Choux Pastry Open Dumplings (in a pan)

Pelmeni is one of many favorite dishes. There are a lot of types of dumplings, and today I want to offer very tasty and the simplest, in my opinion, open dumplings made from choux pastry. I will cook in a pan, and not cook as usual.

Servings: 3

Cook: 1 hour

Ingredients

For the dough:

Flour – 200 g + for dusting
Water (boiling water) – 100 ml
Vegetable oil – 2 tbsp
Salt – 1/2 teaspoon

For filling:

Minced pork – 400 g
Apple – 1 pc. (100 g)
Green onions – 30 g
Fresh parsley – to taste
Salt to taste
Ground black pepper – to taste
Water (hot) – 100 ml

For frying:

Vegetable oil – 1 tbsp

For filing:

Sour cream – to taste
Fresh greens – to taste

Directions

Sift flour into a bowl, pour in vegetable oil and salt.
Bring the water to a boil and pour 100 milliliters of boiling water into a bowl of flour and butter.
Stir the mixture quickly, first with a spoon, then with your hand. Knead an elastic, soft and non-sticky dough. Place the dough in a plastic bag and leave at room temperature for 20 minutes.
Put the minced meat in a bowl, salt and pepper. Wash the apple, peel and seed. Grate the apple with a fine grater and add to the minced meat bowl.
Rinse the parsley and chop finely. Add the parsley to the minced meat bowl.
Rinse green onions, remove spoiled feathers and chop small. Add the chopped onion to the minced meat bowl. Mix thoroughly.
Sprinkle a little flour on the surface of the table. Roll out the dough into a thin square and cut it into squares.
Spread the filling over the dough squares.
Lubricate two opposite sides of the square with water. Fold each side in half and blind. Pinch the edges of the dough at the folds to shape the dumplings into a boat.
Pour vegetable oil into a frying pan and heat over medium heat. Place the dumplings in a pan and fry for 5-10 minutes, until golden brown on the bottom.
Then pour in 100 ml of hot water.
Cover the skillet with a lid, reduce heat, and cook the dumplings for 15-20 minutes. Then remove the lid and cook until the liquid has completely evaporated and the bottom of the dumplings is browned.
Open choux pastry dumplings are ready. Serve hot dumplings with sour cream and fresh herbs.

Bon Appetit!

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