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Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
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Add Liquids: Gradually pour in the water while stirring with a wooden spoon. Once it begins to come together, add the melted butter and continue mixing until you form a soft, pliable dough.
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Knead the Dough: Turn the dough out onto a floured surface and knead for about 8–10 minutes until smooth and elastic.
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Rest the Dough: Cover the dough with a clean kitchen towel and let it rest for 30 minutes to relax the gluten.
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Prepare the Filling: While the dough rests, mix the chopped green onions and hard-boiled eggs in a bowl. Season with salt and pepper to taste.
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Shape and Fill: Divide the dough into small portions. Roll each piece into a flat circle, place a spoonful of the filling in the center, and fold the dough around it. Pinch the edges to seal.
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Fry to Golden Perfection: Heat the vegetable oil in a deep frying pan or pot over medium heat. Once hot, carefully lower the dough portions into the oil. Fry until golden brown on all sides, turning as needed. Remove and place on paper towels to drain excess oil.
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Serve and Enjoy: Serve hot with your favorite dipping sauce or enjoy them plain. They’re a quick, tasty treat for any time of day.
Serving and Storage Tips:
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Serving: These are best served warm and crispy, straight from the pan. Pair with sour cream, a tangy yogurt dip, or your favorite condiment.
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Storage: If you have leftovers, store them in an airtight container at room temperature for up to one day. To reheat, warm them in an oven at 350°F (175°C) until crispy.
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Freezing: You can freeze the shaped, uncooked dough portions on a baking sheet, then transfer them to a freezer bag. When ready to cook, fry them directly from frozen—just add a few extra minutes to the frying time.
Variants:
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Cheesy Filling: Mix in grated cheese with the green onions and eggs for a melty, gooey center.
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Spiced Up: Add a pinch of paprika or cayenne pepper to the filling for a spicy kick.
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Herb Infusion: Incorporate chopped fresh dill or parsley for an extra layer of flavor.
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Vegetarian Twist: Substitute the egg filling with a savory potato mash or sautéed mushrooms.
FAQ:
Q: Can I use whole wheat flour instead of white flour?
A: Yes, but keep in mind the texture may be slightly denser, and you might need to adjust the amount of water.
Q: Do I have to deep-fry them?
A: No, you can shallow fry them in a skillet or even bake them in the oven at 400°F (200°C) until golden brown.
Q: How can I make them gluten-free?
A: Try using a gluten-free all-purpose flour blend and adjust the liquid to achieve the same dough consistency.
Q: Can I make these in advance?
A: Absolutely! You can prepare the dough and filling ahead of time and refrigerate until ready to shape and fry.
Q: What if I don’t have green onions?
A: You can use regular chopped onions or finely diced chives as a substitute
