Dumplings and filled pastries
A quick variation on classic boiled Turkish dumplings, this dish is made by pan-frying small dough parcels filled with ground meat. They go straight to the table without boiling.
Knead the flour, water, egg, and half of a 5 ml measure of salt into a firm dough.
Mix the ground beef with the grated onion and the remaining salt.
Roll out the dough thinly and cut it into small squares. Place a little filling on each square and seal it.
Lightly coat a pan with olive oil and fry the dumplings for 10 minutes, turning them so both sides are golden brown.
Do not overcrowd the pan, or the dumplings may stick together and brown unevenly. Allergens: wheat (gluten) and egg.
Haşlamadan doğrudan kızartma fikri ilk başta bana garip geldi ama gerçekten çok pratikmiş, 10 dakikada tavadan alıp servis ettim. Klasik hâline göre biraz daha yağlı ama acele zamanlarda idare ediyor.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.