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.

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:

• minced meat - 400-500 g
• onion - 1 pc.
• garlic - 3-4 cloves
• tomato - 1 chopped
• salt, pepper

Method of preparation:

1. Knead the dough. It should be soft, like a dumpling.

2. Set aside for an hour under a towel.

3. Form the balls. It makes about 12 chebureki.

4. Mix everything for the filling.

5. Make chebureki.

6. Fry in a preheated frying pan on both sides.