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.

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:

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.

3. Pour in the buttermilk.

4. Chop the greens.

5. Mix the filling well.

6. Cover and set aside.

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.

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.

11. Wrap the dough in foil or put it in a bag and leave it for 30-40 minutes.