In fact, crispy chebureki with bubbles are not difficult to prepare if you know some cooking rules.
The dough for chebureki can be made with boiling water or kefir.
You only need to prepare thick dough. It should be elastic and not soft, so that it does not crack during frying of chebureki and all the filling does not come out into the frying pan.
To form bubbles on the chebureki, you need to add 1 or 2 tablespoons of highly carbonated water to the dough. And to ensure that the crust of the chebureki always turns out crispy, you should never add yeast to the dough.
Recipe for the perfect dough
Ingredients:
• hot water or warm kefir - 300 ml;
• wheat flour - 600 g;
• chicken eggs - 2 pcs.;
• rock salt - a pinch.
Method of preparation:
1. In a bowl, mix warm kefir, eggs, salt and mix thoroughly with a whisk or food processor.
2. Add sifted flour to the dough in small portions and knead it.
3. The finished mass must be covered with a towel and left to sit for 20 minutes.
4. After this, the dough can be divided into several parts, rolled out and the meat filling can be added to it.
5. Recipe for the perfect filling.
Ingredients:
• ready-made minced meat or fresh meat - 800 g;
• onions - 2 pcs.;
• vegetable oil;
• rock salt;
• ground black pepper;
• water 1 glass.
Method of preparation:
1. Fresh meat must be washed well, any veins must be cut off and passed through a meat grinder along with the onion.
2. Add salt, pepper, 1 glass of water to the resulting minced meat and mix everything thoroughly.
3. Place 1 tbsp of minced meat on each half of the dough circle, then cover with the second half and seal the edges of the cheburek tightly.
4. To make it stronger, you can go around the edges with a fork.
5. Pour and heat vegetable oil into a pan with a thick bottom and high sides.
6. Chebureki should be fried for 2-5 minutes on each side until golden brown, covering with a lid.
7. After frying, the finished chebureki should be laid out on paper towels so that they absorb excess oil.
