Hot snack with beer: kudyabliki with minced chicken and bacon

If the old meme about the squirrel and kudyabliki already forgotten the order, the dish of the same name, it seems, has become a modern classic. Recipe this hot meals consisting of chicken meat, bacon, cheese and the shell of a dough which fry in oil, created Cyril Gotovtsev, advertiser, blogger and host of the cooking show "READY Gotovtsev ". We understand all the intricacies of cooking kudyablikov.

Ingredients

For the dough:

• 2 cups (240 g) flour;
• 15 ml of vegetable oil;
• ½ cup (120 ml) boiling water;
• a pinch of salt.

For filling:

• 250 g of minced chicken;
• 1 onion;
• 80 g of hard cheese;
• 80 g of bacon.

Basic stuffing kudyablikov can complement almost any ingredients, replacing the used meat-based, adding vegetables, mushrooms, herbs and spices. snack size can also be varied at the discretion preparing kudyabliki size of an average cheburek or classic Chinese Wonton.

We begin with the test, as it will need to stand up before rolling. For the dough, mix the flour with a good pinch of salt, pour vegetable oil and mix thoroughly rub it with a flour base. Now add hot water and knead the dough until it will meet in a fairly tight com. The finished dough will be really harsh, non-uniform, but let it soak about half an hour in the heat, and notice how it is transformed.

While the dough is resting, to take over the stuffing. Fry the finely chopped bacon to a crisp, to shift on a napkin, and on the remains heated with oil Brown the chopped onion. Mix onions and bacon minced chicken, salt good meat mixture, add herbs if desired.

Roll out the rested dough as thin as possible and divide it into squares of desired size. We stopped at a small kudyablikah about one bite, for which the test is enough square 12 × 12 cm.

Take a teaspoonful of meat filling, roll it into a ball and place in the center square of dough. Place on top of a cube of hard cheese. Blind by two opposite edges of the dough together to get a triangle, and then connect the corners at the base of the triangle in the center of kudyablika.

To better grappled edge, slightly moisten them with water, and at the time of molding, try to squeeze out as much air from the kudyablika that it is roasted evenly.

Molded kudyabliki fry in oil over medium heat for about 3-4 minutes for each batch. frying time depends on the amount of meat and therefore will have to navigate in the process.

Ready kudyabliki can be served with any sauce, beer, or is simply wrong.