Peremyachi (grandmother's)

Peremyachi (grandmother's)

Category: Bakery products

Ingredients
For yeast dough:
Wheat flour	1.5KG
Dry yeast	1 sachet
Warm water	500 g
Sugar	1 tbsp. l
Salt	1.2 tsp
For filling:
Fatty beef or lamb	600 g
Bulb onions	200 g
salt, ground black pepper	Taste
I forgot (chicken eggs in the dough	2 pcs

Cooking method

• Dough:
• Pour warm water into a saucepan and dissolve the yeast. Add salt, sugar, eggs. Stir all ingredients in milk. Then add the sifted flour and knead for 5-8 minutes to get a homogeneous, lump-free, not very tough dough. If the specified amount of liquid is not enough to knead the dough (the dough is steep), add a little milk or water. At the end of kneading, add melted butter to the dough and knead it with your hands. Cover the pan with a towel and place in a warm place to ferment.
• 1.5-2 hours after kneading, when the dough rises strongly, knead (lower) it. After that, fermentation resumes with renewed vigor, and after 40-50 minutes it will be necessary to knead the dough again.
• Then prepare the filling. Rinse fatty meat, dry, cut into pieces and scroll through a meat grinder. If fatty meat is not available, replace part of the product with lard. Take 500 g of meat and 100 g of lard. It is also worth noting that the meat grinder is a device for the lazy. If the meat is finely chopped with a sharp knife, 2-3 mm in size, then this will be a more correct and correct decision. The filling will be juicier.
• Peel and wash onions. Chop finely with a knife or grate, or even better chop in a blender.
• Add onion, salt, pepper to the minced meat. Mix thoroughly and refrigerate for 1 hour.
• Cut the finished dough into 40-50 g portions, cover them with cling film and let stand for 5-10 minutes. Then roll each portion into flat cakes about 10 centimeters in diameter. Put a tablespoon of the filling in the middle of each flat cake and crush. Raise the edges of the dough, assemble into an assembly, leave a hole about 1-1.5 centimeters in the middle. Let the cobbled pies sit for 5-10 minutes.
• Heat the vegetable oil vigorously in a skillet with high sides. Take so much oil that the balls are immersed at half the height. This frying is called semi-deep frying. Fry the peppers over medium heat, first with the hole down until golden brown. This is done for those reasons that the meat juice does not leak out. Turn the hole up and pour a little boiling vegetable oil into it so that the meat filling is not dry.
• Put the finished peremyachi on a napkin so that excess oil is absorbed into it. Now you can serve it to the table.

Note

You can use milk instead of water. Unfortunately, there is no photo ... I haven't done it for a long time .. As soon as I do I will definitely post it .. To be a secret, it's a very long work (cooking) .. Bon appetit everyone

Valvery photo

And how many eggs are there in the recipe?

And how do peremyachi differ from whites?

Peremyachi are glued like a cheesecake, only with meat and due to this very shape they have their own unique taste. On the open side, the minced meat becomes ruddy and smells delicious of fried meat, but inside it is very juicy, since the resulting ruddy crust on the open side of the minced meat does not allow a single drop of juice from the minced meat to leak out. It's really delicious. I cook very often, although I knead the dough according to my recipe. But it doesn't matter. The main thing here is to cut the pie like a cheesecake !!! Yes, with a photo it would be easier to explain what kind of wild animal-peremyachi ... I will definitely add a photo.

Granny's, proven recipes are always super!

I think that peremyachi differ from whites precisely in the way of cooking minced meat, when the meat is finely chopped with a knife.

I was taught to pinch the whites of the Tatars. So they do wat exactly the way or almost the way Valvery suggests. They pinch the whites with folds. The middle is open like a cheesecake, and the filling should be quite greasy and with plenty of onions.

Yes, it's a pity that there is no photo. Manya Zayka, we urgently need to cook the perm, take a picture and only then eat it.

photos of peremichik

I do these. These are not mine, but Gulnara Zakirova's. Exhibiting just for a sample of different options. There is no single option here, just like in the form of manti.

Yes, it's a pity that there is no photo. Manya Zayka, we urgently need to cook the perm, take a picture and only then eat it.

cook, cook)))) Sure !!! Wait

And how many eggs are there in the recipe?

There at the very bottom it is written))) 2 things