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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
1:00 |
Total Time: |
2:30 |
Ingredients: |
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Varenyky dough:
2 cups all-purpose flour
1/2 tsp. salt
2 lg. egg yolks
1 tbsp. vegetable oil
7 to 8 tbsp. water
Filling:
1/2 lb. ground lamb
1/4 lb. ground sirloin
2 cloves garlic, minced
2 md. onions, finely chopped
1/4 cup chopped fresh cilantro (or parsley)
Salt and pepper, to taste
3 tbsp. unsalted butter,melted
1/3 cup ice water
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Directions:
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Dough:
In a food processor, blend the flour and 1/2 teaspoon salt. With the motor running, add the egg yolks and the oil through the feed tube, then pour in the water, in a slow, steady stream, until the dough forms a ball around the blade.
Transfer the dough to a floured surface and knead until smooth, about 2 minutes. Cover with cotton tea towel and let stand for 30 minutes.
Divide the dough into twelve equal pieces and shape them into balls. Let stand covered for 15 minutes.
Filling:
Vegetable oil for deep frying. Combine the lamb, sirloin, garlic, onions, and cilantro in a bowl. Season with salt, and very generously, with black pepper.
On a floured surface with a floured rolling pin, roll out the dough into rounds, about 3 inches in diameter. Brush each one with melted butter, stack them on top of each other and let stand, covered with a towel, for about 15 minutes.
Roll out each round some more and then pull the sides of each until they are about 6 inches in diameter, taking care not to tear the dough.
Mix the ice water into the filling and divide the filling into twelve equal portions.
Place a filling portion on one side of each round of dough. Fold the other half over the filling and press the edges together. Trim the edges even with a sharp knife and seal with the tines of a fork.
Heat the oil in deep fryer to 375°F. Fry the chebureky until deep golden, 3 to 4 minutes on each side. Drain on paper towels. Serve at once.
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6 servings = 12 chebureky
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