MOM TAUGHT ME!Now everyone who tries them asks for the recipe!They get eaten in minutes!

Delicious Chebureki, "Piping Hot, Fresh from the Fryer" This recipe makes 16 chebureki, depending on size. Ingredients For the dough: · Flour — 500 g, plus a little extra for dusting · Boiling water — 250 ml, just boiled · Vegetable oil — 3 tbsp · Vinegar — 1 tsp · Salt — 1 tsp For the filling: · Ground meat — 500 g; ideal: a 50/50 mix of beef and pork, or lamb, or chicken · Yellow onion — 4 medium onions (about 300–350 g) · Salt — to taste (about 1–1.5 tsp) · Ground black pepper — to taste (generously, about 0.5–1 tsp) · Ice-cold water or broth — 50–70 ml, for a juicy filling · Herbs — optional, finely chopped dill or parsley For frying: · Vegetable oil — for frying. The oil should cover each cheburek about halfway. Step-by-Step Recipe Making the hot-water (scalded) dough: This is the most important stage. Scalded dough is the secret to a perfect, bubbly, crispy crust. Prepare the flour. Sift 500 g of flour into a deep bowl. This enriches it with oxygen and makes the dough more tender. Scald the flour. Slowly, in a thin stream, pour the hot water into the flour while quickly stirring with a spoon or spatula from the center toward the edges. A lumpy mass will form. Then add the oil and salt. Knead the dough. Once the mixture has cooled slightly (so you don't burn your hands), start kneading the dough right in the bowl, gathering all the bits. It will be hot and a little sticky — that's normal. Knead it well. Transfer the dough to a lightly floured surface and knead for 7–10 minutes, until it becomes smooth, elastic, and barely sticks to your hands. If the dough is very sticky, add flour a tiny bit at a time, but don't overdo it, or the dough will become tough. Let it rest. Wrap it in plastic wrap and let it rest at room temperature for at least 1 hour; do this 3 times. During this time, the gluten will relax and the dough will become very easy to roll out. Making the filling: The main principle — the filling should be very juicy and finely chopped. Prepare the onion. Peel the onions. The secret to juiciness: the onion must be very finely minced. Ideally, run it through a meat grinder or grate it on a fine grater. You can chop it very finely with a knife, but then it will release less juice. Many cheburek shops use ground onion specifically. Mix the filling. Add the finely minced onion, salt, pepper, and any other favorite seasoning — for example, a pinch of cumin or paprika — to the bowl with the ground meat. Add moisture! The most important step for juiciness: in small portions, 1–2 tablespoons at a time, pour the ice-cold water or broth into the filling while actively beating and stirring the mixture. The filling should absorb the liquid and become more uniform and moist. Add the herbs. If using, stir in the finely chopped herbs. Refrigerate. Cover the finished filling with plastic wrap and put it in the refrigerator while you roll out the dough. Cold filling is easier to portion out and won't tear the thin dough. Shaping the chebureki: Divide the dough. Divide the rested dough into 16 equal parts (each about the size of a small apple or a bit smaller). Roll each part into a neat ball. Roll out the flatbread. On a floured surface, use a rolling pin to roll each ball into a very thin round flatbread (about 15–18 cm in diameter). The thickness should be almost like dumpling dough, about 1–2 mm. The thinner it is, the crispier the cheburek will turn out. Add the filling. Place 1.5–2 tablespoons of filling on one half of the flatbread. Spread it evenly, leaving about 1.5 cm of clean edge. Seal it. Cover the filling with the other half of the flatbread. Press the edges firmly with your fingers, then go over them with a fork, pressing down hard. This guarantees the cheburek won't come apart during frying. You can use a special tool for crimping the edge of a cheburek. Check the seal. Make sure the edges are well sealed. Any excess dough around the edge can be trimmed with a knife or a small glass for a perfect shape. Repeat with the remaining pieces. Set the finished chebureki aside for now on a floured surface and cover them with a towel so they don't dry out. Frying in a skillet: Heat the oil. In a deep skillet, fry on both sides until golden brown. Remove to a paper towel. #recipe #cooking