The "meat ears" include:

• Minced meat - 700gr;
• Onions - 2-3 medium heads;
• Milk - 100ml (if the minced meat is purchased and too soft - it is better to exclude milk);
• Salt, pepper and other spices - to taste;
• The dough - in the original recipe it was dumplings with vegetable oil, but I think that any will do.
• Fat or vegetable oil - for frying.

Method of cooking "meat ears":

We bring the dumplings dough and let it stand for 30 minutes. At this time, prepare the meat filling. To do this, put the minced meat in a small saucepan.

Finely chop the peeled onions or chop with a blender, add to the meat and mix.

Add seasonings and milk, stir thoroughly.

Cut off a small piece from the dough and roll it into a thin layer (I made it about the size of a sheet of A4 paper).

On the rolled dough, lay out the prepared meat filling in an even thin layer, leaving about 0.5 cm free on one edge. Roll the filled dough into a tight roll and cut into circles about 1 cm thick.


If you want the ears to be thinner, it is better to press down the resulting circles a little with your hand so that they flatten. To make the ears easier to cut - the knife can be moistened with cold water.
Fry meat rolls in a pan with hot fat or vegetable oil on both sides until tender. Since they are thin, it takes 5-7 minutes on each side.

We spread the finished ears from the pan first on paper napkins so that excess fat is absorbed into them.
Transfer to a plate and serve!

Puff roll with feta cheese and cottage cheese

Required products:
yeast puff pastry - 1 pack 500 gr. (pre-defrost)
feta cheese - 500 gr
cottage cheese - 300 gr (cottage cheese must be taken dry, crumbly)
dill - 1 bunch
egg - 1 pc (protein in minced meat, yolk for greasing)
milk 1 tablespoon (for lubrication)
vegetable oil for lubrication.
Mash the cottage cheese in a cup.
Cut the cheese into cubes.
Chop the dill and onion
Mix all the minced meat ingredients, add the egg white and mix well.
Cover the baking sheet with baking paper, grease the paper with vegetable oil.
If the dough is on a roll, cut it into 2 pieces. Roll out each layer into a square about 30 by 30 cm in size.Place half of the filling on each layer, distribute it over the entire layer.
Let's roll it into a roll. From the specified number of products, I get 2 rolls.
Place both rolls on a baking sheet. Let the dough rise for 1-1.5 hours.
Before baking the rolls, add 1 tablespoon of milk to the yolk, mix and spread the resulting mixture so that when baking they acquire a golden color. Bake at 180 degrees for 30 minutes.

Khanum
Filling: 400-500g minced meat Onion. -2 pcs. Garlic -2 tooth. Bell pepper (red) -1pc. Tomato (large) -1pc. Potatoes (large) -3pcs. Hot pepper -0.5 pcs (to taste)
Greens -1 small bunch
Soy sauce -1 tbsp


Oil R. for lubrication
Dough: 1 egg 1 tsp. salt ¾ tbsp. water 1 (full with a slide) tbsp. butter (thawed. Not melted, but thawed at room temperature!) Flour
Preparation:

Prepare the filling. Add finely chopped garlic, hot peppers and onions, soy sauce, seasonings and spices to the minced meat. To stir thoroughly. Cut a part of the potato into very small cubes, rub the other part on a coarse grater. Stir in the minced meat. Cut the pepper and tomatoes into small cubes, chop the herbs. Mix all.
It is better to divide the dough into two or three parts and prepare several rolls. (I cooked one and it turned out to be too large. I had to double the cooking time in a double boiler) Roll out the dough on a dusty flour table. Spread the minced meat on the dough, moisten the edges of the dough with water and roll up the roll. Carefully pinch the edges and place the roll in an oiled steamer.
Cook for 50-60 minutes. Grease the finished khanum with butter. Serve with vegetable, tomato or sour cream-garlic sauce. Bon Appetit!

The famous Orsk liver pies made of batter

Ingredients for the filling:
- 1.5 kg liver
- 500 g onions
- salt
- ground black pepper

For the test:
- 2.5 l of water
- 3 kg flour
- 100 g of yeast (if using dry yeast, then 2 small packs)
- 100 g sugar
- 1 tablespoon of top salt

For deep fat frying and hand lubrication:
- 2-2.5 liters of vegetable oil

The ingredients are given for 60 pies, you can reduce the proportions.

We take chicken liver in equal proportions: half a kilo of hearts, stomachs and liver. Grind in a meat grinder with a large grill. Then simmer the minced meat for 20-25 minutes in a deep frying pan until tender.

Salt and pepper. Then add a pound of onion ground in a meat grinder to the hot minced meat. You do not need to stew onions with minced meat. This is the point. Just quickly stir the onion with the hot minced meat and leave the filling to cool.

The pie dough is very easy to start. We dilute yeast with sugar in warm water. Let stand for 10 minutes, then add salt, all flour, stir well. After 45 minutes, the dough is ready. But it is better to stir the dough again, 20 minutes after kneading.

The dough turns out to be very liquid, slightly thicker than dough.

And then the hardest part begins. Because sculpting such cakes, in the absence of skill, is not an easy task. The most important thing here is not to be afraid to wrap the dough, and often wash your hands and wipe them dry, before greasing them with oil again.

First you need to heat the deep-frying oil. Lots of oil. Best of all - right in the saucepan.

Then grease the table well with oil. You can pour oil into a bowl - it will be convenient to lubricate your hands. And even more convenient - immediately put a bowl of cold water next to it - to wash your hands.

We literally dip our palms in butter and then pinch off the pieces of dough.

After that, again (!) Wash your hands, wipe them dry. Lubricate with oil again.

We spread a piece of dough on the palm of your hand, flatten it into a cake.

Put the filling with a spoon and distribute it a little along the length of the pie.

Then just roll the dough with a roll on one edge.

The resulting pie is quickly lowered into deep fat.

Wet hands with oil again and repeat the process. You need to sculpt pies quickly.

The funniest thing about these patties is how they turn themselves over in deep fat as soon as one side is fried. And the dough sometimes takes very funny shapes.

Fry the pies until tender, until they are evenly brown.

Roll of cheese, ham and mushrooms 500 grams of yellow hard cheese
100 grams of ham
3 eggs
300 grams of champignons
3 tablespoons chopped parsley
4 tablespoons mayonnaise
Pepper, salt,
ground red bell pepper
1 spoonful of oil

Wash the mushrooms, peel and cut into pieces. Then fry them in oil. Boil the hard-boiled eggs and cut into heaps with the ham. Combine the prepared ingredients, add green parsley, mayonnaise, season to taste and mix well. Put a full piece of cheese in hot water for 20 minutes. Then take it out and roll it out while still warm on a thin layer (about 5 mm thick). Brush this rolled cheese with cooked minced meat and roll tightly. Wrap the prepared roll in aluminum foil and put in the refrigerator for 2 hours. After this time, take out the roll and cut into layers, serving as a snack!

Large roll with meat and cheese

We will need:
Dough:
Flour - 450 g,
Water - 230 g
Dry yeast - 1 tsp.
Sugar - 1 tbsp. l.,
Salt - 0.5 tsp.
Vegetable oil 50 ml.

Filling:
Minced boiled beef with boiled chicken (in a 50/50 ratio) - 400-500 g,
Dill - 1 bunch,
Cheese - 150-200 g.

For lubrication:
1 egg + 1 tbsp. l. milk,
Or sweet water - 2 tbsp. l.

Ingredients

Combine yeast with flour, add the rest of the ingredients and knead a tender dough. Cover it with a towel and let rise 2 times.
Combine minced meat with grated cheese and chopped dill, mix.

Roll out the finished dough into a rectangular layer, put the filling on it and roll it up. Put the roll on a baking sheet covered with baking paper, cover with a towel and let it rest for 30-40 minutes.

Brush the roll with a mixture of a beaten egg and milk or sweet water. Place in the oven and bake at 180 degrees for 40–45 minutes.

Khanum (steam roll). Filling:
400-500g minced meat
Onion -2 pcs.
Garlic -2 tooth.
Bell pepper (red) -1pc.
Tomato (large) -1pc.
Potatoes (large) -3pcs.
Hot pepper -0.5 pcs (to taste)
Greens -1 small bunch
Soy sauce -1 tbsp
Ground salt and pepper - to taste
Curry, khmeli-suneli, chicken seasoning (optional and taste)
Oil R. for lubrication
Dough:
1 egg
1 tsp salt
¾ Art. water
1 (full with a slide) tbsp low oil (thawed. Not melted, but thawed at room temperature!)
Flour
Knead a tough but pliable dough. Break an egg into a cup, add salt and water. Stir well, whisking with a fork until the salt dissolves. On the table, make a slide of sifted flour. Make a depression in the middle and pour in the egg mixture. Add oil and knead the dough. Cover and leave for half an hour.
Prepare the filling. Add finely chopped garlic, hot peppers and onions, soy sauce, seasonings and spices to the minced meat. To stir thoroughly. Cut a part of the potato into very small cubes, rub the other part on a coarse grater. Stir in the minced meat. Cut the pepper and tomatoes into small cubes, chop the herbs. Mix everything. It is better to divide the dough into two or three parts and prepare several rolls. (I cooked one and it turned out to be too large. I had to double the cooking time in a double boiler) Roll out the dough on a dusty flour table. Spread the minced meat on the dough, moisten the edges of the dough with water and roll up the roll. Carefully pinch the edges and place the roll in a steamer oiled with oil. Cook for 50-60 minutes. Grease the finished khanum with butter. Serve with vegetable, tomato or sour cream-garlic sauce.

Potato roll

Potatoes - 600 g
Milk - 3 stack.
Egg - 3 pieces
Flour - 1 stack.
Cumin - 1 tbsp. l.
Bread crumbs - 2 tbsp. l.
Butter - 50 g
Salt
Black pepper (ground)
Minced meat (or 500 g of mushrooms, or 250 g of minced meat and mushrooms) - 500 g
Bulb onion - 1 piece
Processed cheese - 150 g
Greens - 1 bunch.
Potato roll "Will there be an additive ???" ingredients Boil potatoes until tender.
Fry the finely chopped onion, add minced meat and (or) mushrooms, fry until tender. Drain the potatoes, add sl. butter, a glass of warm milk, crush, beat with a mixer. Add flour, salt, pepper, 3 eggs, beat well again. Add 2 cups of warm milk, stir. It turns out a batter. Potato roll "Will there be an additive ???" ingredients Cover the baking sheet with baking paper, grease with butter, sprinkle with breadcrumbs and seasoning for potatoes. Pour out the dough, sprinkle with caraway seeds. In a preheated oven to 180 * C for 15 minutes (until golden brown) Potato roll "Will there be an additive ???" ingredients We cover the foil on the work surface, and turn the base on it directly with the paper, remove the paper, lay out the minced meat (mushrooms). Grated cheese and finely chopped greens. Carefully, using the foil, we roll up the roll, if somewhere the dough cracks, it's easy then you can correct it. Wrap it tightly in foil, like candy, and for another 15 minutes in the oven. Take out, unfold. Cut into portions, not very thin (it can be thin when cold).
We fill the plates and ... get in line for more!

"Balls of thread" with minced chicken. Once I found these on the Internet, either puff pastry pies with minced meat, or minced meatballs in dough ... But delicious! Whatever you call it)
Products
Minced chicken - 300 g
Onions - 1 pc.
Salt - 0.5 tsp
Ground black pepper - to taste
Puff pastry - 125-200 g
Yolk - 1 pc.
Vegetable oil for greasing the baking sheet (optional)

Step-by-step photo recipe "Balls of thread" with minced chicken
Products for this dish are very ordinary.
How to make minced puff pastry:

Peel the onion, chop finely.
Pour the onion to the meat, add salt and pepper.
Knead thoroughly.
Defrost the dough and roll it out 0.5 cm thick between two layers of cling film (otherwise it sticks).

If the dough was sold in thin plates, you can skip this point.
Without removing the film, cut the dough into thin strips.
From minced meat we make meatball balls the size of a small walnut. I got 20 pieces.

You can make meatballs and bigger ...
Take one strip of dough, pull it out and flatten it. To make it easier, you can tear off not very long pieces.
Cover the baking sheet with baking paper. Wrap the minced meat balls with dough and put the minced meat in the dough on a baking sheet.
We turn on the oven.

Thoroughly grease the dough with yolk.
We put the baking sheet at about 1/3 from the top (not to the very top). We bake the dough with minced meat for 40-45 minutes.
When the dough is well browned, our balls are ready.
Bon Appetit!

Strudli with meat and potatoes

For the test

540 ml water
1 tsp salt
900 gr flour

For minced meat:

1 kg of beef
1 kg of onions
0.5 kg potatoes
Twist the meat in a meat grinder.
Cut the potatoes into small cubes and mix with the minced meat.
I cut the onion last, I don't want to cry from the very beginning. It needs to be finely cut into cubes and mixed with minced meat. Knead an elastic dough. Cover it and let it rest for 30 minutes. Divide the dough into two parts and roll each into a thin rectangular layer.
Spread the filling on the dough in a thin layer and wrap tightly in a roll.
Cut the roll into 7-8 cm wide portions and place them with the cut side down in a greased dish. Pour halfway over strudli with water or broth. Close the lid, let it boil and cook on the stove over low heat for 30-40 minutes. until the water is completely boiled away. If the water has boiled away earlier, then you need to add a little more water. Serve with sour cream, with spicy adjika, according to your taste!

"Strudels"

Ingredients

500 g minced meat
500 g potatoes
250 g onions
salt
pepper
vegetable oil
Dough:
1 glass of kefir
2 eggs
2 tsp baking powder (or 1 tsp baking soda)
400-450 g flour
Recipe

Mix eggs with kefir.

Add baking soda, salt, flour and knead a not very tough dough.
Cover with a towel and put in a warm place for 1 hour.

Salt and pepper the minced meat, add spices and mix well.

Roll out the dough into a circle.

Put the minced meat on it, smooth it out.

After that, roll the dough with minced meat into a roll.

Cut the roll into pieces 2-3 cm wide and leave for 15 minutes.

Finely chop the onion.

Peel the potatoes, chop coarsely.

In a deep saucepan in vegetable oil, fry the onion until golden brown.

When the onions are fried, add the potatoes, pour in a little water (so that the water covers the potatoes by 1/3), salt and bring to a boil.

After that, put strudels on the potatoes and close tightly with a lid.
Cook over low heat for 40-50 minutes.
The dish is ready when the potatoes are tender.

Roll "French" with meat and mushrooms
We continue to clean the refrigerator ... In order to unload the freezer, we take out of it a puff pastry package, a bag of chopped champignons (well, lazy, I’m even lazy to cut it) and minced beef, ready-made, true, but not bad. We think - what could be so good? Of course - French roll! Not labor-intensive and fast in time! No sooner said than done!
Ingredients: ready-made puff pastry - 1 plate, minced meat (I have beef) - 400 gr., Chopped mushrooms (champignons) - I poured half a package of 900 gr., I.e. about the same as minced meat, 1 onion, 2 eggs, 3-4 tablespoons of bread crumbs, which I did not have - replaced with wheat bran, did not affect the taste, salt, pepper (to taste), 1 tbsp. a spoonful of vegetable oil.
While the dough is defrosting, we make the filling.
Fry diced onions in oil and mushrooms without oil (until the water evaporates). If the mushrooms are used raw, they must be cut into cubes like onions, and after sautéing the onions, simply add to the same pan. I had to do on two. We shift the onion to the mushrooms.
Fry the mushrooms and onions for a few minutes, then add the minced meat, stir, salt, pepper and fry (until the minced meat is fried). Cool it down.
Add bread crumbs (I have bran) and 1 egg to the cooled minced meat, mix.
We spread the minced meat in an even layer on the rolled dough.
We turn into a roll.
Transfer the roll, laid out on baking paper, to a baking sheet, grease with a beaten egg and prick with a fork to release steam.
We bake for 40 minutes in a preheated oven at 200 degrees, I baked on the "bottom and hot air" mode, but "top-bottom" will do.

you need: 3-4 potatoes,
1 large carrot
salt and pepper to taste,
Bay leaf,
roll with minced meat or ready-made chopped rings (see which roll below)

The recipe doesn't need potatoes and carrots, but I always do with them.
my rings were already ready, frozen. but they do it like this: roll the dough thinly on dumplings, smear it with minced meat on top as on dumplings, twist into a roll, glue the end with water and pinch with your fingers (so that they do not unwind during cooking). cut the finished roll into rings 1-1.5 cm wide. I will always make a lot of them, then I will freeze them.

Boil water in a saucepan, add diced potatoes and carrot rings, salt, pepper, bay leaf. let it simmer for 10 minutes, add the roll rings, cook for another 5 minutes, until the rings float to the top. when they come up - add greens, the soup is ready! Very tasty light soup!

Strudels

Ingredients
500 g minced meat
500-700 g potatoes
150 g onions
salt
pepper
vegetable oil
dough:
100 ml of kefir
1 egg
1 tsp baking powder (or 0.5 tsp baking soda)
200-250 g flour
salt
Recipe
Mix the egg with kefir.
Add baking powder, salt, flour, knead not very tough dough.
Cover with a towel, put in a warm place for 1 hour.
Salt and pepper the minced meat, mix well.
Roll out the dough.
Put the minced meat on the dough, flatten.
Roll the dough with minced meat into a roll.
Cut the roll into pieces 2-3 cm wide, leave for 15 minutes.
Finely chop the onion.
Peel the potatoes, chop coarsely.
In a deep, wide saucepan in vegetable oil, fry the onions until golden brown.
Add potatoes, pour in a little water (so that the water covers the potatoes by 1/3), salt and pepper, bring to a boil.
Put strudels on the potatoes (do not lay out tightly, because during cooking the strudels will increase in size), close the pan with a lid.
Cook over low heat for 40-50 minutes.

Zucchini roll with meat. Dough

Zucchini -2 pcs (750 g already grated)
Egg = 3 pieces
Cheese.hard-100 gr grate
Green onion-0.5 bunch
some dill
Flour -1 tbsp (it took me a little more)
Salt
Pepper
some garlic salt

Filling

Minced meat-0.5 kg (any is possible, but I took lean pork)
Tomato-150-170 g (without pulp - cubes))
Onion - 1 pc (cut and fry in vegetable oil)
Egg-2 pieces
Pepper, salt, favorite spices

Grate the zucchini and cheese on a coarse grater (I used 3/4 of the largest zucchini, which is in the photo), add chopped herbs, salt, pepper, eggs and flour to make the dough a little thinner than on zucchini pancakes. Place baking paper on a sheet, grease with butter and lay out the dough.

Oven at 175-15 minutes, do not overdry. It seemed to me that the cake was a little undercooked, but I took it out of the oven, because. I was afraid to dry it out - it will still be baked, but with minced meat .... Remove from the oven, let it cool down a little.
For the filling, I rolled over lean pork, added fried onions, diced tomatoes to the minced meat, sprinkled with seasoning for meat, and seasoned with salt and pepper.
Apply the filling evenly on the roll

Roll up the roll tighter with the paper on which the cake was baked

And wrap it in foil - my foil was narrow, so I had to overlap

Baked in the oven at 180 degrees for about half an hour. Let cool slightly in foil and can be cut and served

GOBBLER RELIEF IN Puff pastry
INGREDIENTS
1 turkey leg (about 1.5 kg)
70 g chopped walnuts
70 ml cream
1 carrot
1 onion
1 stalk of celery
Puff pastry
1 egg
50 g mascarpone
Olive oil
Salt pepper
Coarse sea salt
Aromatic herbs such as parsley and rosemary
COOKING METHOD
Take a turkey leg and separate the thigh from the drumstick.
Cut off the skin at the thigh, cut out the bone and make incisions from the center to the right and left so that the thigh can be opened and turned into a layer.
At the lower leg, separate the meat from the bones, remove the skin, cartilage, veins and films. Grind the drumstick pulp in a meat grinder or processor. Add 50 gr of chopped nuts to the resulting minced meat,
cream, salt, pepper, aromatic herbs. Mix well.
Place the thigh layer on the baking paper. Fight him off. Drain and pepper the meat.
Form a sausage from the minced meat and place it on the wider edge of the layer.
Roll the meat into a roll.
Wrap the roll in baking paper and tie with cooking twine.
Place the roll in a baking dish and brush the paper with olive oil. Bake for about 1 hour.
Dice the onion, carrot and celery stalk.
After an hour, place diced carrots, onions, celery stalk and a rosemary sprig in a roll dish. Pour in 1 glass of dry white wine. Bake for another 30 minutes.
Take out the finished roll, remove the twine and paper and let it cool. Filter the sauce formed in the baking dish, boil it and mix with the mascarpone and the remaining 20 grams of chopped nuts.
Roll out the puff pastry thinly. Cut it into strips about 3 cm wide.Wrap the finished roll with strips of dough, brush with a beaten egg, sprinkle with coarse sea salt (I sprinkled it with Hawaiian black salt and pink Himalayan salt) and bake for 30 minutes or until the dough is browned, at 180 °. I added a puff pastry "bone" to make the finished roll resemble okrok in shape.
Serve the roll with sauce.

Cheese roll with minced meat.

Dough
Cheese tv-200 gr
Egg-4 pieces

Grate the cheese, mix with the eggs, spread the foil on the parchment (it does not peel off well on the parchment), grease and pour the dough, put in the oven.
Cool the finished dough.

Ground meat
pork-0.5 kg
veal-0.5 kg
white wine st-150 gr
Salad red pepper-0.5 pcs
greens
Ginger-1 \ 3 tsp
pepper
salt

Spread the dough with minced meat, sprinkle the minced meat with greens and diced salad peppers. Roll up, wrap in foil and bake until tender in the oven.

Rolls with meat

Ingredients:
600 gr minced meat
2.5 tbsp. flour
2 eggs
vegetable oil
1 onion
50 g toasted almonds
basil leaves
2 cloves of garlic
6 tomato
3 tbsp grated parmesan
salt and allspice

Preparation:
1. Knead flour, eggs, butter, salt and 125 g water. Roll into a ball, cover with plastic wrap and leave for 30 minutes.
2. Chop basil with garlic, onion and salt in a blender, put in a bowl.
3. Grind the almonds with salt. Cut the tomatoes, scald with boiling water, remove the peel, chop the pulp.
4. Mix everything, add cheese and minced meat. Season with salt and pepper.
5. Roll out the dough into a rectangle, place the filling on the dough, flatten it, and roll it up. 6. Lubricate the mold with oil. Cut the roll into 12 pieces. Fit into shape.
7. Pour in the broth half of the roll, cover with foil.

50g butter;

...)

Homemade meatloaf in dough

50g butter;
1 large onion, chopped;
1 clove of garlic;
2 tablespoons chopped parsley
700 g minced pork;
2 teaspoons of mustard;
1 egg;
450 g puff pastry;
3 hard-boiled eggs;

Salt pepper.
Preheat oven to 180 degrees.
Fry onions, garlic and parsley in butter over low heat.

Put in the minced meat and mix the fried onions with herbs, add the mustard and most of the beaten egg (leave a little to grease the dough), salt and pepper.

Cut the eggs in half.

Roll out the dough into a rectangle.

Put half of the minced meat in the middle, halves of the eggs on top.

Cover the eggs with the remaining minced meat

Ingredients:
Potatoes - 4 pcs.
Chicken egg - 1 ()

Baked pancakes with minced meat

Ingredients:
Potatoes - 4 pcs.
Chicken egg - 1 pc.
Flour - 2 tbsp. l.
Salt and pepper to taste
Refined sunflower oil - 3 tbsp. l.
Minced meat - 300 g
Garlic - 1 tooth
Greens - 20 g
Sour cream - 3 tbsp. l.
Cheese - 50 g
To prepare this dish, you will need: any minced meat, potatoes, an egg, flour, herbs, sour cream, any hard cheese, garlic and sunflower oil. To do this, peel the potatoes and grate them with small holes. Add the egg to the grated potatoes. Then add wheat flour. Salt and pepper the potatoes with egg and flour to taste and mix well. We get the dough for potato pancakes. Grease the pan with refined sunflower oil. We spread three tablespoons of the dough, which we spread well over the pan. Fry the potato pancake on both sides. From the specified amount of potatoes, three potato pancakes are obtained, provided that the diameter of the pan is 15 cm. Prepare the filling. To do this, put finely chopped greens and chopped garlic in the minced meat. Salt and pepper the minced meat to taste and mix well. On each potato pan we spread a not very thick layer of minced meat and roll it up. Put the rolls in a greased baking dish. Grease each pancake roll with sour cream and put in the oven preheated to 185-190 degrees Celsius. Bake the pancakes for about 30-35 minutes. Take it out of the oven and sprinkle with grated cheese. Put in the oven again for five minutes to melt the cheese. Pancakes with minced meat are ready. Serve with vegetables for breakfast, lunch or dinner. Such potato pancakes are not only an appetizer, but also a completely independent main dish. Bon Appetit!

Homemade meatloaf in dough

Ingredients are listed for one medium roll. Minced meat - whatever your taste. Several types of meat can be mixed.

Prepare the dough like on dumplings. For this, mix eggs with water, salt, add sifted flour, knead an elastic dough. You need as much flour as the dough will take. Add flour in small portions so that the dough doesn't get too tough. After thoroughly kneading the dough, cover and set aside. It should "rest". The dough can only be cooked in water, if suddenly there are no eggs. Then you need to take a little more water than indicated in the ingredients. The water should be boiled. While the dough is settling, make the minced meat. Twist the meat and 2 onions in a meat grinder, chop the remaining onion very finely and set aside. Mix the minced meat and twisted onion, salt and pepper. For juiciness, you can add a little water to the minced meat.

Roll out the dough into a thin layer.

Put the minced meat on top in a thin layer, leaving a little space from the edges of the dough. Minced meat should be well spread over the dough.

Sprinkle finely chopped onion on top of the minced meat. This will make the finished meal more juicy. And then spread the small pieces of butter evenly on top of the onions. This only needs to be done if your meat is not fatty.

Roll seam side down. Pinch the edges.

I cook such a roll in a frying pan, so I immediately give it a rounded shape so that it will fit into the dishes later.

Chop up the vegetables for the sauce. In addition to these ingredients, you can add sweet peppers and tomatoes. Cut onions into half rings, carrots, tomatoes and bell peppers into small slices. This time I didn’t have tomato and sweet pepper available, but it tastes better with them. Even if I cook with tomato, I still add tomato paste.

Fry the onions and carrots in a deep frying pan or stewpan in sunflower oil for 1 minute, add pepper and tomato, fry everything together for another minute, add tomato paste, stir, cover with water or broth so that later the roll is half in liquid, salt ... Bring to a boil, reduce heat to low simmering and place seam side down in skillet. Cover and simmer over low heat for 30-40 minutes.

Put the finished roll in a large dish, pour with vegetable sauce, sprinkle with your favorite herbs, cut into portions. This roll goes well with sour cream. But tasty without it. You don't need a side dish for it, it is an independent dish. You can steam this dish like manti. But stew, for my taste, it turns out to be more juicy and tasty. A roll stewed with vegetables is also suitable for a festive table, and is good as an everyday meal. Sometimes I serve a sliced ​​roll to guests as a cold appetizer. It is very convenient to cook 2 or 3 rolls at once and freeze some of them in the freezer, and cook if necessary. The process of making a frozen roll is absolutely identical.

First, let's prepare the dough. We make the dough exactly the same as on dumplings. I do this ...
I beat the egg into a deep bowl, add 200 ml of water, 0.5 tsp to it. salt and 1 tbsp. l. vegetable oil. Beat with a fork or whisk ...

Then I begin to add a little flour ...

As soon as the dough begins to lag behind the bowl, I put it on the table and begin to knead it thoroughly with my hands, gradually continuing to add flour until it becomes the desired consistency - cool and elastic ...

Cover the finished dough with a clean kitchen towel and do the minced meat. Add salt, spices to taste and finely chopped onion to the minced meat (I have pork + beef). Knead thoroughly and put in the refrigerator for now ...

For the gravy, chop the remaining onion into cubes and fry for a couple of minutes ...

Then add the grated carrots and cook for another 2 minutes ...

Then add pepper (I had frozen) and chopped garlic ...

lightly add some salt to the vegetables, fry everything together over low heat for another 2-3 minutes and turn it off ...

Now let's start making rolls. Cut a small piece from the dough. We roll it into a sausage and cut it into several pieces. It is the same as if we were going to sculpt dumplings or manti, only we cut the pieces into larger pieces, two times. Dip each part in flour and roll out in the shape of a circle, about the size of a small saucer. Spread with minced meat ...

And we roll it into a roll ...

Pinch the edges ...

When all the rolls are ready, put the vegetables in a baking dish ...

Put the rolls on stewed vegetables at a short distance from each other ...

Then dilute tomato paste and salt in hot water to taste. Fill our rolls with this water so that they are almost covered ...

We cover the form with foil and send it to the oven for 40-50 minutes at 200-220 * sec. All ovens are different, and the number or size of rolls can be more or less, so in the process we look for readiness ...

We serve ready-made rolls together with vegetables. The scent will be simply amazing ...

When serving, you can sprinkle the dish with herbs or add your favorite sauce. The dough turns out to be the most tender, the meat is juicy, and the vegetables just perfectly complement the taste of this dish. Bon Appetit!

Cooking time: PT02H00M 2 h.

Given Community Recipe

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I tasted this dish for a long time, but suddenly I wanted to cook it and try it again! I don't remember the name, but I was recovering the recipe from memory. And although in fact they are all the same dumplings, they are much tastier and more unusual.

Do not roll out the dough too thin. Put a layer of minced meat on the layer, roll up and cut into small pieces. In theory, you can simply stew the rolls in salted water, but firstly, in our family, everyone loves gravy and more, and secondly, there is a risk that they will boil up and fall apart, and I don’t want to serve porridge from dough with minced meat for dinner. Therefore, I think it is better to do this.

Pre-fry the pieces in vegetable oil.

Prepare a simple vegetable sauce (for example, from finely chopped onions and carrots grated on a coarse grater) with spices.

Pour the sauce so that the rolls are completely immersed in it, and simmer for 15-20 minutes over low heat.

It only takes nothing for cooking (this is much faster than sculpting dumplings by hand, by the way). The result is a new, tasty and satisfying dish. According to the son, it doesn't taste like dumplings at all. ;) The only thing that bothered me was ... everyone was wondering, how are these rolls called? Having searched the culinary sites, I found out that according to the recipe and the order of preparation, they almost exactly resemble TSUNGALI, but I will not argue.