Mini Chebureki with Lamb and Curry

Ingredients

• Lamb Shoulder 20 oz
• Bay leaf 1 piece
• Salt to taste
• Green peppercorns 0 oz
• Wheat Flour 20 oz
• Water 10 fl oz
• Vegetable Oil 0 fl oz
• Red Curry Powder 0 oz
• Garlic 0 oz
• Mild Chili Spice 0 oz
• Ajinomoto Seasoning 0 oz
• Bouillon cube 0 oz
• Oyster Mushrooms 0 fl oz
• Sesame Oil 0 fl oz
• Cilantro 0 oz
• Shallot 0 oz
• Chicken Egg 1 piece
• Bamboo shoots 10 pieces
• Vegetable Oil 0 qt
• Yogurt powder to taste

Step-by-Step Guide

Step 1

Remove the membranes and sinews from the lamb shoulder, place it in a vacuum bag, add a bay leaf, whole peppercorns, and 5 grams of salt, then vacuum seal. Cook at 180°F for 23 hours.

Step 2

Add vegetable oil and 6 grams of salt to the flour. Gradually add hot water (about 175°F) to the mixture and knead a stiff dough, adding more water if necessary.

Step 3

Divide the dough into four pieces, wrap in plastic wrap or cover with a damp cloth, and let it rest for 2–3 hours to mature.

Step 4

Remove the spatula from the vacuum bag, keeping the juice. Tear the meat into strands.

Step 5

Finely chop the garlic, chili, shallots, and cilantro.

Step 6

Combine the meat, vegetables, curry, oyster sauce, onion oil, sesame oil, broth from the shoulder, and chicken broth. Add salt to taste if necessary.

Step 7

Roll out the dough, dusting it with flour if necessary. Use a ring to cut out circles with a diameter of 8 cm.

Step 8

Wrap the filling in the dough, brushing the edges with egg. Freeze the chebureki.

Step 9

Fry the chebureki in hot oil (180–375°F). Place them on paper towels to absorb excess oil.

Step 10

Cook in the oven on a rack for about 3-4 minutes at 355°F. Place the finished chebureki on a plate with a bamboo leaf. Serve yogurt separately in a sauce dish.