What to add to the dough for chebureki to make them crispy and not absorb oil: a very simple ingredient
The key to perfect chebureki is juicy meat filling with juice flowing out. It is also very important to pay special attention to the dough. To make it crispy and not absorb a lot of oil, be sure to add one simple ingredient to the dough.
The idea of making perfect crispy chebureki was published on the Instagram page of food blogger Emilia Yevtushenko (emiliya.yevtushenko). You must add vodka to the dough.
The recipe for perfect crispy chebureki
Source: Screenshot of the post on the Instagram page of food blogger Emilia Yevtushenko
Ingredients for the dough:
- warm water - 200 ml
- salt - 1 tsp
- sugar - 0.5 tsp.
- vodka - 4 tbsp.
- eggs - 1 pc.
- oil - 6 tbsp
- flour - 2.5 cups at the beginning + 1.5 cups at the end
Ingredients for the filling:
Beat the egg mass
Source: Screenshot of a post on the Instagram page of food blogger Emilia Yevtushenko
- minced meat - 400-500 g
- onion - 1 pc.
- garlic - 3-4 cloves
- tomato - 1 chopped
- salt, pepper
Method of preparation:
Add the flour
Source: Screenshot of a post on the Instagram page of food blogger Emilia Yevtushenko
1. Knead the dough. It should be soft, like a dumpling.
2. Set aside for an hour under a towel.
Knead the dough
Source: Screenshot of a post on the Instagram page of food blogger Emilia Yevtushenko
3. Form the balls. It makes about 12 chebureki.
Roll out the dough
Source: Screenshot of a post on the Instagram page of food blogger Emilia Yevtushenko
4. Mix everything for the filling.
Put the filling on the dough
Source: Screenshot of a post on the Instagram page of food blogger Emilia Yevtushenko
5. Make chebureki.
Formed chebureki
Source: Screenshot of a post on the Instagram page of food blogger Emilia Yevtushenko
6. Fry in a preheated frying pan on both sides.
Ready-made chebureki
Source: Screenshot of a post on the Instagram page of food blogger Emilia Yevtushenko
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