Hot beer snack: kudyabliki with minced chicken and bacon

If the old meme about the squirrel and kudyabliki is already largely forgotten, then the dish with the same name seems to have become a modern classic. This hot snack, consisting of minced chicken, bacon, cheese and a deep-fried dough shell, was created by Kirill Gotovtsev, advertiser, blogger and host of the cooking show "Prepares Gotovtsev". We understand all the intricacies of cooking kudyablikov.

Ingredients

For the test:

2 cups (240 g) flour
15 ml of vegetable oil;
½ cup (120 ml) boiling water
a pinch of salt.

For filling:

250 g minced chicken;
1 onion;
80 g of hard cheese;
80 g bacon.

The basic filling of kudyabliks can be supplemented with almost any ingredient, replacing the used meat base, adding vegetables, mushrooms, herbs and spices. The size of the appetizer can also be varied at your discretion, preparing kudyabliki the size of a medium cheburek or as classic Chinese wontons.

We start with the dough, as it will need to stand before rolling. For the dough, mix flour with a good pinch of salt, pour in vegetable oil and thoroughly grind it with a flour base. Now add boiling water and knead the dough until it gathers into a fairly dense ball. The finished dough will indeed be harsh, uneven, but let it sit for about half an hour in the warmth, and you will notice how it transforms.

While the dough is resting, start filling. Fry the finely chopped bacon until crisp, transfer to napkins, and brown the chopped onion on the remnants of the melted fat. Mix the onion and bacon with the minced chicken, salt the meat mixture well, add herbs if desired.

Roll out the rested dough as thin as possible and divide into the desired squares. We settled on small codabies for about one bite, for which a 12 × 12 cm square of dough is enough.

Take a full teaspoon of meat filling, roll into a ball and place in the center of the dough square. Place the hard cheese cube on top. Blade two opposite edges of the dough together to form a triangle, and then join the corners at the base of the triangle in the center of the curd.

To make the edges grip better, slightly moisten them with water, and while sculpting, try to squeeze out as much air as possible from the chandelier so that it roasts evenly.

Deep-fry the blinded curls over medium heat for about 3-4 minutes for each serving. The frying time depends on the meat used and its amount, so you will have to navigate in the process.