Chebureki in a wok
Description
Many people associate this cookware solely with Asian cuisine, but modern home cooks have adapted it for preparing everyday dishes, and today we'll be making chebureki in a wok at home. Actually, it's incredibly convenient, and personally, I no longer use a regular frying pan for frying chebureki—I only use a wok. This type of cookware is very wide and deep, so the chebureki are fully submerged in oil, and flipping them in a wok is much easier than in a regular pan. With this simple recipe for chebureki in a wok, you can forget about oil splatters all over your kitchen and enjoy cooking your favorite dish. 1) Let's start with the dough. First, sift flour into a deep bowl and make a well in the center of the flour mound. Pour water into a separate container and dissolve salt and sugar in it. Then combine this mixture with the flour, vegetable oil, and vodka. Knead these ingredients into a soft, elastic dough, wrap it in plastic wrap, and let it rest at room temperature for one hour. 2) While the dough is resting, prepare the filling. Mix the ground meat with finely chopped onion and fresh herbs. Add spices and salt to taste, pour in cold broth, and thoroughly mix everything together. 3) After the resting time, roll out the dough into a thin layer and cut out large circles (you can use a plate as a template). Place the prepared filling onto one half of each circle, then tightly seal the edges of the dough. 4) Now pour vegetable oil into the wok—enough so that the oil almost completely covers the chebureki—and place the wok over heat. Once the oil is hot, carefully place the chebureki into the oil and fry them on each side until golden brown. Since we're cooking chebureki in a wok, they don't need to be fried as long as on a regular pan—just two to three minutes per side is enough. The chebureki are ready. Serve them hot.