So, for a long time I didn’t actually know what these were called. When I talked to Alan, I referred to “triangle meat things.” They are delicious but be aware, they take a while to make. Also, you are absolutely going to want a mixer for this, because the dough gets pretty thick. I wouldn’t want to try to mix it by hand. The general idea is that you wrap meatballs in the dough and then bake them. You could fry them as well, but I don’t have a deep fryer. On to the food!
The dough!
6 cups flour
1 cup warm milk
1 cup warm water
1 tbsp yeast, dissolved in the water
2 eggs
1 cup oil
1 tbsp table salt
3 tbsp italian seasoning (kind of a guess)
The stuffing!
2 lbs lean ground beef
3 large tomatoes
1 large onion
1 bunch curly parsley
1 tbsp table salt
Directions!
Preheat your oven to 375 F
For the dough, throw everything in a mixer and mix the shit out of it. It can sit while you mix up the stuffing.
A note on the stuffing: you are probably going to want to use super lean ground beef (97% lean) because otherwise the fat is going to run out of the dumplings and smoke up the place once you throw them in the oven.
For the stuffing, chop the parsley, tomatoes, and onions finely, and mix them in a bowl with the meat and salt. Knead it until it’s well mixed. I added a few eggs to the stuffing to help it hold it’s shape, but I don’t know if it makes a difference. It probably isn’t necessary.
So, to make these things, you’re going to want to take a wad of dough, about an inch in diameter, and flatten it out in the palm of your hand. The dough might be too sticky to work, in which case you should add some more flour. Once the dough is where you want it, and flat, you should take a ball of meat about the same size as the original dough ball, again about an inch in diameter, and wrap it in the flattened dough you’ve gotten ready. Pinch the dough shut until it fully encases the filling. Then repeat about fifty times. That isn’t really an exaggeration, it makes something like 50-60 esfiha if you follow these proportions.
Making the dumplings is pretty time consuming. What I recommend you do is make 12-16 dumplings, put them on a cookie sheet, and throw them in the oven while you make more dumplings. It is also possible that making these is not all that time consuming and I just kind of suck. I’ll let you draw your own conclusions there.
Now, the directions I have say that they should bake for about 25 minutes and then be done. I think maybe my oven sucks because it takes me more like an hour for these to cook. You’ll know when they’re done because the dough will be a light golden brown and firm to the touch.
How to eat them:
Shove them in your face! If you want to be fancy, bite off one corner of the pastry and you can squirt tobasco or lime juice or both in to the pastry, and then shove them in your face.
eatbensmeat 