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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.
Caloric value: 215 kcal per 100 grams of the dish.
Ingredients
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- 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
- Prepare the ingredients for the dough and filling. The large amount of onion in the filling is not accidental - it will ensure its juiciness.
- In a large bowl, pour in the flour, make a well and fill it with water, egg, and salt.
- 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.
- 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).
- Flatten the dough ball first with your hands. Then dust the table with flour and roll it out to a thickness of 2 millimeters.
- Use a sharp cutter with a diameter of 9 centimeters to stamp out circles.
- Gather the scraps together, let them rest under a bowl, and roll them out again for new preparations.
- Place about 25 grams of filling on the floured circle.
- To form the beriki, fold one edge of the dough inwards (towards the filling) and pinch the tip.
- Then alternately pinch the left and right edges of the dough, forming a kind of ear of wheat. Twist the tip tightly.
- Place the products on a floured board.
- Bring water to a boil in a large pot. Salt it (about 0.5 tablespoons for 3 liters of water).
- Once the water starts boiling, drop the beriki in one by one.
- 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!
