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Chicken Chebureki

Delicious chebureki with a crispy crust and a juicy filling! Chebureki (fried Crimean-Tatar turnovers) can be made with all kinds of fillings. Making them with chicken isn't much different from making them with other meat — the taste is what sets them apart, and the chicken version comes out a bit lighter thanks to the leaner filling.

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Minced chicken chebureks
Minced chicken chebureks Minced chicken chebureks
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 9 g
Fats 18 % 8 g
Carbohydrates 61 % 27 g
212 kcal
GI: 4 / 0 / 96
  • Gather the ingredients from the list. Start with the dough. Sift the flour into a deep bowl — twice is best, to aerate it and remove any bits. You can knead the dough right on the work surface. Make a small well in the center of the flour. Crack the egg into the well, add the salt, and pour in the water. Knead quickly right away so the liquid doesn't run off the counter. Knead until the dough is smooth and elastic. You may need a little more or less flour depending on its quality; the dough shouldn't be too tight or dense.
  • Wrap the dough in plastic wrap and let it rest on the counter for half an hour. Meanwhile, make the filling. You can use store-bought ground chicken or grind your own from fresh meat — the second option is better, of course. Add salt and ground black pepper to taste to the ground chicken, along with finely chopped onion and a clove of garlic for aroma. If you're grinding the meat yourself, it's best to run the vegetables through the grinder together with the meat.
  • Mix the filling, pour in a little ice water, and mix again. Roll the rested dough into a log, cut it into small, even pieces, and roll each one out into a thin round. The size of the chebureki depends partly on the size of the skillet you'll fry them in. Spoon a little ground chicken onto one half of a round, fold the other half over, and seal the edges with a fork.
  • Pour oil into the skillet — enough to come about a third of the way up the turnovers. Fry them over medium heat until golden on both sides, about 3–5 minutes; later batches will fry faster. Transfer the chebureki to paper towels to drain the excess oil, then serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Ground chicken - 143  kcal/100g

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