Chebureki

Very thin dough, juicy filling. Such chebureki turned out great! You can get a lot of chebureki from the following amount of products, but I reduced the ingredients by half.

Summary

Ingredients

• Minced pork and beef – 500 g
• Onions – 1 pc.
• Parsley
• Salt – to taste
• Pepper – to taste
• Water – 0.5 liters
• Eggs – 1 pc.
• Butter – 1 tablespoon.
• Vegetable oil – 1 tablespoon.
• Flour – 7 cups

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Instructions

1. Finely chop the onion and parsley. Mix with the minced pork and beef, salt, and pepper. Add roughly 60 ml of water to make the filling moist. Refrigerate until ready to use.
2. Heat roughly 250 ml of water until hot. Pour into a bowl, then add 1 tablespoon of butter and 1 tablespoon of vegetable oil. Stir until the butter melts completely. Let cool for 5 minutes.
3. Pour the cooled water-oil mixture into a bowl. Add the egg and a pinch of salt, then mix well. Gradually add flour, starting with about 3.5 cups, and knead until the dough is soft and elastic. Add more flour as needed.
4. Divide the dough into 20-40 portions. Roll each portion very thinly into a round shape. Place a spoonful of filling and a small piece of butter on one half of each round.
5. Fold the dough in half to enclose the filling and form a half-moon shape. Press and seal the edges firmly to prevent the filling from leaking.
6. Heat vegetable oil to 180 °C (350 °F) in a deep pan over medium-high heat. Fry the chebureki in batches for 1 to 2 minutes per side until golden brown, adding more oil as needed. Transfer to paper towels to drain.