Culinary recipes for chebureks. Secrets of cooking chebureks: overheard in chebureks

To make pastry dough at home, it is enough to take 3 components - water, salt and flour. More complex recipes are possible with the addition of chicken eggs, light beer.

Homemade dough is the basis for delicious chebureks with meat, ham, cheese and other fillings. It is prepared in many ways on ordinary water, low-fat kefir, milk, mineral water. The cooking process does not take much time. The main thing is to know the optimal ratio of ingredients and follow the general mixing technology.

Calorie dough for chebureks

The calorie content of the dough for chebureks is about 250-300 kcal per 100 grams. The least nutritious are baking blanks based on 3 simple ingredients - a product of grain processing, water and salt. Adding beer or kefir increases the calorie content of the dough.

1. For the preparation of chebureks, it is better to take the highest grade flour. It is advisable to sift the product before kneading.
2. Vodka is an additional ingredient in baking. Required in a minimum quantity. Gives the dough elasticity and strength. Promotes the formation of bubbles.
3. Before cooking chebureks, leave the dough piece alone for at least 30 minutes.
4. Roll out into small round cakes. Juices should turn out thinner than for dumplings.

Classic delicious crispy dough

Ingredients:

• Warm water - 1.5 cups,
• Wheat flour - 700 g,
• Salt - 1 teaspoon,
• Sugar - 1 small spoon
• Vegetable oil - 50 g.

Cooking:

1. I carefully sift the flour through a sieve. I pour it onto a large kitchen board.
2. I make a hole in the middle of the hill.
3. I pour vegetable oil and boiled water. I put 1 teaspoon of granulated sugar and salt.
4. I knead until smooth. Focus on density. The dough for chebureks should not be too liquid. I gradually add flour. I interfere.
5. After kneading, I divide into balls of the same size and roll out. The dough is ready.

Video recipe

Dough with bubbles like in cheburek

Dough with bubbles in cheburechnaya is prepared from 3 components. This is done not so much to get good taste, but to save money and speed up the cooking process. The recipe is very simple.

Ingredients:

• Water - 2 glasses,
• Salt - 8-10 g,
• Flour - 700 g.

Cooking:

1. I pour the ingredients into a large and deep container.
2. I mix vigorously. The consistency of the dough piece should be tight. I knead until it stops sticking to my hands.
3. I form a big ball. I put it in the fridge, covered with cling film.
4. I am preparing the stuffing for chebureks. After that, I take out the dough and start baking.

Videos cooking

How to make dough for pasties on vodka

Vodka is a baking powder that makes the dough more tender and airy. Adding a minimum amount of alcohol allows you to prepare crispy and tasty pastries. Don't worry about the taste and smell of alcohol. In finished products, the presence of a secret ingredient is imperceptible.

Ingredients:

• Flour - 4.5 cups
• Chicken egg - 1 piece,
• Water - 1.5 cups,
• Vodka - 2 large spoons,
• Vegetable oil - 2 tablespoons,
• Salt - 2 large spoons.

Cooking:

1. I pour clean water into a small saucepan. Salt, add vegetable oil.
2. I turn on the stove. I bring water to a boil.
3. I pour 1 glass of grain processing product into hot water. Mix thoroughly with a whisk until smooth.
4. I cool down the mass. I crack an egg. I put 2 tablespoons of vodka. I pour in the rest of the flour. I'm not in a hurry, I introduce the ingredients gradually.
5. Mix until elastic and homogeneous, without lumps.
6. I wrap it in a kitchen towel. I leave it on the kitchen table for 30 minutes, and then put it in the refrigerator for 1 hour.
7. After the dough "ripens", I start cooking chebureks.

Dough for chebureks on kefir

Ingredients:

• Kefir of any fat content - 1 cup,
• Wheat flour of the highest grade - 500 g,
• Salt - 1 pinch,
• Chicken egg - 1 piece.

Cooking:

1. I crack an egg in a bowl. I add salt. Beat with a fork, whisk or use a mixer.
2. I pour kefir. I mix thoroughly.
3. I am gradually introducing a product of grain processing. I pour in small amounts.
4. I mix everything in a bowl. I spread the lump on the kitchen board. I knead and bring to a dense consistency.
5. I form a bun. I put it in cling film. I leave it alone for 40-50 minutes on the kitchen table.

Helpful advice. Flour should be pre-sifted for softer and fluffier baked goods. On kefir, you can cook pancakes or dumplings.

Dough for chebureks in milk without eggs

Ingredients:

• 2.5% fat milk - 1 cup
• Vodka - 30 g,
• Wheat flour - 500 g,
• Salt - 1 teaspoon.

Cooking:

1. I pour the milk into a saucepan. I put it on the stove, heat it up and dissolve the salt.
2. I'm sifting flour. I make a small indentation, pour out the milk and gradually add vodka.
3. I knead the dough. I wrap it in cling film or put it in a plastic bag. I send it to the refrigerator for 1 hour.
4. After I proceed to cutting into small pieces and rolling. While the dough is “ripening”, I am closely engaged in the filling for chebureks.

Mineral recipe. Fast and simple

Ingredients:

• Flour - 4 large spoons,
• Chicken egg - 1 piece,
• Mineral water - 1 tablespoon,
• Sugar - 1 small spoon
• Salt - 1 pinch.

Cooking:

1. Thoroughly and gently beat the egg with salt and sugar. I use a mixer to speed up the process.
2. I add mineral water. I put it aside.
3. I sift the flour on the table. I make a small crater (recess). I pour the mixed liquid.
4. Thoroughly knead until a dense and homogeneous workpiece is obtained. The mass should not stick to the hands.
5. I put it in a large and deep plate. I cover with a damp towel or wrap in cling film.
6. Leave in a warm place for 50-60 minutes.
7. I crush the crispy dough base, divide into portions. I roll it out and start cooking, adding the filling.

On a mineral water, I quickly and simply cook pancakes and dough for dumplings.

How to cook the best choux pastry for chebureks

Ingredients:

• Flour - 640 g,
• Water (boiling water) - 160 ml,
• Vegetable oil - 30 ml,
• Chicken egg - 1 piece,
• Salt - 1 small spoon.

Cooking:

1. I put water on the stove. I add vegetable oil and salt. I bring it to a boil.
2. I immediately add half a cup of flour. Mix thoroughly until a homogeneous mass without flakes and lumps. I remove it from the stove and leave to cool.
3. I add the egg to the test mass at room temperature. I mix.
4. I pour out a slide from the remaining volume of flour on the table. I make a hole at the top. I add custard. I knead until smooth. The workpiece must stretch.
5. I leave it alone for 30 minutes. I mix again. After that, I start cooking chebureks.

Delicious puff pastry

Ingredients:

• Flour - 500 g,
• Butter - 250 g,
• Cold water - half a glass
• Sugar - 5 g,
• Salt - 10 g.

Cooking:

1. Slightly melted butter cut into small pieces.
2. I sprinkle with grain processing product. Stir until the oil is completely dissolved.
3. I make a funnel in a test basis. I pour water. I add sugar and salt.
4. Gently mix the ingredients. I add more flour if necessary. The finished workpiece should be elastic in consistency.
5. I transfer to a large saucepan. I cover with a moistened towel made of natural fabric.
6. I send it to the refrigerator for 2-3 hours.
7. I get

Fast food has been criticized by many articles and scientific publications. Nevertheless, there are not fewer fast food visitors, and various harmful goodies linger on store shelves for a short time. To pamper your home with delicious chebureks, it is not necessary to go to the market, you can safely make them yourself. Cooked according to a good recipe, they will not only become tastier, but even more useful than ready-made options.

How to make pasties at home, recipes for delicious fillings and crispy dough are presented in our article. In addition to the usual stuffing, you can also use quite original filling options that guests and family will definitely like. Using our tips, it is easy to surprise loved ones with an unusual taste.

There are many successful recipes for airy crispy dough for frying. The yeast version is not very suitable here, because one of the features of pasties with meat will be a thin layer of dough. Kefir, vodka or ordinary water is taken as the basis. Various versions of a suitable test are presented below.

Choux pastry for chebureks

This is the most commonly used option. Everything you need is always at hand in any kitchen, and the addition of alcohol makes the dough crispy, as well as incredibly elastic. How to cook dough for chebureks in a "custard" way is described below.

Required Ingredients:

• half a liter of water;
• sunflower oil - 3 tablespoons;
• vodka - 2 tablespoons;
• flour - 6 glasses;
• salt - 1 tsp

How to cook:

1. Boil water, add salt and oil.
2. Pour flour into boiling water in a thin stream, constantly stirring so that there are no lumps.
3. Add vodka.
4. Cool slightly to a comfortable temperature, and then knead on the table.
5. Leave to "stand" for at least half an hour, after which the dough is ready to use.

The dough prepared according to this recipe turns out to be incredibly crispy, and tastes like a “classic” recipe for chebureks like in cheburek. By the way, sugar is not indicated in the recipe, but many housewives add it solely to give the finished pies a golden color, because when frying it crystallizes and “colors” the dough more evenly. For comparison, you can try to prepare the dough in different ways.

Dough for chebureks on kefir

Dairy products are also used as the main ingredient. Ideal for kefir or whey. Pasties on kefir are more magnificent and juicier than on ordinary water. Whey is also a great option for such a dish, only you need to cool it enough beforehand, so the dough will turn out to be more elastic, and therefore more obedient.

Required Ingredients:

• kefir - 0.5 l;
• one egg;
• flour - 1 kg;
• salt - 1 tsp

How to cook:

1. Salt kefir with egg, mix well.
2. Sift flour, knead elastic dough.
3. Leave to "rest" for about half an hour.

You can form pasties not only in the usual semicircle. There are options when round cakes are made from two circles, with pinched edges according to the technology described above. You can also purchase a ready-made form for chebureks, but those made with your own hands look much more attractive.

Dough for chebureks with bubbles

Many housewives have long noticed that it is advisable to add a little vodka or cognac to the frying dough, then it becomes crispy and airy. Alcohol replaces the baking powder or soda, without "raising" the dough too much, so it rolls out perfectly even in a thin layer. The recipe below is perfect for creating a crispy base with a very interesting structure.

Required Ingredients:

• water (very cold) - 150 ml;
• vodka - 1 tsp;
• flour - 0.5 kg;
• butter - 80 g;
• salt - 1 tsp

How to cook:

1. Mix flour with salt.
2. Pour in water, quickly knead a thin dough.
3. Add melted butter and vodka.
4. Finally knead the dough.
5. Leave for about half an hour, after which it is considered ready.

The dough for pasties, as in pasties, is obtained by adding mineral water instead of ordinary water. While the dough is resting, you can start preparing the filling. The best place to "rest" would be a non-hot window sill, although some housewives put the dough in the refrigerator. Heat is only needed to raise the yeast dough, so it would be inappropriate here.

Delicious stuffing for chebureks

When the dough is already settling, it's time to start filling. Traditionally, cheburek recipes involve the use of minced meat. However, they can be cooked with other fillings, as well as come up with your own options. To make pasties like in pasties, you must also take into account the basic secrets of successful cooking. Some important nuances are described further in our article.

Secrets of delicious filling:

• Minced meat can be used ready-made, but it is better to make a suitable option yourself, using low-fat tenderloin of pork and beef in equal proportions.
• Particular attention should be paid to the preparation of the onion. To do this, do not twist it along with the meat. The best option is to grind separately before cooking minced meat.
• Onion gruel must be salted before use, and then left for 10-15 minutes so that juice appears. Adding onions to minced meat is necessary at the very least. Only in this way the filling will turn out juicy and fragrant.
• The consistency of the filling should be slightly viscous, but not runny. To get the necessary structure, you can slightly dilute the minced meat for chebureks with water, and also add vegetable oil.
• For a spicy taste, you can also add a finely chopped onion in addition to the one that is already there.
• Spices for the filling are selected individually, usually it is salt, black pepper, but you can use any you wish.
• If desired, you can put a small piece of butter inside each cheburek, so it will be juicier.

It is necessary to fry chebureks in a large amount of oil, but if you plan to cook a large portion, it is better to take care of the timely oil change in order to exclude harmful components. After frying, be sure to let the oil drain, otherwise the dish will be too high-calorie and fatty.

Recipe for pasties with meat at home

Having dealt with the preparation of dough and filling in detail, you can proceed to the main process - the formation of pies. You can make pasties with the whole family, which is just a great idea for spending time together. The rest of a large portion can simply be frozen in the refrigerator and fried later. Before that, you can simply leave them until defrosted, or you can lightly sprinkle with water and fry frozen. At the same time, it is necessary to control the degree of readiness of the filling, if we are talking about minced meat.

If the recipe used a ready-made filling, the main thing will be to fry the dough well.

How to cook pasties:

1. You will need: saucer, rolling pin, some flour, knife and fork.
2. Roll out the dough as thinly as possible. It is better to cut off a little bit from the main mass than to use the whole piece at once.
3. Attach an inverted saucer to the dough and cut off a blank for one cheburek along its borders. It is very convenient to use the lid of a small saucepan for these purposes.
4. Spread the filling on one half of the circle, leaving enough space around the edges.
5. Cover the filling with the other half of the dough and seal the edges.
6. Using a fork, carefully fasten the edge, forming characteristic grooves, as in the photo.
7. Slap the cheburek a little on top to make it flat - this way the minced meat is guaranteed to be completely fried.
8. Fry pasties in vegetable oil on both sides until golden brown.
9. Before serving, it is advisable to allow excess oil to drain.

It is better to fry in a pan with high walls or use a pan with a thick bottom. You need to pour a lot of oil so that they are fried on all sides. It is best served hot, but it is also a great dish when cold.

Cooking original homemade chebureks

Despite the fact that this is a traditional meat dish, other ingredients can be used for the filling. Delicious crispy dough for chebureks goes well with mushrooms, cheese, cabbage and potatoes. You can use your own version of the filling, and some interesting ideas for this are given below.

Recipe for chebureks with cheese

The addition of this ingredient will give any dish an extra taste and texture, because the cheese melts easily and “fastens” the rest of the ingredients together. To prepare a delicious version of cheese pasties, you can use the following recipe.

Required Ingredients:

• dough for chebureks on water, kefir or according to any other recipe;
• hard cheese;
• ham (you can take boiled sausage);
• greens (any to taste);
• spices and garlic.

How to cook:

1. Grate the cheese, cut the sausage or ham into pieces, finely chop the greens.
2. Roll out the dough and make blanks.
3. For the filling, mix together the cheese, sausage, herbs, spices and chopped garlic.
4. Form pasties and fry in oil.

A characteristic feature of chebureks will also be the presence of juice inside, so they must be eaten very carefully so as not to stain clothes.

Recipe with mushrooms

The variant with wild mushrooms differs in excellent taste. You can, of course, take oyster mushrooms or champignons, but the real flavor will come from wild mushrooms. Dried mushrooms must be poured with water before cooking and left to swell, and fresh mushrooms should be cleaned and washed. You can add pickled and salted mushrooms, as well as "homemade" oyster mushrooms and champignons, previously marinated in soy sauce.

Required Ingredients:

• pastry dough;
• mushrooms - 0.5 kg;
• onions - 2-3 pcs.;
• cream or sour cream - 200 gr;
• two eggs;
• butter and vegetable oil;
• greens (any to taste);
• spices.

How to cook:

1. Finely chop the onion and fry in butter.
2. Boil the mushrooms, cut into strips and add to the onion.
3. After the onion is ready, add sour cream (cream) and simmer under a closed lid.
4. Add spices and salt to the eggs, beat and add to the pan.
5. Cool the finished filling and use to make chebureks.

A great option for serving with sour cream or cream sauce.

Recipe with fish stuffing

A rather interesting option is obtained using fish filling. To do this, you can use ready-made minced meat or fish fillet fried with vegetables. An original and simple option is to use canned sardine, to which add an egg or sour cream so that the mixture is not so thick.

You can also use river fish, just make sure there are no bones. It will be very easy to surprise guests with such pasties, especially if you serve them to the table without first informing about the composition.

Recipe with mashed potatoes

In addition to the usual version of mashed potatoes with herbs, you can also use a slightly modified filling.

What can be added to mashed potatoes:

• Fried onions and carrots.
• Grated cheese.
• Minced meat or finely chopped sausage.
• Beaten egg and spices.

The filling must be kept in a sufficiently viscous consistency so that it can be comfortably distributed over the dough.

The difference from the usual pies will be a rather thin dough for pasties with vodka. This guarantees a crispy crust and the preservation of an unusually juicy filling. For lovers of kulebyaki, this will be a pleasant surprise, because this option tastes just as good.

Required Ingredients:

• pastry dough;
• a small head of cabbage;
• onions - 2-3 pcs.;
• medium carrot - 2 pcs.;
• a little tomato paste;
• vegetable oil;
• spices.

How to cook:

1. Chop the cabbage, grate the carrots, finely chop the onion.
2. Fry vegetables in vegetable oil.
3. Add tomato paste diluted with water.
4. Leave to simmer covered until done.
5. Add salt and spices.
6. Before cooking, the filling must be slightly cooled.

Pasties can also be formed in other ways, for example, by slightly bending the edges in the shape of the petals. By turning on your imagination and using improvised means, you can get really interesting options and even create your own unique composition.

Chebureks at home are a great option for a quick and satisfying meal.

Using various recipes and experimenting with ingredients, you can cook this wonderful muffin. Delicious dough for chebureks is prepared very quickly and with a minimum amount of ingredients, and for the filling you can use not only the usual version with minced meat. Using the simple recipes collected in our article, you can always pamper your family. Instructions on how to cook pasties, variations on the theme of a variety of fillings and dough will help you with this.

Chebureki is a very popular dish in our time.

With what kind of fillings they do not happen, with cheese, potatoes, mushrooms, but, nevertheless, the classic one with meat is considered the most popular.

As for the history of this dish, cheburek is considered a traditional dish of the Turkic and Mongolian people. In these countries, it is prepared with minced meat or finely chopped meat. The Russians are very fond of this dish and cook it in different interpretations.

The calorie content of this product is relatively high, because there are 250 kilocalories per hundred grams of the dish. On average, in percentage terms, one cheburek contains about 50% proteins, 30% fats and less than 20% proteins.

Chebureki is a very satisfying and tasty food. It is often used for a snack, and the tender dough given in the recipes below will surprise you with its lightness and pleasant taste.

Chebureks with meat - step by step photo recipe

This recipe uses minced chicken, with which pasties are not as fatty as with minced beef and pork.

You can experiment with the filling and make pasties not only with meat, but, for example, with cabbage, mushrooms or potatoes.

Cooking time: 2 hours 30 minutes

Quantity: 8 servings

Ingredients

• Eggs: 2 pcs.
• Flour: 600 g
• Salt: 1 tsp
• Sugar: 1 tsp
• Vegetable oil: 8 art. l.
• Water: 1.5 tbsp.
• Vodka: 1 tsp
• Minced meat: 1 kg
• Ground black pepper: taste
• Bow: 2 pcs.

Cooking instructions

Pour sugar, salt into a deep bowl, pour oil and break the egg, mix. Then pour water into the resulting mixture, and in order to make pasties more crispy, add vodka.





Put the resulting mass on the board and knead until a homogeneous consistency.



Let the dough wrapped in cling film rest for 30 minutes.



Now you need to prepare the filling for pasties. Peel and finely chop the onion.



Put the chopped onion in the minced meat, pepper and salt to taste, mix everything, the filling for pasties is ready.



After 1 hour, separate a small piece from the dough and roll it into a thin sheet (2-3 mm) with a rolling pin.



Using a large glass, cut circles from a rolled sheet (in this recipe, pasties are small, for larger ones you can use a saucer).



Put the resulting filling on the mugs.



Close the edges of each circle tightly and give them a beautiful shape.



From the remaining dough, according to the same principle, stick all pasties.



Fill a deep frying pan or saucepan with vegetable oil (3-4 cm from the bottom), heat well and place pasties, fry over high heat for about 2 minutes on one side.



Then turn the chebureks over and fry the same amount on the other.





Variation of the recipe on custard dough - the most successful crispy dough

The recipe for making chebureks on custard dough will appeal to everyone without exception, because preparing such a dish is very easy and simple.

Ingredients:

• 350 grams of wheat flour
• 0.2 liters of drinking water
• 1 chicken egg
• 0.5 kilograms of pork
• 100 milliliters chicken broth
• 1 head of onion
• 2-3 sprigs of dill
• 2/3 teaspoon salt
• 1 handful ground pepper
• 250 milliliters vegetable oil

Cooking:

1. Pour flour into a bowl or container for making dough, break one chicken egg, add 3 tablespoons of refined vegetable oil and mix everything with a spoon, forming a soft elastic dough. Boil the water and add it to the flour, mix thoroughly. Add 1/3 teaspoon salt. Cover the dough with cling film or a plastic bag and set aside while you prepare the filling.
2. Using a meat grinder or blender, grind the pork into minced meat.
3. Wash the dill thoroughly under running water from dust and earth residues, put it on a dry kitchen towel so that they dry well. The onion is similarly cleaned from the top layer, rinsed and cut into three parts. After that, put the dill and onions in a blender and grind finely. If the hostess does not have a kitchen machine, you can chop the onion on a grater, and finely chop the dill with a sharp knife.
4. Pour the meat broth to the onion and dill in a blender, add the meat and grind until smooth. We bring the filling to taste by adding 1/2 teaspoon of salt and black pepper, mix thoroughly.
5. Divide the dough to form chebureks. From this amount of ingredients, we should get 10 medium products. To do this, we form a kind of sausage from the dough, which we divide into 10 equal parts. We roll each of them with a rolling pin. We put minced meat on half of the circle, close and carefully seal the ends of the cheburek with a fork or a special knife for cutting the edges. Similarly, we prepare all the rest.
6. We put a deep frying pan on the stove. When the pan is hot, pour about 200 ml of vegetable oil. Fry each cheburek on both sides for about 5 minutes over medium heat until they are browned. Delicious and fragrant food will certainly surprise your loved ones and friends.

On kefir - tasty and simple

Pasties cooked on kefir dough are tender and fragrant not only when they are just fried, but also when they have cooled down. It will not harden and remain tender, even when cold.

Ingredients:

• 0.5 liters of kefir
• 0.5 kilograms of flour
• 1 teaspoon salt
• 0.5 kilograms of minced meat
• 1 head of onion
• 1 tablespoon water
• salt and pepper to taste
• 100 grams of vegetable oil

Cooking:

1. We take a bowl, pour kefir there, salt and pour flour in portions, stirring constantly. When the mass thickens, spread it on a countertop sprinkled with flour and knead until elastic. Then cover with foil and set the dough aside until we prepare the filling.
2. Place the minced meat in a small bowl, salt, add ground pepper and various spices that the hostess only wishes. Peel the onion and grate or chop finely. Add one tablespoon of water to the filling.
3. We roll out the dough on the countertop with a rolling pin and cut out circles for shaping pasties with a large cup. We roll each cake to the required size and put minced meat on one half. We seal the edges well.
4. We heat a large frying pan on the stove, pour vegetable oil into it and fry each cheburek for 5 minutes on each side until they become ruddy. After frying, put them on a paper towel to remove unnecessary fat. Incredibly delicious pasties on kefir dough will certainly please your family.

How to cook pasties with veal or beef at home?

Cooked pasties stuffed with beef or veal surprise with a delicate and unique taste. Choux pastry is best suited, because it perfectly sets off the taste of beef and veal meat.

Ingredients:

• 300 grams of sifted wheat flour
• 1 chicken egg
• 1 pinch of salt
• 5 tablespoons of drinking water
• 400 grams beef or veal meat
• 1 large head of onion
• ground black pepper to taste

Cooking:

1. We thoroughly clean one head of a large onion, rinse it and, together with beef or veal meat, gently grind it with a meat grinder or blender. Add spices and set aside so that the meat is saturated with spices.
2. Meanwhile, prepare the dough. In a large bowl, put 5 tablespoons of the sifted flour and pour boiling water so that it is brewed. We break the chicken egg, add the rest of the flour and knead an obedient and elastic dough. After that, lay it out on the countertop, use a rolling pin to form a square. We cut the dough into identical rectangles, put the minced meat on each of which, carefully fix the edges of the pasties with our fingers.
3. We heat the pan on fire and bake without vegetable oil. Turn pasties should be when the dough puffs up. Put the dish on a plate and grease with vegetable oil. This dish goes well with homemade sour cream.

Pork and beef juicy pasties

Pasties stuffed with mixed beef and pork surprise with their lightness and juiciness. They are very easy to prepare, the ingredients are simple and do not require large investments.

Ingredients:

• water - 500 mg
• chicken egg - 1 piece
• sifted wheat flour - 1 kg
• minced pork and beef - 1 kg
• onion - 2 heads
• drinking water - 100 ml
• salt - 1 teaspoon
• pepper, spices to taste

Cooking:

1. 1 kg of pork and beef (in any ratio) is thoroughly ground with a meat grinder or blender.
2. In a bowl, stir the water and salt until it dissolves. Add one egg and, stirring constantly, add flour in portions. When the dough is difficult to mix with a spoon, put it on the countertop and knead it on it. Cover the formed dough with a film or plastic bag and leave to rest.
3. Peel the onion and finely chop the minced meat. After the pestle, it is necessary to crush the minced meat with onions so that a sufficient amount of juice stands out. Add salt, spices and water, mix thoroughly.
4. Divide the dough into several equal parts. From each part we form a ball, which we roll out. We spread the filling on one part of the circle, close the pasties and carefully close the edges with our hands or a fork. Fry in melted butter in a frying pan. Turn over to the other side when a golden crust appears.

This dish came to us from the Mongolian and Turkic peoples. Traditional chebureks were prepared from unleavened dough with minced meat and various seasonings, including spicy ones. They were fried mainly in lamb fat. Today, this dish means the same pie with meat stuffing made from unleavened dough, but the meat is more often twisted and brought to readiness in vegetable oil. In our time, they have become very popular, just like with us and among many peoples of the Caucasus.

Home-cooked ones are much tastier than products bought in street eateries and are not difficult to prepare. Such delicious pastries are loved by both children and adults. And this alluring aroma, which comes from the places where they are prepared, will not leave anyone indifferent anywhere.

In today's article, we will consider recipes for delicious and crispy dough, our favorite chebureks. After all, if you cook them according to the rules, then they turn out with a golden crust and with a stunning aroma. You just need to stock up on the necessary components and follow my recommendations.

And also for lovers of delicious shawarma, you can go, see and evaluate my recipe

Crispy dough for pasties on vodka

Ingredients:

• Flour - 2 cups
• water - 1/3 cup
• egg - 1 pc.
• vegetable oil - 2 tbsp. spoons
• vodka - 2 tbsp. l
• salt - 1 teaspoon.

Cooking method:

Pour water into a saucepan, put on fire, add salt, vegetable oil to it and bring to a boil.

When the contents of the pan boil, remove it from the heat, pour 1/2 cup of the sifted flour into it and mix thoroughly so that there are no lumps. And leave to cool.

Pour vodka and beat in the chicken egg. We bring to a homogeneous state.

In no case do not combine eggs with hot dough, otherwise the protein will curl up and everything will go down the drain.

Now add the remaining flour in small portions and at the same time knead a smooth, plastic dough. Wrap it in cling film and leave it alone for 20 minutes.

The secret of making dough for chebureks as in chebureks

Ingredients:

• Water - 500 ml
• flour - 10 cups
• melted butter - 6 tablespoons
• sugar - 1 tea l
• salt - to taste.

Cooking method:

To make the dough light, airy and bubbly, we need to prepare warm water into which we add salt, sugar and melted butter.

Sift the flour into a deep bowl, make a small depression in the middle with your hand, pour the prepared water in small portions and mix thoroughly.

In order to make it more convenient to knead the dough, it must be moved to the prepared table and on it to bring the matter to the end.

You must know that the dough must be dense, otherwise, when frying, the pasties will burst and all the juice will flow out.

Then wrap in cling film and refrigerate for one hour.

Delicious and crispy dough for pasties on kefir

Ingredients:

• Kefir - 1 glass
• flour - 4-5 cups
• egg - 1 pc.
• salt - to taste.

Cooking method:

In this recipe, we need to take a deep bowl, pour kefir into it, drive in an egg and salt to taste.

Beat all the ingredients with a whisk or fork and gradually introduce the sifted flour. After it begins to thicken, we need to prepare the work surface, add flour and put our dough on it. We knead it for so long until it stops sticking to the hands and the consistency turns out to be thick and elastic. But just do not overdo it, otherwise it may become too thick and tight. Then it will be simply impossible to work with him.

We cover the finished dough with a towel and put it in the refrigerator for 30 minutes, you can hold it a little longer. Next, we form a long sausage and divide it into ten equal parts, which we roll out and sculpt pasties. Everything is very simple, good luck with your cooking.

Choux pastry for chebureks

Ingredients:

• Flour - 4 cups
• boiling water - 1.5 cups
• chicken egg - 1 pc.
• butter - 30 gr
• vegetable oil - 2 tbsp. l
• salt - to taste.

Cooking method:

Pour the flour in this recipe into a combine, add salt and vegetable oil there, mix. And put the butter in boiling water and let it melt, then pour it in a thin stream into the mixture and drive in the chicken egg there and bring to uniformity.

The dough turned out very soft, elastic, tender. We mix it a little on a clean table without adding flour, since it no longer sticks. Then we wrap it in cling film and put it in the refrigerator for half an hour.

This dough recipe is considered by many to be ideal, it is suitable not only for chebureks, but also for dumplings, dumplings and dumplings. Prepare for health.

Dough for chebureks on mineral water

Ingredients:

• Mineral water - 500 ml
• eggs - 2 pcs
• flour - 8 cups
• sugar - 4 teaspoons
• salt - 2 tsp

Cooking method:

Pour mineral water into a cup, add sugar, salt and an egg there. Mix everything thoroughly with a whisk. After that, in my case, sift the flour into a bowl, make a recess in the middle of it and pour the water-based mixture. And start kneading the dough with your hands.

After it stops sticking to your hands, put it on the prepared table and bring it to readiness, i.e. we carefully wash it and make it more elastic. Next, wrap it in cling film and put it in the refrigerator for 20 minutes.

Pasties on such a test are simply amazing. Try it and write your impressions in the comments.

Boiled water dough recipe

Ingredients:

• Boiling water - 150 ml
• flour - 500 gr
• chicken eggs - 3 pcs
• sunflower oil - 2 tbsp. spoons
• salt - 1 tsp

Cooking method:

Pour the sifted flour into a deep bowl and pour boiling water salted with one teaspoon of salt into the same place and mix.

This is the dough you should get, which practically does not stick to your hands. Cover it with a lid and leave it alone for 20-30 minutes.

Delicious pastry dough with milk

Ingredients:

• Flour - 3 cups
• milk - 200 gr
• egg - 1 pc.
• vegetable oil - 2 tbsp. spoons
• salt - 2 pinches.

Cooking method:

We will need, as in the previous recipes, a deep bowl into which we pour milk, beat in an egg, add salt, vegetable oil, and then beat everything with a whisk until a homogeneous mass is obtained.

Now we begin to gradually add the sifted flour and at the same time knead the dough. At the moment when it will be difficult to knead it in a bowl, put the whole lump on a table sprinkled with flour and begin to knead it well with your hands. The only thing is not to overdo it, otherwise it will turn out too tight.

We cover our dough with a towel or cling film and leave it for half an hour. Then we apply it as intended.

Dough for pasties on beer

Ingredients:

• Flour - 500 gr
• beer - 250 ml
• egg - 1 pc.
• salt - 1 teaspoon without a slide.

Cooking method:

Crack one egg into a bowl, add salt to it and mix well.

Now mix everything thoroughly until the whole mass becomes relatively thick.

We take the dough out of the bowl and bring it to homogeneity already on the prepared surface sprinkled with flour, so that it turns out as in the photo.

Here was another not intricate, in principle, easy and fast worthy recipe.

How to make puff pastry

Ingredients:

• Flour - 3 cups
• vegetable oil - 50 gr
• water - 100 gr
• vodka - 1 glass
• egg yolk - 1 pc.
• salt - 1 tsp

Cooking method:

Pour vodka into a glass, add the yolk, salt, water and mix thoroughly.

Now we introduce vegetable oil and knead the dough. As already described above, in previous recipes, it is better to bring things to the end on a prepared table, so our dough turns out to be elastic, after which we wrap it in a bag and put it in the refrigerator for 30 minutes. And then we cook pasties, which turn out to be very appetizing and tasty .

Dough for pasties in cold water (video)

According to this recipe, the dough turns out to be crispy and very thin, but there is a very important point, you need to keep the water in the refrigerator for about two hours before use ...

Bon appetit!!!

Cheburek, this hot pie with crispy, bubbly dough and juicy tasty filling won the hearts, or rather the stomachs, of everyone and everything. It is eaten with pleasure both on a hot summer and on a frosty winter day. Initially, chebureks were prepared only with meat stuffing from unleavened dough. Today there are a lot of cooking options for both cheburek filling and dough. They are molded from unleavened, custard, puff, yeast dough. And in the variety of fillings you can get confused. The most beloved and popular is meat. They are also made with potatoes, mushrooms, fish, pumpkin, vegetables, cheese and fried in a lot of fat.

Chebureki - food preparation

Before sculpting chebureks, the filling and dough are pre-prepared. The dough must be kneaded thoroughly with your hands and allowed to rest for at least thirty minutes, and preferably one hour. At this time, it reaches the condition, swells, becomes softer, more elastic, then it is easier to work with it. The filling is crushed, if it has undergone heat treatment, cooled, and they begin to sculpt pasties.

Chebureks - the best recipes

Recipe 1: Chebureks with meat

An easy recipe. You can cook such pasties quite quickly - in 30-40 minutes. The filling is very juicy, and the dough is thin and crispy. In order for the cheburek to retain its juiciness, the dough must be handled carefully so as not to damage the shell and prevent the meat broth from leaking out. You can take ready-made minced meat or twist lumpy meat. It must be chosen a little with fat, for juiciness. Pork is perfect. You can take mixed minced meat from different types of meat, for example, pork, beef and lamb, or just beef and lamb.

Ingredients: a glass of water, flour - 500g, a spoonful of tea salt and sugar, oil grows. - 50 ml (2 tablespoons). For the filling - minced meat - 400-500g, 2 medium onions, pepper with salt, water - 100ml.

Cooking method

Pour sugar and salt into the water, stir to dissolve. Add flour with butter, knead the dough. Let it lie down for about an hour on the table, if the room is not too hot, or in the refrigerator. Cover with a bowl, napkin or wrap in cling film.

Twist the meat or take the prepared minced meat, salt, pour in 100 ml of plain water, add ground pepper and chopped onions. Knead minced meat.

Roll out the dough into a thin layer. Cut rather large cakes with a mug or saucer, put the filling, pinch the edges and fry in very hot fat or vegetable oil.

Recipe 2: Chebureks with cheese

This fried pies recipe is for cheese lovers. Two types of cheese are used as a filling - hard and soft. Their hard ones are better to take Maasdam, or other rennet cheeses - Dutch, Kostroma, Yaroslavl. From soft cheeses - Mozzarella or replace with pickled cheeses - Adyghe, suluguni or feta cheese. Salt should not be added to the filling, because. cheeses themselves contain it in sufficient quantities. You can put a couple of slices of tomato in a cheburek with cheese.

Ingredients: Filling - 150g Maasdam, 150g Mozzarella. Dough - flour 4 cups, sugar with salt in a teaspoon, 1 egg, carbonated mineral water (unsweetened) - 250 ml.

Cooking method

First prepare the dough. Mix the ingredients, knead well, leave it to rest a little.

For the filling, grate hard cheese coarsely, grate soft cheese or cut into thin strips, mix.

Roll out the dough thinly and shape pasties. Pinch the edges with your fingers or press down with the tines of a fork. Depending on the size, you should get approximately 12-15 pieces. Pour a lot of oil into a frying pan, heat it up strongly and fry it. The dough according to this recipe can be used for chebureks with other fillings.

Recipe 3: Chebureks with pumpkin

Why not cook pasties with pumpkin. The dough is prepared as usual, yeast-free. Pumpkin for the filling should be taken unsweetened varieties. It is rubbed on a grater, but it does not start raw, but is first stewed in a pan along with fried onions. Sometimes chopped clove of garlic is added (optional).

Ingredients: filling - pumpkin - 500-700g, salt, 3 onions, vegetable oil, pepper. Dough - a glass of milk or water, flour 2 cups, 20 g of fresh yeast, a little salt and sugar.

Cooking method

First of all, the dough is kneaded. Mix the yeast with sugar, add a little water and leave for a quarter of an hour so that they start fermenting and revive. Add a glass of warm water or milk, a pinch of salt, flour. Mix the mass until smooth. Cover the dishes with a napkin or towel and let the dough stand warm.

Coarsely grate the pumpkin. Finely chop the onion, fry in a very hot oil, add the pumpkin, sprinkle with pepper and salt, simmer for 15 minutes. Cool down.

Punch down the dough, roll out. Blind pasties and fry in a large volume of boiling oil.

Stuffing can be done a little differently. Cut the onion and pumpkin into small cubes, mix, salt, add a couple of tablespoons of fat or lard chopped in a meat grinder and ground red pepper to make the filling quite spicy, salt. Spread the raw stuffing into circles of dough, connect the edges and fry.

Recipe 4: Chebureks with potatoes

It seems to be simple, but so tasty and everyone's favorite stuffing. It is also convenient because you can use ready-made mashed potatoes, for example, which have been in the refrigerator since yesterday. Add greaves, fried onion and filling like new to it. You can take any dough - fresh, yeast. This recipe says custard. It will be enough for about 10-13 chebureks.

Ingredients: filling - a few pieces of potatoes, a couple of onions, 100-150g of lard (smoked or regular), salt. Dough - one egg, a glass of water, flour 3 cups, sugar and salt for half a teaspoon, a tablespoon grows. oils and vodka.

Cooking method

Peel and put potatoes on the stove. While it is cooking, do the dough. Boil water by adding sugar and salt. Pour in the oil, add two-thirds of a glass of flour, mix and remove from heat. Do not stop stirring, you can use a whisk or a spoon. If small lumps remain, it’s not scary, they will disperse later, the main thing is to break the big ones. When the mass has cooled to a warm state, beat in the egg and pour in the vodka, mix and start adding flour in portions, kneading with your hands. It should be relatively soft. Set the dough aside for an hour to let it rise and rest.

In the meantime, the potatoes are cooked, the water must be completely drained, the potatoes should be mashed. Melt the cracklings and fry the onion in the same fat. Mix with potatoes, sprinkle with pepper, cool. Blind pasties and fry.

To cook real pasties, you need to spare no oil. It is poured so much that the pies float in it. They can be fried in a deep fryer or a cauldron.

- To make the dough bubbly, with a golden crust, and the filling is fried, put pasties in very hot, hot oil. The lid is not covered so that the water from the condensate does not get into the oil, otherwise it will start to shoot strongly.