Chebureks

Chebureks

Category: Bakery products

Ingredients
Wheat flour	about 500-600 g
Milk	1 tbsp.
Salt	1 tsp
Soft butter	1 tsp
Egg	1 PC.
Vodka	1-2 tbsp. l.
FARSH:
Beef or veal	500 g
Fatty pork	300 g
Large bulbs	2-3 pcs.
Parsley, cilantro and green onions	who loves this
Freshly ground black pepper, salt

Cooking method

• There is enough flour to make a dense bun like dumplings.
• Knead in the dough for pasta mode. ...
• Ideally, of course, fatty mutton, but no, and there is no court.
• Grind the meat in a meat grinder with a coarse grill.
• Cut the onion into small cubes (I'll ask Berner to cry) and mash with your hands with finely chopped herbs, salt and seasonings. Let stand for 5-10 minutes and mix with meat. If the minced meat is thick, you can add broth or cold water.
• Cut the dough into sausages and cut them into pieces the size of a small egg (ate found something to compare with).
• roll it into circles the size of a large saucer and 2-2.5 mm thick.
• Put the minced meat on one half, slightly smearing it. We cover with the second half of the circle and slightly press down so that excess air comes out, then when frying the pasties will inflate and flow out less. We pinch the edges tightly with our hands or roll them with the edge of the plate, and the luckiest ones with a special wheel. Fry in highly heated oil until golden brown.

Note

Since my recipe is a little different from the traditional one, I cite it in full.

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Tatyana, is the dough much softer than dumplings?

Sorry to answer with a delay. Now, unfortunately, I rarely visit my favorite site.

Yes, the dough turns out to be a little softer than on dumplings and also rolls easier

Thanks, I'll take note!