Chebureki Fried Lamb Dumplings Recipes

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.

SPRING LAMB PAN-FRIED DUMPLINGS

Steps:

• Combine lamb, garlic, green onions, chile pepper, peas, salt, pepper, cayenne, and cumin in a bowl. Mix with 2 forks, starting on the surface of the mixture, until ingredients are evenly combined. Wrap in plastic and chill for 3 hours, or up to overnight.
• Mix rice vinegar, soy sauce, and mint together in a bowl for dipping sauce. Refrigerate until needed.
• Combine beaten egg and water in a small bowl. Brush the edges of a wonton wrapper with some of the egg wash. Drop 2 to 3 teaspoons of filling in the center. Fold over and press edges together while squeezing out any air bubbles. Continue with remaining wrappers and filling. Let rest for about 10 minutes.
• Heat butter in a pan over medium heat. Fry batches of dumplings in the hot butter until meat is no longer pink and dumplings are golden brown, about 3 minutes per side. Serve with dipping sauce.

MONGOLIAN LAMB DUMPLINGS

Steps:

• Combine the lamb, onion, garlic, parsley and chili, and season well. Reserve in fridge. Chill.
• One wrapper at a time, place a teaspoon of filling into wrapper, fold to form a half circle, pleating edges as you go, sealing with fingers. Place finished dumplings on baking sheet dusted with cornstarch.
• Place dumplings into rapidly boiling salted water. Stir once. When dumplings float, cook for 2 minutes and drain.
• Place yogurt into a large saute pan over medium heat, when yogurt is warmed through add the hot dumplings, toss, divide into bowls and sprinkle with the dried mint and serve.