Mini Chebureki

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

In Uzbekistan, the most valuable part of a cheburek is called broth: it is the savory juice that oozes and splatters from the bitten dough.

Ingredients

Lamb Shoulder - 17.6 oz
Mild Chili Spice - 3 pieces
Cilantro - 1.1 oz
Black Cumin (Cumin) - a pinch
Coriander essential oil - a pinch
Gyoza dough - 1.1 oz
Vegetable Oil - 13 fl oz
Salt - a pinch
Ground Black Pepper - a pinch

Step by Step guide

Step 1

Rinse the lamb shoulder and trim away any excess sinew and fat—specifically the top layer that is yellowish and unappetizing. Cut the meat into cubes with sides about 2 cm, then chop it into ground meat using a large knife. It might be challenging at first, but within about twenty minutes, you'll have a mixture that is incomparable in juiciness to that produced by a meat grinder.

Step 2

Cut the chili pepper pods in half, remove the seeds, and finely chop them. Similarly, chop the fresh cilantro finely. Grind the coriander in a mortar together with the cumin seeds. Add all of this to the minced meat, sprinkle in a pinch of salt and pepper. Knead the mixture until smooth, then to improve elasticity, slap it down on the table several times with force.

Step 3

Take the dumpling wrappers for Japanese gyoza and place about a tablespoon of filling, approximately 20 grams, on each. Then, moisten the edges of the dough with your finger, fold it in half, shape the dumpling like a pasty, place it on the table, and press down on the edges with a fork to seal them well. If you consistently press in the same grooves, it will look very beautiful.

Step 4

Pour frying oil into a saucepan and heat it until it sizzles immediately when a cheburek is dipped in. Fry the chebureks in batches, turning them with a slotted spoon, until they are golden brown. Then transfer them to paper towels to drain excess oil.

Step 5

Chebureki should naturally be served hot. You can accompany them with sauces: for example, mix matsoni with crushed coriander, a pinch of cumin, finely chopped cilantro, salt, and pepper to taste. Alternatively, you can combine finely chopped chili with rice vinegar, bring it to a boil for five minutes, add sugar, dissolve it, and serve it chilled as well.