Dough for Buryat poses

Very fast, simple, delicious and budget! The dough for Buryat poses is very similar to dumplings. Because the poses themselves are a kind of manta rays or hinkals that are steamed. To prepare such a dough and poses from it will not be difficult.

Pirko Rita

Recipe author

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Composition / ingredients

Servings:

Water (boiled)

150

Flour

500

Eggs

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 10 g

Fats 3 % 2 g

Carbohydrates 80 % 47 g

242 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 45 min

Step 1:
How to make dough for Buryat poses? Prepare all the necessary ingredients. I recommend always starting the preparation of poses with the dough, because after kneading he will need to rest for half an hour. Just at this time it will be possible to do the stuffing. Take a deep container, sift flour into it through a sieve.
Step 2:
Now make a recess in the center of the flour. Pour water into it.
Step 3:
Beat the chicken egg in there and add salt to taste. Knead the dough, first stirring the products with a spoon, and then with your hands. Keep in mind that a different amount of flour may go from what is stated in the recipe. Focus on the state of the test. If it is very sticky, then add more flour, too steep and not molded — water. The dough should become smooth, homogeneous and stop sticking to your hands.
Step 4:
Knead the dough for a long time, at least 5 minutes, then form a ball out of it.
Step 5:
Wrap the freshly kneaded dough in plastic wrap or put it in a plastic bag. Let him "rest" for 30 minutes. During this time, the flour will absorb all the water and develop gluten, which is responsible for the elasticity and pliability of the dough. Right now you can prepare a meat filling by chopping the meat and adding onion, water or broth, herbs (for example, cilantro or parsley), garlic and other seasonings.
Step 6:
At the end of half an hour, remove the dough from the bag and knead it a little. The dough is ready to work.
Step 7:
You can start forming the Buryat poses themselves. This amount of dough is calculated approximately for 12 poses, the number of which depends more on the size of the poses themselves and the fineness of the rolled dough.

Next, you can work with the test in two ways. 1 way. We divide the dough into many parts, each of which we form a ball. If necessary, we use flour. We spread the balls on the work surface, sprinkling it with a small amount of flour. We roll out each ball into a flat cake, where the middle will be thicker, and the edges of the flat cake are thinner. Method 2. Divide the dough into 2-3 parts. We roll out each part into a large layer, in which we cut out a round-shaped dough with a saucer. Next, we spread the prepared minced meat on round tortillas in the center. Next, we make overlapping pinches on the test throughout the entire circumference of the future pose, so as to end up with a pose resembling a hinkal in folds, size and shape, only with a hole in the center, without the so-called "legs". The formed Buryat poses can be frozen, or you can immediately boil them in a steamer.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.