They really bubble and crunch! Checked!
Ingredients:
- 2-2.5 cups flour
- egg
- 4 tbsp. l. vodka
- 200 ml warm boiled water
- 0.5 tsp l. Sahara
- 1 hour l. topless salt
- 5-6 st. l. vegetable oil (in the dough)
- vegetable oil for frying
For filling:
- 300-350 gr. beef with fat
- 1 head of large onion
- salt
- spices to taste
- 50 ml cold water
How to cook:
1. Sift flour. Pour 1.5 cups flour into a bowl. Make a depression in the middle, break an egg into it, add water and oil. Add vodka, salt and sugar.
2. Knead the dough with your hands, adding flour, if necessary, so that a soft dough comes out, slightly softer than on dumplings).
3. Cover the finished dough with a towel or bowl. Leave on the table for at least 1 hour. Prick every 15 minutes. You can keep it for longer than an hour. In cheburek dough, such dough lasts up to 5-7 hours, the main thing is to cover it so that it does not dry out. The longer the dough stands, the tastier the pasties will be.
4. Scroll the meat through a meat grinder with onions. At least twice. Season with salt and pepper, season to taste.
Important! It is imperative to add very cold water to the minced meat for chebureks! About 50 ml to make the minced meat, like a very thick sour cream.
5. Cut the dough into equal pieces. Roll each one out thinly on a floured table.
6. Put the filling on the edge, cover with the second part of the dough, press down, release the air and distribute the filling a little. Finish the edge with a fork or a special serrated knife.
7. Fry pasties in a large amount of hot oil over medium heat until golden brown.
Ready! Bon Appetit!
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