Egg curds
Description
The dish is prepared without unnecessary complications. Kyurze are made with a liquid or semi-liquid filling, which determines the shaping technique and sealing method. In this case, the filling consists of raw eggs with fried onions. You can add any spices to taste. It's impossible to shape a regular dumpling with such a filling, so kyurze are formed into little pouches, filled with the egg mixture, and the opening is sealed. Then, kyurze are boiled just like regular dumplings. Give it a try—it's delicious. Serve the finished dish immediately.
Instructions
- 1
Step 1
Sift the flour into a bowl.
- 2
Step 2
Add salt and water.
- 3
Step 3
Knead a fairly firm, yet soft and elastic dough. Let it rest for 20 minutes.
- 4
Step 4
Prepare the filling for kyrze. Peel the onion, wash it and finely chop. Place in a frying pan.
- 5
Step 5
Pour in the sunflower oil and fry the onion until golden brown.
- 6
Step 6
Break the egg into a bowl.
- 7
Step 7
Add the fried onion, season with a little salt, and mix. The filling is ready.
- 8
Step 8
Roll out a piece of dough into a sheet 3-4 mm thick. Using any convenient cutter, cut out circles 8-9 cm in diameter.
- 9
Step 9
Take the dough circles and shape them into little pouches. To do this, wrap the thumb of your left hand (if you're right-handed) in the dough and pinch the edges together in a braided pattern.
- 10
Step 10
Fill the pouch with the filling and pleat the edge of the kurze.
- 11
Step 11
As soon as you shape the kyuurze, immediately place them into boiling salted water. You can cook two or three at a time. Shape them, boil them, then place them on a plate and brush with oil. Repeat this process until you run out of dough and filling.