Chebureks

Category: Bakery products
Chebureks

Ingredients

For the test:
flour 4 glasses
water 1.3 cups
egg 1
vegetable oil 1 tbsp. l.
salt 0.5 tsp
For minced meat
meat (preferably several types) 700 gr.
onion 350 gr.
salt, pepper, spices taste

Cooking method

  • Dough preparation. Boil water with salt and oil. The oil will give the finished pasties a characteristic "blistering". Immediately brew a quarter of a glass of flour in this water, stir all the lumps and let cool. The process of brewing some of the flour will make the dough soft and pliable. Then add the egg and mix. The egg will increase the "bubbling" and strength of the dough, slightly reducing plasticity and softness. Gradually pour the rest of the flour and knead the dough. It shouldn't stick to your hands.
  • When the dough is ready, it should "brew" for at least an hour. During this time, it will become softer and more flexible.
  • With minced meat, everything is much easier. We pass the meat through a meat grinder (it is better if there are several types of meat, but one is possible), add finely chopped onions, salt, pepper and spices. Mix everything thoroughly and add half a glass of boiled water (I can add regular water). And knead well again. The more thoroughly you mix, the softer and juicier the filling will be. Due to thorough kneading, you can add more water and then, in the finished pasties, the filling will be with broth (for those who like this option).
  • We fry the pasties. The dough is very pleasant to work with, no flour is needed when cutting. Separate the pieces the size of a tennis ball. Roll out the dough as thin as possible, until transparent. Thinly distribute the filling on half of the dough, close with the other half, trying to remove air. We fix the edges. We cut according to the template (if there is time and desire). However, you can sculpt them in a size suitable for your dishes and your habits. Fry on both sides until golden brown in frying oil, fat, etc. The amount of deep fat depends on your capabilities and food preferences.
  • Bon Appetit!

The dish is designed for

depends on the size

Time for preparing:

1.30-2 chvas, it all depends on your speed.

Cooking program:

frying in oil but i can

Note

I found the recipe for these chebureks in the Kustanayskie Novosti newspaper dated January 23, 2002, where it was reprinted from some central newspaper. And for many, many years it was the very best recipe in our family.
Chebureks

A lot of water has flowed under the bridge, I now make pasties according to other recipes, but this one undoubtedly remains in the piggy bank and is among those recipes that I can recommend.

Trishka
Here is Tanyusha, thanks for the recipe, let's try!
And we can't wait for dumplings with a liver, forgotaaaa ...
Merri
Tanya, a very good recipe!
Giraffe
Merri, glad I liked it.
Trishka, wait, there is a photo ... I forgot ... (wave with a voice from the cartoon)
kuzea
Giraffe Such a recipe is a must-have in your moneybox! : girl_claping: I happily bookmarked: mail1: Very interesting dough preparation, I didn’t know this yet ..: oops: Thank you! Everything is brilliant with genius people! Bravo!
lettohka ttt
I love cheburechki, thanks for the recipe, I took it to bookmarks,
Galinaind
Oh, how handsome. Thanks for the recipe ...
Ulyana
ChebureksWe prepared pasties according to your recipe. We liked it, we will do more. The youngest liked the most. Thank you! Come with a report, accept!
Giraffe
I am glad that my pasties are to your taste. I also did yesterday for dinner. Also, my husband's husband dropped in to us, so there was nothing left for dinner
Giraffe
Galinaind, lettohka ttt, kuzea, somehow this day fell out of my sight and I did not see the message. Thank you for your feedback.Hope you have already tried the recipe for yourself.
lettohka ttt
: elka: Thank you Tatyana for the recipe for cheburechkas, cooked, very tasty, take the recipe in: ded_snegurochka: favorite categories !!! Merry Christmas!!! Peace !! Love !!! Wellbeing !!
Giraffe
Thank you very much! I also wish your family a Merry Christmas.
Crochet
Quote: Giraffe
When the dough is ready, it should "brew" for at least an hour.

Tanyush, but you can store such a dough?

Well, let's say it will lie in the refrigerator for a while, won't it?
Giraffe
Will lie down quietly. I am now making pasties one time at a time. And then I fry the fresh ones.
Irishk @
Crochet, very good dough for chebureks, today baked, minced meat was made from chicken, beef and pork, it turned out very tasty, but so that there was juice in the cheburek itself, I add a little water and a little kefir, today there was fermented baked milk, I read this secret in what culinary magazine, it turns out a lot of juice. Kefir is not very good. a lot to get a not very liquid minced meat, try it.

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