Chebureki made from corn flour
Description
The pastry is made simply and quickly. I ended up with eight small chebureks; you can divide the dough into any number of portions you like. I have a small skillet, so I fry two at a time, which is convenient and fast. For juiciness, I add ice‑cold water to the filling, which can be substituted with homemade kefir or milk.
Instructions
- 1
Step 1
1. Prepare the ingredients. I made the minced meat the day before, ground the pork through a meat grinder, added two finely chopped onions, salt and pepper to taste, half a small glass of ice water for juiciness.
- 2
Step 2
2. Combine two types of flour and salt in a deep bowl. Stir with a spoon.
- 3
Step 3
3. Pour in the water, knead the dough.
- 4
Step 4
4. The dough should be elastic, not sticking to the hands. Place it in a bag and refrigerate for 30–40 minutes, or up to an hour.
- 5
Step 5
5. Divide the dough into 6–8 portions, depending on the size you want the chebureks to be.
- 6
Step 6
6. Sprinkle the work surface with flour, roll out a piece of dough thinly. Place the filling on one side.
- 7
Step 7
7. Cover with the second half of the dough, pinch the edge with a fork. Do the same with the remaining dough and filling.
- 8
Step 8
8. Fry the chebureks in hot oil until golden brown on both sides.
- 9
Step 9
9. Enjoy!
- 10
Step 10
10. That's how they are inside: thin dough, lots of filling.