Bendery with meat

The original dish of Ukrainian cuisine is pancakes with a variety of Bendery fillings. They are good at the festive table and are a great option for a family dinner. Tempting appetizing triangular pancakes with meat filling just melt in your mouth, and a golden crust gives the pancakes a special piquancy. She was preparing “benderics” with chicken for Shrovetide: they left for “cheers”, all the guests were delighted.

Ingredients:

for batter:

• 2 chicken eggs;
• 2 tablespoons of milk of any fat content;
• a pinch of salt.

For pancake dough:

• vegetable oil - 2-3 tablespoons;
• salt - half a teaspoon;
• sugar - half a teaspoon;
• flour - 1.5 cups;
• water - 2.5 glasses;
• eggs - 2-3 pieces;
• frying oil.

For filling:

• salt and black pepper to taste;
• one chicken breast;
• one medium onion;
• a couple of tablespoons of water.

Bendery with meat. Step by step recipe

1. To prepare the filling, we pass the chicken breast and onion head through a meat grinder. Add salt and black ground pepper to taste, two tablespoons of water (you can use milk instead of water, this is necessary so that the stuffing becomes viscous and easily spread over the pancake). Combine and mix until smooth.
2. To prepare a pancake dough, we separate the egg whites from the yolks (I always take only homemade fresh eggs: then the pancakes will turn out tender, yellow). Then mix the yolks, salt and sugar.
3. Pour two and a half glasses of water into the yolk mixture (I take water at room temperature).
4. Pre-sifted flour (sifting enriches the flour with oxygen) is added in small portions to the egg mixture, mix the dough to a homogeneous mass (the dough for “bender” should be free of lumps, the liquid consistency: slightly thicker than regular milk) and add vegetable oil.
5. We leave the finished dough at room temperature for at least 40 minutes, but ideally need two hours (then the gluten of the flour will swell, which means that the pancakes will not tear during baking: they will be elastic and turn over well during frying).
6. Beat the eggs of the eggs with a mixer until stable peaks (I tried to beat with a whisk, but with the mixer is much faster and more efficient: the proteins become airy) and after two hours we gently mix them into the dough.
7. Fry pancakes as usual.
8. We cut the finished pancake in half and smear with a thin layer of meat mixture (I spread on the side on which the pancake is more fried) and wrap it in the shape of a triangle.
9. For batter: shake the egg well, add a little milk, salt and mix well.
10. Dip each “Benderic” into the batter and fry in heated vegetable oil on both sides.

Serving "Bendery" with meat can be both hot and cold (and, by the way, they are also tasty warmed up). It is tasty to eat them with fresh herbs or with garlic sauce: combine mayonnaise with chopped garlic. Minced meat can be taken any: both meat, and garlic. They are also made with cottage cheese and other fillings - just show your imagination. The site "I like to cook" wishes you a pleasant appetite and waits to visit for new recipes for delicious original dishes.