Chebureki: Crimean Deep Fried Lamb Dumplings:
These fried lamb dumplings are a Tatar dish, developed in Crimea and brought to Central Asia, where
many Tatars now live.
To make 38 Dumplings.
Varenyky dough:
1 teaspoon salt 3 eggs 1 cup water 4 to 4 1/2 cups all purpose flour
In a large mixing bowl, combine the flour and salt and make a deep well in the center. Drop in the
eggs and water and, with your hands or a large spoon, slowly but thoroughly mix the flour into the
liquid ingredients until the mixture can be gathered into a compact ball. Transfer the dough to a
lightly floured surface and knead it by folding it end to end, then pressing it down and pushing it
forward several times with the heel of your hand. Sprinkle the dough with extra flour when necessary
to prevent from sticking to the board. Knead for about 10 minutes, or until the dough is smooth and
elastic. Then shape it into a ball, wrap it loosely in wax paper, and let it rest at room
temperature for at least 1 hour.
Filling
3 tablespoons butter 1 tablespoon vegetable oil
3/4 pound lean lamb, finely ground twice
4/4 cup finely chopped parsley 2 tablespoons finely chopped fresh coriander (cilantro) 2 teaspoons
salt 3 tablespoons cold boiled white rice 1 egg lightly beaten Vegetable oil for deep-frying
Melt the 3 tablespoons of butter in 1 tablespoon of vegetable oil in a heavy 10 to 12-inch skillet
set over high heat. When the fat just begins to brown lightly, add the ground lamb. Mashing the meat
constantly with a fork to break up any lumps, cook for 3 to 5 minutes, or until the lamb is light
brown. Transfer to a large mixing bowl and with a large spoon or your hands, toss with the chopped
parsley, coriander, salt and rice. Cool to room temperature.
On a lightly floured surface, roll the dough until it is about 1/8 inch thick. Lift the dough over
the backs of your hands and spread your hands apart gently until the dough stretches almost paper
thin. Lay it flat on the table and
with a 2 1/2 to 3-inch cookie cutter, cut out 76 rounds of the dough. Top 38 rounds of the dough
with a heaping teaspoon of filling and flatten the filling slightly. Cover with the remaining 38
rounds and seal the edges by pressing them firmly all around their circumference with the prongs of
a fork. With a pastry brush, coat the edges of the dumplings with the beaten egg to seal them even
more securely.
Heat the oil in a deep-fat fryer until it reaches a temperature of 375 degrees F. on a deep-frying
thermometer. Fry the dumplings, 6 to 8 at a time, for 2 or 3 minutes, turning them over in the fat
until they are evenly browned. Drain on paper towels and serve hot, with soup or as a first course.
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