Ingredients for Chopping Chops
- Fresh pork or chicken fillet 500-600 grams
- Pure water 300 milliliters
- Wheat flour 300 grams
- Vegetable oil 2 tablespoons and for frying
- Frozen spinach 200 grams
- Hard cheese 150 grams
- Chicken egg 1 piece
- Sour cream 1 tablespoon
- Ready mustard 1 tablespoon
- Salt to taste
- Ground black pepper to taste
- Main ingredients: Pork, Spinach, Cheese, Choux pastry
- Serving 4 servings
Inventory:Turk or small pan, Medium bowl, Cooker, Tablespoon, Deep bowl, Fine grater, Cutting board, Knife, Plate, Kitchen hammer, Food plastic bag, Rolling pin, Kitchen table, Fork, Frying pan, Kitchen gloves, Serving dish, Sieve, Small bowl, Wooden spatula, Kitchen paper towels
Cooking chops in custard dough:
Step 1: prepare the flour.
Using a sieve, sift the flour directly into a deep bowl. This must be done so that the flour is saturated with oxygen from the air, and the dough itself turns out to be airy and tender.
Step 2: prepare the water.
Pour clean water and 2 tablespoons of vegetable oil into a Turk or a small pan. We put the container on medium heat and bring to a boil. Immediately after that, turn off the hotplate and proceed to the process of preparing the custard dough.
Step 3: prepare the custard dough.
Pour boiling water into a bowl with flour, holding the pan with kitchen tacks. Immediately mix thoroughly with a tablespoon until a homogeneous mass is formed. Once the mixture has cooled slightly, knead the dough with clean hands. Attention: if you need more space, then transfer the mass to the kitchen table, crushed with a little flour.
We form a ball from the dough and set aside for a while to cool.
Step 4: prepare the spinach.
Put frozen spinach in a medium bowl. For a while, put the container aside so that the component itself can reach room temperature. Attention: usually frozen spinach is already chopped, so after defrosting it looks like gruel.
Step 5: prepare hard cheese.
We put a fine grater on a cutting board and use it to grind hard cheese. After this, pour the prepared component into a free small bowl.
Step 6: prepare the filling of the dish.
Break the egg into a bowl of grated cheese and pour the mustard and sour cream. Mix everything thoroughly with a tablespoon until a homogeneous mass is formed.
After this, we shift the tablespoon the mixture into a container with spinach and again mix everything well until smooth. Everything, the filling is ready!
Step 7: prepare the meat.
We carefully wash the pork or chicken under running water and put it on a cutting board. Using a knife, we clean the meat from fat, film and veins. After that, we cut the component into small pieces of thickness and transfer to a plate. Attention: the meat size should correspond to the size of the pieces of dough. Based on the ingredients indicated in the recipe, you should get 4 big chops.
So, in turn, each pork piece is placed in a plastic bag and beat off with a kitchen hammer. This must be done so that the juice is not sprayed throughout the kitchen. Important: beat meat thoroughly, almost to transparency. Sprinkle the prepared component with a small amount of salt and black pepper and set aside for a while.
Step 8: cook the chops in a custard dough.
We spread the cooled custard dough on the kitchen table, crushed with a small amount of flour. We cut it into 8 parts with a knife. We roll each piece into a ball with our hands.
Now, using the rolling pin, thinly roll the dough into a circle.
We put the chop on the layer, grease the meat with the filling on top and cover with a second layer of dough. Attention: circles should be the size of a little more than the piece of meat, so that you can firmly fasten the dish. With the help of a knife, we cut off the excess and, for certainty, we press the edges of the dough with a fork.
Pour a small amount of vegetable oil into the pan and put on medium heat. After a few minutes, carefully lay the chops in a container and fry until golden brown on both sides. As soon as the dish is ready, we shift it with a tablespoon to kitchen paper towels and put it aside for a while. This must be done so that the paper absorbs excess fat. We shift the finished chops to a special flat plate.
Step 9: serve the chops in a custard dough.
Chops in custard dough serve to the dining table when they are still hot. You don’t even need words, because the dish is very tasty. In appearance, it resembles a cheburek, with the only difference being that the chop is low-fat and not so harmful, because inside it is real meat with a nutritious nutritious filling. Households can be treated to this yummy along with tea or coffee.
- For the preparation of the filling, you can use fresh spinach. To do this, thoroughly rinse the component under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and then pass through a blender so that we get a homogeneous mixture;
- in order for the meat to melt in the mouth, you can beat it in advance and pickle it during the day. As a marinade, you can use a mixture of such components as freshly squeezed juice and lemon zest, a little vegetable oil, mustard seeds, as well as salt and black pepper. We determine everything "by eye" depending on the amount of meat;
- Chops in custard dough can be prepared in any shape. The dish can be either round or in the form of a crescent, square or rectangle.