There are many recipes for chebureki on the Internet. This is not surprising as the dish presented by the Crimean Tatars has taken a firm position among the hits of street fast food. Many people still remember those chebureki houses where crispy, flavorful, juicy chebureki with a meat filling were being sold. We used to go out to eat chebureki and take them home. Nowadays we take pizza home to heat it up, but before that we used to run and hurry to take chebureki before they got cold. But everything changes. Those chebureki are gone, no one kneads the dough by themselves… I’ll bring the chebureki to you. But this time the chebureki will be without meat.
Finely chop fresh herbs, scallions, and onions. Chop eggs. Combine with rice, salt, and pepper to taste. Mix well.
Sift flour into a bowl with salt. Make a well in the center. Pour oil into the well. Gradually add hot water while mixing until soft elastic dough forms that doesn't stick to hands.
Knead dough strongly for at least 10 minutes, using pressing motions to develop elasticity.
Cover dough with cloth and let rest at room temperature for 30 minutes to 1 hour.
During resting, knead dough lightly once or twice more.
Roll dough very thin on a floured surface. Place a spoonful of filling on one half.
Top filling with a spoonful of full-fat sour cream.
Add cherry tomatoes if desired.
Fold dough in half over filling. Seal edges by moistening with water and pressing firmly with a fork.
Heat oil in frying pan over medium-high heat until shimmering.
Fry chebureki until golden brown on both sides, roughly 3-4 minutes per side.
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