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Pan-Fried Chebureki
[Чебуреки на сковороде]

Pan-Fried Chebureki [Чебуреки на сковороде]

By Denis Elas The Chef
Print Recipe

Video

Close-up of freshly pan-fried chebureki on a blue and white patterned plate, with one cut in half to reveal a juicy ground meat and onion filling.
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 ❤️

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

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.
    A hand using a whisk to mix flour and other dry ingredients in a stainless steel bowl sitting on a red digital kitchen scale.
  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.
    Shaggy, partially mixed chebureki dough being stirred with a red silicone spatula inside a stainless steel bowl.
  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.
    A smooth, fully kneaded ball of chebureki dough resting on a lightly floured wooden cutting board.
  4. Put the dough back into the bowl, cover with plastic wrap and leave for 30 minutes or overnight if you can at room temperature to rest.
    A hand holding a smooth ball of chebureki dough wrapped tightly in clear plastic wrap, preparing it to rest.

The Filling

  1. While the dough is resting at room temperature, prepare the filling ingredients. Dice the 2-3 yellow onions.
    Hands finely chopping white onions with a knife on a wooden chevron-patterned cutting board to use in the meat filling.
  2. In a large mixing bowl, combine the 2-3 yellow onions together with the 400 g minced meat so the minced meat becomes more uniform. Add 60 ml very cold water, 1 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, veal and beef. Also, that extra burst of steam from the ice water is what guarantees that hot, dripping broth when someone bites into it.
    A hand mixing raw ground meat and chopped onions together in a large stainless steel bowl to prepare the chebureki filling.

The Shaping

  1. Divide the rested dough into 6 equal pieces.
    A round ball of rested dough cut into six equal triangular portions on a floured wooden cutting board, ready to be rolled out.
  2. Roll each piece of dough into a thin round circle. Put a little meat filling on one half.
    Hands using a wooden rolling pin to flatten a piece of dough into a thin circle on a floured wooden cutting board.
  3. Cover the minced meat with the second half of the dough and form the chebureki.
    Hands folding a thinly rolled circle of dough over a portion of raw ground meat and chopped onion filling to create a half-moon shape.
  4. Crimp the edges tightly with a fork so they look nice and the meat juices stay inside during frying.
    A hand pressing down on the edges of folded dough to seal the cheburek on a floured wooden cutting board, preparing it for frying.

The Frying

  1. Heat the 120 ml vegetable oil in a frying pan over medium. There should be enough oil to cover a third of the chebureki.
    A hand pouring cooking oil from a metal measuring cup into a dark non-stick frying pan on a stovetop to prepare for frying.
  2. Fry them over medium heat for about 3-4 minutes on the first side.
    Denis Tips: Spoon the hot oil over the top of the cheburek while the bottom fries. It seals the top dough immediately and creates those beautiful, crispy blisters before you even flip it.
    Close-up of two folded chebureki frying in hot oil in a black skillet, showing the sealed edges and bubbling oil.
  3. Flip and cook again bout 3-4 minutes on the other side until golden brown and cooked through.
    Two half-moon shaped chebureki frying in a non-stick skillet on a glass-top stove, developing a browned, crispy crust.

The Serving

  1. Place the finished chebureki on a plate lined with paper towels to absorb excess oil.
    A batch of golden-brown, crispy pan-fried chebureki resting on a wire cooling rack over a baking sheet, ready to be served.
  2. Serve and enjoy your Pan-Fried Meat Chebureki [Чебуреки на сковороде с мясом]!
    Close-up of freshly pan-fried chebureki on a blue and white patterned plate, with one cut in half to reveal a juicy ground meat and onion filling.

Nutrition

Serving: 1 cheburek | Calories: 290 kcal (15%) | Carbohydrates: 20 g (7%) | Protein: 12 g (24%) | Fat: 17 g (26%) | Sodium: 590 mg (26%) | 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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5 from 1 vote

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