Chebureks with grated potatoes "Cheburaniki"

Chebureks with grated potatoes "Cheburaniki"
Category: Dishes from cereals and flour products
Ingredients
dough:
flour 2 cups
water 2 \ 3 cups
egg yolk 1 pc
vegetable oil 4 tbsp \ l
vodka 1 tbsp \ l
salt 1 tsp
sugar 1 h \ l
filling:
potatoes (raw) 1 piece large
greens (dill \ parsley \ cilantro) bunch
spices (dry garlic, hot / sweet / black pepper) to taste
egg white 1 pc
Cooking method

I make the dough in KhP, a glass of 250 ml, I took flour with a slide (330-350 g), all liquids + to the volume of water, the dough came out 600 g.
First, pour in water, salt-sugar, yolk, vodka, oil, add all the flour and incl. short batch, an excellent bun will be kneaded in 8 minutes. After 30-40 minutes, repeat another batch, you can also be short. The dough turns out to be tender, very plastic, does not stick to hands and the table, but when cutting it you will need to lightly sprinkle it with flour.
While the dough is kneading and settling, we make the filling: finely chop the greens, add garlic (1-2 tsp), spices, raw protein, coarsely grated potatoes, mix well and it is better not to salt yet, otherwise there will be too much juice.
Next, we divide the dough into 10-12 parts, each roll out with a rolling pin into a thin pancake (1-1.5 mm), put the filling on half of the cake with a layer of about a cm, add, cover with the second half and carefully pinch the edges, after slightly squeezing out the air (but without too much zeal, otherwise the juice will flow).
Usually, while the first pair of pasties is being molded, the oil has time to heat up well and I immediately throw them in to fry, and at this time I am sculpting the next pair. I fry in a cauldron over medium heat, take it out and turn it over with a slotted spoon.
If you put the finished pasties on a plate in a pile, like pancakes, on top of each other, then the dough will turn out softer, and if you want a crispy crust, then you need to lay it out in one layer.

The dish is designed for 3-4 servings
Cooking time: 1.5-2 hours
Note
The filling tastes almost like mashed potatoes and for piquancy you can add spicy cheese or fried mushrooms, but what made me happy - the oil does not splatter during frying, even if the dough bursts, well, the ingredients are all available, the dish is simple, one might say budget, but quite tasty.
It's all about the test, the recipe is not mine, I compiled it from several local ones and tested it, now I will praise and recommend it to everyone. The dough is delicious, it exfoliates, bubbles and just melts in the mouth, it is not spoiled even by the most simple filling. Mmmm!

[Crown]

Crown, Galina, interesting cheburaniki! If in grams, then 330-350g of flour and 170g of water? Otherwise I don't like to measure glasses

It is strange why such glorious cheburaniki are not reflected in the new recipes on the left? I caught my eye on the word interesting in the message feed ...

[Alla]

Allabecause there is no photo! It's a pity - it is always "tastier" more clearly!

If in grams, then 330-350g of flour and 170g of water? Otherwise I don't like to measure glasses

On the contrary, I do not weigh anything, I poured water strictly according to the marks of the measuring glass (in the recipe from which I licked, there were three glasses of flour per glass of water), first I poured two glasses of flour "under the knife", but in the process of mixing it became clear that the dough will be watery and I plopped two more measuring st. tablespoons of flour with a slide.

because there is no photo!

Yes, I have a gag with photas, but pasties, as they say in Africa, pasties always look the same.



Today I had breakfast with chebureks with coffee, cold in taste, they resemble pies with potatoes, but only there was incomparably less fuss.The advantage of this dish is that you can stir it up and give it to the mountain quickly and literally from the available means.
In the future I will try this dough on classic meat pasties, there was an experiment with potatoes.

Thanks a lot for the recipe for both the dough and the filling! not confusing and fast, but also delicious