Mini chebureki with lamb and curry

Clean the lamb shoulder from membranes and sinews, place it in a vacuum bag, add bay leaf, peppercorns, and 5 grams of salt, then vacuum seal. Cook at 82 degrees for 23 hours.

Add vegetable oil and 6 grams of salt to the flour. Gradually add hot (about 80 degrees) water to the mixture and knead a stiff dough, adding more water if necessary.

Divide the dough into four parts, wrap in plastic wrap or cover with a damp cloth, and let it rest for 2-3 hours to mature.

Remove the spatula from the vacuum bag, preserving the juice. Tear the meat into fibers.

Chop garlic, chili, shallot, and cilantro very finely.

Mix meat, vegetables, curry, oyster sauce, onion oil, sesame oil, broth from the shoulder and chicken broth. Add salt if necessary.

Roll out the dough, dusting it with flour if necessary. Cut out circles with a diameter of 8 cm using a ring.

Wrap the filling in the dough, brushing the edges with egg. Freeze the chebureks.

Fry the chebureks in hot oil (180–190 degrees). Place on paper to absorb excess oil.

Cook in the oven on a rack for about 3-4 minutes at 180 degrees. Place the finished chebureks on a plate on a bamboo leaf. Serve yogurt separately in a sauceboat.