Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain 400 grams of canned young green jackfruit thoroughly and shred it into small pieces; in a large skillet, sauté 1 diced medium onion with 2 minced cloves of garlic in 1 tablespoon of vegetable oil for sautéing until softened, then add the shredded jackfruit, 1 teaspoon of dried dill, 0.5 teaspoon of black pepper, and 1 teaspoon of salt for filling, cooking for 5-7 minutes until the jackfruit is heated through and flavors are combined.

2. 2

   In a large mixing bowl, combine 500 grams of all-purpose flour, 10 grams of active dry yeast, 15 grams of granulated sugar, and 5 grams of salt for dough.

3. 3

   Gradually add 300 milliliters of warm water to the dry ingredients, mixing until a soft dough forms; knead the dough on a lightly floured surface for 8-10 minutes until it is smooth and elastic, then place the dough in a bowl lightly greased with 1 tablespoon of vegetable oil for greasing bowl, cover it with a clean cloth, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

4. 4

   Once the dough has risen, punch it down gently and divide it into 12 equal pieces, then roll each piece into an oval shape about 10-12 cm long.

5. 5

   Place about 2 tablespoons of the prepared jackfruit filling in the center of each oval, then fold the dough over the filling, sealing the edges tightly to form a crescent or boat shape.

6. 6

   Heat 1 liter of vegetable oil for frying in a deep pot or Dutch oven to 175°C (350°F), then carefully place 3-4 pirozhki into the hot oil, ensuring not to overcrowd the pot; fry them for 3-5 minutes on each side, or until they are golden brown and puffed.

7. 7

   Remove the deep-fried pirozhki with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil, then serve them warm.