Dumplings with minced meat

Ingredients for 3 servings:

• 4 cups flour
• 8 tbsp oil
• 2 pinches of salt
• 1 ¼ cups water
• 300 g minced meat
• 2 m.-sized onion(s)
• 3 tbsp milk or broth
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Chebureki made from the best dough

I use a cup that holds about 200-250 ml. Make a dough from flour, oil, salt, and water and let it rest for about 20 minutes. First, add only 1 cup of water, then more if necessary, to create an elastic, rollable dough. Puree the onions with a hand blender and add to the minced meat. Season the mixture with salt and pepper to taste and add milk or broth. Divide the dough into about 12 pieces and roll each piece into thin flatbreads (like pancakes) and fill them with a little minced meat filling (they shouldn’t look thick). Make sure the parcels are sealed properly; it’s best to press them shut twice with your fingers before frying. Deep-fry the finished parcels over medium heat until they’re a nice golden brown.