Chebureki in an air fryer
Description
It goes perfectly with tea and coffee. Thin dough, juicy filling, crispy edges — it turns out really delicious! If you stick to a diet-friendly diet, this cheburek option is a great alternative to frying in lots of oil. The top crust isn’t as golden as in a skillet, of course, but that hardly shows in the flavor. If you’re cooking them for the first time, it’s best to watch the first batch without leaving. Everyone’s appliances are different, so yours might take a little more or a little less time — the main thing is not to overdry them! From the given amount of ingredients I got 13 pieces. They can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare all the ingredients according to the list. You can use any minced meat you like; for a lighter option, you can make mince from chicken breast.
- 2
Step 2
Add salt and oil to boiling water.
- 3
Step 3
Add the flour right away. You can add 400 grams first, then gradually work in the rest, since you may need slightly more or slightly less flour than the recipe specifies.
- 4
Step 4
Mix and add vodka. The chebureki will turn out soft, with a pleasantly crisp crust. If you don’t have vodka, you can leave it out.
- 5
Step 5
Mix the dough first with a spoon, then continue kneading by hand. Knead the dough until it is no longer sticky. Shape into a ball, cover with a towel, and let rest for 15 minutes.
- 6
Step 6
Transfer the ground meat into a deep bowl.
- 7
Step 7
Finely chop the onion in a blender, or grate it on a coarse grater.
- 8
Step 8
Add the prepared onion, salt, and ground pepper to taste to the minced meat.
- 9
Step 9
Mix thoroughly.
- 10
Step 10
Then add cold water gradually, bit by bit. I add mine by eye, as they say — “eyeball it.”
- 11
Step 11
The filling should not be thick: it should be a little loose but still hold its shape. That way the chebureki will turn out very juicy.
- 12
Step 12
Knead the dough once more and divide it into 12–14 portions, depending on the desired size of the chebureki.
- 13
Step 13
Roll each piece of dough into a thin circle. Place the filling on one edge.
- 14
Step 14
Cover the filling with dough.
- 15
Step 15
And seal the edges with a fork. Shape the remaining chebureki in the same way.
- 16
Step 16
Grease the air fryer rack with oil. Arrange the chebureki and spray them with vegetable oil. I cook two at a time. While one batch is cooking, I roll out and shape the next.
- 17
Step 17
Set the temperature to 200°C and cook for about 7 minutes. The main thing here is not to dry them out, so it’s best to keep an eye on the first batch without walking away.
- 18
Step 18
Then flip the chebureki and cook for another 2–3 minutes.
- 19
Step 19
At first they will be firm; stack them on a plate, cover with a towel, and let them rest for a little while. The chebureki will turn tender and soft, while the edges stay very tender and crisp. If you are not on a special diet, you can brush the hot chebureki with a pat of butter. They will taste even better!
- 20
Step 20
The chebureki are ready in the air fryer.