Tatar fried permyachki in a multicooker Zigmund & Shtain МС-42 IH

Category: Meat dishes
Tatar fried permyachki in a multicooker Zigmund & Shtain MS-42 IH

Ingredients

Minced meat (beef, lamb) 600 g
Onion (finely chopped) 1 PC.
Crushed garlic 2 tooth.
Crushed ice 2 tbsp. l.
Chopped greens 2 tbsp. l.
Dry yeast 1.5 tsp.
Flour 500 g
Salt 1 tsp
Sugar 0.5. Art. l
Margarine 50 g
Oil 1 tbsp. l
Warm milk 320 ml.

Cooking method

  • Mix the minced meat with chopped onion, garlic, herbs and finely crushed ice (for juiciness.)
  • Tatar fried permyachki in a multicooker Zigmund & Shtain MS-42 IH
  • Knead the dough with the specified ingredients. Put it in the multicooker bowl, set the MULTI-COOK mode, temperature 35 C, time - 1 hour. The dough should double.
  • Tatar fried permyachki in a multicooker Zigmund & Shtain MS-42 IH
  • Roll out the dough 5-8 mm thick and cut out circles of at least 12 cm (roughly this is the size of the CD-disk)
  • Place the minced meat in the center of the cake.
  • Tatar fried permyachki in a multicooker Zigmund & Shtain MS-42 IH
  • Tatar fried permyachki in a multicooker Zigmund & Shtain MS-42 IH
  • Fold up the edges of the cake with a fan, leaving a hole in the center of about 1-2 cm.
  • Tatar fried permyachki in a multicooker Zigmund & Shtain MS-42 IH
  • Pour oil for deep fat into the bowl of the Zigmund & Shtain MC-42 IH multicooker. Set the MULTI-COOK mode, temperature 150 C, time - 30 minutes.
  • In the meantime, add the rest of the pies. I got 12 pieces.
  • We put the blanks in the heated oil with the hole DOWN (this is a must !!!), fry the open part to the desired color for 2-3 minutes.
  • Tatar fried permyachki in a multicooker Zigmund & Shtain MS-42 IH
  • Turn over. It is better to do this with two forks so that the juice does not pour out. Pour 1 tsp of hot oil from deep fat into the hole.
  • Fry the second side.
  • We take out the pies and put them on a napkin so that the excess fat is absorbed. Additionally, you can steam the entire batch of ready-made peremyachi for 2-3 minutes in the microwave.
  • Tatar fried permyachki in a multicooker Zigmund & Shtain MS-42 IH
  • Inside, a ball of meat is obtained and a delicious juice between the dough and meat.
  • Tatar fried permyachki in a multicooker Zigmund & Shtain MS-42 IH
  • Bon Appetit!

The dish is designed for

10 portion

Time for preparing:

2 hours

Cooking program:

Multicook

Note

In every Tatar family, they cook peremyachi (they are also pirimachi). These are fried pies with a hole on top. The meat is used raw. I used the "Multipovar" in the Zigmund & Shtain MC-42 IH multicooker, and it turned out so quickly because the multicooker has induction heating - it starts cooking almost immediately after choosing a program.

GruSha
turned out like donuts? with meat?
Anastasia127
No, the taste is completely different - the dough is different. Very special, I don't know what to compare with)
CurlySue
Permyachki, reads like little residents of Perm

And about oil: your ingredients, apparently, do not indicate how much and what kind of oil you use for deep-frying.
It is written: oil 1 table. the spoon. In the photo, the balls are floating, covered with oil. This means that there is definitely not 1 table. the spoon.
Please indicate.

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