Lekváros Derelye (Jam Pockets)

Ingredients

• 2 cups all-purpose flour
• 1 whole egg
• ¼ teaspoon salt
• ¾ cup plum jam or apricot jam
• 4 tablespoons butter
• 1 cup breadcrumbs (panko or regular)

Instructions

1. 1

   Pour 2 cups flour into a large bowl, then make a shallow well in the center with your fingers, like a crater in the flour. Crack the egg into the well and add 0.25 teaspoon salt.

2. 2

   Using a fork, beat the egg gently as if scrambling it, then gradually pull flour from the bowl's sides into the egg, stirring until no dry flour remains and a shaggy dough forms.

3. 3

   Place the dough on a clean counter and knead it by pushing it away from you with the heel of your hand, folding it back over itself, and rotating it a quarter turn; repeat for 3 minutes until smooth and slightly elastic.

4. 4

   Divide the dough into 8 equal pieces by cutting it in half, then cutting each half in half again, then cutting each quarter in half. Roll each piece into a small ball between your palms.

5. 5

   Flatten one dough ball into a thin disc about 3 inches across by pressing it between your palms, then place it on the counter. Place 1.5 teaspoons jam in the center, then fold the disc in half like a taco and press the curved edges tightly together with your fingers to seal.

6. 6

   Repeat step 5 with the remaining dough balls and jam, working with one ball at a time. Arrange the sealed pockets on a floured plate so they do not touch.

7. 7

   Fill a large pot three-quarters full with water and bring it to a rolling boil over high heat, about 6 minutes. You should see large bubbles rapidly breaking the surface.

8. 8

   Carefully drop the jam pockets into the boiling water one at a time. Stir gently with a wooden spoon to prevent them from sticking to the bottom or to each other.

9. 9

   Watch the water; when it returns to a boil, wait 2 minutes more, then use a slotted spoon to scoop each pocket onto a clean plate or paper towels to drain. Do not stack them.

10. 10

    Melt 4 tablespoons butter in a large skillet over medium heat, about 2 minutes. When the butter looks foamy and smells nutty, add 1 cup breadcrumbs and stir constantly until golden brown, about 3 minutes.

11. 11

    Add the drained jam pockets to the skillet with the breadcrumbs and gently toss with a spatula until each pocket is coated on all sides, about 1 minute. Do not press down, or the jam will squeeze out.

12. 12

    Divide the jam pockets and breadcrumbs among four plates or bowls, then dollop 2 tablespoons sour cream (not listed but expected on hand) on top of each serving.

Tools you’ll need

• large mixing bowl
• fork
• clean counter or cutting board
• knife
• measuring spoons and cups
• floured plate
• large pot
• wooden spoon
• slotted spoon
• clean plate or paper towels
• large skillet
• spatula

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