Dough for meat chebureki
Description
The pastry is simple and quick to prepare. You can make these chebureki from start to finish. I prepare the dough using ricotta cheese, which gives it a pleasant flavor and a very crispy texture. For the filling, you can use any meat (or a combination of meats). Be sure to seal the chebureki well so they don't open during frying and the juicy filling doesn't end up in the pan. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Place the cheese into the mixer bowl, add the eggs, flour, a pinch of salt, and baking powder.
- 2
Step 2
2. Using a special attachment, knead the dough and set it aside in the refrigerator while preparing the filling.
- 3
Step 3
3. Mix together the chopped onion (you can use green onion) and ground pork, season with salt and pepper to taste, add water.
- 4
Step 4
4. Shape the dough into a small sausage and cut it into pieces.
- 5
Step 5
5. Roll out each piece into a thin flatbread (approximately the size of a plate).
- 6
Step 6
6. Place the filling on one side of the flatbread.
- 7
Step 7
7. Fold the empty side over the filling and press the edges firmly (first by hand, then with a fork).
- 8
Step 8
8. Heat a pan with vegetable oil and place the chebureki in it. Fry over low heat with the lid closed until fully cooked.
- 9
Step 9
9. Serve the chebureki hot immediately after frying.