213 100 минут 12 порции
Thin bubbly crunchy batter - mmmm...
Ingredients for Chebureks
- Chicken egg
- Vegetable oil
- Water, carbonated
- Black pepper
Step by step instruction of cooking Chebureks
Boil water with salt and butter, brew it half a Cup of flour, stir lumps, allow to cool (brewing parts flour makes the dough soft and plastic).
Add the egg and a spoon of vodka (of course you can without vodka, but, in my opinion, vodka is better), stir. Gradually add the remaining flour, knead the dough. Be sure to allow dough to ripen the dough to put in the package and let him lie down 0.5-1 hour. I wrapped in clingfilm and left on the table, NOT in the refrigerator.
The dough should not stick to hands.
Until the dough comes, prepare stuffing:
- 600-700 grams of meat (lamb in originale, but it's not for everybody. In our case, a mixture of beef and pork in the ratio 1/3 and not very lean);
- quite a lot of onions, about half the amount of meat;
- 1/3 Cup ice cold mineral water with bubbles;
- 1/4 Cup yogurt (for soft fillings)
- salt, pepper, spices to taste.
Bow grind in a blender, add salt and spices.
Add water. All mix well.
Prepare the pasties:
Divide dough, form balls the size of a tennis ball
roll out into a pancake thickness of 1 mm.
Spread the stuffing on one half of the tortillas, cover with second half and press with your palm to remove any air.
Prilepova region. You can use a special machine, but I don't. The edges can be lubricated from the inside out egg roll to saucer on the edge.
In frying pan, pour vegetable oil and fry pasties on both sides on medium heat until Golden brown. Oil to HEAT, then fire to slow down to below the middle, otherwise it will boil sooner than fry.
A ready made pasties before roasting dip in egg batter (like tempura).