, as you prefer. The cake should be round and very thin. Place the filling in the center of the flatbread so that the edges remain free. 
Fold to make a square. 
Now round the corners so that the cake becomes round again. If you roll the dough exactly as in the photo, then the Moldavian placinda will not be too thick.
The diameter of the finished cake should match the diameter of your frying pan, not exceed it, but not be significantly smaller. 
Heat the frying pan well and grease with vegetable oil using a brush. It is best to use a cast iron frying pan for cooking. Place the curd placinda seam side down and fry for 7 minutes until golden brown. 
When it comes to the small country of Moldova, one immediately imagines vineyards, an abundance of vegetables and fruits, pastures with sheep and poultry farms.
Moldova is famous throughout the world for its winemaking, sheep and poultry farming. All these riches, donated by nature, are used in national cuisine. Interesting and unique, tasty and satisfying Moldovan dishes are becoming increasingly in demand in different parts of the globe.
Mamalyga and mititei, zama and chorba, and of course the famous Moldovan placinda, which we will talk about in more detail. This simple and tasty dish is prepared from ordinary unleavened dough, added with various fillings and fried in oil.
In winter, placintas are stuffed with potatoes or pumpkin, mushrooms or cabbage. And with the onset of spring, when a lot of fresh herbs appear, feta cheese or cottage cheese with finely chopped dill, parsley, and cilantro are used as a filling. Placindas are prepared in Moldova all year round; housewives serve this delicacy to their households and guests almost every week.
Dough for Moldovan placinda
The main component of the Moldavian placinda is the dough. And although it is fresh and very simple, still start working with it when there is a good mood in the house, the dough also really loves kind and warm hands.
Ingredients:
- white wheat flour – 400 g,
- salt – ¼ teaspoon,
- warm drinking water – 250 ml,
- vegetable oil – 3 tablespoons.
Preparation:
1. Take a wide and deep bowl. Sift flour into it and sprinkle salt on top.
2. Make a small well in the center of the flour and gradually pour lukewarm water into it. The stream of water should be thin. At the same time, gently knead the dough with your hand or using a spoon. Knead the dough for a long time (15-20 minutes) until it is soft, elastic, and pliable. This is the main secret of stretch dough - long kneading.
3. At the end of the kneading, add vegetable oil, mix everything thoroughly again and let the dough rest. In this case, it is necessary to cover the bowl with a towel or cover it with cling film, otherwise the dough may dry out.
Filling options for Moldavian placinda
While the dough is resting, you should start preparing the filling. Several of the most popular options will be discussed below.
With potato
Ingredients:
- potatoes – 400 g,
- onions – 100 g,
- salt – ½ teaspoon,
- ground black pepper - to your taste,
- fresh parsley and dill - to your taste.
Preparation:
1. Peel and rinse the potatoes thoroughly. Cut it into very small cubes.
2. Peel the onions, rinse and also cut into small cubes.
3. Finely chop fresh parsley and dill.
4. Combine all prepared ingredients, add salt, pepper and mix.
With cabbage
Ingredients:
- white cabbage – 400 g,
- large onions - 2 pieces,
- salt and ground black pepper - to your taste,
- vegetable oil – 2 tablespoons.
Preparation:
1. Wash the cabbage, dry it slightly and chop it very thinly.
2. Peel, wash and cut the onions into thin half rings.
3. Combine cabbage with onion, salt and pepper, add vegetable oil and stir.
With pumpkin
Ingredients:
- pumpkin pulp – 500 g,
- salt - a pinch,
- sugar - to your taste.
Preparation:
1. Rinse the pumpkin pulp, dry and grate on a coarse grater. Add a pinch of salt, stir and let stand for about half an hour (during this time the pumpkin will release juice).
2. Squeeze out the pumpkin juice that appears. Now place the pumpkin filling in the middle of the platinum and sprinkle sugar on top (those with a sweet tooth can add more sugar; those watching calories can sprinkle the pumpkin with just a little sugar).
With cottage cheese and herbs
Ingredients:
- cottage cheese – 500 g,
- green onions – 100-150 g,
- salt – 1 teaspoon,
- fresh dill – 50-70 g,
- chicken eggs - 2 pieces.
Preparation:
1. Wash, dry and very finely chop fresh dill and green onions.
2. In a deep bowl, mix cottage cheese, salt, chopped herbs and raw chicken eggs.
Preparation and baking of placinda
1. Sprinkle the table with flour, lay out the rested dough and divide it into equal pieces (depending on the size of the baked goods you want to get in the end, and also depending on the size of the frying pan in which you will bake the placindas). Roll each piece of dough into a ball.
2. Take one ball and roll it out very thin (the dough is also called stretch dough, because when rolling it stretches as far as possible). First, roll out the dough using a rolling pin, then continue stretching the dough with both hands. If it suddenly breaks, carefully seal it and level the area where it broke.
3. Place the filling in the middle of the rolled out dough. At equal intervals, make seven cuts in the dough from the place where the filling is located to the very edge. It turns out something similar to a flower with separate petals. 
4. Now wrap the placinda, placing each petal in turn towards the center on the filling. When all the cut pieces of dough are placed on the center with the filling, carefully flatten the resulting placinda with your hand and then gently roll it out with a rolling pin as thin as possible. 
5. Proceed in the same way with all prepared dough balls. Heat the vegetable oil in a frying pan and fry each placinda on both sides until an appetizing golden brown crust forms. Frying will take approximately 5-7 minutes on each side; this should be done over low heat and under the lid (so that the filling has time to prepare). Coat the finished baked goods with vegetable or melted butter and place in a stack. 
Adviсe:
- To prevent the dough from getting chapped during rest, you can grease it with a thin layer of vegetable oil and cover it with a warm bowl on top. Heating a bowl is not difficult at all: pour boiling water into it, when it is hot, drain the water, wipe dry and cover the bowl with the dough;— to prepare stretch dough, it is advisable to use flour with a high gluten content;
- so that the dough petals fit better on top of each other and stick together when wrapped, you can lightly moisten them with water;
- do not put eggs in the dough for the placinda, it will turn out inelastic and will tear when stretched;
- after you roll out the dough with a rolling pin, grease it lightly with vegetable oil and leave for about five minutes. Then stretch it with your hands, it will be more pliable and viscous;
- if you are not against cracklings, then you can finely chop them and add them to the potato filling, due to which the cracklings will turn out more juicy;
— if desired, you can add finely chopped boiled eggs to the cabbage filling;
— in the curd filling you can combine half and half cottage cheese and feta cheese.
I love baking pies! I always succeed in making pies, unlike confectionery masterpieces with cream. Pies and all kinds of flatbreads are an amazing invention of mankind. It is very interesting to try more and more new national dishes, and I have collected enough recipes. Surely, there are already Delicious notes about your favorite pies.
Today's highlight – placintas (Moldovian pies – Placinta) – the most popular and very tasty pies of Moldavian and Romanian cuisine with young cheese, green onions and dill, original eight-pointed shape due to an interesting method of preparation.
The dough for placindas should be moderately dense, soft, not stick to your hands and be pliable.
Moldavian pies are fried in a frying pan in a small amount of oil.
Filling of Moldavian pies
Placindas filled with homemade cottage cheese (or very young cheese) with dill and green onions, potatoes (mashed boiled or shredded raw), fresh or sauerkraut are very tasty. I prepared sweet placintas with apple and peach jam. How much filling goes into pies? How do you like it? Some people like it thick, others go thinner. In any case, you need to try both options. For greens, it is preferable to use onions and aromatic dill.
Go to the market!
Platsynda should be served with homemade sour cream, thick, viscous and sweet, such a warm, warm creamy color. You can put it on a plate and dip it, or you can take it with a spoon straight from the jar, breaking all the rules... but why those rules when in front of us is a stack of hot pies!
Get up early on a cool Saturday morning, go to the market, buy real cottage cheese and sour cream, then your placindas will turn out amazing! Yes, and besides cottage cheese with sour cream, there is a lot of tasty stuff there, really...
