Dumplings (Boiling/Frying) Recipe

Ingredients:

For: 5 People

Prep: 55 Min

Cook: 25 Min

Steps:

1. Take the fine bulgur for meatballs in a deep mixing bowl. Cover it with 1 glass of hot water and let it rest for 1/2 hour until it softens,
2. On the other hand, finely chop the onion. Take the butter and a spoonful of oil in a pan, heat it and fry the onions until they turn pink.
3. Add 200 g minced meat to the roasted onion and fry it until the minced meat absorbs its juice. Add the garlic and continue frying.
4. Finely chop the walnut or pass it through the rondo (It should not be pulled too thin, it should come to the tooth)
5. Add walnuts, finely chopped parsley, salt and spices to the stuffing and let it rest by closing the bottom.
6. Add salt, semolina and 100 g raw minced meat to the swollen bulgur and knead until it becomes firm. Add 1 tablespoon of flour and salt and add water little by little to the mixture and continue kneading until it becomes a dough that will not stick to the hand.
7. Take egg-sized pieces from the dough and take them in your left palm and roll them. Make a hole in the middle of the meatballs by pressing with the thumb of your right hand. Open the edges by tapping them from bottom to top with two fingers. Put 1 spoonful of stuffing in the middle of the meatballs and close the edges to give a lemon shape. Flatten it in rounds with your wet hand.
8. Dip the meatballs in beaten egg and fry in hot oil until golden brown. Serve hot or warm, garnished with fresh greens and lemon wedges. Bon Appetit!
9. Note: For a mild flavor, add a teaspoon of salt and a teaspoon of lemon salt to plenty of boiling water and drop the rolled meatballs into boiling water slowly with the help of a colander ladle and boil them on medium heat. When the cooked meatballs rise above the water, boil them for another 5-6 seconds, transfer them to the serving plate, serve hot with lemon slices.

Meatball Deep Frying Beef & Lamb Dolma