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.
Servings: 40
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
Directions
Finely chop the onion and parsley, mix them with the minced meat, and add salt and pepper. Add some water to make the mass a little liquid.
Pour hot water into a jar and put one spoon each of butter and sunflower oil into it. The butter must melt well. Leave it for five minutes. I made half and used a cup.
Pour the water into a bowl, add the egg and salt, and mix everything. Add the flour (I had about 3.5 cups) and knead the dough. The dough should be soft and elastic.
Roll out the dough very thinly, put the filling and a piece of butter on one edge.
Fry the chebureki in vegetable oil. Pour in a lot of oil. If necessary, add more oil while frying.
Place the cooked ones on a napkin. I got 20 chebureki.
Ingredients
