What not to add to the stuffing for chebureks: recipe for the perfect dish

Perfect homemade chebureks are golden and crispy on the outside and juicy on the inside. It depends on properly prepared dough and meat filling.

Food blogger Daria Ivanova (eatme_daily) shared a recipe for chebureks on her Instagram page. For the basis of the dish, she advises to take a custard dough with the addition of vodka, and to make the stuffing juicy, add a little water and necessarily onions. As for spices, it is important not to overdo it, because they can completely overpower the flavor of the meat.

Ingredients:

Dough:

• flour - 480 g
• water (okrop) - 250 ml
• vegetable oil - 1 tbsp.
• vodka - 1 tbsp.
• salt - 1 tsp.

Stuffing:

• minced meat - 300 g
• onion - 1 pc
• garlic - 1-2 cloves
• salt - 1 tsp.
• coriander - 1\3 tsp.
• water - 200-250 ml
• pepper

Preparation method:

1. To prepare the dough, sift flour, make a small depression in it, pour salt, oil and boiling water. Stir.

2. Transfer the mass to the working surface, add vodka and continue to knead the dough. This takes 5-7 minutes. The dough should be elastic. When ready, you need to grease it with vegetable oil, cover it with a towel and leave it to rest.

3 Meanwhile, prepare the stuffing. To do this, chop onion and garlic, add to the stuffing, salt and mix.

4. Add water and mix again. The stuffing should not be too thick. Cover the bowl with the mince and put it in the refrigerator for 20 minutes.

5. After that, form a sausage from the ready dough, divide it into 10-12 pieces. Roll each of them thinly into a circle.

6. Place the stuffing on one half of the circle and brush the sides of the dough with water so that it will stick well. Cover with the other half and secure the sides well.

7. Fry the chebureks in plenty of oil until golden. When ready, place on a paper towel to drain excess fat.