Chebureki

Description
Deep-fried Lamb Dumplings. Makes 18 dumplings

Dumplings

 * 3 tablespoons of butter
 * 1 tablespoon of vegetable oil
 * ¾ pound of lean lamb, finely ground twice
 * ¼ cup of finely chopped parsley
 * 2 tablespoons of finely chopped fresh cilantro (coriander)
 * 2 teaspoons of salt
 * 3 tablespoons of cold boiled white rice
 * 1 egg, lightly beaten
 * vegetable oil for deep frying

Dough

 * 1 teaspoon of salt
 * 3 eggs
 * 1 cup of water
 * 4 to 4½ cups of all-purpose flour

Directions

 * 1) In a large mixing bowl, combine the flour and salt and make a deep well in the center.
 * 2) Drop in the eggs and water and, with your hands or a large spoon, slowly but thoroughly mix the flour into the liquid ingredients until the mixture can be gathered into a compact ball.
 * 3) Transfer the dough to a slightly floured surface and knead it by folding it end to end, then pressing it down and pushing if forward several times with the heel of your hand.
 * 4) Sprinkle the dough with extra flour when necessary to prevent it from sticking to the board.
 * 5) Knead for about 10 minutes, or until the dough is smooth and elastic.
 * 6) Then shape in into a ball, wrap it loosely in wax paper, and let it rest at room temperature for at least 1 hour.
 * 7) Now to the rest of the recipe...
 * 8) Melt 3 tablespoons of butter and 1 tablespoon of vegetable oil in a heavy 10- to 12-inch skillet set over high heat.
 * 9) When the fat just begins to brown lightly, add the ground lamb.
 * 10) Mashing the meat constantly with a fork to break up any lumps, cook for 3 to 5 minutes, or until the lamb is light brown.
 * 11) Transfer to a large mixing bowl and with a large spoon or your hands, toss with the chopped parsley, coriander, salt and rice.
 * 12) Cool to room temperature.
 * 13) On a lightly floured surface, roll the dough until it is about ⅛ inch thick.
 * 14) Lift the dough over the backs of your hands and spread your hands apart gently until the dough stretches almost paper-thin.
 * 15) Lay it flat on the table and with a 2½- to 3-inch cookie cutter, cut out 76 rounds of the dough.
 * 16) Top half of the rounds with a heaping teaspoon of the filling and flatten the filling slightly.
 * 17) Cover with the remaining rounds and seal the edges by pressing them firmly all around their circumference with the prongs of a fork.
 * 18) With a pastry brush, coat the edges of the dumplings with the beaten egg to seal them even more securely.
 * 19) Heat the oil in a deep-fat fryer until the oil reaches a temperature of 375°F.
 * 20) Fry the dumplings, 6 to 8 at a time, for 2 to 3 minutes, turning them over in the fat until they are evenly browned.
 * 21) Drain on paper towels and serve hot, with soup or as a first course.
 * 22) I like to sprinkle them also with fresh, chopped cilantro as I eat them.