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Chebureks with cooked dough
Homemade chebureks with cooked dough can be made even by beginner cooks. The thing is, the flour is scalded with boiling water and as a result, a very elastic dough is obtained, which can easily be rolled out even to the thickness of parchment and will never burst. This means that the filling will not ooz out and will remain juicy.
To make the dough bubble and flake even more when frying, an unusual ingredient – vodka – is added. It is this ingredient that creates a special crispy thin crust, covered with numerous air bubbles.
Preparation time: 1.5 hours.
Caloric content: 242 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- flour (highest grade) – 400 g;
- fine salt "Extra" – 1 tsp;
- odorless vegetable oil – 40 ml;
- boiling water – 200 ml;
- vodka – 20 ml.
For the filling:
- pork meat – 450-500 g;
- salt – to taste;
- freshly ground black pepper – to taste;
- white onion – 150 g;
- drinking water – 100 ml;
- fresh herbs – optional.
Preparation
- Prepare the ingredients for the dough. Boil the water just before use, and sift the flour beforehand.
- Gather the products for the filling. The pork meat can be substituted with 2/3 beef and 1/3 pork fat. If desired, add any fresh herbs to the minced meat – dill, parsley, green onion tops.
- Start by making the perfect dough. To do this, in a large bowl, combine the flour, salt, oil, and boiling water.
- Actively mix everything with a spoon so that the maximum amount of flour is scalded with hot water. Then wait for the mass to cool slightly and pour in the vodka.
- Next, knead the dough with your hands right in the bowl until it is completely moistened and no dry crumbs remain. Form a ball. If there are some unmixed lumps in it – it’s no problem, after the dough rests, the gluten will relax, and all the unevenness will disappear, making the dough smooth and elastic. Cover the bowl with a towel and set it aside for now.
- Cut the meat and onion into pieces for grinding in a meat grinder or chopper.
- Mince them and add water for juiciness.
- Finely chop the herbs.
- Add them to the minced meat along with salt and pepper.
- Mix everything thoroughly – the filling will be very juicy.
- Take the dough out of the bowl and knead it for just a minute. It will immediately become smooth and pliable, acquire a fantastic texture, and not stick to your hands. For convenience, divide the dough into two halves and start working with one half first. Roll it into a sausage shape and divide it into about 6 pieces.
- Roll the pieces into balls and let them rest under plastic wrap for 5 minutes.
- Then roll out the rounds very thinly, almost to transparency – with such cooked dough, this is easy to do. If necessary, lightly dust the dough with flour.
- On one half of the rolled-out circle, place 1.5 tablespoons of filling and spread it, leaving a little space at the edge.
- Cover the filling with the other half and push out the air, starting to press from the fold to the open edges. Press the edges firmly with your fingers. To help the edges stick better, you can lightly brush them with water.
- Then trim the semicircular edge with a decorative knife or a regular plate. The trimmings can be collected for another round.
- Place the prepared chebureks on a board lightly dusted with flour.
- They need to be fried in a large amount of oil so that the chebureks literally float, as in deep-frying. To save oil, it’s better to use a narrow cauldron. Heat a sufficient amount of oil in it. Check the heating of the oil with a piece of dough – if it starts to sizzle and bubble, then the oil is sufficiently heated. Set the burner to above medium.
- Carefully (the oil is very hot) lower the prepared piece into the cauldron. Fry one side for about 2 minutes.
- Flip the piece to the other side and fry until a nice golden color is achieved.
- Place the finished chebureks on a paper towel, which will absorb the excess grease.
Fresh from the pan, the chebureks made with choux pastry are served immediately. The juicy meat filling and the thinnest bubbly dough create an incredible appetite. This hearty dish pairs well with cold sour cream and fermented milk drinks. If you make a lot of chebureks at once, part can be frozen, and when necessary, deep-fried without thawing. Freezing will not affect the taste – they will be just as delicious.
