Poses

Description

National Buryat dish. Incredibly tasty, hearty and delicious.

Ingredients

Chicken egg

6 piece
Water

250 ml
Flour
Salt

1 tsp
Pork

1500 g
Beef

500 g
Onion

500 g
Garlic

6 tooth
Water

200 ml
Salt
Black pepper

Cooking

I take six eggs, 250 ml of water, mix them in a saucepan. Mix add the flour and a teaspoon salt. When the mass becomes quite thick, dumped it on the table and kneaded by hand. Knead needed well, what would the dough was strong and elastic. Fold the dough in plastic bags and sent to rest in the fridge while preparing the stuffing.

For the stuffing we will need one and a half kg of pork, one pound beef, onion, garlic, salt, pepper. Meat is desirable to use fatter as the juice of the postures has an important role, but more on that later.

All cut.

And turn on the grinder. In the original, of course about any grinder and can be no question, everything should be chopped with a knife. But progress, lack of time and laziness do their job.

The dough is cut.

Roll out. Yes roll out each piece. No glasses, placecheck, bowls.

And begin to sculpt. There is a legend that Buryat old masters did on each potence exactly 33 of the pockets. My wife makes 15-20. There is room for improvement.

Here they are beauties. We sculpt pieces for a hundred at a time, and freeze and some time we do not know sorrow.

Cook poses for a couple. Only made 25 minutes, frozen for 45 minutes. Before planting I dipped the bottom of each pasynki in sunflower oil.

And here they are.

Remove poses must be carefully not to tear, as they have in the cooking process forms a delicious juice.

While I'm shooting posture, my wife puts in each piece of butter. Poses eat with their hands, bite a little hole, drink the juice, and then slowly savoring eating this little masterpiece. BON APPETIT!

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