Chebureks that always turn out thin: a simple life hack
Flavorful chebureks with meat are a dish that is hard to resist. To make them juicy and crispy, the dough must be thin. To do this, you need to follow a special technology.
The idea of making thin dough chebureks is published on the moya.kuhnia Instagram page. The peculiarity of this recipe is that the dough needs to be brewed very quickly and then alcohol is added to it. The structure is perfect.
Preparing dough for pasties
Ingredients for the dough:
- flour - 4 cups (volume 250 ml)
- water - 1.3 cups (320 ml)
- vodka - 2 tbsp (it is vodka that makes the dough bubbly)
- eggs - 1 pc.
- vegetable oil - 2 tbsp.
- salt - 0.5 tsp.
Ingredients for the minced meat:
Ingredients for minced meat.
- minced meat - 700 g
- kefir - 1/3 cup
- onion - 350 g
- salt
- pepper
- herbs and garlic to taste
Ingredients for the second filling:
Frying pasties.
- cheese (grated)
- herbs (parsley and dill)
- a thin slice of tomato in each cheburek.
Method of preparation:
1. Add salt and oil to water, and boil. Pour in half a cup of flour, dissolve the lumps, and leave the mixture to cool.
2. Beat the egg, add vodka, stir, gradually add flour.
3. Prepare the dough by mixing it well. Leave it for an hour.
Crispy and juicy pasties
4. Divide the dough and make medium-sized balls, roll them out. The thickness should be about 1 mm.
5. Put the minced meat on one half of the dough base, cover with the other half, and fasten the edges well together.
6. Fry in very hot oil. You can choose a large pot or frying pan. Cook until golden brown.
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