Boraki Armenian dumplings

Armenian dumplings - first cook, then fry. In all cuisines of the world there is a recipe that represents dumplings. The Italians have ravioli, the Chinese have wontons, the Georgians have khinkali, and the Armenians have boraks. They differ in that the stuffing for the filling is not taken raw, but already fried. The dumplings themselves are first added in a small amount of broth, and then fried.

katushafin

Recipe author

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Composition / ingredients

servings:

For the dough:

Flour

400

Eggs

Water

Salt

For filling:

Minced meat

400

Onion

Salt

to taste

Greenery

to taste

Ground black pepper

to taste

For roasting:

Vegetable oil

For allowance:

Broth

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 8 g

Fats 32 % 13 g

Carbohydrates 49 % 20 g

229 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 2 h

Step 1:
Prepare the products. My minced meat is ready, made of beef and pork. Add herbs to taste, coriander, basil, parsley are good in boraki. Instead of broth, you can take water, but it tastes better with broth. Spices also take what you like. The sharper, the tastier, it's Caucasian cuisine.
Step 2:
First prepare the dough. Sift the flour into a bowl or directly on the table, add salt, eggs and water. Mix well and knead the steep dough as for dumplings.
Step 3:
The dough should become smooth and elastic, for this it can be beaten off on the table. Cover the finished dough with a towel and leave to rest for half an hour.
Step 4:
Meanwhile, let's do the stuffing. The onion should be cleaned, finely chopped and fried a little in vegetable oil.
Step 5:
Now add minced meat to the onion. On medium heat, it should be fried until tender, about ten minutes. Can be covered with a lid.
Step 6:
At the end of frying, salt, pepper, season to taste and add finely chopped herbs. You can also add tomatoes, but this is again to taste. We leave the minced meat to cool, for this it is better to put it in a separate bowl.
Step 7:
Roll out the dough approximately 2 mm thick and cut into squares 5 by 5 cm wide. I do it with a pizza knife, very convenient and fast.
Step 8:
We sculpt boraki. In shape, they should turn out to be in the form of cylinders with an open side. We put the filling, about a teaspoon, pinch on both sides, as in the photo. We press the long seam to the sides, flatten the lower one.
Step 9:
We put the dumplings in a saucepan or a deep frying pan with the open side up. Pour boiling broth so that it covers them 3/4. Put on medium heat, bring to a boil. Next, we make the fire minimal and leave the dumplings to languish for ten minutes under the lid. Watch the amount of broth! It should not boil off. Top up if necessary.
Step 10:
Fold the pureed dumplings carefully into a colander and let the liquid drain.
Step 11:
Heat the oil well in a frying pan and fry the dumplings.
Step 12:
Fry on both sides until golden brown.