Cooking juicy chebureks according to the USSR cheburek recipe
Absolutely anyone can prepare crispy chebureks like in a cheburek one at home. To do this, you need to knead a simple dough and properly prepare the minced meat. Chebureks according to this recipe can be fried immediately, or some can be frozen and then cooked as needed.
Ingredients:
- Minced meat – 150-200 gr.;
- onions – 2 pcs.;
- flour – 250 gr.;
- water – 125 ml;
- vinegar - 6 drops;
- salt, black pepper to taste;
- vegetable oil.
The process of making chebureks
Cooking should begin with the dough. 125 ml of water is poured into the container, a pinch of salt, 6 drops of vinegar and 1 tbsp are added. vegetable oil.
Then flour is poured in and the dough is kneaded. The amount of flour should be approximately 2 times more than water. This volume will require about 250 grams. But it’s better not to add it all at once, but to leave a little so as not to get too dense a dough.
It is necessary to knead a dough that is dense but pliable for rolling. If there is a lot of protein in the flour, then it will turn out that way, even if it is less than 250 grams.
The finished dough is placed in a bag so that it does not come into contact with air.
After the test, you can start mincing.It can be made from beef, lamb, pork or any other meat. The secret to delicious pasties is to make the minced meat juicy. To do this, add 2 onions, chopped with a blender or on a grater. You can also pass them through a meat grinder. When chopping with a blender, adding water to the bowl will help, then the onion will not stick and will break into a puree.
Onions and minced meat are mixed.
Immediately add salt and pepper to the filling to taste.
It is stirred until a homogeneous consistency. The filling should be liquid so that it can be spread over the dough. To do this, water is added to the minced meat. As it steeps, it absorbs it, which makes it thicker, so in the future you may need to add more water.
After preparing the filling, you can heat up the oil for frying. While it is heating, the dough is divided into portions and rolled into a thin pancake.
To make the cheburek neat, you can cut the dough along the plate.
Liquid minced meat is thinly spread over half of the dough piece. There should be room for modeling at the edges, not stained with the filling.
Then the minced meat is covered with the second half of the dough, and the edges of the cheburek are sealed.
You can squeeze the dough with your fingers, roll it with a pizza cutter, or press it with a fork. In the latter case, the edging looks aesthetically attractive.
Chebureks are fried over medium heat, first on one side and then on the other.
Due to the thin distribution of the minced meat, the filling will not remain raw. As soon as the dough is browned, it will also be ready. The result is juicy pasties that will be delicious not only hot, but also cold.
