Cheburek dough like in cheburek shops
Description
Homemade pastries for tea. Making chebureki dough like at a cheburek shop at home is not difficult. You can use any filling you like; the classic one is lamb half-and-half with onion. I like to make the filling from fatty pork with onion (2:1) or from a mix of pork and beef mince. Whatever mince you use, be sure to add cold water for juiciness and tenderness. The amount of water depends on the mince itself; for 300 grams I usually add about 50–60 ml. You can use broth instead of water; if you skip this, the filling will turn out dry. The dough from this recipe turns out very good—thin, crispy, and full of little bubbles. The chebureki are delicious! I highly recommend trying them. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Into a deep bowl, sift the flour—not all of it—about 400–450 grams.
- 3
Step 3
Pour in warm water, add salt, oil, and vinegar. Many people add vodka to the dough, but try omitting it and adding vinegar instead. It will taste better!
- 4
Step 4
Mix.
- 5
Step 5
Then, adding the remaining flour a little at a time, start kneading the dough. The dough should not stick to your hands—only very slightly if at all. Sprinkle in flour very gradually; you may end up using a bit more than the recipe calls for. But you should not overload the dough with flour either!
- 6
Step 6
Shape the dough into a ball, cover the bowl with a towel and leave for at least 30 minutes. The dough for chebureks, like at a cheburechnaya, is ready.
- 7
Step 7
Roll the dough out quite thin; from the quantities given you get 12–14 chebureki, depending on their size. Fry in plenty of vegetable oil and eat while hot.