The perfect dough for chebureki that doesn't stick to your hands and rolls out well: we share the right cooking technique
Homemade chebureki can never be compared to store-bought ones. Besides, you will be sure of the filling you put inside. The main thing is to make elastic and soft dough that will not stick to your hands and tear during frying.
The idea of making the perfect chebureki dough for chebureks is published on the Instagram page of food blogger Yulia Mykulych (yuliia_mikulich). After frying, the dough turns out to be very golden.
The recipe for the perfect dough for homemade chebureki
Source: Screenshot of the post on the Instagram page of food blogger Yulia Mykulych
Ingredients for the filling:
- minced meat - 250 g
- onion - 150 g
- water - 150 g
- kefir - 50 g
- salt, pepper
- greens (dill, parsley)
Ingredients for the dough:
- water (boiling water) - 250 g
- salt - 1/2 tsp
- sugar - 1/2 tsp
- oil - 1 tbsp.
- egg yolk - 1 pc.
- flour - 400 g
Method of preparation:
Ready meat filling
Source: Screenshot of a post on the Instagram page of food blogger Yulia Mykulych
1. For the filling, grate the onion, chop finely in a blender or pass through a meat grinder.
2. Combine minced meat, onion, salt, pepper, water.
Combine water with eggs
Source: Screenshot of a post on the Instagram page of food blogger Yulia Mykulych
3. Pour in the buttermilk.
4. Chop the greens.
Knead the dough
Source: Screenshot of a post on the Instagram page of food blogger Yulia Mykulych
5. Mix the filling well.
6. Cover and set aside.
Ready dough for chebureki
Source: Screenshot of a post on the Instagram page of food blogger Yulia Mykulych
7. For the dough, combine water (boiling water), salt, sugar, oil and 50 g of flour in a bowl (take the flour from the total amount).
8. Mix the mixture quickly and thoroughly with a whisk.
Put the filling on the rolled out dough
Source: Screenshot of a post on the Instagram page of food blogger Yulia Mykulych
9. Cool the resulting mass for 15 minutes, then add the egg yolk and mix well.
10. Next, add the flour in parts and knead a soft, elastic, homogeneous dough that does not stick to your hands.
Ready chebureki that can be fried
Source: Screenshot of a post on the Instagram page of food blogger Yulia Mykulych
11. Wrap the dough in foil or put it in a bag and leave it for 30-40 minutes.
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