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Pan-Fried Chebureki
[Чебуреки на сковороде]

Pan-Fried Chebureki [Чебуреки на сковороде]

By Denis Elas The Chef
Print Recipe
Pan-Fried Chebureki are crispy, golden-brown, half-moon turnovers filled with savory, juicy minced meat, a popular Eastern European food.
This recipe is a favorite of my uncle Vlad and he often cooks it.

Dedicated to my parents

Svetlana and Oleg ❤️

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Course: Appetizer, Breakfast, Main Course, Snack
Cuisine: European, Moldovan
Prep: 30 minutes
Cook: 30 minutes
Rest: 30 minutes
Total: 1 hour 30 minutes

Equipments

Mixing bowl
Sifter
Frying pan
Wooden Cutting Board
Wooden cutting board
Cooking Scale
Digital scale
Measuring Tools
Measuring tools
High-quality cooking knives

Ingredients

The Dough

The Filling

The Frying

6 servings

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Dough

  1. Prepare the ingredients for the dough. The most successful dough for chebureki is choux pastry made with boiling water. Sift the 350 g all-purpose flour into a deep mixing bowl to remove impurities and aerate the flour. Add 1 tsp salt.
  2. Boil the 250 ml water and pour the boiling water into the bowl with the flour. Mix the ingredients until the mass forms into lumps. Leave the dough to stand at room temperature to cool slightly.
  3. Pour in the 2 Tbsp vegetable oil and beat in the 1 egg. Mix everything to get an elastic smooth dough. Knead on a flour-dusted table.
  4. Put the dough back into the bowl, cover with plastic wrap and leave for 30 minutes at room temperature to rest.

The Filling

  1. While the dough is resting at room temperature, prepare the filling ingredients. Dice the 2 yellow onions.
  2. In a large mixing bowl, combine the 2 yellow onions together with the 300 g minced meat so the minced meat becomes more uniform. Add 0.5 tsp salt and 1 tsp freshly ground black pepper to taste and mix.
    Denis Tips: It is important that the filling in homemade chebureki is juicy, so it is better to use a mixture of pork and beef.

The Shaping

  1. Divide the rested dough into 6 equal pieces. You can easily do this by rolling the dough into a log shape and cutting it.
  2. Roll each piece of dough into a thin round circle. Put a little meat filling on one half.
  3. Cover the minced meat with the second half of the dough and form the chebureki. Crimp the edges tightly with a fork so they look nice and the meat juices stay inside during frying.

The Frying

  1. Heat the 100 ml vegetable oil in a frying pan. There should be enough oil to cover a third of the chebureki.
  2. Fry them over high heat for about 2-3 minutes on each side until golden brown and cooked through.

The Serving

  1. Place the finished chebureki on a plate lined with paper towels to absorb excess oil.
  2. Serve and enjoy your Pan-Fried Meat Chebureki [Чебуреки на сковороде с мясом]!

Nutrition

Serving: 1 cheburek | Calories: 255 kcal (13%) | Carbohydrates: 20 g (7%) | Protein: 7 g (14%) | Fat: 15 g (23%) | Sodium: 580 mg (25%) | Fiber: 2 g (8%) | Sugar: 2 g (2%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

My uncle Vlad's adaptation of 1000.menu

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