@gianna.lorenn: #housemusic

gianna loren
gianna loren
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Thursday 11 June 2026 12:05:43 GMT
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plc.alberto.palac
PLC Alberto Palacios :
omg
2026-07-02 23:05:45
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travisr0202
Travis0202 :
I love you in blue! 💙😘
2026-06-12 14:15:42
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onkikong4
Bearguy :
Argumente sind 😁😁😁😅😅😅👍👍👍
2026-06-11 12:09:24
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user046734727
Ernest van Can :
Bellissima😍
2026-06-11 19:37:55
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recfa7
Recfa :
😅😅😅
2026-06-11 12:14:56
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Grandma’s recipes are always the best🥹👵🏻 Save this one for later😍🫶🏻 Cabbage-Stuffed Potato Pockets🥔🥬🥕🧅 Ingredients: • Yukon gold potatoes - 6 medium • Green cabbage - 3 cups (150 g), finely shredded • Onion - 1 medium, finely diced • Carrot - 1 medium, grated • Tomato paste - 2 tbsp • Cornstarch - 2 tbsp • All-Purpose flour - ½ cup (60-70 g) • Salt - to taste • Black pepper - to taste • Seasoning of choice - to taste • Neutral oil - for frying How to make: 1. Bake the potatoes until fork-tender. Peel while still warm and pass them through a potato ricer (or mash until smooth). Let the potatoes cool completely, then mix with the cornstarch, flour, salt, and your favorite seasonings until a soft dough forms. 2. Heat a little neutral oil in a skillet over medium heat. Sauté the onion, carrot, and cabbage until softened. Stir in the tomato paste, add a splash of water, season with salt and black pepper, and cook until the vegetables are tender and any excess liquid has evaporated. Let the filling cool completely. 3. Divide the potato dough into 8 equal portions. Flatten each into a ½-inch (1 cm) thick disc, add about 1 tbsp of the cabbage filling, then seal and gently shape into a round pocket. 4. Pan-fry the potato pockets in neutral oil over medium heat until golden brown and crispy on both sides. Transfer to a paper towel to remove any excess oil. Serve warm. #stuffedpotatopockets #potatopockets #cabbagestuffedpotatoes #cabbagerecipe #potatorecipe
Grandma’s recipes are always the best🥹👵🏻 Save this one for later😍🫶🏻 Cabbage-Stuffed Potato Pockets🥔🥬🥕🧅 Ingredients: • Yukon gold potatoes - 6 medium • Green cabbage - 3 cups (150 g), finely shredded • Onion - 1 medium, finely diced • Carrot - 1 medium, grated • Tomato paste - 2 tbsp • Cornstarch - 2 tbsp • All-Purpose flour - ½ cup (60-70 g) • Salt - to taste • Black pepper - to taste • Seasoning of choice - to taste • Neutral oil - for frying How to make: 1. Bake the potatoes until fork-tender. Peel while still warm and pass them through a potato ricer (or mash until smooth). Let the potatoes cool completely, then mix with the cornstarch, flour, salt, and your favorite seasonings until a soft dough forms. 2. Heat a little neutral oil in a skillet over medium heat. Sauté the onion, carrot, and cabbage until softened. Stir in the tomato paste, add a splash of water, season with salt and black pepper, and cook until the vegetables are tender and any excess liquid has evaporated. Let the filling cool completely. 3. Divide the potato dough into 8 equal portions. Flatten each into a ½-inch (1 cm) thick disc, add about 1 tbsp of the cabbage filling, then seal and gently shape into a round pocket. 4. Pan-fry the potato pockets in neutral oil over medium heat until golden brown and crispy on both sides. Transfer to a paper towel to remove any excess oil. Serve warm. #stuffedpotatopockets #potatopockets #cabbagestuffedpotatoes #cabbagerecipe #potatorecipe

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