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The first chebureks were invented by the Mongols. Initially, the dish was prepared from unleavened dough (only flour with water) and finely chopped lamb with spices, and animal fat was used for frying. In our time, the classical method has undergone changes.
One of the most popular modern options at home: dough for chebureks with vodka (gives a characteristic crunch), filling with a mixture of ground pork and ground beef (optimal taste) and roasted in sunflower oil. Total time spent – 70-90 minutes.
After heating in a pan, the alcohol will completely evaporate, and the dish will become alcohol-free.
Ingredients for 6 pasties (for dough preparation):
- wheat flour (premium grade) – 200 grams;
- water – 100 ml;
- vodka – 1 tablespoon;
- sugar – a third of a teaspoon;
- salt – 1 pinch;
- sunflower oil – 2 tablespoons and separately for frying;
- For filling:
- minced meat (pork, beef, chicken, lamb or mixture) – 175 grams;
- onions – 1 piece (medium);
- salt, pepper, other spices – to taste.
Features and secrets. If you use mineral water (without gas) instead of ordinary water, the dough will be softer. Vodka is responsible for the crunch. Thanks to sugar, a beautiful golden crust will appear during frying, and sunflower oil creates appetizing bubbles on the finished pasties, but it is not necessary to add it. I advise you to try a mixture of ground pork and ground beef in equal proportions, but any other option will do. Onions make pasties juicier and more aromatic.
Recipe for dough for chebureks with vodka
1. Sift flour into a deep bowl.
2. Add sugar and salt to warm water, stir until dissolved. Bring the sunflower oil to a boil (optional).
3. Make a small depression in the sifted flour, into which pour the syrup prepared at the previous stage, add vodka and boiling vegetable oil (optional).
4. Stir, then transfer the resulting mass to a flat surface (for example, a tabletop), sprinkled with flour.
5. Knead the pastry dough with your hands until smooth. Cover with a towel and leave for 10 minutes, then stir again for a couple of minutes. Repeat the process 2 more times. The dough prepared by this method can be used immediately without leaving it alone.
Recipe for stuffing for minced meat pasties
6. Cut the peeled onions into pieces, then chop with a meat grinder or blender.
7. Mix the minced meat with the onion, season with salt and pepper. Add a little water to make the filling semi-liquid and roast in its own juice. Then the pasties will turn out to be tender and juicy.
Water for diluting minced meat can be replaced with milk, kefir, mayonnaise or broth. Another way is to put a small piece of butter in each cheburek.
Modeling and roasting pasties
8. Sprinkle flour on the work surface and roll out the dough into a thin layer (approx. 3 mm). Using a metal lid or plate, cut out circles with a diameter of 15-20 cm from the dough.
9. Put the filling on one part of the circle, cover with the other half of the dough on top.
10. Pinch the edges with your fingers. To prevent the juice from flowing out of the pasties during frying, make notches along the edges with a fork as shown in the photo.
11. Heat a deep skillet with vegetable oil. Fry pasties in vodka on both sides over medium heat until golden brown (about 3-5 minutes).
12. Put the finished pasties on paper towels to remove excess fat. After a couple of minutes, serve hot (warm) to the table along with fermented baked milk or first courses.
