Quail legs

Quail legs

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Ingredients for making quail legs

For the test:

  1. Sour cream (any fat content) 200 gr.
  2. Mayonnaise 200 gr.
  3. Premium wheat flour 350 gr.

For filling:

  1. Meat (pork + beef) 500 gr.
  2. Onion 2 pcs.
  3. 5 cloves of garlic
  4. Salt to taste
  5. Ground pepper to taste
  6. Vegetable oil for frying 5 tbsp. spoons
  7. Chicken egg 1 pc.
  8. Salted straws 1 pack
  9. Breadcrumbs to taste
  • Main ingredients: Beef, Pork, Flour
  • Serving 4 servings


Mincer, Bowl, Rolling Pin, Glass, Whisk, Frying Pan

Cooking quail legs:

Step 1: Cook the minced meat and knead the dough.

We wash the meat with cold running water, dry it with a paper towel. Peel the onion and garlic with a knife, cut the onion into 5-6 parts. Twist meat with onions and garlic in a meat grinder. Add salt and pepper to the minced meat, you can also add herbs and spices to taste, and mix the minced meat thoroughly until a homogeneous mass is formed. Now knead the dough. To do this, mix sour cream with mayonnaise in a bowl and gradually pour the flour sifted through a sieve into the bowl, not forgetting to mix the mass. Stir until we get a homogeneous soft elastic dough.

Step 2: Form.

We divide the dough into 2-3 parts. Sprinkle flour on the table so that the dough does not stick, and roll out one part of the dough with a rolling pin into a medium-thick layer2-3 mm). Cut out the dough circles with a glass or mug. Each circle is shifted alternately to a separate surface, in the center of the circle we put the straw so that its edges extend beyond the circle of the dough on both sides. For each circle with straws, put a small portion of minced meat. We take the edges of the dough and turn it (we get something like a big dumpling). We pinch the edges with our fingers and smooth them. We cut each “dumpling” with minced meat in half - we get 2 “legs”.

Step 3: Fry.

Beat the egg with a whisk or fork until a liquid homogeneous consistency. Pour breadcrumbs into a separate bowl or plate. Dip each quail leg into a beaten egg so that it completely covers the dough, and then into the breadcrumbs. Lubricate the pan with vegetable oil and fry the legs on all sides on low heat for approximately 15-20 minutes.

Step 4: Serve the legs.

The fried “quail legs” are served hot with a side dish. Enjoy your meal!

Recipe Tips:

- - Breadcrumbs can be excluded from the recipe by dipping the “legs” in the egg and immediately frying them.

- - For simplicity, you can dip a leg in an egg with one hand and sprinkle a leg with breadcrumbs with a teaspoon with the other. Thus, one hand remains clean.

- - Mayonnaise in the dough can be completely replaced with sour cream.


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