Chebureki with potato
These chebureki can be made with all kinds of fillings. I've loved them since childhood. Instead of cheese, you can saute an onion and fold it into the mashed potato. But since my family isn't big on onions, I went with this version. It turns out really juicy and tasty.
Cooking method
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Step 1:
The dough.
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Step 2:
Combine the flour with the milk and salt.
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Step 3:
Knead a stiff, elastic, smooth dough.
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Step 4:
Roll the dough into a ball, wrap it in plastic wrap, and let it rest in a warm spot for 30 minutes.
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Step 5:
The filling.
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Step 6:
Peel the potatoes and cut them into cubes. Grate the cheese. Finely chop the herbs.
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Step 7:
Boil the potatoes in salted water until tender.
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Step 8:
Mash the cooked potatoes, pour in the hot milk, and stir.
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Step 9:
Add the cheese, herbs, and salt to the potatoes. Mix well.
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Step 10:
Mix well.
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Step 11:
Divide the dough into 8 to 10 equal pieces. Roll each piece out into a thin round.
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Step 12:
On one half of the round, place a heaping tablespoon of filling and spread it over the dough. Fold the other half over to cover it.
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Step 13:
Fold the other half over and crimp the edges shut. I do this with a fork.
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Step 14:
Shape the rest of the chebureki the same way.
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Step 15:
Heat vegetable oil in a skillet and fry the chebureki for 1 to 2 minutes per side, until golden and crisp.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
