Recipe: Fried and steamed patties step by step with pictures | Handy.Recipes

Fried and steamed patties

Cooked fried patties

Total Servings: 6

Nutritional Value

Without pretending to be original, I just offer a fantastically delicious dish, with a tender dough and juicy filling, very hearty, quite autumnal. These patties will leave you with no choice - "♪ to eat or not to eat ♪"... definitely "to eat". And as soon as possible! ¶ While they're hot ¶! Before they get eaten by the people around them!

Author of the recipe

Ingredients for patties "fried and steamed":


  • Wheat Flour / Flour - 300 g
  • Milk - 60 ml
  • Water - 60 ml
  • Vegetable oil (+ 3 tbsp.l. - one for frying vegetables, two for frying patties) - 3 tablespoon
  • Sour cream (20 %) - 1 tablespoon
  • Salt (with a slide, + to taste in the stuffing) - 1 teaspoon
  • Ground beef - 400 g
  • Onions (Already net weight) - 200 g
  • Pumpkin (Already net weight) - 150 g
  • Vinegar (6 %) - 2 teaspoon
  • Black pepper - to taste
  • Jusai (Chop finely) - 2 tablespoon

How to cook patties "fried and steamed" step by step with photos


Knead the dough first. Mix milk and hot water, add salt, mix. Add sour cream and oil + milk mixture. butter + milk mixture. Knead the dough until homogeneous.

For the flour I used, the ratio is perfect with the liquid. If you have a very soft dough, add more flour - we need a little more steep, because the dough is too light. к. It still needs to rest. After 5 minutes of kneading, the dough was smooth and elastic; it does not stick to your hands or the table surface. Cover the dough and leave it to mature.

Now let's make stuffing. Peel and dice pumpkin and onion. I have a mixed stuffing that I prepared earlier. Preferably medium fat. If you're a lean farce, add a little more oil when stir-frying the stuffing.

Lightly crimp half of the onions and drizzle with vinegar, let them marinate. Sauté the other half of the onions in one tbsp. Spoon in vegetable oil. Till transparent and add pumpkin. Sauté under the lid until soft. Add the jusai (Tibetan onion) if you don't have any, too bad, but no big deal! Skip this ingredient or add a garlic clove for extra flavor. Add the pickled onions, ground black pepper and salt to taste.

Add a couple of tbsp. A couple of tbsp of cold water, mix well. You should taste it, it has to be saltier than you like. Salt will go in the mince. CHILL . Now mix it with the minced meat. Knead well.

The stuffing is ready. Let the dough rest. Divide it into two parts. Cover one. Roll out the other one on a table powdered with flour. Rectangular layer, ~ 2 mm thick, divide into squares. I had 6 pieces of 10 × 10 cm.

Spread the filling generously. Cover the stuffing on both sides of the dough, lengthwise, but not side by side. Join the top corners first, lifting a little, then glue the side. Do not flatten, the boats remain tall. The taller they are, the more they will fit in the pan. See. photo. Do the same with the second piece of dough. You can roll out the whole pastry at once, as long as you cut it quickly and it doesn't get stale.

Heat a frying pan (preferably with a thick bottom), pour 2 tablespoon of vegetable oil. Spread out the patties on the bottom NOT thickly.

I made 12 patties. They're pretty big. And they all fit into a big frying pan, 30 cm in diameter. Fry bottoms of patties on medium heat. That's enough time for all the dough , and then it won't.. during the cooking process.

Now pour 2/3 of the water over the patties. Sprinkle with spices to your liking. I sprinkled my favorite paprika flakes and chili peas. Cover with lid. Bring to a boil and simmer for 30 minutes. Shortly before the end you can pour the broth over the patties, all over and inside. Ohhhh, how delicious it is! The dough is soft and tender (not fluffy or "rubbery"). The stuffing is juicy, tasty, and the pickled onions give a distinctive flavor... You should be eating them soon! You can eat them with your favorite sauce, vegetable salads, pickles or broth! All right, I'll get started! Come by if you need anything...

Nutritional Value:

Whole Dish:
Calories
2072.4 Calories
Protein
35.5 g
Fat
50.5 g
Carbohydrates
265.2 g
Per Serving:
Calories
345.4 Calories
Protein
5.9 g
Fat
8.4 g
Carbohydrates
44.2 g
100g:
Calories
158.2 Calories
Protein
2.7 g
Fat
3.9 g
Carbohydrates
20.2 g

Meat, Salt, Black Pepper, Vegetable Oil, Flour, Vinegar, Onions, Sour Cream, Water, Milk, Pumpkin, Bread, Minced Meat, Rich, Baked Goods, Jusai, Pies

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