Khashkh-berek, Chaltyr-style Dumplings

Khashkh-berek is an Armenian analogue of Tatar dumplings.

Ingredients

• 900 g flour
• 1 medium egg
• 350 ml warm water
• 2 tbsp. l. vegetable oil
• 0.5 tsp salt
• macun (maconi)
• fried onion until golden brown
• 750 g beef pulp
• 200 g pork pulp
• 1 small onion
• salt, black pepper

Directions

1. For minced meat, pass all the ingredients through a meat grinder, season with salt and pepper.
2. For dough, pour flour into a large bowl. Make a depression, break an egg into it, add water and salt. Knead the tough dough, roll into a ball, cover with plastic foil and refrigerate for 30–40 minutes.
3. Divide the rested dough in two. Roll each part with a rolling pin into a thin cake and cut into 5x5 cm squares. Put a spoonful of minced meat on each square, connect all the corners of the square at once to make bags.
4. Boil water in a large saucepan, add salt, add dumplings, cook for 5-6 minutes. Gently discard the dumplings in a colander, put on a dish, season with matsun, sprinkle with fried onions. Serve immediately.