Quick and Easy Boiling Water Dough for Crispy Pasties

Elastic, soft, pleasant to work with. Hastily. Dough for chebureks made with boiling water can be called not only one of the most successful for obtaining tasty products with a thin crispy crust and juicy filling, but also the most budget-friendly, because the main ingredients here are flour and water.
cook time: 30 min
Hazel Farrow
Quick and Easy Boiling Water Dough for Crispy Pasties

Nutrition Facts (per serving)

259
Calories
4g
Fat
43g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Salt 6 g
Wheat flour 400 g
Water 1 cup
Vegetable oil 1 tbsp

Recipe instructions

Step 1

Step 1
How to knead choux pastry dough in boiling water? Prepare the ingredients according to the list. Sift the wheat flour into a deep bowl; it is better to do this twice to saturate the product well with oxygen, which will make the dough softer and airier. You may need a little more or less than the amount indicated in the ingredients, so sift about 350 grams of flour into a bowl to start.

Step 2

Step 2
Boil water in a kettle, pour it into a glass, add salt, stir until the salt is completely dissolved, and pour the salty solution into the bowl of flour. Sometimes salt is added to flour, but it is still better to first dissolve it in water. Quickly stir the flour and water with a spoon or spatula until the ingredients begin to come together.

Step 3

Step 3
Then pour in the vegetable oil and mix again. You should get coarse flour crumbs. There is a little trick that many housewives use when preparing pasties. You can add a little vodka to the dough; in this case, it needs to be added to the dough when the mass has cooled down a little, so that the vodka does not lose its properties necessary for preparing the dough. Thanks to the addition of this ingredient, the pasties will turn out more bubbly and crispy.

Step 4

Step 4
Stir the dough until it is cool enough to handle with your hands.

Step 5

Step 5
Place the dough on a floured surface and continue kneading the dough with your hands. If necessary, you can add a little flour, but most importantly, do not overdo it, so as not to make the dough tight and filled with flour, it should be soft and elastic. When the dough stops sticking to your hands, place it in a bowl and cover the top with cling film. Leave it to rest for 15 minutes at room temperature.

Step 6

Step 6
This must be done so that the gluten in the flour swells better, making the dough more manageable in work. In the meantime, you can prepare the filling for the pasties. The dough for chebureks needs to be rolled out very thin, then they will turn out more crispy and tasty. Bon appetit!

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