Cheburek is a dough product stuffed with meat. It is very similar to a pie. Previously, it was made only from lamb meat, but today a lot of options have been invented for both filling and dough. Many believe that the pasties, photos of which you see in our article, appeared in such a beautiful country as America, but this is not true. They came to us from Asia, but so long ago that even scientists find it difficult to say exactly when it was. Cheburek - very tasty, juicy and fragrant. Previously, there was only one recipe for this dish, things are completely different today. Many countries and cities have their own national pies.
Cooking options
Today there are a lot of cheburek open where a person can have a little snack. Although everyone knows that low-quality products are found in such establishments, no one will definitely cook home food there. Therefore, not everyone will go to this kind of diner. To cook chebureks, as in cheburechny, is not very easy. You must adhere to the exact formulation. The biggest secret in this matter is the special technology in the preparation of the dough. It must be made cool.
As a rule, it is rather difficult for a layman to cope with such a task, therefore, it is entrusted mainly to men. To make very tender, juicy and tasty pasties, you need to knead the dough correctly. To date, there are quite a few recipes for making the basics. Chebureks are often made on kefir - then they get a crisp; and cottage cheese pies are much juicier than usual. If you make the dough in boiling water, they become elastic. And if you try to make chebureks with vodka, they will be soft and soft, and alcohol is not felt at all, since it evaporates during frying. Russia has its own variations on the creation of these wonderful products.
How to cook homemade pasties, as in cheburek?
To begin with, each housewife should choose the option that suits her best, including from a financial point of view. Note that you need to cook chebureks just not for dinner, as they are very high-calorie, it is best to dine with them. By the way, these pies are quite self-sufficient, that is, no side dish can be served. We bring to your attention a wonderful step-by-step recipe for pasties with vodka. First we need products:
- flour - 3 cups (200 grams);
- warm boiled water - 200 ml, and it is better to take non-carbonated mineral water so that the dough is softer;
- sugar and salt - at its discretion.
Of these four ingredients, you need to knead the dough. So that when frying, the crust was not only ruddy, but also with mouth-watering bubbles that can be seen on purchased ones, then you can add about 60 ml of boiling oil, preferably cream, as sunflower is much fatter. The dough should be kneaded until the consistency of thick sour cream. And now you can add vodka - about 30-35 ml. Thanks to her, a golden crust is obtained. Although it is believed that these pasties are with vodka, the finished products have no taste of alcohol. For stuffing you will need a few products:
- low-fat pork or lamb - 0.3 kg;
- onion - about 100-150 g;
- garlic - 10-15 g;
- dill and parsley - one small bunch each;
- pepper and salt - at your discretion (as you like).
Cooking Stuffing
Grind meat and onions in a meat grinder. Cut the greens very finely and add to the minced meat. Squeeze out the same garlic, pour salt and pepper as much so that the taste is pleasant. So that the stuffing is not too thick (it is better if it is even slightly liquid), it is recommended to add a small amount of water, but it will be more magnificent if you pour a little meat broth into it. If in the process of working with meat you do not want to dilute it, then pour liquid butter into the dough on top of the filling. Stuffing will be much more tender and juicier if you add a little bit of milk or kefir to it.
Next stage
We make a cheburek billet: we roll out the dough with a thin layer, put a small saucer on top and cut out the shape of our pie with a knife. We take one half of our billet, put the minced meat on it and cover it with the second half, pinch the edges very well and moisten them with water so that the juice does not leak from them. Now you can fry in a very deep thick dish. It can be a frying pan (deep!), A ducklings, and possibly a slow cooker if it has a deep-frying function. Products are fried on both sides to a beautiful golden crust. Immediately after frying, they must be laid out on a paper towel to drain excess fat. As you can see, this recipe for chebureks with vodka was not at all complicated. Preparing such delicious meat products is simple.
Another variant
Many housewives like to make custard chebureks, since there is no need for special professionalism, and the minimum quantity of products is required. Even if these pies cool down, they still remain fresh for quite some time.
To prepare them, you need to stock up on the following ingredients:
- flour - 4 cups (two hundred grams);
- vodka - 0.16 ml;
- water - one two hundred gram glass;
- one chicken or goose egg;
- vegetable oil - quite a bit (approximately 35-40 ml);
- salt to taste (5 grams is usually recommended).
You can take any filling. It can be just meat, eggs with onions or the liver. Usually housewives do the one that homeworkers prefer. Put the water on the fire and, when you see that it begins to boil, immediately pour oil into it and add salt. Pour 100 grams of flour there and constantly interfere, break the lumps formed. Everything, the cream has thickened, and you can leave it to cool to room temperature.
In the meantime, pour on a table (you can also in a bowl) a hill of flour, in which we need to make a hole to drive an egg into it. There, you should enter the gently cooled custard cream and knead until the dough is tight and smooth. It needs to be covered with cling film and left for 30-35 minutes. After the dough has stood, it is possible to form our pies and fry them in a large amount of oil - in a deep frying pan or ducklings until a beautiful golden crust appears. It turns chebureks, as in cheburechny, even tastier.
Third recipe
Kefir dough has long been famous, and for housewives - this is a signature recipe. Since even cold pasties remain soft, fresh and tasty. It is generally believed that if the dough is on kefir, then it will not work, but this is the wrong opinion. Therefore, it is worth trying it yourself before you say something like that. The main thing is to remember that when the dough is made on kefir, it should be not only very dense, but also elastic. First of all, you need to sift the flour so that it accumulates oxygen. Cooking. What products for this test do we need?
- Kefir - 1 cup and a quarter;
- any egg - 1 pc.,
- saline or small salt, soda - 2.5 grams each;
- flour - 600-650 grams.
The filling can be absolutely any, to your taste. If you plan a dish with meat, then it needs about 400 grams, be sure to prepare the meat broth so that the mince is not too thick, greens - basil, parsley, cilantro, in total one small bunch should be obtained. Grind 3-4 peas of allspice with a pinch of paprika and a little bitter pepper, only take out the seeds in advance. Onions can be larger - 3-5 heads, and salt at your discretion.
Chebureki dough: recipe
When the flour was sifted through a sieve into a bowl, and it stood for about an hour, you can add the remaining products that are indicated in the recipe. The dough should be soft and uniform. Then it needs to be wrapped in a food film and allowed to stand for several minutes. In the meantime, it is necessary to make stuffing, but this is at the discretion of the hostess and her household. Not everyone loves greens in meat, so for starters you need to at least make one cheburek to understand whether you like it or not. When the minced meat and the dough are ready, you can sculpt pies from them and fry them in a deep pan or in a special pan, in a large amount of sunflower oil. They should swim in it, and after the crust has browned, you can get it. Spread on a paper towel to remove excess fat. According to this recipe, crispy chebureks are obtained. Photos of products for clarity are presented in our article so that you can understand how these products look.
If people do not eat meat in the family, you can make the filling that is more acceptable to them. You can make pasties on the water. This is the most common and simple recipe. Usually they are prepared in several ways, it all depends on the imagination of the hostess and the tastes of the household. Eggs are laid in some recipes, but not in others. The same can be said about pork fat: someone loves him, but someone does not. The same applies to the toppings: some love basil and add it wherever possible, while others have tried it once in their lives, and realized that this herb is not for them. Although it is customary to make chebureks with meat, but many prefer another filling, for example, with cheese. Now there are vegetarian pies.
Classic pasties
This recipe is one of the very first. Then people began to experiment with different ingredients. First make a classic pastry for chebureks. We will tell you the recipe now. So, you need to pour salt in 200 milliliters of water, pour 30 ml of sunflower oil (flavourless) there too. Then you need to boil this liquid. Then you need to pour flour there (1 incomplete glass), stir well so that there are no clots and lumps. After the liquid has cooled, you need to add one egg and 15 ml of vodka to the mixture. When the last 2 ingredients were introduced, then pour 3 more cups of flour and the whole dough should be mixed well and left to infuse for eight or ten hours. Therefore, it is advisable to knead the dough in the evening, and in the morning you can already make pasties. To do this, we need a deep thick frying pan or deep fryer, filling (you need to do this at your discretion).
We cut the dough into chebureks, put the filling. Pinch the edges well and grease them with water so that the juice does not leak from them. You need to fry chebureks in a large amount of sunflower oil. As soon as you see a bright golden crust, you can get it on a paper towel so that the excess fat is gone. It turns out such chebureks as cheburechny, tasty and fragrant.
Original way
Few people make dough for products with cottage cheese, but in vain, since they turn out more juicy and most importantly, the cooking process is not at all difficult.
For this we need products:
- 1 pack of cottage cheese (200 grams);
- 250-300 grams of flour;
- soda - a small pinch (put out with a few drops of vinegar);
- one egg;
- 2.5 grams of salt.
Process of creation
Cottage cheese should be very well kneaded, you can grind or rub through a sieve, as you prefer, add soda to it, which must be quenched with vinegar, pour salt, pour the egg into the same container. Then mix these products very well, then you can add flour through a sieve. Knead the dough so that it does not turn out to be very steep, but also does not stick to the hands. You need to look at it, maybe it is worth adding flour, if it is liquid, or water, since it is very tight. That's all. Now you can safely make figures on pasties and stuff with any stuffing. The main thing to remember, if they are meat, then more onions are needed, about 3-5 heads, and the meat itself is 350-450 grams. Greens, eggs can be laid or not, it all depends on how the hostess and members of her family wish.
Puff pastry pasties
Many women do not recognize the recipe for pasties from puff pastry, but it is worth cooking them at least once so that they become loved by the whole family. They are soft, crunchy and very tasty. But they don’t do such things in chebureks. First of all, it is worth remembering that all products for such a test should be the same temperature and only cold, even flour and salt. To date, housewives are buying puff pastry in the store. But it may be that at the right time he will not be in the window ... What then to do?
You can easily make this dough yourself. Mix a pack of cold butter with 1.5 cups of flour and chop with a knife to make a large crumb, add a little salt and half a glass of sour cream there. All this is disturbed with a fork until a ball begins to form from the dough.
Then finish it to a round shape with your hands, cover with a film and put in the refrigerator, preferably at night. The dough for pasties is ready, we make mince from your favorite products. Previously, they were only with meat, but today people came up with the idea of ​​putting those products that they like there. From such puff pastry very tasty chebureks are obtained.
Recommendations
There are some secrets for making more delicious cakes:
- you need to roll the dough thinly, maximum 2 mm, as the thicker it is, the harder it will chew already fried product;
- there is no need to regret sunflower oil for such frying, the more it will be, the juicier, tastier and rougher chebureks will turn out. It does not matter what kind of dough you have, in any case the crust will be delicious and ruddy.
Conclusion
We hope you enjoyed our recipes and will come in handy. Although, in principle, each mistress needs to find her own delicious recipe for pasties. Creative ideas and bon appetit!