Vegetarian chebureki with mushrooms and buckwheat
Description
Perfectly pairs with tea and coffee. The vodka in the recipe is necessary to make the dough crispy. Of course, you can do without it. As a filling for vegetarian chebureks, you can use beans, potatoes, or cabbage. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
1. In a container, combine a glass of boiling water, sugar, salt, vodka, and vegetable oil.
- 2
Step 2
2. Sift the flour into the liquid and knead the dough. Then transfer it to the table and continue kneading by hand, adding flour as needed. The dough should not stick to your hands.
- 3
Step 3
3. The dough should be elastic but not stiff. Cover the dough and let it rest for 15–20 minutes.
- 4
Step 4
4. Cook the buckwheat. Sauté the mushrooms with onions until done. Combine them—and the filling is ready!
- 5
Step 5
5. Pinch off a piece of dough, place it on a floured surface, and roll it out with a rolling pin into a thin sheet the size of a saucer.
- 6
Step 6
6. Place the filling on one half of the dough and fold the dough in half. Press the filling with your fingers to release excess air, and crimp the edges with a fork on both sides.
- 7
Step 7
7. Fry the chebureki in a large amount of boiling vegetable oil on both sides. Place the cooked chebureki on paper towels.
- 8
Step 8
8. Serve hot!