Meat-filled permeshki
Description
The dish is prepared without unnecessary complications. Here is the classic recipe for making meat buns. I used beef mince; you can use pork or a mix of both. The dough for the buns is yeast-based. Below is a convenient, step-by-step recipe for preparing this dish with photos. Good luck with your cooking! The finished dish is ready to be served.
Instructions
- 1
Step 1
Dissolve the yeast, salt, and sugar in warm water. Let stand in a warm place for 15 minutes.
- 2
Step 2
Melt the butter in a container, then cool it.
- 3
Step 3
Add sour cream to the butter, mix well.
- 4
Step 4
Pour the resulting mixture into a deep bowl and add the sifted flour. Make a depression in the center and pour the yeast mixture into it. Gently mix.
- 5
Step 5
Add more flour and knead an elastic dough, gradually pouring in a little vegetable oil.
- 6
Step 6
Prepare the filling. Mix the onion, minced through a meat grinder, with the meat, add salt, pepper, and curry.
- 7
Step 7
Pour in cold water, add herbs and garlic pressed through a garlic press. Mix well.
- 8
Step 8
Divide the dough into pieces of 50-60 grams each.
- 9
Step 9
Roll out the pieces of dough into flatbreads, and place one tablespoon of filling in the center of each.
- 10
Step 10
Crimp the edges into a "skirt" shape, leaving an opening in the center.
- 11
Step 11
On a heated skillet, fry the dumplings in vegetable oil. First, fry with the filling side down for 3-4 minutes until a golden crust forms. Then flip and fry on the other side. Pour oil from the skillet into the hole in the center.
- 12
Step 12
Done!