Romanian Plăcinte | Thin Stuffed Pies

These Romanian plăcinte (pies) are made with a soft yeast dough, stretched very thin and filled generously before being cooked in a hot pan. In this video, I’m making two classic savory versions: one with sautéed cabbage and another with mashed potatoes and aged sheep’s milk cheese. They’re soft, chewy, flavorful, and especially good served hot straight from the pan. I’ll show you how I prepare both fillings, make the dough, and shape the plăcinte without tearing the thin dough. Ingredients For the dough: • 500 g (4 cups) all-purpose flour • 350 ml (1½ cups) warm water* • 7 g (2¼ tsp) dry yeast • 10 g (1¾ tsp) salt, plus the salt from the shio koji • 50 g shio koji (optional) • 2.5 g xanthan gum (optional) For the sautéed cabbage filling: • 1 small cabbage • Salt, as needed • Oil, as needed For the potato & cheese filling: • 2–3 medium potatoes • About 100 g (3½ oz) Brânză de Burduf, or a similar strong, salty sheep’s milk cheese, to taste • A small amount of fresh dill (optional) • Salt, to taste For frying: • A small amount of oil Water adjustment: The 350 ml amount is for the dough as shown, using both xanthan gum and shio koji. Different flours absorb different amounts of water, so adjust as needed. If you leave out the xanthan gum, you’ll generally need a little less water. If you leave out the shio koji, you may need a little more. Add the final amount gradually until you have a soft, workable dough. Important: The dough quantity is intended for one of the two fillings, not both. Choose either the cabbage filling or the potato & cheese filling for one batch of dough. Making Koji Rice & Shio Koji:    • Make Koji Rice and Shio Koji | Fermented J...   Timestamps 0:00 – Intro 0:30 – Potato & Cheese Filling 2:06 – Cabbage Filling 3:53 – The Dough 7:05 – Filling, Stretching and Frying 9:50 - Outro #romanianfood #romanianrecipes #homemadepie