Dumplings and filled pastries
These regional pastries are made with thinly rolled dough filled with walnuts and grape molasses, sealed tightly, and fried. Seal the filling inside the dough to keep the grape molasses from leaking into the hot oil.
Knead the flour with the water and salt until smooth.
Wrap the dough and let it rest for 20 minutes.
Mix the chopped walnuts with the grape molasses and cinnamon.
Divide the dough into small pieces and roll each into a thin round. Place some filling in the center and pinch the edges tightly closed; even a small opening can let the grape molasses leak out.
Heat the oil over medium heat and fry the pastries until golden on both sides. Instead of frying, you can cook them in an air fryer at 190°C / 375°F for 12 minutes. If you do not have an air fryer, bake them in a preheated 190°C / 375°F oven for about the same amount of time.
Do not fry the pastries until the edges are tightly sealed; otherwise, the grape molasses can leak out. Contains wheat (gluten) and tree nuts (walnuts).
Pekmez bulamadığım için yerine bal kullandım, kıvamı biraz daha akışkandı ama kapatırken dikkatli olunca hiç sorun çıkarmadı. Tadı da cevizle güzel bir denge kurdu, bir dahaki sefere ikisini yarı yarıya karıştırıp deneyeceğim.
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