Chebureks with meat: video recipe

four

• Time for preparing

  Contents

  • • 0.0.1 1h 40min
    • 0.0.2 Medium dish
    • 0.0.3 259kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 40min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  259kcal

• Rating

• Recipe

Chebureks with meat is a dish that I really like to cook at home on the weekend when you want to move away from the standard: breakfast, lunch, dinner, and just eat something tasty and not quite useful – sometimes you can)) And I’ll tell you a secret: men in general delighted with such pasties, so make delicious pasties, they will definitely appreciate!

Let’s get started!

Ingredients

0/13 ingredients

• 4.5 stack flour
• 1.5 stack water
• 1 tsp salt
• 1 tsp Sahara
• 1 tbsp vodka
• 75 ml of vegetable oil
• 700 g minced meat
• 1 onion
• 1 tsp salt (to the filling)
• Pepper to taste
• Greenery
• 100 ml of water (in the filling)
• 200 ml of vegetable oil (for frying)

? 1ч 40мин1ч 40мин 259

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Knead the dough first. Nothing is complicated here. The dough for chebureks I never lay eggs because the dough is getting very tight and rubber. But a spoonful of vodka is a must! I I tried many times with and without her. But with vodka, the dough is true tastier and more crispy. I don’t know what is the secret.
2. Leave the dough under the film for 40 minutes.
3. For the filling, take the minced meat, finely chop the onion into it and greenery.
4. Add salt and pepper to taste, I love chebureks sharper.
5. And you need to add some water or meat broth, if you have one. So the filling will be more juicy.
6. We roll out the dough, but 2-3 mm are not needed too thin, not less.
7. Put the filling and distribute it. We connect and pinch the dough with your hands, with a fork – whatever you want. I have a bigger cookie cutter than for dumplings, it’s very convenient for her. And we love that size. And you you can do any, even the size of a plate.
8. The most important thing is to bleed all the air before pinching. Otherwise, when frying, the cheburek can swell and burst, then all the juice will flow out, but we need to save it.
9. Next, fry cheburechki for 2-3 minutes each hand, the fire should not be small, but stronger.

Keywords:

• minced meat
• dough
• pastry for pasties
• minced meat
• chebureks