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traditional beef and onion chebureki

Traditional beef and onion chebureki

chiliandtonic
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course brunch, dinner, lunch, Snack
Cuisine Eastern European

Ingredients
  

  • 500 ml sunfower oil for frying

For the chebureki dough

  • 450 g flour
  • 300 g boiling water
  • 2 tbsp oil
  • ½ tsp salt
  • 1 tsp sugar
  • 1 whole egg
  • 50 g vodka

For the filling

  • 900 g ground beef
  • 1 large white onion chopped
  • 1 whole egg
  • 2 tbsp sour cream
  • ½ tsp salt
  • 1 tsp fresh black pepper

Instructions
 

To make the dough

  • In a bowl mix boiling water with the salt, sugar and oil
  • Add 300 g of the flour and mix together until somewhat smooth
  • Let cool completely before adding the egg and vodka and the rest of the flour
  • Knead for 5-7 minutes and let rest for 20-30 minutes before making the Chebureki

To make the chebureki

  • Make the filling by mixing all the ingredients together
  • Split the dough into 10-12 equal pieces
  • Roll out each piece before making the chebureki
  • Add about 4 tablespoons of the filling and flatten, don’t make them too thick or the filling won’t cook trough
  • Fold it over and close with the help of a fork
  • Fill your pan with about 2 cm of oil and heat till it’s hot *
  • Carefully lay the cheburek in the oil and fry from each side for 1 minute
  • Place on a wire rack once fried

Notes

To make sure the oil is ready for frying, try a little piece of discard dough first
Keyword beef, chebureki, dumplings