Chebureks can be found in any diner, even in the smallest town. They are popular with gourmets of all ages and at any time of the year. The juicy meat filling in a crispy pie makes cheburek an excellent option for a quick and satisfying lunch.
Such popularity of chebureks in the CIS countries has persuaded many to believe that it is primordial Russian dish . However, it came from the Crimean Tatars, who have long been famous for their meat pies. It is not without reason that many people note that the most delicious pasties are in Crimea. However, today all corners of the world have their own special recipe Chebureks. Anyone who has tried this dish from different chefs will agree that the main thing in cheburek is the properly prepared dough.
The main feature of the dough for chebureks is the absence of yeast, which is usual for pies, which makes it thinner and more elastic. In all other respects, the recipes are radically different from each other. Some people like custard, others prepare it with mineral water, milk, kefir, beer and even vodka! To find exactly your own cooking method, you need to try all the dough options. However, everyone agrees that it should be crispy, tasty, thin enough to melt in your mouth and dense enough not to tear under the weight of the filling.
Secrets of preparing the perfect dough for chebureks
It's hard to imagine a person who wouldn't love juicy and crispy pasties. This delicacy is loved by both adults and children. It is especially popular among fans quick snack– you can find them in almost every diner! But even tastier are the pasties that you prepare at home. It is especially important in this dish to fry the pies correctly and know how to do correct dough for chebureks:
Secret No. 1. It's best to use a little more flour than you will need during cooking. This will allow you to adjust the consistency of the dough.
Secret No. 2. Thoroughly flour the table on which you are kneading the dough, your hands and a rolling pin.
Secret No. 3. If you have already prepared pasties and found that the dough is too hard, place them on top of each other in a deep pan. This will soften them slightly.
Secret No. 4. In addition to sunflower oil, you can add any other vegetable oil to the dough: corn, olive or cottonseed.
Secret No. 5. For frying, it is better to take extra oil - the pasties should be well fried.
Secret No. 6. To prevent the dough from becoming saturated with oil during cooking, it is better to use a deep fryer, or a deep dish with a special metal basket.
Secret No. 7. After preparing the dough, you need to let it sit for one to several hours. It is best to leave it in the refrigerator overnight.
Secret No. 8. Roll out the dough no thicker than 3 mm, divide into individual flat cakes using a saucer, or form balls from the dough.
The dough, brewed in boiling water, turns out soft and bubbly. It is easy to roll out and convenient to fry.
Ingredients:
- Flour – 4 cups;
- Water – 300ml;
- Sunflower oil – 2 tbsp;
- Egg – 1 piece;
- Salt – 1 pinch.
How to prepare choux pastry for pasties:
1. Boil water in a saucepan, add salt and add vegetable oil;
2. Immediately pour half a glass of flour into boiling water and mix thoroughly;
3. When all the lumps disappear, leave the mixture to cool;
4. Stir the egg into the dough;
5. Pour flour onto the table in a heap and place the resulting mass on top;
6. Knead until the dough becomes tight and smooth;
7. Leave the dough for half an hour, then repeat No. 6. Do this twice, and you can start sculpting.
Interesting from the network
To make the pasties soft and crispy, the main thing is to know how to knead the dough! The best assistant in this matter it will be regular kefir. Fermented milk products give the dough greater elasticity, which will protect against possible tears during modeling and frying.
Ingredients:
- 0.5 kg flour;
- 250 ml kefir;
- 1 egg;
- Salt – 1 tsp.
How to prepare dough for chebureks with kefir:
1. In a deep bowl, mix kefir with egg, add salt and beat with a whisk, blender or fork;
2. Sift the flour, add to the kefir mass in small portions, stirring thoroughly;
3. When the dough thickens, transfer it to a table sprinkled with flour;
4. Knead thoroughly and leave for 20 minutes;
5. Roll out and start sculpting.
When the chebureks are out Crimean Tatar cuisine got to Russia, then in their traditional recipe Vodka came in immediately. It is thanks to this component that delicious bubbles appear on the dough during frying.
Ingredients:
- Flour – 600g;
- Water – 350ml;
- Vodka – 30ml;
- Sunflower oil – 2 tbsp;
- Egg – 1 piece;
- Salt – 1 pinch.
How to prepare dough for chebureks with vodka:
1. Mix water, sunflower oil and salt in a saucepan. Boil;
2. Sift a glass of flour through a sieve and gradually stir into boiling water;
3. Remove the saucepan from the heat, add the rest of the flour and knead;
4. Place the dough on the table in a loose form, add an egg in the middle and pour in vodka in small portions. Stir constantly;
5. Wrap the dough in cling film and leave for an hour;
6. Knead the dough lightly and place in the refrigerator overnight (at least 1 hour).
The dough in a bread machine is baked quickly and with virtually no intervention from the cook himself. It is not saturated with sunflower oil, so the chebureks come out low-fat and incredibly tasty. In addition, this is a great option for making dough and saving money - you only need a few ingredients.
Ingredients:
- 3 cups wheat flour;
- 1 glass of boiling water;
- 1 egg;
- 1 pinch of salt.
How to prepare dough for chebureks in boiling water:
1. Pour flour into the bread machine and turn it on to mix;
2. Gradually pour in boiling water and salt;
3. Add raw egg;
4. When the first glass of flour is evenly mixed, add the remaining two;
5. Let the dough sit.
Now you know how to prepare dough for chebureks according to a recipe with a photo. Bon appetit!
Pasties with meat are a tasty and satisfying alternative to regular pies. This a traditional dish Turkic and Mongolian peoples. They are also loved in the Caucasus. Well, nowadays in cities they are sold on every corner, in my opinion, although it’s hard to call it chebureks. Therefore, we will cook them at home.
It won't take much time to prepare them. Plus, there are lightweight recipes, thanks to which even a schoolchild can prepare them.
The main ingredients are dough and meat. In most cases it is used unleavened dough, but many prefer the custard analogue. To add porosity, you can add baking powder, vodka or oil.
Real chebureks are prepared with meat; today, pork and beef are most often used, and in some cases, chicken. It all depends on your capabilities and preferences. Although they also make it with potatoes, mushrooms, cabbage, cheese and other fillings.
IN traditional recipe the meat is finely chopped, but we, as you know, mainly use minced meat. We fry in vegetable oil, but traditionally, lamb fat (or other animal fat) is used.
Recipe for pasties with meat at home (step-by-step recipe with photos)
Chebureks are pretty fatty food, so they are not recommended for dinner. Over time, many options for their preparation have appeared, so there is plenty to choose from. In this article we will look at the most common and simple recipes.
Since the taste and juiciness of these pies depends on the dough, at the beginning we will give several recipes for preparing the dough.
Menu:
The taste of the pasties depends on the method of preparing the dough. Let's consider classic version on the water. This recipe is one of the simplest, but the aroma of pasties will not be worse.
Ingredients:
- 1 kg of wheat flour.
- A pinch of table salt.
- 350 ml water.
Cooking method
By this recipe The dough turns out dense and elastic. To achieve the required consistency, you must use hot water, but not with boiling water. Thanks to this, the “pie” will turn out crispy and tender.
The dough must be kneaded thoroughly for a long time. Don't forget to spray it with water periodically. After a few minutes of kneading, form the dough into a ball and roll it up with plastic or cling film, then place in the refrigerator for 30 minutes. After this, you can start preparing the filling.
2. Dough for chebureks with bubbles, like in cheburek
If you want to prepare light and airy chebureks, the same as those sold in chebureks, it is recommended to use in the following way preparing bubble dough.
Ingredients:
- 7 cups white flour.
- 500 ml boiled water.
- 6 tbsp melted butter.
- 1 tsp each of sugar and salt.
Step-by-step preparation
1. Stir in a small bowl table salt with granulated sugar, then place them in a container with warm water.
2. Then send it there too butter, which must first be melted. Mix well with a spoon.
3. Sift into a deep bowl wheat flour. Make a small hole in the middle and pour a small volume of the prepared liquid into it.
4. Start kneading the dough, gradually adding water.
5. To make kneading more convenient, place the dough on the table and continue kneading by hand. It is necessary to achieve a dense texture so that during frying the chebureki do not burst and do not release juice. Thanks to the butter content, they will turn out very tender and bubbly.
6. When the dough is dense and homogeneous, you need to form a ball out of it, wrap it in film, and then put it in the refrigerator for about one hour. In the meantime, you can start preparing the minced meat.
3. Choux pastry for pasties
Some people believe that cooking chebureks is complex process. However, there is a fairly simple recipe for kneading choux pastry, from which it turns out tasty dish. At the same time, you do not need to allocate a lot of time for cooking.
Ingredients:
- 300 ml mineral water.
- 600 g flour.
- 4 tbsp vegetable oil.
- 5 g granulated sugar.
- 5 g table salt.
Preparation
1. Add salt and sugar to a container with warm water. Mix everything thoroughly so that all the crystals dissolve in the liquid. After this, water must be gradually added to the sifted flour. Knead the dough until it reaches a semi-liquid state. This is checked very simply, stick a regular spoon into the dough, it should slowly fall.
2. Now add boiling vegetable oil to the mixture and mix thoroughly.
3. Continue kneading until the dough becomes elastic. After this, put it in the refrigerator for half an hour.
4. How to cook chebureki with minced chicken
Crispy and delicious chebureks are a favorite dish of many Russians, so every housewife should know at least one recipe for preparing this dish. The taste of cheburek largely depends on the dough kneading and the frying process.
Ingredients:
- 600 g white flour.
- 1 egg.
- 1 tsp table salt.
- 1 tsp granulated sugar.
- 1.5 glasses of water.
- 8 tbsp sunflower oil.
- 1 tsp vodka.
- 1 kg minced chicken.
- Black pepper to taste.
- 2 onions.
Step-by-step preparation
1. Prepare a deep bowl, break an egg into it, add vegetable oil, salt and granulated sugar, mix everything thoroughly. Then add required amount water, as well as vodka, thanks to which the pasties will turn out crispy.
2. Then you need to add flour to the mixture in small portions. Knead until the mixture becomes thick enough.
3. Continue kneading on the board. The dough should have a homogeneous and dense consistency. Then wrap it in film and put it in the refrigerator for half an hour.
4. In the meantime, we will prepare the filling for the pasties. To begin, peel the onion, wash it and cut it into small pieces.
5. In a separate plate, mix the chopped onion, minced chicken. Add salt and stir the ingredients.
6. Roll out the dough using a rolling pin. The sheet thickness should not exceed 3 mm.
7. If you want to make small chebureks, then circles can be cut out using a glass, and if you want them to be larger, then use a saucer.
8. Place the prepared meat filling on the workpieces.
9. Carefully seal the edges and give future pasties a beautiful shape.
10. Fill a thick-walled frying pan to 4 cm sunflower oil. Warm it up well and lay out the pasties. Fry on each side for two minutes.
5. Recipe for chebureks with beef
Ingredients:
- 300 g minced beef.
- 1 chicken egg.
- 3 cups white flour.
- 250 ml water.
- 0.5 tsp salt.
- 1 onion.
- Pepper according to preference.
Step-by-step preparation
1. First, let's prepare the filling. The meat must be twisted in a meat grinder, the onion must be chopped using a blender. Salt the ingredients, mix and knead by hand.
2. Break an egg into a separate plate, add table salt and warm water. Stir the ingredients well until the salt and egg are completely dissolved in the liquid.
3. Add 2.5 cups of sifted wheat flour to the mixture.
4. Knead the dough for several minutes, it should be elastic. If necessary, you can add a little more flour.
5. The kneaded dough should be divided into 6 portions. Each part needs to be rolled out and roughly divided into two halves. Place the minced meat on one, at a distance of 2 cm from the edge, as shown in the image.
6. Cover the filling with the second half of the rolled out layer, and press the edges with a fork.
7. Heat vegetable oil in a frying pan and fry the pasties for two minutes on each side.
Chebureks are ready to eat. Serve them while they are hot.
6. Pasties with meat, very good crispy dough
If you want to make crispy pasties, then use with the following recipe. You can use absolutely any minced meat, but experts recommend beef.
Ingredients:
- 750 g wheat flour.
- 400 g minced meat.
- 200 ml broth.
- 250 ml cold water.
- 1 tsp salt.
- 500 ml vegetable oil.
Preparation
If you add a little sugar to the dough, the pasties will turn out more rosy. But you need to know when to stop, because a large number of sugar sugar may cause the dough to burn and the mince to remain raw.
1. A small amount of flour must be sifted into a deep bowl and filled with water. After this, add salt, stir and gradually add the rest of the flour. After kneading, the mass should be thick, set it aside for half an hour.
2. To prepare the filling, mix the minced meat, spices and salt. In this recipe, the filling should be liquid, so you need to add broth to it.
3. The rested dough needs to be rolled out and divided into equal parts. Fold in the filling, press the edges with a fork, and trim off excess dough if necessary.
4. Place the frying pan on the stove and pour vegetable oil into it. If you want to get crispy chebureks, then the oil must be well heated. Fry on each side until golden color. Turn the chebureks over carefully, otherwise you may damage the dough.
7. Video recipe for chebureks with kefir
You can use another one in an interesting way cooking chebureks. In this case, we will add kefir to the dough. Watch a video clip of the cooking process.
Thanks to the above recipes, you can quickly prepare delicious recipes; do not be afraid of the process itself, as it is absolutely uncomplicated.
What could be simpler unleavened dough? Just mix water and flour and add salt. But such pasties will turn out rubbery and pale. You can only dream about the pimples, crispy shell and ruddy color. A dish made from choux pastry is much tastier.
By the way, it is not difficult to prepare; here you can see the best recipes.
Choux pastry for chebureks - general principles preparations
Cheburek dough is a type of unleavened dough. It is relatively simple to prepare and does not require much resting time. The main thing is to let it sit before sculpting. This will give the mass smoothness, softness, the cakes will not stick together and can be easily rolled out. But first you still need to knead the dough itself.
Main dough ingredients:
1. Water. Sometimes milk or its mixture with milk is used. Water is boiled with oil and salt. Or brew flour with a glass of water, and then add all the other ingredients according to the recipe.
2. Flour. Wheat is mainly used. But there are recipes with other types. For example, just below there is dough with oatmeal, sometimes bran is added.
3 eggs. They don't always go into the dough. It is important to remember that the hot mass cooks the eggs, so you need to cool the brewed dough before adding it.
4. Oil. Vegetable oil, butter, margarine or fat. They are added in small quantities, but have a positive effect on the structure, taste, and elasticity of the dough.
Often in cheburek dough add vodka. It gives a special structure, the products will be crispy and crumbly. You can add sugar for a golden brown color, but you need to be very careful with it. The sweet dough will fry quickly and may burn faster than the meat filling is cooked.
Choux pastry dough “Crispy” without eggs
The easiest way to prepare choux pastry for pasties with minimum set ingredients. Suitable for cooking lean products with potatoes, herbs and other vegetables.
Ingredients
2 tablespoons of oil (vegetable);
300 g water;
600 g flour;
Preparation
1. Boil water with salt, immediately pour in vegetable oil. It is advisable to do this immediately in the container in which the dough will be kneaded, for example, in a saucepan.
2. Add a heaping glass of flour to the boiling liquid, stir quickly and turn off the heat. Leave the brewed mass to cool until your hand can no longer tolerate it.
3. Now you can add the rest of the flour according to the recipe. You need to knead the dough very stiffly until it stops absorbing flour.
4. Transfer the elastic lump into a bag, close it and leave for half an hour. You can prepare this dough the night before and leave it in the refrigerator until the morning.
5. We take it out, make pasties, fry in oil and enjoy the crispy products.
Choux pastry dough with vodka
Adding vodka to the dough is not new idea. This method of improving the quality of baked goods has been used for a long time. Instead of vodka, moonshine or other alcoholic drink high strength. The main thing is that it does not have a pronounced taste and aroma that will contradict the meat dish.
Ingredients
300 g boiling water;
4-5 tbsp. flour;
Spoon of vodka;
2 tablespoons of oil;
Preparation
1. For this recipe, it is not necessary to boil water with salt and put everything on the stove. You can just take hot water.
2. Pour a glass (300 ml) of boiling water into a bowl, add a glass of flour and stir quickly.
3. As soon as the mass becomes homogeneous, it can be left alone for ten minutes.
4. Add 0.5 tsp to the rest of the flour. salt.
5. Pour vodka into the brewed dough, add flour, knead into a hard lump.
6. Transfer to a bag or leave on the table and cover with film on top.
7. Let the choux pastry rest for at least half an hour. Then we proceed to sculpting and frying pimply chebureks.
Choux pastry for pasties made with milk
For such a test you can take whole milk or its mixture with water. The recipe also adds a little sugar. Important! You need to add more sugar than the specified amount. Otherwise, the products will quickly burn.
Ingredients
A glass of milk;
1 tsp. Sahara;
0.3 tsp. salt;
30 ml oil.
Preparation
1. Bring the milk to a boil, remove from heat. If some water is added, then you need to heat everything together or dilute the heated milk with boiling water.
2. Add sugar and salt to it and stir the butter.
3. Add 0.5 cups of flour and stir. Leave the mixture to cool, but not become cold.
4. Add one egg to the warm dough and stir. You can beat it with a fork separately and then add it.
5. Pour flour in portions.
6. As soon as it becomes difficult to stir the dough in a bowl, transfer it to a sprinkled table, add flour and knead into a hard lump. It will be rough and not very beautiful.
7. Transfer the stiff dough into a bag.
8. After a quarter of an hour, take it out and mix it with your hands again.
9. Leave again for a quarter of an hour to rest. After this, you can start sculpting meat or any other chebureks.
Choux pastry dough with margarine
Another version of the test with vodka, but this time a lot of fat is added to it. Namely, margarine is used. Choose quality product with a fat content of more than 75%. Then the pasties will turn out crispy, crumbly, melting in your mouth.
Ingredients
500 g flour;
250 g water;
120 g margarine;
2/3 tsp. salt;
1 tbsp. l. vodka.
Preparation
1. Heat water in a saucepan. Immediately add the margarine cut into pieces and add salt. You can add a small pinch of sugar. Bring to a boil and margarine dissolves, remove from heat.
2. Add ¾ cup of flour, stir. Leave to cool.
3. Add one full spoon of vodka and stir.
4. Add flour to the dough. All that remains is to thoroughly knead the mass so that no lumps form in it.
5. Place the dough in a bag and leave for an hour. After 30 minutes, it is advisable to mix well again. If the mixture becomes soft or sticky, you can add a little more flour.
Choux pastry for chebureks with milk powder
An interesting version of the dough for chebureks, which is prepared with dry milk. The products will be crispy, pimpled, and also very tasty and rosy. Similarly, you can use dry cream for kneading, but the amount will have to be halved.
Ingredients
30 g milk powder;
250 g water;
2 tablespoons butter or fat;
Preparation
1. Mix powdered milk with a glass of flour.
2. Boil water, add a little oil or any fat to it. Remove from heat. Salt right away.
3. Add flour with milk, stir. As expected, the mixture needs to cool slightly before adding the egg.
4. Add the egg. It will be easier to stir if you beat it a little with a fork before doing so.
5. Add additional flour and knead into a stiff dough.
6. Leave the gluten to swell for at least half an hour. After this time, the mass will become more elastic and soft.
7. Cut into pieces, make chebureks, fry in oil until cooked.
Choux pastry for pasties with oatmeal
Recipe for healthy choux pastry for pasties and others meat products with the addition of oatmeal. Wheat flour is also used, since it is better to use it for brewing. If you don't have oatmeal, use oatmeal. The cooking method is described below.
Ingredients
1 tbsp. oatmeal;
3 tbsp. wheat flour;
1 tbsp. water;
0.25 tbsp. oils ras.;
0.5 tsp. salt.
Preparation
1. Boil a glass of water and immediately add salt to the liquid. You can add a little sugar so that the pasties brown well when frying.
2. Pour in vegetable oil. Or add a piece of butter. After boiling, remove the pan from the heat.
3. After a few seconds, add a glass of wheat flour. Stir vigorously and leave the brewed mixture until it cools. It should become warm so that your hand can tolerate it, and the egg, which we will add later, will not be boiled.
4. If there is no oatmeal, then while the brewed mass is cooling, you can prepare the product. We grind ordinary flakes for long-term cooking in a coffee grinder. Next, take a sieve and sift the flour. You don't have to use the smallest mesh, let the oatmeal be a little coarser.
5. Beat the egg with a fork and mix it into the brewed mixture.
6. Now add a glass of oatmeal and begin kneading the dough. Gradually add wheat flour.
7. We send the mixed lump to rest. To prevent the surface from becoming crusty, be sure to cover it with a bowl or place it in a plastic bag.
8. After half an hour, you can start making and frying oatmeal chebureks with meat or other types of filling.
Choux pastry for pasties - useful tips and tricks
You can add not only to the dough for chebureks oatmeal, but also buckwheat, rice, the taste will be interesting. Beautiful pasties obtained with the addition of ground corn grits. It must be sifted, as solid particles of the coarse product can ruin everything.
Cheburek dough can be stored well in the refrigerator for up to 48 hours. Then it needs to be used. If you get a lot of dough, then some of it needs to be frozen, preferably right away. You can also freeze already formed and even fried pasties.
If the flour is too wet, you may need more flour than indicated in the recipe. The product is also needed for dusting the table and deboning pieces during molding. Therefore, before preparing a dish, you need to make sure you have the available supply.
If after cooking and resting the dough has become soggy, sticky and impossible to work with, then you will have to re-knead this mass with flour. You will also have to leave it to rest again.
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This dish came to us from the Mongolian and Turkic peoples. Getting ready traditional chebureks from unleavened dough with minced meat and various seasonings, including spicy ones. Mostly fried on lamb fat. Today this dish means the same pie with meat filling made from unleavened dough, but the meat is often twisted and cooked in vegetable oil. In our time, they have become very popular, just like here and among many peoples of the Caucasus.
Cooked at home much more tastier products, bought in street eateries and are not difficult to prepare. like this delicious pastries Both children and adults love it very much. And this alluring aroma that comes from the places where they are prepared will not leave anyone indifferent.
In today's article we will look at recipes for delicious and crispy dough, our favorite chebureks. After all, if you cook them according to the rules, then they turn out with golden crust and with stunning aroma. You just have to stock up the necessary components and follow my recommendations.
And also for fans delicious shawarma you can go, look and rate my recipe
Crispy dough for chebureks with vodka
Ingredients:
- Flour - 2 cups
- water - 1/3 cup
- egg - 1 pc.
- vegetable oil - 2 tbsp. spoons
- vodka - 2 tbsp. l
- salt - 1 teaspoon.
Cooking method:
Pour water into a saucepan, put it on fire, add salt and vegetable oil and bring to a boil.
When the contents of the pan boil, remove it from the heat, pour 1/2 cup of sifted flour into it and mix thoroughly so that there are no lumps. And leave until cool.
Pour vodka and beat in a chicken egg. Bring to a homogeneous state.
Under no circumstances should you combine eggs with hot dough, otherwise the whites will curdle and everything will go down the drain.
Now add the remaining flour in small portions and at the same time knead the smooth mixture. plastic dough. Wrap it in cling film and leave it alone for 20 minutes.
The secret of making dough for chebureks like in chebureks
Ingredients:
- Water – 500 ml
- flour - 10 cups
- melted butter - 6 tablespoons
- sugar - 1 teaspoon
- salt - to taste.
Cooking method:
To make the dough light, airy and bubbly, we need to prepare warm water to which we add salt, sugar and melted butter.
Sift the flour into a deep bowl, make a small depression in the middle with your hand, pour in prepared water in small portions and mix thoroughly.
To make it more convenient to knead the dough, you need to move it to a prepared table and finish the job on it.
You must know that the dough must be dense, otherwise when frying the pasties will burst and all the juice will leak out.
Then wrap it in cling film and put it in the refrigerator for one hour.
Tasty and crispy dough for chebureks with kefir
Ingredients:
- Kefir - 1 glass
- flour - 4-5 cups
- egg - 1 pc.
- salt - to taste.
Cooking method:
In this recipe, we need to take a deep bowl, pour kefir into it, beat in the egg and salt to taste.
Beat all the ingredients with a whisk or fork and gradually add the sifted flour. After it begins to thicken, we need to prepare a work surface, add flour and place our dough on it. Knead it for as long as possible until it stops sticking to your hands and the consistency becomes thick and elastic. But just be careful not to overdo it, or it may become too thick and tight. Then it will simply be impossible to work with him.
Cover the finished dough with a towel and put it in the refrigerator for 30 minutes, you can keep it a little longer. Next, we form a long sausage and divide it into ten equal parts, which we roll out and make pasties. It's very simple, good luck with your preparation.
Choux pastry for chebureks
Ingredients:
- Flour - 4 cups
- boiling water - 1.5 cups
- chicken egg - 1 pc.
- butter - 30 g
- vegetable oil - 2 tbsp. l
- salt - to taste.
Cooking method:
In this recipe, pour the flour into a food processor, add salt and vegetable oil, and mix. And put the butter in boiling water and let it melt, then pour it into the mixture in a thin stream and beat in the chicken egg and bring it until smooth.
The dough turned out very soft, elastic, tender. Mix it a little clean table without adding flour, as it no longer sticks. Then wrap it in cling film and put it in the refrigerator for half an hour.
This dough recipe is considered by many to be ideal; it is suitable not only for chebureks, but also for dumplings, dumplings and dumplings. Cook for your health.
Dough for chebureks in mineral water
Ingredients:
- Mineral water – 500 ml
- eggs - 2 pcs
- flour - 8 cups
- sugar - 4 teaspoons
- salt - 2 tsp.
Cooking method:
Pour mineral water into a cup, add sugar, salt and egg. Mix everything thoroughly with a whisk. Then, in my case, we sift the flour into a bowl, make a hole in the middle and pour in the water-based mixture. And we begin to knead the dough with our hands.
After it stops sticking to your hands, put it on the prepared table and bring it to readiness, that is, knead it more thoroughly and thus make it more elastic. Next, wrap it in cling film and put it in the refrigerator for 20 minutes.
Chebureks using this test turn out simply amazing. Try it and write your impressions in the comments.
Boiling water dough recipe
Ingredients:
- Boiling water – 150 ml
- flour - 500 gr
- chicken eggs - 3 pcs
- sunflower oil - 2 tbsp. spoons
- salt - 1 tsp.
Cooking method:
Pour the sifted flour into a deep bowl and pour boiling water salted with one teaspoon of salt into it and mix.
This is the kind of dough you should get that practically doesn’t stick to your hands. Cover it with a lid and leave it alone for 20-30 minutes.
Delicious pasty dough with added milk
Ingredients:
- Flour - 3 cups
- milk - 200 gr
- egg - 1 pc.
- vegetable oil - 2 tbsp. spoons
- salt - 2 pinches.
Cooking method:
We will need, as in previous recipes, a deep bowl into which we pour milk, beat in an egg, add salt, vegetable oil, then beat everything with a whisk until smooth.
Now we begin to gradually add the sifted flour and at the same time knead the dough. At the moment when it becomes difficult to knead it in a bowl, put the whole lump on a table sprinkled with flour and begin to knead it thoroughly with your hands. The only thing is not to overdo it, otherwise it will turn out too tight.
Cover our dough with a towel or cling film and leave it for half an hour. Then we use it for its intended purpose.
Dough for pasties made with beer
Ingredients:
- Flour - 500 gr
- beer - 250 ml
- egg - 1 pc.
- salt - 1 level teaspoon.
Cooking method:
Beat one egg into a bowl, add salt to it and mix well.
Now mix everything thoroughly until the whole mass becomes relatively thick.
Take the dough out of the bowl and bring it to homogeneity on a prepared surface sprinkled with flour so that it turns out like in the photo.
Here was another simple, easy and quick worthy recipe.
How to make puff pastry
Ingredients:
- Flour - 3 cups
- vegetable oil - 50 g
- water - 100 g
- vodka - 1 glass
- egg yolk - 1 pc.
- salt - 1 tsp.
Cooking method:
Pour vodka into a glass, add yolk, salt, water and mix thoroughly.
Now add vegetable oil and knead the dough. As already described above, in previous recipes, it is better to finish the job on a prepared table, so our dough turns out elastic, after which we wrap it in a bag and put it in the refrigerator for about 30 minutes. And then we prepare pasties, which turn out very appetizing and tasty .
Dough for chebureks in cold water (video)
According to this recipe, the dough is crispy and very thin, but there is very important point, you need to keep the water in the refrigerator for about two hours before using...
Bon appetit!!!
Appetizing and ruddy pasties with crispy bubble dough and juicy meat filling soaked meat juices- This is a dish that everyone without exception will appreciate. I am sure that such chebureks will forever take root in your family, because preparing them is as easy as shelling pears, and they are outrageously delicious!
You should especially like the very successful dough for pasties - it is made custard method. This is why the dough turns out elastic and pliable, rolls out perfectly to a thin state, and does not tear or burst when frying. By the way, on its basis you can prepare not only chebureks, but also fabulous homemade dumplings with dumplings.
It must be said that preparing chebureki at home is not at all difficult if you have some on hand. necessary products and a little desire. I really hope this simple recipe delicious pasties You will enjoy it with meat and you will delight your family with this wonderful dish.
Ingredients:
Choux pastry:
Filling:
Oil for frying:
Cooking the dish step by step with photos:
To prepare delicious and satisfying homemade chebureks, take wheat flour premium, water, any meat broth(I have chicken), pork pulp (or any other meat that you like best - beef, for example), onion(unrefined mass), refined vegetable oil (I use sunflower oil - for dough and for frying), medium chicken egg, fresh dill, salt and ground black pepper. For the filling, you can use other herbs, as well as any spices and herbs to your taste.
Let's start by preparing the choux pastry for the pasties. Sift wheat flour into a suitable-sized bowl (about 300 grams, you will add the rest as needed during the dough kneading process).
Make a hole and pour odorless vegetable oil into it. Mix everything with a spoon or fork (or your hands, if you prefer).
Now pour boiling water over the flour. It is thanks to the use of boiling water rather than cold water that the swelling of gluten improves, which, in turn, improves the quality ready dough- it becomes more obedient and elastic. Then let the boiled flour cool to a warm state so as not to burn your hands and not to boil the egg, otherwise it will curdle.
Gradually add the rest of the flour (50 grams) and knead until somewhat dense, but soft dough, which does not stick to your hands. If necessary, add more flour (you may need a couple of tablespoons), since it comes in different moisture levels. Cover the bowl with a napkin or cover with cling film and leave to rest for an hour at room temperature. After this, the choux pastry will be ready for use - you can form pasties.
In the meantime, let's make the filling. I use fairly fatty pork - part of the loin and part of the brisket without skin and bones. We cut the meat smaller so that later it is more convenient to turn it into minced meat. By the way, minced meat can be made not only using a meat grinder - I suggest making it in a food processor (blender). Let's leave the meat for now.
Now let's make enough interesting basis For filling. To do this, we will need to chop the peeled onions. Of course, if you don’t have such a blender, you can grind the onion into a paste using fine grater. I just cut the onions into pieces and added a couple of sprigs of fresh dill to them.
Turn on the blender and turn everything into small pieces. Add meat broth to the onion porridge.
Once again we punch everything until we get a liquid, almost homogeneous onion mass interspersed with dill. This way you can perfectly disguise the onion in the filling, which, by the way, is simply necessary, as it gives not only flavor, but also juiciness. There’s really a lot of onion, I love it very much, but my stronger half doesn’t particularly like it. Especially if it finds whole pieces in meat. I really hope that he won’t read this recipe and find out how much onion he actually ate in the pasties. Moreover, he did not notice its presence in the filling.
It turns out this kind of liquid minced meat. Its consistency should not be dense - approximately like thick sour cream.
Add salt and ground black pepper to the filling. You can use any spices that are appropriate for you personally in the composition of chebureks.
During this time, the dough has had time to settle and is ready for use. It needs to be divided into pieces of the same size.
How you divide the dough is up to you. I make a sausage and cut it crosswise with a knife. IN in this case I decided to make 10 fairly large pasties, so I divided the dough into 10 parts.
Roll each piece of dough into a ball and cover them with a towel or cling film to prevent them from becoming airy and crusty. Since I love precision and accuracy in everything, of course, I weighed all the dough and then divided it using a scale. The result was 620 grams of dough and each ball therefore weighed 62 grams.
Let's start forming future chebureks. Take one piece of dough and roll it out with a rolling pin into a thin layer, preferably round shape. The choux pastry is very elastic, pliable and not sticky at all, so there is no need to additionally dust the table with flour. Choose the thickness of the dough yourself - ideally so that the work surface can be seen through it. But I'm too thin dough I don’t like it in pasties, and the likelihood that it will burst during frying increases, so I rolled it out to about 1.5 millimeters thick.
Place the meat filling on one half of the workpiece and distribute it in an even layer, not reaching the edges. I have a lot of filling, a really thick layer, but we like there to be a lot of meat. If you like thin chebureks with a thin meat filling, feel free to halve the amount.
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