I warn you right away - a recipe from aunt Zina, cooks of the Soviet era and GOSTs that go on the network, it may not be in some details correspond - for one simple reason, Soviet chefs still managed to dodge, and there were not GOSTs for catering dishes, but technological cards.
I myself have never made chebureks according to this recipe, we have more and more handwritten recipes at home, passed from hostess to hostess, and there is a complete revelry: some added eggs to the dough, some added yeast, someone soda, someone made on kefir, but there is something incomprehensible (we did not check) on ice-cold mineral water with gas.
Aunt Zina claims: the dough for pasties was made in the same way as for noodles.
And, remembering the pasties of my childhood, I tend to believe her - because the pinched edge of them always seemed to me insipid and tough. Sometimes there were unmixed splashes of flour in it.
So, for the correct chebureks from cheburek we take:
One and a half kilograms of flour
About six hundred milliliters of milk (on average 580-600, depending on the quality of the flour)
Twenty grams of salt
How we cook:
From all these ingredients, knead a tough dough and leave it for thirty minutes to develop gluten and swell.
During the time until the dough reaches, we prepare the minced meat - for 1200 grams of meat we take 250 grams of onion, pass it through meat grinder, add 250 milliliters of cold boiled water, twenty-five grams of salt and a little black ground pepper.
With water, this is the trick - if the meat is fat, then water is two hundred and fifty milliliters. And if dry, then more water was poured, more water was poured, and if all kinds of veins and trimmings prevailed in the minced meat. But you better not overdo it, because if you blurt out pasties day after day, weight is one thing, your hand is full, and when occasionally it is quite another.
And the juice that poured out of the pasties was not exclusively obtained from meat.
We knead everything, send it to the refrigerator.
Cut the dough into pieces (if it is correct - 60 grams), roll it into flat cakes, for each flat cake - minced meat (according to the correct one - 50 grams), pinch.
For frying, if according to the technology, either pure refined oil - sunflower oil was used, cottonseed, soybean, peanut, or a mixture of 50% refined vegetable oil and 50% beef rendered fat; or a mixture of 50% refined vegetable oil and 50% cooking oil.
More often than not, as my informant says, in the places where she worked, a mixture of oil and cooking oil predominated.
Then pour oil or fat into a saucepan or deep fryer, heat it to 180 -190 degrees and fry. The volume of the pasties loaded at a time is no more than a quarter of the total weight of the mixture with which they are fried.
Bon Appetit!