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Their want is always! Even if you've already eaten 5 pieces))) Crispy fried on the outside, juicy on the inside. It is very tasty. Our family recipe. Help yourself! And if you don't have time for daily cooking, peremeci raw can be frozen for future use (like ravioli or dumplings), and when necessary, quickly roast it without spending time on defrosting.
Ingredients for Peremeci
Step by step instruction of cooking Peremeci
Peremeci put in a pan with hot oil. Sure! First hole down to save the juice! Fry on medium heat for a few minutes to the beautiful colors.
Then gently turn over and fry the bottom. You can just lower the heat so the meat had fry well. In the hole you will see the boiling broth, it should not be red.
Removing from the pan, try not to tilt peremeci to leaking precious juice. Delicious, crisp, juicy. It is impossible to resist! The output is about 30 Paramecia. Bon appetit)
Prepare the dough: yogurt salt and gradually begin to add the flour, well vymeshivaem. The batter should be in consistency as dumplings, elastic, does not stick to hands. Depending on the quality of flour may take more or less. I have about 2 kg. Leave for 10 minutes in the refrigerator, "relax".
Cut off a small piece of dough, roll into a "sausage", cut to pieces.
From each piece make the ball (diameter is approximately 4-5 cm)
Roll out thin (makes a circle about 12 cm in diameter)
Minced salt to taste. I must be in the process of cooking meat many onions for juiciness. If you have a dry stuffing, add little water.
Gently gather the edges of our Paramecia in folds.
Here such handsome work. The holes should not be too small, otherwise the juice in the process of cooking will strongly emerge.