Chebureki with onions
Description
Making chebureks with onions is quite simple; the dough is easy to prepare and won’t take much time. You can add tomato paste or diced fresh tomato to the onions. In general, the filling can be very varied: mashed potatoes, mushrooms, cabbage, and if you are not observing a fast—any meat mince. The dough is very tasty, tender, slightly flaky, I’m sure you’ll like it. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Pour water into a deep bowl, add salt, sugar, and vegetable oil.
- 3
Step 3
Stir and gradually add the flour. Stir the dough first with a spoon, and then, when it becomes difficult to stir, continue kneading by hand on the table.
- 4
Step 4
Add flour until the dough becomes firm and elastic. Gather it into a ball, cover with a towel and let it rest on the table for about an hour.
- 5
Step 5
For the filling, dice the onion and sauté it in a pan until cooked through. At the end, add any chopped herbs, salt to taste, and spices.
- 6
Step 6
Pinch off a piece of dough, roll it into a ball about the size of a slightly larger walnut, and then roll it out with a rolling pin into a circle. Place the filling near one edge. Remember that chebureks are not pies; you don’t need much—just literally 2–3 teaspoons.
- 7
Step 7
Cover the filling with the free edge of the dough and seal the edges in any convenient way. I do this using a fork.
- 8
Step 8
Fry the chebureks in a well‑heated pan with enough oil. The heat should be medium.
- 9
Step 9
Transfer the finished chebureks first onto a paper towel to remove excess oil, and then onto a plate.