Sanbusak cakes
Sanbusak - these are small meat pies, more like dumplings. They are either deep-fried or baked. Sanbusak is served hot and cold with soup or salads. Before baking a sanbusak, grease the surface of each pie with milk.
For the test:
3/4 cup melted margarine,
2 1/4 cup sifted wheat flour,
1/2 teaspoon of salt
warm water.
For filling:
200 g of lamb pulp,
2 tablespoons pine nuts,
1 small onion,
1/2 teaspoon of salt
1/4 teaspoon black pepper,
2-3 branches of parsley,
2 tablespoons of milk, broth or water,
fat for frying.
Dough
Melt the margarine and mix it with flour and salt. Add water until the dough is sticky and pliable. Roll out the dough on a floured surface to a thickness of 2-3 mm and cut a glass of mug.
Filling
Pass the lamb through a meat grinder along with nuts and parsley. Mix the minced meat with spices and two tablespoons of milk (broth, water) .Put a teaspoon of minced meat on one half of each mug, close the second half of the mug and pinch the edges. Pierce the dough with a fork so that the pie does not stick out from the resulting juice. Fry the pies in hot fat for 4-6 minutes or until they turn golden. If you decide to bake sambusak and not fry, bake at a temperature of 200 degrees for 15-20 minutes.
Sanbusak - these are small meat pies, more like dumplings. They are either deep-fried or baked. Sanbusak is served hot and cold with soup or salads. Before baking a sanbusak, grease the surface of each pie with milk.
For the test:
3/4 cup melted margarine,
2 1/4 cup sifted wheat flour,
1/2 teaspoon of salt
warm water.
For filling:
200 g of lamb pulp,
2 tablespoons pine nuts,
1 small onion,
1/2 teaspoon of salt
1/4 teaspoon black pepper,
2-3 branches of parsley,
2 tablespoons of milk, broth or water,
fat for frying.
Dough
Melt the margarine and mix it with flour and salt. Add water until the dough is sticky and pliable. Roll out the dough on a floured surface to a thickness of 2-3 mm and cut a glass of mug.
Filling
Pass the lamb through a meat grinder along with nuts and parsley. Mix the minced meat with spices and two tablespoons of milk (broth, water) .Put a teaspoon of minced meat on one half of each mug, close the second half of the mug and pinch the edges. Pierce the dough with a fork so that the pie does not stick out from the resulting juice. Fry the pies in hot fat for 4-6 minutes or until they turn golden. If you decide to bake sambusak and not fry, bake at a temperature of 200 degrees for 15-20 minutes.
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