Chebureki Fried Lamb Dumplings Food

CHEBUREKI (Чебуреки)

Steps:

• To prepare the dough, place flour, salt, water and oil into a bowl. Mix together to make dough ball.
• Lightly sprinkle flour on working surface and knead the dough. Add more flour if necessary until dough is smooth, elastic and non-tacky. Flip a bowl over the dough and allow to rest for an hour.
• In a bowl, add ground beef, diced onions, salt and pepper, water and parsley.
• Using your hands, mix together ingredients until combined.
• Pinch small pieces of dough, slightly smaller than a tennis ball, and roll out thinly. Alternatively, roll the dough into a baton, and cut dough pieces.
• Roll the dough pieces into thin circles, about 6-8" round.
• Place a heaping tablespoon of meat over ½ of the dough, spreading evenly. Leave a ½" clean border around the meat.
• Fold the dough over the meat, forming a half moon. Press the edges to seal the Chebureki. Use a fork to press a pattern around the cheburek.
• Heat a generous ½" oil into a frying pan until hot. Fry the chebureki, 2 at at time ,for 3-4 minutes. Carefully turn over each side when golden brown. If oil isn't hot enough, it will absorb into the cheburek and tasty oily.
• Remove to a paper towel lined plate to soak up the excess oil. Serve immediately.

CHEBUREKI (RUSSIAN FRIED DUMPLINGS)

Steps:

• In a large mixing bowl, combine the ground meat with the egg, chopped onion, salt, and pepper. Place a couple of tablespoons of the filling on one side of the tortilla and press the filling into a thin layer. Fold the tortilla over to cover the filling.
• Press a fork alongside the open edge of the tortilla to seal the filling inside. Repeat the process until all your tortillas are filled and sealed.
• Preheat the oil in a skillet over medium-low heat. Fry the chebureki one or two at a time depending on the size of your skillet until golden brown on both sides.
• Remove the cooked chebureki from the skillet and let them rest on paper towels to absorb the excess grease. Enjoy immediately!

CHEBUREKI. (FRIED LAMB DUMPLINGS)

Steps:

• Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic.
• Melt the butter and oil in a heavy skillet over high heat. Just as butter starts to brown, add the ground lamb. Mashing the meat constantly with a fork to break up lumps cook until light brown (5 mins or so).
• Transfer to a mixing bowl and toss it iwth the parsley, coriander, salt and rice. Cool to room temperature.
• On a lightly floured surface roll the dough until it is about 1/8th of an inch thick. Lift it over the back of your hands and spread your hands gently until it is almost paper thin. Lay it flat and cut 76 rounds of 2 1/2 inches. Top half of the rounds with a tsp of filling, flatten it and cover with another round, sealing it with a fork. Coat with the beaten egg to seal.
• Heat oil in a fryer until it reaches 375 degrees. Fry for two to three minutes until browned. Drain and serve hot.

CHEBUREKI (CRIMEAN LAMB PIE)

Steps:

• For the dough:.
• Blend the flour and 1/2 tsp salt in a food processor. With the motor running, add the egg yolks and the oil through the feed tube, then pour in the water in a slow, steady stream until the dough forms a ball around the blade. Transfer the dough to a floured surface and knead until smooth, about 2 minutes. Cover with a cotton cloth and let stand for 30 minutes.
• Divide the dough into 12 equal pieces and shape them into balls. Let stand, covered with a cotton towel for 15 to 20 minutes.
• Meanwhile, make the filling. Combine the lamb, sirloin, garlic,onions, and cilantro in a bowl. Season with salt and pepper.
• On a floured surface with a floured rolling pin, roll out the dough into rounds, about 3 inches in diameter. Brush each one with melted butter, stack them on top of each other and let stand, covered with a towel, for about 15 to 20 minutes more. Roll out each round some more and then pull the sides of each until they are about 6 inches in diameter, taking care not to tear the dough.
• Mix the ice water into the filling and divide the filling into 12 equal portions. Place a filling portion on one side of each round of dough. Fold the other half over the filling and press the edges together. Trim the edges even with a sharp knife and seal with the tines of a fork. (NOTE: I use a dough press used exclusively for this purpose. Makes Chebureki, pierogi, empanada, etc making so much easier!)
• Heat the oil in a deep fryer to 375 degrees F.
• Fry the Chebureki until deep golden brown, 3 to 4 minutes on each side. Drain on paper towels. Serve at once.
• Makes 12 Chebureki (Serves 6).