Fried Rolls with Mixed Stuffing (Dürüşde Gutap)
Makes 20 rolls
For the dough
- 500 g flour
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 300 ml lukewarm water
For the filling
- 3 large (800 g) potatoes
- 4 tablespoons vegetable oil
- 1 onion, finely chopped
- 5-6 (200 g) cabbage leaves, finely chopped
- 150 g minced beef
- 4 tablespoons parboiled rice
- ½ teaspoon salt
- 1 pinch ground black and red pepper
- vegetable oil for deep frying
To make the dough, combine the water, salt, yeast and flour in a mixing bowl. Knead until you have a soft, elastic dough. Cover the bowl with a tea towel and leave the dough to rise.
In the meantime, boil the potatoes until tender, peel them, and mash them with a potato masher. Heat the oil in a pan, add the finely chopped onion and cabbage leaves, and saute over medium heat until soft. Add the minced beef and cook for 5 minutes, stirring constantly. Place the rice in a saucepan and add about 500 ml (2 cups) of water. Cook the rice over medium heat until tender, then drain. Transfer the meat mixture to a bowl and add the mashed potatoes, rice, salt, and ground black and red pepper. Mix well.
Divide the dough into two balls. Roll out each ball to a thickness of 3 mm (1/8 inch) and cut out rounds 12 cm (5 inches) in diameter. Pat any leftover dough together and repeat the process. Place a tablespoon of the filling in each round. Bring the edges up to the center, pinch to seal, and gently pat to flatten.
Heat the oil in a large pot and drop in the rolls. Fry the rolls until golden brown and crispy.