Beriki Kalmyk style

Classic beriki Kalmyk style are made from unleavened dough with a meat filling. They are shaped like a drop or leaf with an interesting pinching style resembling a braid. In taste, beriki are similar to dumplings, and our contemporaries often replace traditional lamb with tail fat with beef with bacon or pork.

Yield: 25 pieces.

Cooking time: 45 minutes.

Caloric value: 215 kcal per 100 grams of the dish.

Cuisine: Kalmyk

Ingredients

• flour (wheat) - 300 g;
• purified water - 120 ml;
• egg C 1 - 1 pc;
• salt for dough - 4 g;
• pork meat - 400 g;
• white onion - 150 g;
• salt for filling - 5 g;
• freshly ground pepper - to taste.

Preparation

1. Prepare the ingredients for the dough and filling. The large amount of onion in the filling is not accidental - it will ensure its juiciness.

2. In a large bowl, pour in the flour, make a well and fill it with water, egg, and salt.

3. Combine everything together, forming a tight ball. There's no need to knead the dough thoroughly; just cover it and let it rest for about 10 minutes, allowing the gluten to relax on its own, after which it can be kneaded a bit more.

4. Grind the meat together with the onion through a meat grinder. Add salt and pepper, and put it in the refrigerator for 10 minutes (chilled filling is easier to pack into the dough).

5. Flatten the dough ball first with your hands. Then dust the table with flour and roll it out to a thickness of 2 millimeters.

6. Use a sharp cutter with a diameter of 9 centimeters to stamp out circles.

7. Gather the scraps together, let them rest under a bowl, and roll them out again for new preparations.

8. Place about 25 grams of filling on the floured circle.

9. To form the beriki, fold one edge of the dough inwards (towards the filling) and pinch the tip.

10. Then alternately pinch the left and right edges of the dough, forming a kind of ear of wheat. Twist the tip tightly.

11. Place the products on a floured board.

12. Bring water to a boil in a large pot. Salt it (about 0.5 tablespoons for 3 liters of water).

13. Once the water starts boiling, drop the beriki in one by one.

14. After the water comes back to a boil, cook the products for exactly 7 minutes. Remove them with a slotted spoon and place them on a plate.

Serve beriki Kalmyk style hot, with pieces of butter crumbled on top. Their unique shape and size hold a large amount of juice and filling. To avoid losing a drop, the dish is traditionally eaten by hand, taking a bite of the tip and sipping the broth that has accumulated inside. It is very filling and tasty.

Bon appetit!