Hello, my name is Oksana! Greetings to everyone on my culinary channel, and Happy New Year! I wish you all health, happiness, success in your work, and may all your wishes come true!
Today we are already moving away from the New Year's table a little, and I prepare thin cakes on dumplings dough stuffed with minced meat and cheese. They are somewhat reminiscent of pasties, but due to the fact that the onion is scrolled through a meat grinder, and cheese is added, they turn out to be much juicier.
Cooking ingredients:
For the test:
Warm water - 200 ml
Chicken egg - 1 pc.
Salt - 1/2 tsp l.
Vinegar 9% - 1 tbsp l.
Vegetable oil - 1 tbsp. l.
Flour - 450 g
For filling:
Minced meat - 350-400 g
Bulb onions - 1-2 pcs.
Salt, black pepper, spices - to taste
Hard cheese - 100 g
Vegetable oil for frying
Cooking the dough. Break the egg into a bowl, add salt, pour in a spoonful of vinegar and warm water, at a temperature like a dough. And stir everything with a whisk.
Next, sift the flour and knead the soft dumplings. If the specified amount of flour is not enough for you, add a spoonful. But, the dough should still remain soft. When the dough has already acquired the desired consistency, pour in the vegetable oil. And we knead for a short time. It is better to cover the bowl with the dough with cling film, and let it stand for at least 5 minutes. During this time, the gluten in the dough will relax, and after the second kneading it will become more elastic.
Meanwhile, we are preparing the filling: we take ready-made minced meat, or we scroll the meat through a meat grinder, add the onion, which we also scroll with the meat through a meat grinder, or grind it with blender. And you can also grate... We also add salt, black ground pepper, and some spices to your taste - I added 1/2 tsp. l. hops-suneli. Mix everything well, try it - and adjust the salinity.
And now we rub the cheese on a coarse grater into the minced meat, again mix everything.
As I said, the dough after the second kneading becomes smoother and more elastic.
From a given amount of dough, 5-6 large cakes will turn out - but, of course, this depends on the size, you can make a smaller one, but in larger quantities. Divide the dough into an even number of pieces - 2 pieces will go for one cake. Roll out each piece very thinly - put the meat filling in the middle, a little short of the edges.
On top we put another thinly narrated cake, press down, releasing air, and pinch the edges tightly. Too thick edges can be cut off - and then from these scraps to make one cake, without filling.
Fry such cakes in a pan, on both sides, until golden brown in a small amount of vegetable oil. When frying, cover the pan with a lid so that the filling is 100% baked.
And here's the result - hot, crispy and delicious!