Chebureki with potatoes
Description
Delicious baked goods for the whole family. I always make the dough for chebureks as a boiled dough with boiling water. This dough turns out a bit flaky, forms characteristic bubbles well, and doesn’t absorb a lot of oil when frying. Add a little raw onion to the filling together with fried onion. This combination gives the potato chebureks a pleasant aftertaste. And don’t skimp on black pepper! Also, the filling should cool down before you stuff it into the chebureks. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Ingredients for potato chebureks.
- 2
Step 2
Put the potatoes to boil. Make sure the water only covers the tubers. Salt after the water comes to a boil again. From the cooked potatoes, carefully drain the water and dry them a little over low heat. Mash the potatoes with a potato masher; you do not need to beat them with a mixer.
- 3
Step 3
Finely slice the onion, setting aside about one fifth. Fry the onion in oil until golden brown, seasoning with salt and pepper during the frying. Lightly salt the remaining onion and knead it by hand until softened and its juice is released. Add all the onion to the mashed potatoes, pepper a little more and mix well. Cool the filling.
- 4
Step 4
Sift the flour into a bowl and mix with salt and sugar. Pour in the oil.
- 5
Step 5
Measure very hot water, almost boiling, and gradually pour it into the flour. Stir immediately afterwards with a fork until large flakes of dough form.
- 6
Step 6
Stir with a fork until the dough cools enough to be kneaded by hand. Knead well and let it rest and cool under a napkin.
- 7
Step 7
Divide the ready dough into small pieces and roll them into balls. Roll each ball into a thin sheet.
- 8
Step 8
Place a spoonful of filling on half of the dough, cover with the other half and press the edges. Choose a cup or bowl of the appropriate diameter and use it to trim away the excess dough. Run a fork along the edge, further sealing the edges and decorating the cheburek.
- 9
Step 9
Place the chebureks in well‑heated, but not overheated oil, and fry, reducing the heat, on both sides until golden brown.
- 10
Step 10
Place the finished chebureks on a paper towel to remove excess oil.
- 11
Step 11
Serve the chebureks hot, with fresh vegetables and tomato juice!