Chebureki with Ground Meat on Scalded Dough

A great way to make chebureki — crispy deep-fried meat turnovers. So good!

Recipe author

Servings:

Wheat flour

Vegetable oil

Eggs

Water

0.33

Salt

0.5

Minced meat

200

Onion

Greenery

Spices dry

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 10 g

Fats 20 % 9 g

Carbohydrates 57 % 25 g

221 kcal

GI: 8 / 0 / 92

Cooking method

A friend shared this recipe with me — scalded-dough chebureki that fry up faster than the usual kind and taste much better. Pour the water into a saucepan, add the vegetable oil and salt, and bring to a boil, stirring. As soon as it boils, take it off the heat and stir in half of the flour, mixing quickly (I use a hand mixer for this). Beat in one egg and mix again. Sift the second cup of flour into a mound on the counter, set the dough in the center, and knead it by hand. The dough should come out smooth, elastic, and moderately firm. Let it rest for at least an hour — no need to refrigerate. Then cut and roll the dough into individual rounds. Spoon the seasoned meat filling onto one side, fold into a turnover, pinch the edges shut, and press along them with a fork to make a ribbed pattern. Fry the raw chebureki in plenty of oil in a skillet, or deep-fry them.