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Chebureki - Lamb Dumplings recipe

1 1/2 lb Flour all-purpose
1 ts Salt
3 ea Eggs
1 c Water warm 90-95 degrees F
1/4 c Milk

1 lb Lamb boneless & ground
3 c Vegetable oil
2 tb Butter
1 tb Oil
3 tb Onion minced
1 1/2 tb Parsley fresh & chopped
2 tb Cilantro fresh & chopped
1 1/2 ts Salt or to taste
3 tb Ice water
1 ea Egg beaten
1 1/2 ts Black pepper ground

2 tb Scallion greens chopped
2 tb Parsley fresh & chopped
1 c Chicken broth hot
measures conversion [+]

Dough: Mix all ingredients and mix well with an electric mixer or for 15 minutes with a hand-mixer. Form dough into ball and wrap in plastic wrap, Cover with a towle and allow to sit for 1 hr. Filling: Melt the beuuter and the small amount of oil in a large skillet. Add lamb & onion and saute for 5 mins. Be sure to keep meat broken up and not clumpy. Remove to a bowl, add the greens, salt & pepper, and mix well. Assembly of Dumplings: Roll out the dough to 1/8" thickness. With floured hands lift the dough and from the bottom begin to stretch it with the backs of your hands. Do this until the dough is as thin as possible without breaking. Cut out 5" circles. Mix ice water into filling and begin to spoon 1 tb onto the center of each circle. brush the edges of the circles with the egg and fold over to form 1/2-circles. Press edges with a fork to seal. Heat the 3 cups of vegetable oil (sunflower is best) in a large pot to approx. 375 degrees F and put 4 dumpligs into the hot oil. Cook for 2 mins. per side and remove to drain. Sprinkle with the hot chicken broth, garnish with a dollop of sour cream the chopped greens.

Cuisine: Russian, Ukrainian
Source: Dr. Donald Houston's collection. ORIGIN: Galina Buradeva, Yalta-Crimea-Ukraine, circa 1999
Recipe category: Meat-Dishes > Lamb, Breads-and-Pastry > Dumplings

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