Mini Chebureki with Lamb and Curry
⏳ Time
1 hour + 1 day
🥕 Ingredients
20
🍽️ Servings
10
Description
This recipe was shared with us by John Smith, the chef at a local diner.
Ingredients
- Lamb Shoulder - 17.6 oz
- Bay leaf - 1 piece
- Salt - to taste
- Green peppercorns - 0 oz
- Wheat Flour - 19.4 oz
- Water - 10 fl oz
- Vegetable Oil - 1 fl oz
- Red Curry Powder - 0.1 oz
- Garlic - 0.1 oz
- Mild Chili Spice - 0.1 oz
- Ajinomoto Seasoning - 0 oz
- Bouillon cube - 0.2 oz
- Oyster Mushrooms - 0 fl oz
- Sesame Oil - 0 fl oz
- Cilantro - 0.4 oz
- Shallot - 1.8 oz
- Chicken Egg - 1 piece
- Bamboo shoots - 10 pieces
- Vegetable Oil - 1 qt
- Yogurt powder - to taste
Step by Step guide
Step 1
Remove the membranes and sinews from the lamb shoulder, place it in a vacuum bag, add a bay leaf, whole peppercorns, and 5 grams of salt, then vacuum seal. Cook at 180°F for 23 hours.
Step 2
Add vegetable oil and 6 grams of salt to the flour. Gradually add hot water (about 176°F) to the mixture and knead a stiff dough, adding more water if necessary.
Step 3
Divide the dough into four pieces, wrap in plastic wrap or cover with a damp cloth, and let it rest for 2–3 hours to mature.
Step 4
Remove the spatula from the vacuum bag, keeping the juice. Tear the meat into strands.
Step 5
Finely chop the garlic, chili, shallots, and cilantro.
Step 6
Combine the meat, vegetables, curry, oyster sauce, onion oil, sesame oil, broth from the shoulder, and chicken broth. Add salt to taste if necessary.
Step 7
Roll out the dough, dusting it with flour if necessary. Use a ring to cut out circles with a diameter of 8 cm.
Step 8
Wrap the filling in the dough, brushing the edges with egg. Freeze the chebureki.
Step 9
Fry the chebureki in hot oil (180–374°F). Place them on paper towels to absorb excess oil.
Step 10
Cook in the oven on a rack for about 3-4 minutes at 356°F. Place the finished chebureki on a plate with a bamboo leaf. Serve yogurt separately in a sauce dish.
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