How to make chebureks at home

Chebureks are rightfully considered a universal dish. They are served as an appetizer for beer or used as an independent dish. Experienced housewives prefer to cook a treat on their own, as the store products are not of high quality. Chebureks are firmly rooted in Russia; they have taken pride of place in the fast food menu. Some amateur chefs attribute the dish to culinary masterpieces requiring a certain skill. Let's try to determine whether this is so.

Secrets of making chebureks

Specialists in the field of culinary art identified the main "laws" of making pasties at home. Let's consider each of them in order.

1. Chefs unanimously reiterate that cheburekny dough should be prepared without the use of yeast. According to the traditional recipe, the flour was mixed with salt, water, vegetable oil and spices (optional). After a certain period of time, the hostesses began adding sugar and chicken eggs to the dough, which make the pasties crispy.
2. A distinctive feature of the cheburek test from all the others is the structure. The composition is prepared from two to three parts of flour and one part of water, as a result of which the dough turns out steep.
3. In order for golden bubbles to appear on the cheburek, the patties need to be fried in a large amount of oil. For this reason, the dish can hardly be called dietary, it does not suit people who are following the figure. If you add vodka to the traditional dough, the cheburek will turn out to be juicy and crispy.
4. Particular attention is paid to dishes in which cheburek will be fried. The best option is a thick-bottom pan (preferably cast iron), which retains heat well. Some housewives use a deep-frying basket, it greatly facilitates the cooking process.
5. It is convenient to fry chebureks in cast-iron stew-pans and “Wok” pans. Also suitable is the option of using an electric deep fryer, which is equipped with almost every multicooker. Pour a large amount of oil into the dishes, the cheburek should float in it. Such a move will ensure uniform frying from all sides.
6. If we talk about the stuffing for chebureks, according to traditional technology, the culinary specialists added minced meat of beef, lamb, and veal. To date, pork and chicken flesh, from which mince is made, have gained wide popularity. In some cases, a broth was added to the meat, which made the pasties soft.
7. A meat treat is without fail prepared with the addition of a large amount of onion. It must first be passed through a meat grinder so that the vegetable releases juice. The choice of onions depends on personal preferences, yellow, white, red or purple will do.
8. Favorite seasonings, chopped fresh herbs (parsley, dill) are added to chebureks as additional ingredients. If we talk about pies for vegetarians, they are prepared with mushroom, egg, cheese, vegetable filling. In this case, the cheburek is considered "inferior", because there is no meat in it.
9. Chebureks are fried in refined vegetable oil, maximally free from impurities. A high quality deodorized corn, olive or cotton product is also suitable. To get tender pasties, fry them in pre-melted butter.
10. The duration of frying pasties depends on the technical characteristics of the stove and the insulation of the dishes. Blinded pie must be dipped in oil, heated to a temperature of 200 degrees.
11. In the end, you should get a cheburek with a soft brown or golden crust on the entire surface. Serve the dish to the table only when hot, otherwise the crisp will lose its feature.

Stage number 1. Dough for pasties

As mentioned earlier, cheburek dough is prepared without the addition of yeast. Today there are many recipes, we will offer the most common. Choose the option you like, start mixing the ingredients.

Boiled dough

• premium flour - 530 gr.
• filtered water - 220 ml.
• vegetable oil - 30 ml.
• ground salt (preferably extra) - 15 gr.

1. The recipe for this test involves kneading in boiling water, so you need to boil drinking water in advance. When the liquid reaches the desired temperature, pour in the vegetable oil.
2. Sift the flour in a separate container, combine it with chopped salt. Start pouring boiled water in a thin stream, stir to avoid lumps. Knead the dough in a tight ball, leave to cool to room temperature.
3. Then add flour, forming an elastic and dense dough. To determine the amount of flour in the second stage, you need to proceed from the initial state of the mass. Be guided by such parameters so that the composition is non-sticky and smooth.
4. When the dough is ready, place it in a deep bowl or on a cutting board. Cover with cling film or a cotton towel, leave for 1.5-2 hours at room temperature. During this period, the base will reach the desired consistency and will be suitable for modeling.

Beer dough

• chicken egg - 1 pc.
• beer (preferably light) - 245 ml.
• salt - in fact
• flour - in fact (about 600 gr.)

1. Cool the chicken egg and beer. Break the egg into a deep bowl, pour in salt, beat the mass with a mixer for about 2 minutes at medium speed. Start pouring cold beer in a thin stream while stirring the composition with a fork.
2. Sift flour, start kneading the dough. Turn the mixer on at minimum speed, begin to slowly beat the mass and at the same time pour in the flour. It is difficult to predict the exact amount, act on the situation (how much beer is hovering).
3. Add the flour in small portions so that the mixer has time to mix. When the dough becomes thick, stir it with a fork and then with your hands. Ultimately, you should have an elastic, non-sticky mass, suitable for sculpting.
4. At the end of all manipulations, roll the dough into a ball, wrap it with plastic wrap or place in an airtight container. Let it brew under natural conditions (room temperature) for about 1 hour, as long as possible.

Vodka dough

• wheat flour - 800 gr.
• filtered water - 340 ml.
• egg - 1 pc.
• vodka - 35 ml.
• small salt - 10 gr.
• sunflower oil - 60 ml.

1. Wash the enameled pan, pour oil, vodka and drinking water into it, pour salt, put on the stove. When the first bubbles appear, reduce the power to a minimum, simmer another 3 minutes.
2. Now sift the flour, pour it in small portions into the liquid, stir at the same time. Make sure that no lumps form, knead them with a fork on the edge of the pan.
3. Leave the dough to cool. When it reaches room temperature, proceed to the batch. Add flour and at the same time form a plastic mass that will not stick to your hands.
4. When the dough is ready, wrap it with a film, wait 1.5 hours. For the specified period, remove the polyethylene 1 time and knead the dough with flour well. In the end, you will get a composition suitable for sculpting chebureks.

Stage number 2. Stuffing for pasties

• minced meat - 320 gr.
• onions - 3 pcs.
• dill or parsley - 1 bunch
• salt - in fact
• spices (any) - at the discretion

1. Pork and ground beef mixed in a percentage of 60:40 are ideal for a cheburek filling.For gourmets, lamb or veal is suitable, you can even use chicken. The main condition for choosing the filling is freshness, the presence of fatty layers (for example, the area of ​​the sternum).
2. To prepare the minced meat, chop a piece of meat into cubes, pass through a meat grinder 1-2 times. Onions are added in a ratio of 1: 2 (1 part meat, 2 parts onion). Such a move will make chebureks juicy inside, especially if they are made from beef / veal. The onion is peeled and passed through a meat grinder separately from the minced meat.
3. You can pour a small amount of rich meat broth into the minced meat, this will also give the pasties juiciness. When all the ingredients are ready, mix the minced meat with onions, salt to taste, add spices (at the discretion). Chop fresh herbs, mix well.

Stage number 3. Cooking Chebureks

• vegetable oil - about 400 ml.
• flour (for rolling dough) - 80 gr.

1. Sprinkle the table with flour, start rolling out the dough. Form a layer with a thickness of about 4-6 mm., Take a deep and wide bowl, cut circles with it.
2. Place a tablespoon of minced meat exactly in the middle of the dough, do not overdo the amount. If there is too much meat, the dough will burst.
3. Connect the edges of each layer with each other, pinch with your fingers. Pinch the dough well, otherwise in the process of frying the cheburek will crawl out, juice will flow out of it.
4. Take a deep frying pan, pour so much oil into it that the pie drowned. Warm the composition to a temperature of 200 degrees, only after that you can send it inside the pasties.
5. Dip the blanks in the cavity of the dishes, they should not touch the bottom too tightly. Otherwise add more oil. Cook over medium heat until golden brown.
6. Remove the finished dish with a slotted spoon, pat it on all sides with paper towels or napkins to remove excess fat. Serve hot with garlic or tartar sauce.

Practical recommendations

1. So that the pasties do not have a rancid smell and are not too greasy, roll out the dough of the desired width. The optimum is considered an indicator in the range of 0.3-0.5 cm.
2. Pinch the edges well, otherwise the juice from the meat will leak out. To form even pasties, cut the torn edges with a pizza knife or kitchen scissors.
3. After you have made a cake, carefully inspect it for holes. For better traction, moisten the dough with a little filtered water.
4. When using a deep fat fryer, more oil will be required, since the basket does not completely immerse in the frying pan. Give preference to butter to get tender pasties.
5. To assess the temperature of the oil, throw a small piece of dough into the preheated composition before frying the cheburek. If it pops up, send the pies after.

It is easy to cook chebureks at home, if you strictly follow the recommendations. To start, knead the dough according to the selected recipe, then make minced meat with herbs and spices. Form pies, heat oil and start frying.

Video: Crimean pasties