The Uzbeks are considered the inventors of the cheburek, but their original recipe did not contain meat at all, but only vegetables. And the dough was a little different: flour, salt and water, which did not become crispy when frying, but stretched like rubber... The superiority of the Uzbeks is contested by the Tatars. #moichebureki #tasty juicychebureki #very juicy legume #socrispy #served
Ingredients: D / dough:, 3.5 tbsp. flour, salt, boiling water, butter, egg, For filling:, pork pulp, onions, salt, pepper, vegetable oil for frying, "hrenoder" for serving
Cooking method:
For the dough: in a bowl, mix the sifted flour and salt, pour out a glass of boiling water and mix quickly with a fork. Lightly beat the melted butter with an egg and immediately add to the flour mass. Knead a very soft and tender dough, cover with a napkin.
For the filling: pork pulp and peeled onions, mince. Season with salt and pepper to taste, mix thoroughly.
We form small pieces of dough into a tourniquet, cut into small squares and roll thinly with a rolling pin on a table sprinkled with flour.
On one half of the dough, spread 2 tbsp. l. meat filling, cover with the second half of the dough. We carefully fix the edges of the cheburek, giving it a neat shape.
Put the pasties in a pan with heated vegetable oil and fry on both sides until golden brown. Put the finished pasties on a paper towel to remove excess fat.
Serve hot. As a sauce, you can serve "hrenoder".