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Pan-Fried Chuchvara
Delicious little meat dumplings with a savory filling, pan-fried until golden and crispy—a great twist on traditional dumplings.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Prepare your filling. Dice the onion finely and sauté it in vegetable oil until golden. Add the ground meat, season with salt and pepper, toss in your spices to taste, and cook through, stirring occasionally.
Divide the dough into portions and roll them out thin. Cut the dough into squares or rectangles about 3 by 3 inches, and place about a teaspoon of filling in the center of each piece.
Fold the corners of the square across each other and pinch the edges closed to seal. You'll get a little envelope with the filling tucked inside. Repeat with the remaining dough and filling.
Heat vegetable oil in a skillet and pan-fry the chuchvara on both sides until golden and crispy. Keep the heat at medium so the filling cooks through properly.
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