The dough for chebureks on kefir is crispy

Step-by-step cooking

1. Step 1:

   

   How to make the dough for chebureks on kefir crispy? Take all the necessary products according to the list (for the test) and the containers with which you will work (one large, the other medium). In a medium container, break a chicken egg, pour the entire volume of kefir and add salt.

2. Step 2:

   

   Shake all the ingredients with a whisk for a small amount of time. The time may need different, it depends both on the whisk itself and on the speed with which you work, the main thing is to beat until smooth.

3. Step 3:

   

   Sift the flour into a large container. This will enrich it with oxygen and make the baking more tender and airy.

4. Step 4:

   

   Now pour the newly whipped mixture of kefir, eggs and salt to the flour. After that, start kneading a dense, but at the same time soft cheburech dough. Please note that since the flour is different (I used the highest grade), then the dough for it may be different, you may need more or vice versa, a little less flour. The main thing is that the dough eventually turns out to be homogeneous, soft, plastic, and it can be formed into a ball (lump).

5. Step 5:

   

   Once the dough is rolled into a ball, put it in a plastic bag and leave it alone for 20 minutes. After that, the dough for chebureks is ready. You can proceed directly to their modeling and frying. I advise you to prepare the filling in advance so that you can immediately work with the dough.

6. Step 6:

   

   I decided to cook chebureks with two types of fillings: meat and cheese. Therefore, if you want to cook chebureks, for example, only with meat filling, then you will need more meat than is indicated in the ingredients. So, for the meat filling, cut pork and onions into pieces, chop them with a meat grinder. Add salt and ground black pepper to the ground minced meat, as well as a little water for juiciness of the filling. Mix well.

8. Step 7:

   

   To make a cheese filling, you only need cheese. Grate it on a fine grater. It would seem that everything is very simple, but no. It is very important to use high-quality cheese in the filling (and not a cheese product) so that it melts when heated and stretches when biting off.

9. Step 8:

   

   Divide the dough into equal-sized pieces (the size of the piece depends on the desired size of the cheburek, it can be both medium-sized and large). Roll out a piece of dough as thinly as possible. Put the filling on one half of it, retreating about 0.5 cm from the edge, smearing it evenly.

10. Step 9:

    

    Next, cover the filling with the free side of the dough, lightly roll with a rolling pin. After that, put a plate (shape) on top of which you will cut off the excess dough, thus forming an even semicircle.

11. Step 10:

    

    You can immediately start roasting the chebureks, continuing to sculpt the rest of the chebureks. To do this, pour oil into the pan and put the pan on the fire. When the oil is heated, spread the chebureks / cheburek (depending on whether you can put two or only one in the pan). Fry over moderate heat until golden brown on both sides. Then transfer to napkins to drain excess fat.

12. Step 11:

    

    Do not fold the pasties one on one, as under the influence of steam (temperature), the dough will soften and will no longer be crispy. But the tastiest thing, of course, is the chebureks just cooked, right away!