Chebureki on boiled dough
Description
Homemade pastries for tea. You'll get chebureki with thin, crispy, bubbly dough and juicy filling inside. The dough can be prepared in advance and stored in the refrigerator. You can make the filling using one or several types of meat, adding onion, herbs, and spices. Seal the edges well so that the juicy filling stays inside. Good luck! The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
1. Pour water and sunflower oil into a saucepan, add salt. Place on the stove.
- 2
Step 2
2. After boiling, add 1 cup of flour, vigorously stir the dough with a spoon, then remove the pot from the heat and let it stand for 1-2 minutes.
- 3
Step 3
3. After a few minutes, add a chicken egg to the dough and mix well.
- 4
Step 4
4. Using a mixer, knead the dough, gradually adding flour.
- 5
Step 5
5. You will get soft and elastic dough; cover it with plastic wrap and set aside while preparing the filling.
- 6
Step 6
6. In a bowl, combine the chopped lard, two types of minced meat, chopped onion, herbs, all spices (red and black pepper), and add a little salt.
- 7
Step 7
7. Thoroughly mix the minced meat, add sour cream, broth (or water), and mix everything again.
- 8
Step 8
8. Remove the dough from the bowl, roll it into a log, and cut it into pieces.
- 9
Step 9
9. Roll out each piece of dough thinly (carefully, so the dough doesn't tear), place the filling on one half, fold over the other half, and seal the edges with a fork.
- 10
Step 10
10. Heat a skillet with a generous amount of vegetable oil, place the chebureki on it, and fry until golden brown.
- 11
Step 11
11. Immediately transfer the chebureki onto a paper towel to absorb excess oil.
- 12
Step 12
12. Serve the chebureki immediately after cooking, while they are still hot and crispy.