photo: niftyrecipe.com

Quick Chebureki

Incredibly delicious chebureki with a thin, crispy and slightly layered dough, combined with a lot of juicy filling, will leave no one indifferent. Once you try to make homemade chebureki according to this recipe, you will never want to purchase these products in a store again. From this number of ingredients 12 large chebureks are obtained. Today I used pork, onions, sour cream and greenery as a filling. Additionally, grated hard cheese, fried mushrooms or fresh finely cut tomatoes can be added to the filling. Chebureki should be fried in hot vegetable oil without any aroma. Its temperature should reach 180 degrees. To check the temperature of the oil at home, lower a small ball of dough into it. If the oil begins to bubble, you can safely start cooking chebureks.

Ingredients

75 min

Ingredients

Whole wheat flour

400 g
Milk

250 ml
Pork

300 g
Onion

1-2 pcs
Sour cream

1 tbsp
Parsley

30 g
Salt

- to taste
Black pepper

- to taste

How to Make the Chebureki

Steps

1. First let’s prepare dough for chebureki. In a deep bowl, sieve high grade wheat flour, add salt.

2. Add cold milk to the flour. Let's start kneading the dough with a spoon.

3. Then transfer the dough to the working surface and continue to knead it for 3-5 minutes. No additional flour should be added during kneading. The result is a fairly tight and loose dough. Transfer it in a cellophane bag and leave it in a warm place for 30 minutes, following the homemade chebureki recipe.

4. In the meantime, let’s prepare the filling. Wash the pork, clean it from fat and skins, for convenience cut it into pieces of medium size. Let's get pork through the meat grinder.

5. Peel onions from husks, cut largely and also pass through a meat grinder. Add crushed onions to pork mince.

6. To make homemade chebureki more fragrant and juicy, add finely chopped parsley, a tablespoon of sour cream, salt and black ground pepper to taste. Mix thoroughly.

7. After 30 minutes, the dough for the chebureki will become tender, once again knead it with your hands. Roll the finished dough into a layer, fold it three times, as in the photo. Roll the dough again into the layer, and fold again. Repeat these manipulations 3 times. Thanks to this, homemade chebureki will be layered and crispy.

8. Divide the finished dough into 12 identical parts. Roll a piece of dough into a round layer 2 mm thick. For one half of the blank, put 1.5-2 tablespoons of filling.

9. Let's cover the filling with the second half of the dough. Carefully join the edges. Let’s cut the edges of the chebureki using a figured knife. Thus, let’s form all the chebureki.

10. Put the blanks in a frying pan with hot vegetable oil.

11. Fry chebureki for 2 minutes on each side until golden.

12. Let’s put ready-made chebureki on a plate lined with paper towels to remove excess oil. Serve fragrant chebureki in hot immediately after cooking.