Chebureki with cheese
Description
Delicious pastries for the whole family. Cheese chebureki are just as easy to make as the traditional meat chebureki we all know. The same dough, the same folding method, but a different filling. It's very convenient. Whenever I make chebureki, I always prepare half with meat and half with cheese, or mushrooms (or both at the same time). I recommend eating cheese chebureki hot, while the cheese is still melted and gooey. That's when it stretches beautifully. Of course, this doesn't affect the taste much, but the effect is simply amazing. Serve them warm or slightly heated.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. I should mention right away that the amount of flour I indicated is very approximate—it may require less or more. The main thing is that the dough turns out soft but not sticky to the hands.
- 2
Step 2
So, let's start with the dough, of course. Mix the egg, water, salt, and sunflower oil. Then gradually add the flour and mix thoroughly.
- 3
Step 3
When you can no longer mix it with a spoon, transfer the dough onto a work surface and, constantly adding flour, knead until you get a soft dough.
- 4
Step 4
Grate the cheese on a coarse grater.
- 5
Step 5
Divide the dough into 4-5 parts (depending on the desired size of the chebureki). Roll out each part into a circle, mentally divide the circle in half, and place grated cheese on one half.
- 6
Step 6
Cover with the second half, sealing the edges with a fork.
- 7
Step 7
Fry the chebureki for 2-3 minutes on each side in heated sunflower oil.
- 8
Step 8
Chebureki with cheese are ready. Serve them hot.