Homemade Meat Dumplings with Crispy Fried Crust

Homemade Meat Dumplings with Crispy Fried Crust

Ingredients:

For the Dough:

• • 600 g all-purpose flour

• • 300 g hot water (60-70°C)
  • 50 g vegetable oil
  • 10 g salt

• 15-20 g sugar

For the Filling:

• • 400 g meat (beef or mutton), minced

• • 300 g onions, finely chopped
  • 15 g salt
  • 1-3 g black pepper, ground

• 250 g water
• 100-150 g vegetable oil

For Frying:

• 400-500 g vegetable oil (for deep frying)

Steps on How to Do It:

1. 1. Prepare the Dough:

      • • In a large mixing bowl, combine the flour, salt, and sugar. Gradually add the hot water (60-70°C) while stirring with a spoon or spatula. The hot water helps the dough become more pliable and easier to work with.

        • Once the mixture starts coming together, add the vegetable oil and continue to mix until a dough forms.

      • Transfer the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If the dough feels too sticky, sprinkle with a bit more flour. Cover the dough with a clean kitchen towel and let it rest for 20-30 minutes.

   2. Prepare the Filling:

      • • While the dough is resting, prepare the filling. In a bowl, combine the minced meat (beef or mutton), finely chopped onions, salt, and ground black pepper. Mix everything together thoroughly.

      • Gradually add the 250 g of water to the meat mixture. This helps create a juicy filling. Mix until the water is fully incorporated.

      • Optionally, you can also add 100-150 g of vegetable oil to the meat mixture to enhance the richness of the filling. Mix until everything is well combined. Set the filling aside.

1. 1. Roll Out the Dough:

      • Once the dough has rested, divide it into smaller portions to make it easier to work with. Roll each portion into a thin sheet on a floured surface, about 2-3 mm thick.

      • Use a round cookie cutter or the rim of a glass (about 8-10 cm in diameter) to cut out circles from the dough.

1. Fill and Shape the Dumplings:

   • • Place a spoonful of the meat filling in the center of each dough circle. Be careful not to overfill, as it can make the dumplings difficult to seal.

     • Fold the dough over the filling to form a half-moon shape. Pinch the edges tightly to seal the dumplings. You can also crimp the edges with a fork for a decorative finish and to ensure a tight seal.

     • Repeat the process with the remaining dough and filling.

2. Fry the Dumplings:

   • • Heat 400-500 g of vegetable oil in a deep skillet or pot over medium heat. The oil should be hot enough for deep frying, around 180°C (350°F). If you don’t have a thermometer, you can test the oil by dropping a small piece of dough into it. If it sizzles and rises to the surface, the oil is ready.

     • Carefully place a few dumplings into the hot oil, ensuring not to overcrowd the pan. Fry the dumplings for 4-5 minutes on each side, or until they are golden brown and crispy.

   • Once fried, use a slotted spoon to remove the dumplings from the oil and place them on a paper towel-lined plate to drain any excess oil.

3. Serve:

   • Serve the fried meat dumplings hot with your favorite dipping sauce, such as sour cream, garlic yogurt sauce, or a spicy tomato dip. Garnish with chopped green onions or parsley for added flavor.