Chebureki with Potatoes

Chebureki is associated with crispy dough and meat filling. Let’s move away from the usual culinary dogma and cook no less appetizing chebureki with potatoes. Let’s cook crispy chebureki with margarine dough.

Ingredients

How to cook chebureki with potatoes:

Directions

Peel the potatoes and simmer them.
Add a teaspoon each of salt and sugar to the water – they should completely dissolve in the water.
Add a third of the flour to the water and immediately begin to mix it with a spoon or fork.
Pour the melted margarine (melt in a saucepan beforehand) into the dough mass. Mix the products immediately.
Add the rest of the flour. Knead a soft dough that will soon turn into a crispy crust. Leave it for some time.
Make mashed potatoes adding milk to them.
Divide the dough for the potato chebureki into equal parts. Roll out each one into a thin sheet. Cut out an even circle using a saucer (this is optional – for the aesthetics of your future chebureki).
Place the mashed potatoes on one side of an even circle. Make them flat a little.
Cover the filling with the second half sticking the edges of the potato chebureki with your fingers.
To make the edges of the chebureki stick together well, shape the edges using the tines of a fork.
Fry the chebureki with potatoes in a large amount of well-heated vegetable oil.

Enjoy your meal!

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