Crispy Homemade Chebureks

Homemade, crispy, incredibly tasty! Chebureks on water are a favorite dish for many. They turn out airy, satisfying and are sure to please the whole family. And of course they cannot be compared with store-bought ones.
cook time: 1h
Miles Denholm
Crispy Homemade Chebureks

Nutrition Facts (per serving)

319
Calories
21g
Fat
18g
Carbs
10g
Protein

Ingredients (6 portions)

Basic:

Salt 0.25 tsp
Wheat flour 2 cup
Water (boiling water) 150 ml
Vegetable oil 2 tbsp
Minced meat 500 g

Recipe instructions

Step 1

Step 1
How to fry pasties in water? Prepare all the necessary ingredients. I have homemade minced meat from fatty pork and chicken, with onions and garlic. You can take absolutely any minced meat to your taste. We will make the dough for pasties using boiling water, so put the kettle on to heat up in advance.

Step 2

Step 2
Pour sifted flour into a deep bowl, add salt and pour in vegetable oil. Mix everything and pour boiling water into this mixture. Mix the flour and water quickly so that there are no lumps.

Step 3

Step 3
At first it will be more convenient to mix with a fork or spoon (so as not to burn your hands); when the dough has cooled slightly, continue kneading with your hands. The dough turns out elastic, very pliable and does not stick to your hands. Cover the dough with a towel and leave to rest in the bowl for half an hour. You may need a little less or more flour, depending on the required consistency of the dough.

Step 4

Step 4
If your minced meat is without spices, onions and garlic, then all this needs to be added to it (I immediately mixed the minced meat with onions and garlic). Peel the onion and garlic and finely chop with a knife or blender. Add spices to taste, you can add aromatic herbs, herbs, this is optional.

Step 5

Step 5
Place the cooled dough on the table and knead it with your hands. Divide it into small koloboks. Roll out each piece with a rolling pin into a thin cake. The dough is very pleasant to work with; it does not stick to the surface of the table or rolling pin and rolls out very quickly into a thin flat cake. You can roll out the flatbread, giving it the shape of a circle, or you can then simply cut it to the shape of a saucer or plate.

Step 6

Step 6
Place minced meat on each half of the flatbread, cover with the other side of the flatbread and pinch the edges. You can simply press the edges together, or you can use a fork, pressing one edge to the other with the help of cloves.

Step 7

Step 7
Heat a frying pan on the stove, pour vegetable oil into it and fry the pasties on both sides over medium heat until golden brown.

Step 8

Step 8
Serve the finished crispy pasties hot, piping hot, but carefully: under the slightly cooled crust there is hot juice and meat, you can get burned. Bon appetit!

Additional rubrics

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