Crispy Chebureks with Vodka-Infused Dough

Rosy, juicy, beautiful, the best! Chebureks made with vodka turn out very crispy, with lots of bubbles. The dough for them is kneaded using the custard method, it does not take much time. Kefir adds an interesting sourness to the filling, and in combination with onions adds juiciness to it.
cook time: 2h
Ethan Rowley
Crispy Chebureks with Vodka-Infused Dough

Nutrition Facts (per serving)

365
Calories
31g
Fat
17g
Carbs
4g
Protein

Ingredients (6 portions)

For dough:

Wheat flour 2 cup
Water 150 ml
Vodka 1 tbsp
Chicken eggs 1 pc
Vegetable oil 1 tbsp
Salt 0.25 tsp

For filling:

Meat 350 g
Bulb onions 2 pc
Greenery 20 g
Kefir 0.5 cup
Ground black pepper to taste
Salt to taste

For frying:

Vegetable oil 2 cup

Recipe instructions

Step 1

Step 1
How to make crispy pasties with vodka? Start by preparing the dough. How to make the dough? Prepare your food. Take premium flour; small eggs will suffice. Donʼt be alarmed by the presence of alcohol in the dough. It will completely evaporate when fried. By evaporating from the dough faster than water, vodka will make the chebureki crispy and airy.

Step 2

Step 2
Sift the flour to saturate it with oxygen and remove any small debris, if any. Add about half a cup of flour.

Step 3

Step 3
Add salt and vegetable oil to the water and bring to a boil. It is more convenient to take a saucepan or stewpan in which you will then brew the dough.

Step 4

Step 4
Add the reserved half cup of flour to the boiling water and quickly stir with a spoon or whisk until the ingredients begin to come together into a single mass.

Step 5

Step 5
Cool the custard base until slightly warm, add the egg and vodka. Stir until smooth. Do not forget that the egg must be washed before use. I used homemade egg, which gives the dough a yellow tint.

Step 6

Step 6
Add the remaining flour in small portions and continue kneading the dough. When it becomes difficult to knead with a spoon, start doing it with your hands.

Step 7

Step 7
The dough should be elastic, smooth and should not stick to your hands. If the dough is already becoming too tight for your liking but continues to stick, cover it with cling film and leave to rest for 30 minutes. Then continue kneading, adding flour little by little until the dough stops sticking to your hands. Cover the dough again and leave to rest.

Step 8

Step 8
While the dough is resting, prepare the filling. How to make the filling? You can use ready-made minced meat, but it’s better to make it yourself. I took chicken breast fillet.

Step 9

Step 9
Process the meat. Wash well, dry with paper or cotton towels. Cut into small pieces that are convenient to put in a meat grinder. Peel the onion, rinse and cut into pieces the same as the meat.

Step 10

Step 10
Grind everything in a meat grinder with medium or large holes. Onions and meat can also be finely chopped with a knife, but this painstaking work takes more time.

Step 11

Step 11
Remove the wilted leaves from the greens, rinse and dry. Chop with a knife and add to the minced meat. You can use frozen greens like I did.

Step 12

Step 12
Salt, pepper and start mixing the minced meat, adding kefir little by little. Kefir binds the liquid (the minced meat will not spread over the dough), and then transfers it to the finished dish (after cooking, the pasties will be juicy).

Step 13

Step 13
Stir the minced meat until the kefir is completely combined with all the ingredients. The filling is ready!

Step 14

Step 14
Divide the dough into 8 equal pieces.

Step 15

Step 15
Roll out a piece of dough into a thin cake, 2-3 mm thick. Spread about a tablespoon of filling over one half of the tortilla.

Step 16

Step 16
Cover with the other half of the cake, squeeze out the air and seal the edges tightly. Using a curly knife, you can trim the dough along the edge.

Step 17

Step 17
Pour a two to three centimeter layer of oil into a dry frying pan, heat well and fry the pasties over medium heat (I have 7 out of 10) on each side until golden brown. Chebureks take up a lot of oil, so in the process of frying the remaining chebureks, oil must be added.

Step 18

Step 18
To remove excess oil, place the finished pasties on a plate covered with several layers of paper towels. Serve the pasties hot. Bon appetit!

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