Echpochmak with Beef and Potatoes
Baking and Desserts | Tatar cuisine
⏳ Time
3 hours
🥕 Ingredients
13
🍽️ Servings
8
Description
To make the meat easy to cut into small cubes, slightly freeze it in the freezer.
Ingredients
- Beef - 21.2 oz
- Salad Potatoes - 4 pieces
- Onion - 3 heads
- Ground Black Pepper - 1 teaspoon
- Black Cumin (Cumin) - 2 teaspoons
- Salt - 3 teaspoons
- Butter - 5.6 oz
- Milk - 7 fl oz
- Chicken Egg - 3 pieces
- Sour Cream - 5 tablespoons
- Wheat Flour - 4 cups
- Activated Baking Soda - 0.2 oz
- Vinegar essence - 0 fl oz
Step by Step guide
Step 1
Sift the flour, make a well in it, and add 2 eggs, 200 ml of milk, sour cream, 1 teaspoon of salt, and 100 g of melted butter.
Step 2
Dissolve the baking soda in vinegar and add it to the dough. Mix gently.
Step 3
Knead an elastic dough, cover with plastic wrap, and refrigerate for 30 minutes.
Step 4
Cut the beef into small cubes.
Step 5
Chop the onion as well.
Step 6
Transfer the chopped onion to a bowl, add 2 teaspoons of salt, and lightly mash it to release the juice.
Step 7
Cut the potatoes into 1 cm cubes.
Step 8
You should have roughly equal proportions of the filling.
Step 9
Mix the potatoes, onion, and beef, adding 2 teaspoons of cumin.
Step 10
Remove the dough from the refrigerator and divide it into sixteen equal parts, forming small balls.
Step 11
Roll out circles about 15 cm in diameter.
Step 12
Place the filling in the center of the circle and begin shaping the echpochmak.
Step 13
Pinch the dough at three sides to form a triangle. Leave the center open so that the filling stews in the broth.
Step 14
Line a baking sheet with parchment paper, grease it with sunflower oil, and place the echpochmak on it.
Step 15
In a small bowl, mix the egg yolk and 10 ml of milk.
Step 16
Brush the triangles with the egg mixture and send them to a preheated oven at 200 degrees for 50 minutes, until the potatoes and meat are tender.
Step 17
5 minutes before they are ready, add 5 grams of butter to the center of each echpochmak.
Step 18
Serve the triangles hot, before the broth is absorbed.
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