Chebureki
What can you say about them? You have to make them and try them!
Ingredients · Servings 14-16 pieces
- 200 ml of water
- 50 ml vegetable oil
- 1 tsp. salt
- 0.5 tsp. sugar
- 400-450 g flour
- 200 g pork fillet
- 200 g beef fillet
- 200 g onions
- 100-150 ml of water
- salt
- pepper
- herbs to taste
- vegetable oil for frying
Method
- Pour flour into a bowl.
- Add salt and sugar.
- Add water.
- Add vegetable oil.
- Knead the dough.
- Place it in a bag and leave it for 30-40 minutes at room temperature.
- Finely chop the onion.
- Finely chop the greens.
- Pass the pork and beef through a meat grinder.
- Add onion and herbs.
- Add salt and pepper.
- Mix.
- Add water in small portions (to make the filling juicier), stirring the minced meat.
- The result should be a mass similar in consistency to thick sour cream.
- Pinch off a piece of dough the size of a chicken egg.
- Roll out to a thickness of about 1 mm and a diameter of about 15 cm.
- Place the filling (about 2 tbsp) on one edge.
- Wrap up.
- Use a fork to pinch the edges.
- Pour oil into a frying pan to a depth of about 2–3 cm. Heat.
- Place the chebureki in the oil (be careful not to let any water or flour get into the oil). Fry on one side for about 3–5 minutes.
- Turn over. Fry on the other side (about 3-5 minutes).
Chebureki... What can you say about them? You have to make them and try them!
Thin, crispy dough, juicy filling. It's delicious!
You can serve sour cream sauce (sour cream + herbs + garlic) with chebureki.
The specified amount of ingredients makes 14–16 pieces.
Preparing the dough
Preparing the filling
Bon appetit!
