Ingredients
Dough:
- 260 gram Flour wheat / Flour
- 200 gram Pumpkin
- 1 piece Egg yolk
- Salt to taste
Mince:
- 200 gram Pork
- 70 gram Onion
- 100 ml Water ice
- Salt to taste
- Black pepper to taste
Additionally:
- 350 ml Vegetable oil
Instructions
- Knead the pumpkin dumpling dough. To do this, pre-boil or bake the pumpkin, cool.
- Grind the pumpkin through a sieve, add the yolk and salt, and mix until smooth.
- Adding flour in several steps, knead a thick dough.
- Let the dough rest in the bag, from 30 minutes to several hours, in the refrigerator.
- Prepare the minced meat. Chop the meat and onion in a meat grinder, add salt, pepper and water. P.S.: next time I will cut the onion into feathers.
- Minced meat should be of a liquid consistency, if necessary, add water. Give the minced meat half an hour-an hour, ripen.
- Divide the dough into pieces of 80-85 g.. Roll up in koloboks, cover with cling film. Roll out the bun on a work place dusted with flour, cut out a circle, 24 cm..
- Half put 1.5 tablespoons of minced meat, stepping back from the edges.
- Form a cheburek, carefully pinch first with your fingers, then with a fork.
- Heat the vegetable oil in a deep frying pan. Put the blanks on a linen towel. Shape the chebureks as they are fried, do not leave them for a long time, because the minced meat is quite watery.
- Add 1/3 tsp of salt to the oil, this will help it not to splatter. Carefully lay out the blanks, fry over medium heat for 2-3 minutes.
- Gently turn over and fry for another 1-2 minutes.
- Here are such beauties... 7 PCs..
- Ready to spread on a paper towel to remove excess oil.
- Serve with fervor, with heat...
- Enjoy.