Chebureki with cabbage
Description
It pairs perfectly with tea and coffee. The chebureks turn out crispy, with a generous amount of filling, and not heavy on the stomach at all. The water should be about 45 °C, otherwise the egg will cook. For frying the chebureks, the oil must be heated well. Readiness can be tested with simple dry vermicelli. If you drop it into the oil and bubbles start to form on its surface, the oil is ready.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Mix water, salt, egg, vodka, and oil.
- 3
Step 3
Add the flour and knead the dough. Place it in a polyethylene bag and chill for 30 minutes in the refrigerator.
- 4
Step 4
Sauté the grated carrot and chopped onion in oil for 5 minutes.
- 5
Step 5
Add the sliced cabbage, season with salt, and simmer covered until done.
- 6
Step 6
Roll the dough into a rope and divide it into equal pieces.
- 7
Step 7
Roll each piece into a thin flatbread.
- 8
Step 8
Place the filling on one side.
- 9
Step 9
Fold and pinch the edges.
- 10
Step 10
Fry in hot oil, 5 minutes on each side, until done.
- 11
Step 11
Place the cooked chebureks on a paper towel to remove excess oil.
- 12
Step 12
The pastry is ready. Serve with tea.