tancowgirl2000
Head Chef
I have this recipe that is called "Chibirachi".....take a dough, roll thin, and then fill with hamberger. Problem is, I don't like the dough. Seems too stiff to work with. I should mention that after it's rolled you deep fry it. Serve with sour cream or gavy....very tasty. But was wondering if anyone had any other ideas for a good dough for it. I thought of perogy dough but not sure....
OK OK OK I bable alot but when my fingers are in the mood then I just let them go!
Tanis
OK OK OK I bable alot but when my fingers are in the mood then I just let them go!
Tanis