Pies from dumplings in a frying pan - "Memory of the pitiful"

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Pies from dumplings in a frying pan - "Memory of the pitiful"

Category: Bakery products

Ingredients
Pelmeni dough
Pork, preferably smoked or uncooked, but I took raw
Bulb onions
Caraway
Oil or fat for frying or deep-frying
Salt pepper

Cooking method

• She rolled the dumplings dough into very thin, almost transparent leaves. On each she put pork chopped into small cubes, chopped onions, salt and pepper, generously sprinkled with caraway seeds. She spun the rolls and sent them to the frying pan in the heated fat. She fried under a lid on a very low heat for a long time, almost half an hour, turned it over once.
• How delicious it seemed to us.

Note

For a long time, in my youth, and only once in my life, I tried a snack in a pub in Kaunas that amazed me for the rest of my life. It was called "Zhaldaboutkai. ”I liked her so much that I began to ask my Lithuanian relatives about her - no one could say anything. After a while I returned to that pub, talked to the waitress - no, that chef quit, now we don't cook this. , it was, most likely, the author's cuisine and even the author's name, because Yandex, confused with a completely empty page, admits that it did not find anything like it ...

These pies looked like thin long tubes made of very, very thin dough, in some places it even broke. Explicitly deep-fried. And the filling ... but the filling is raw smoked ham cut into pieces and a lot of caraway seeds. And cumin was also present in the dough. Quite salty as they were served with beer. The waitress did not know the exact recipe, but she just told me: ordinary dough, without yeast, roll out, first put the meat, sweataboutm pour onions, sweataboutm cumin, sweataboutm deep-fry. That is, the minced meat is not mixed, but each of theaboutkai - handmade.

So I tried it. Of course, what kind of deep fat is there, I fried it in a frying pan on the stove. The test took a lot, the walls turned out to be quite thick, it is necessary to be thinner, and not to twist a few turns. Another time I'll take raw smoked meat and still deep-fry it!

Delicious. True, it's delicious, and not because youth reminded me ...

P.S. Maybe the Lithuanians from the site will tell you something.

Looks very appetizing The recipe with history is always more interesting I would like to repeat ... But the snag is in the dough ... Could you find out the proportion?

The dough was kneaded by a bread maker. You can follow her own recipe, the simplest: 1 egg, the rest is water, together they are 1 cup, plus 3 cups of wheat flour and 1 tsp of salt. I love choux pastry, so for dumplings and mantas I always pour boiling water into the bread maker. You can fill in the "dough for dumplings" on the website in a search engine, a dozen different test is: on soda, on kefir, with vinegar, custard, without kneading in 21 seconds, etc. Anything is possible for pies, because the relish is not in the dough, but in the filling!

I think the original was filo. Thin and roll up, just a few layers will come out. The recipe is interesting, I'll try to make it with Filo.

what an interesting recipe! this is how unknown chefs sometimes create masterpieces that remain only in our memory, and no one knows the exact proportions and technology ((

I have several such dishes that once amazed me, too, in my memory - their taste, alas, is just my memories, because now you can't recognize the recipe, and, how many I haven't tried to repeat, it turns out not that .. alas. ...

[kavmins]

Yes, it's true, it's true, it's impossible to repeat it ... yet. kavmins, let's try.

Thanks again for the recipe and clarification. I also love custard dough. I have fried it more than once and with different fillings.

[Lory]

Lory, smart girl! I took a chance.