- Level: intermediate
- Total time: about 1 h (it depends on the amount of turnovers) plus extra 1 h for resting dough
- Yield: 20-25 pieces
- 500 ml water t=40°C
- 0.5 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoons dry yeast
- 1 kg all-purpose flour plus extra for kneading
- 2 tablespoons sunflower oil
- about 100 ml vegetable oil for frying
- 500 gram pork
- 500 gram beef
- 500 gram onion
- salt and freshly ground black pepper
- 60-80 ml broth or water
- For dough. Dissolve the yeast in a small amount of warm water (temperature should be 120°F-130°F) in a small bowl, add sugar, let the mixture stand until yeast begins to foam vigorously (5 – 10 minutes). In a large bowl sift the flour, add the yeast mixter, salt and sunflower oil. Knead the dough and put it in a warm place for 1 hour (ideal rise temperatures are between 80°F – 90°F), to rise it first ( dough should double in size). Better to cover the bowl with a teatowel. I think for mixing and rising ideally fits the bread maker. Then knead well the dough and let it stand for another 30 minutes in a warm place, let the dough rise again.
- For filling. Combine finely minced beef, pork ( it can be done in food processor) and finely chopped onion, season it with salt and pepper, add water or broth.
- Sprinkle some flour over your counter. Knead the dough one more time. To roll out the dough into a thin sheet with a thickness of about 1.5-2 mm with a rolling pin. A cup shape or cut circles with a diameter of 13-14 cm. To put the filling on the center of each circle. Press with your fingers to seal. The shape should be round. Seal edges so that a hole is left in the center.
- Heat a pan, add 100 ml vegetable oil. Fry each piece in a pan on medium heat, for 4-5 minutes each side. Serve warm.