Almost samsa from fresh dough

1 serving


Very finely chop onions, rub with your hand along with herbs, sprinkle with spices and sprinkle with vegetable oil. Roll out the noodle dough with a layer of 1 cm, cut into squares. Put the onion mince on each square and pinch the edges. Boil in cool boiling water or vegetable broth. Pop up dumplings, ears or samsa with a spoon to take out on the dish. The names change depending on the shape of the product you chose when wrapping the mince in dough. So, to make dumplings, they need to be given the shape of a crescent moon. If you want your products to look like dumplings or ears, blind the tips of dumplings together. If you want to cook samsa, then you need to cut the noodle leaf into larger squares and bring the free edges together, as if forming an apple with a leaf. The excess test should be as small as possible because it may not boil. Uzbeks fry samsa in hot oil, but we will not follow their example, since the warmed oil contains exclusively poisonous substances - indole, scatol, etc. Samsa can also be steamed. There is a special device for this, but you can also use just a flat-bottom colander. Products filled with raw onions are boiled a little longer than with finished mince. Depending on the time of year and your material capabilities, the product can be a polito of one or another sauce.