Pan-Fried Chebureki [Чебуреки на сковороде]
Servings: servings
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.
Equipment
Ingredients
The Dough
- 350 g all-purpose flour
- 250 ml water for boiling
- 1 egg
- 2 Tbsp vegetable oil
- 1 tsp salt
The Filling
- 300 g minced meat pork and/or beef
- 2 yellow onions
- 0.5 tsp salt
- 1 tsp freshly ground black pepper
The Frying
- 100 ml vegetable oil for frying
Notes
My uncle Vlad's adaptation of 1000.menu
Instructions
The Dough
- 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.
- 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.
- 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.
- Put the dough back into the bowl, cover with plastic wrap and leave for 30 minutes at room temperature to rest.
The Filling
- While the dough is resting at room temperature, prepare the filling ingredients. Dice the 2 yellow onions.
- 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
- Divide the rested dough into 6 equal pieces. You can easily do this by rolling the dough into a log shape and cutting it.
- Roll each piece of dough into a thin round circle. Put a little meat filling on one half.
- 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
- Heat the 100 ml vegetable oil in a frying pan. There should be enough oil to cover a third of the chebureki.
- Fry them over high heat for about 2-3 minutes on each side until golden brown and cooked through.
The Serving
- Place the finished chebureki on a plate lined with paper towels to absorb excess oil.
- Serve and enjoy your Pan-Fried Meat Chebureki [Чебуреки на сковороде с мясом]!