Fried Boraki: Unique Armenian Dumplings

Unusual, tasty, simple, for a hearty lunch! Boraki Armenian dumplings differ from the ones we are used to in that the minced meat for the filling is not raw, but already fried. And first they are simmered in a small amount of broth, and then fried.
cook time: 2h
Lucas Halstead
Fried Boraki: Unique Armenian Dumplings

Nutrition Facts (per serving)

241
Calories
13g
Fat
19g
Carbs
8g
Protein

Ingredients (6 portions)

For dough:

Wheat flour 400 g
Eggs 2 pc
Water 9 tbsp
Salt 1 tsp

For filling:

Minced meat 400 g
Onion 1 pc
Salt to taste
Greenery to taste
Ground black pepper to taste

For frying:

Vegetable oil 2 tbsp

For allowance:

Bouillon 1 cup

Recipe instructions

Step 1

Step 1
How to make boraki Armenian dumplings? Prepare all the necessary products. I have ready-made minced meat from beef and pork. Add greens to taste; cilantro, basil, and parsley go well in boraki. You can use water instead of broth, but it tastes better with broth. Also take whatever spices you like. The spicier, the tastier, this is Caucasian cuisine.

Step 2

Step 2
First, letʼs prepare the dough. Sift the flour into a bowl or directly onto the table, make a well in the center and add salt, eggs and water. Mix well and knead into a stiff dough like dumplings. You may need a little less or more flour.

Step 3

Step 3
The dough should become smooth and elastic; to do this, you can beat it on the table. Cover the finished dough with a towel and leave to rest for half an hour.

Step 4

Step 4
In the meantime, letʼs make the filling. Peel the onion and chop finely. Heat a frying pan, pour in the oil, add the onion and fry over medium heat for 3 minutes.

Step 5

Step 5
Now add the minced meat to the onion and stir. Continue to cook, stirring occasionally, over medium heat until cooked through, about ten minutes. You can cover it with a lid.

Step 6

Step 6
At the end of frying, add salt and pepper. Add seasonings to taste and add finely chopped herbs. First wash the greens in running water and dry. You can also add tomatoes, but again this is to taste. Leave the finished minced meat to cool; for this it is better to transfer it to a separate bowl.

Step 7

Step 7
Roll out the dough to about 2 mm thick and cut into squares measuring 5 by 5 cm. I do this with a pizza cutter, it’s very convenient and quick.

Step 8

Step 8
How to sculpt boraki? They should be shaped like cylinders with an open side. Place about a teaspoon of filling on the dough, pull two opposite edges towards each other, as in the photo. Make a long seam and press it to the sides. Pinch the bottom edge.

Step 9

Step 9
Place the dumplings in a saucepan or deep frying pan, open side up. Pour boiling broth over them so that it covers them 3/4. Place over medium heat and bring to a boil. Next, turn the heat to minimum and leave the dumplings to simmer for about ten minutes under the lid. Watch the amount of broth! It shouldnʼt boil over. If necessary, add broth to the pan.

Step 10

Step 10
Carefully place the steamed dumplings in a colander and allow the liquid to drain.

Step 11

Step 11
Heat the oil well in a frying pan and fry the dumplings.

Step 12

Step 12
Fry on both sides until golden brown. Sprinkle the finished boraki with herbs and serve with sour cream, adjika or matsoni-based sauce. Bon appetit!

Additional rubrics

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