Juicy and Crispy Chebureki
by Editorial Staff
A recipe for crispy and juicy chebureki with meat. Properly cooked dough is covered with delicious bubbles when fried. I don’t know anyone who is indifferent to this dish.
Ingredients
For the dough:
- Flour – 3 cups
- Boiling water – 1 cup
- Salt – 1 teaspoon.
- Vegetable oil – 1 tablespoon.
- Vodka (if desired) – 1 tablespoon.
For the filling:
- Minced meat – 350 g
- Onions – 1 pc. (150 g)
- Salt – to taste
- Coriander – 1/3 teaspoon.
- Pepper – to taste
- Water – 100-150 ml
For frying:
- Vegetable oil – 400 ml
Directions
- Prepare the products for your chebureki. Vodka is an optional ingredient. It is recommended to add it because the alcohol prevents the absorption of fat which will be abundant when frying chebureki.
- Make a well in the flour. Add salt and vegetable oil to 250 ml of fiercely boiling water.
- Pour the boiling water into the flour and mix it. The dough will be lumpy, but don’t let it bother you as the lumps will dissolve later. Add the vodka.
- Place the resulting mass on the table.
- Knead the dough on the table until smooth, for about 7 minutes. This dough is stiffer than similar dough for dumplings, and it is a little more difficult to knead, so if you have the opportunity to use a food processor, do it. There is no need to add more flour as the dough is not sticky and is kneaded well on the table.
- Place the dough into a bowl, coat it with a little oil and then plastic wrap, and leave it for half an hour.
- Prepare minced meat. If you use a meat grinder, feel free to grind the onions along with the meat. But I have minced meat already prepared, so I chop the onions with a blender. You can also chop the onion finely.
- Add the chopped onion, salt, coriander, and pepper to the minced meat.
- Mix everything and pour in water gradually at the same time.
- The filling should become mushy. Cover it with plastic wrap and put it in the fridge for half an hour.
- Form the dough into a sausage and divide it into 12 pieces.
- Roll out one part of the dough until it is 1 mm thick but not transparent. I got a round with a diameter of 17 cm. If the dough sticks to the surface, sprinkle a little flour over it. Put a thin layer of the filling on half of the round but you don’t need to put a lot of it. You can cover the edges with a beaten egg or egg white, I’ll just use a damp brush.
- Cover the round with the other half being careful not to leave any air inside, otherwise the cheburek may puff up when fried. Stick the edges together. Go around the edges with a fork for beauty and to better hold the dough together, but press gently so as not to tear the dough.
- Heat the oil in a frying pan or saucepan (1-1.5 cm layer). I took 400 ml for a 26 cm pan. The optimal temperature for heating is 160 degrees. If you do not have a thermo, you can check it by putting a piece of bread in it – the oil around should start bubbling but not very strong.
- Fry the chebureki on both sides.
- Place the cooked chebureki on a plate covered with paper towels or napkins.
Enjoy your meal!
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