Chebureks in a slow cooker turn out delicious, crispy and rosy. But this is only if the mentioned products are prepared from egg dough, frying at a temperature of 140 degrees.
So that you could pamper your loved ones with juicy chebureks, we decided to present a detailed recipe on how to make them correctly using a modern kitchen device - a multicooker. If you still do not have such a device, then you can safely replace it with an ordinary stew-pan or frying pan.
Delicious meat chebureks in a slow cooker: a step by step recipe
As you know, such products are prepared in two stages. Firstly, you need to knead the steep egg dough, and secondly, make homemade minced meat.
So, let's start with the basics. For her we need:
- sifted white flour - from 800 g (pour to the density of the dough);
- large chicken eggs - 3 pcs.;
- drinking water - 1/3 cup;
- small table salt - ½ spoon.
Kneading process
Chebureks in a slow cooker, prepared from egg-based dough, are lush and crunchy at the same time. The recipe involves the use of elastic tight dough. To knead it, you need to thoroughly beat the chicken eggs using a hand whisk, mixer or blender. After that, pour in a large mass of fine table salt, pour in drinking water and add sifted wheat flour. Further, all of these components should be mixed well, so that in the end you get a pretty cool dough (almost like dumplings). In order for the base to become softer, more flexible and supple, it is recommended to wrap it in cling film and leave it at room temperature for 1 hour. Meanwhile, you can do the cooking of the filling.
Essential Minced Ingredients
It is generally accepted that
chebureks (a recipe in a slow cooker is no exception) are made only with stuffing from minced meat. However, many culinary specialists prepare these fried products from other ingredients (mushrooms, chicken breasts, etc.). We decided not to deviate from the traditional method and purchased the following products:
- low-fat pork - 220 g;
- bitter white bulbs - 3 large heads;
- low-fat veal - 220 g;
- allspice, table salt - add at your own discretion;
- refined vegetable oil - use for frying products.
Minced meat preparation
Agree, minced meat is much tastier than purchased. In addition, you are firmly convinced that your household will really enjoy the pasties with meat. Plus, the consistency and composition of the meat product will be exactly as you like. For the preparation of such products, it is advisable to use only low-fat pieces of meat. After all, pasties in a slow cooker will already be fried in large quantities of oil. Thus, it is necessary to acquire the pulp of pork and veal. The meat should be washed well, removed from the films, and then cut into large pieces and chopped in a meat grinder. Next, peel the onions and finely chop them (you can grate). After the actions have been taken, put in a large bowl chopped meat, chopped onions, ground allspice and table salt, and then thoroughly mix the products with your hands until a homogeneous mince is obtained.
Product formation process
Before the pasties in the Redmond multicooker are well fried, they should be beautifully shaped. To do this, you need to knead the dough, divide into portions, and each roll out into a thin round layer with a diameter of up to 15 centimeters (sprinkled with a little wheat flour). After this, the tortilla should be mentally divided in half and placed on one half the minced meat in the amount of 1 large spoon. In this case, it is recommended to finely distribute the filling, not reaching the edges of the base by 1 centimeter, so that it is well prepared during heat treatment. Next, the forcemeat must be covered with the second part of the dough, and the edges should be nicely pinched using the teeth of the table fork. By the way, if you have a special device for forming pasties, it is best to use it. After all, with it, homemade products will turn out to be more beautiful and neat.
How to fry pasties in a slow cooker?
The answer to this question is far from everyone knows. After all, many culinary specialists prepare such products exclusively in a pan. That is why in the presented article we decided to talk in detail about how you can easily and quickly fry delicious pasties with the help of this device. To do this, take refined vegetable oil and pour it into the bowl of the kitchen appliance so that it covers its surface by 1-1.5 centimeters. Next, you need to set the baking mode and wait for the moment when a light smoke appears above the fat. And only after that part of semi-finished products can be safely laid out in highly heated oil. Depending on the size of the device and products, from 2 to 4 pasties can simultaneously fit in it.
During the heat treatment, it is recommended to periodically lift semi-finished products with a fork or cooking tongs. Make sure that the underside of the base becomes only slightly ruddy and does not burn. On average, this can take 5 to 7 minutes. Next, chebureks must be carefully turned over and withstand a similar amount of time. It should be noted that closing the lid during frying products in a slow cooker is highly not recommended. Otherwise, chebureks will cook for several minutes longer and will not turn out very crispy.
Finished meat products must be quickly removed from boiling oil and placed on a colander or paper towel.
How to present to the table?
As you can see, chebureks in a slow cooker are prepared as simply as in a frying pan or in a saucepan. After the napkins absorb the excess fat, the products should be put on a plate and immediately, hot, bring to the table. In addition to such a delicious homemade dish, it is advisable to serve strong sweet tea, as well as spicy tomato sauce, ketchup and fresh chopped greens. Enjoy your meal!