Chebureki Russian Fried 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. (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.