Tatar-style peremyachi
Description
The pastry is simple and quick to prepare. Making Tatar-style peryamyachi at home is quite easy, as their recipe is quite similar to that of the familiar stuffed buns many of us have made before, although of course there are some differences. Traditionally, peryamyachi are made only with horse or beef meat, but you can use another type of meat if you prefer. And of course, the appearance of this dish is so appealing that you'll immediately want to eat a couple or three of these peryamyachi. Be sure to try this recipe for Tatar-style peryamyachi—you definitely won't be disappointed. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Sift the flour and mix it with the yeast. Pour milk and water into a saucepan and heat slightly (up to 35°C). Into the milk mixture, pour vegetable oil, add eggs, salt, and sugar to taste, then mix. Gradually add the flour and begin kneading the dough. Cover the pot with a towel and place in a warm spot for 40 minutes. Then knead it again and set it back in a warm place for another 30–40 minutes.
- 2
Step 2
While the dough is rising, we pass the meat and onion through a meat grinder, season with salt and pepper, and mix thoroughly. If by this time the dough has already risen, we knead it once again and divide it into small pieces of about 50 grams each. We slightly flatten each piece and place a portion of the filling in the center. Then we gather the edges of the dough upwards and pinch them together in a circle, leaving a hole in the center. We gently press down on the buns.
- 3
Step 3
Pour vegetable oil into a high-sided frying pan, enough to submerge the dumplings halfway. When the oil heats up, place the dumplings hole-side down and fry until a golden crust forms.
- 4
Step 4
Then flip and fry on the other side. Serve the ready patties hot.