From the pimply and crispy cheburek, you can lose your head at first sight. Still would! This dish is definitely worth your attention and it would be useful to learn how to cook it. You can get small pimples and a crispy crust different ways, but most often use vodka. Everything will work out with her!
Chebureks on vodka - general principles of cooking
Vodka is added to the dough at any stage, but you should not mix it with boiling water if you use custard technology. It is important to mix thoroughly alcoholic drink so that it is more evenly distributed in the dough. Further, according to the classical scheme, flour is added, the dough is kneaded, left to lie down.
Chebureks from vodka dough are molded and prepared in exactly the same way as according to other recipes. For the filling, meat and onions are mainly used. But there are lean minced meat with potatoes, cabbage, mushrooms, sometimes they are mixed with meat products.
Dough for chebureks with vodka in cold water
The filling is classic meat and onion. Recipe simple test for pasties with vodka, which always turns out to be pimply, interesting not only in appearance, but also in taste.
Ingredients
250 ml of water;
1 spoon of vodka;
1 tsp sugar sand;
8 spoons of oil.
For the filling you will need 600 g of meat and onions in any proportion plus spices.
Cooking
1. Pour into cold water salt and sugar, immediately add a tablespoon of vodka, stir the mixture until the grains are completely dissolved.
2. Add vegetable oil, pour flour. Cooking hard dough. We knead it until the mass begins to peel off from the hands. Then we shift it into a bag, leave it to rest for at least a quarter of an hour.
3. Twist the meat and onions. The ingredients can be taken in equal quantities or you can use a little less vegetables. Stir with spices, season to your taste. If the meat is not very fatty, then you can twist a little fat or add oil to the minced meat.
4. Now the dough can be taken out, divided into several parts. The size of the pieces depends on the planned size of pasties. On average, 5-7 pasties are obtained from this amount.
5. Each piece needs to be thinly rolled into a neat cake, the size of a saucer.
6. The filling is laid out on one half, the edges remain empty. The filling is covered with a free part, the edges are pinched.
7. Pasties are laid out in heated oil, fried until tender.
Chebureks with vodka and minced vodka
The recipe for amazing chebureks, vodka to which is added everywhere. One spoon is required for minced meat and the same spoon for the filling. You can use cognac.
Ingredients
250 g of water;
Spoon of vodka;
50 ml of oil;
Filling:
400 g of meat;
1 spoon of vodka;
Salt and pepper;
2 cloves of garlic;
2 bulbs.
Cooking
1. We combine water and vodka for the dough, pour half a small spoonful of salt, add vegetable or butter, but it needs to be melted. We stir well.
2. Add flour, knead a tight dough and immediately send it to the bag, leave it for an hour, maybe longer, but then put it in the refrigerator.
3. We twist the meat, pour vodka over it, add salt and pepper, stir and leave for a quarter of an hour.
4. We also chop the onion and garlic, add at the end, throw greens and spices, stir the filling.
5. From dough and minced meat we sculpt semicircular chebureks of ordinary size. We make such that 2 pieces are placed in the pan and completely occupy the space.
6. Fry until tender. We use it right away.
Dough for chebureks with vodka in boiling water
For these juicy and pimply chebureks, the dough is prepared with vodka in boiling water. Flour may need a little more than the amount indicated in the recipe.
Ingredients
4 tbsp. flour;
300 ml of water;
2 tablespoons of oil;
1 spoon of vodka.
For the filling you will need minced meat with onions and spices.
Cooking
1. Pour water, salt, add oil and bring to a boil.
2. Quickly pour a glass of flour, stir with a spatula or spoon, remove from heat.
3. The brewed mixture must be cooled, but not completely. Hold until the hand stops tolerating.
4. Combine the egg with vodka, beat with a fork, pour into the brewed mixture.
5. Add flour to them, but not all at once. Gradually add and stir. We prepare an elastic, hard dough, which should lag behind the palms and dishes.
6. We remove for rest for 40 minutes.
7. During this time, you can twist the meat with onions through a meat grinder. We season the minced meat with spices.
8. We sculpt ordinary pasties.
9. We spread it in heated oil and observe how air bubbles appear on the surface. We fry on both sides.
Chebureks on vodka with meat and fried onions
The recipe is very delicious toppings for pasties on vodka. The dough is kneaded in a custard method with the addition of two types of butter.
Ingredients
270 g of water;
20 g plum oil;
25 ml vegetable oil;
1 egg or yolk;
1 tsp without salt top;
For minced meat:
400 g minced meat;
60 g of oil;
200 g onions.
Cooking
1. Mix water with melted butter and ordinary vegetable oil. Add salt to them, add one egg or just the yolk, add vodka. After thoroughly mixing, pour in the flour. The dough should be tough. Tuberous. We let it lie down for about an hour so that it becomes smooth and soft.
2. Cut the onion, pour it into a pan with melted butter. Fry for a couple of minutes, stirring constantly. It is not necessary to bring the vegetable to a fried color. Cool down to room temperature.
3. Mix minced meat with fried onions, add at your discretion: greens, salt, garlic, seasonings.
4. We take out the dough with vodka from the bag, knead again, divide into pieces. From each we sculpt a cheburek with a filling.
5. Fry the formed products immediately. Serve hot pasties.
Dough for chebureks with vodka on mineral water
Another recipe for an amazing dough for pasties with vodka, which will require mineral water with gases. The regular one won't work. Gas bubbles will give the structure additional porosity, make pasties even more interesting and give them more pimples.
Ingredients
2 spoons of vodka;
A glass of mineral water;
3.5 st. flour;
25 g of oil;
Filling:
300 g of meat;
150 g of fat;
200 g of onion;
Seasonings.
Cooking
1. Pour vodka into the mineral water, pour 2 pinches of salt and half a teaspoon of sugar. If the water is salty, then reduce the amount of salt.
2. After dissolving salt and sugar, add oil. You can use margarine or butter, but in this case they need to be melted.
3. Fill the dough with flour, pour until the mass becomes steep. We knead for at least ten minutes, wrap with polyethylene, set aside.
4. While the dough is resting on the table, we are doing the filling. We twist the meat and onions, pass the fat through a meat grinder. Add salt and pepper for taste. You can add parsley, zira, garlic and other seasonings to minced meat. The main thing is to mix everything thoroughly and let it brew for ten minutes.
5. We take out the dough on the mineral water from the package, cut it into 8-9 parts. Roll into flat cakes, the size of a saucer, if necessary, dust with flour
6. Distribute the minced meat, glue the opposite edges. We fry chebureks.
Chebureks on vodka with kefir (beef nvchinka)
two very interesting recipe dough and toppings. Ground beef can be made very juicy and tender by adding kefir to it. This filling can be used for dumplings and whites, they will also turn out to be very tasty.
Ingredients
230 ml of kefir;
1.5 tablespoons of vodka;
2 tablespoons of oil;
Flour with salt.
Filling:
500 g of meat;
140 ml of kefir;
1 bunch of parsley;
1 onion;
garlic clove, salt.
Cooking
1. Immediately you need to cook the dough so that it has time to lie down. We mix all the ingredients according to the recipe to warm kefir, carefully beat with a whisk until smooth.
2. Pour flour into the mass. Knead a stiff dough until it stops absorbing flour. We put it away for rest in a package.
3. Grind the beef, add kefir and salt, stir until completely absorbed fermented milk product.
4. Grind onion with garlic, send to beef, stir. At the end, add chopped parsley.
5. If the dough has lain down for at least thirty minutes, you can start sculpting pasties. We form semicircles with minced meat.
6. Fry juicy and pimply chebureks in oil until tender. We take out on paper, let the excess oil drain, transfer to a serving dish and serve immediately to the table until the dish has cooled.
Potato stuffing with mushrooms for pasties on vodka
A lean filling option that pairs perfectly with crispy dough made with vodka. You can knead it according to any of the above recipes.
Ingredients
400 g potatoes;
250 g mushrooms;
150 g of onion;
50 g of oil;
Cooking
1. Peel the potatoes, cut into pieces and cook until soft.
2. We also clean the onion, cut it into small cubes. I also cut mushrooms.
3. Put the mushrooms and onions in a pan with already heated oil, fry for about five minutes. Cool down to room temperature.
4. Knead the boiled potatoes, mix with the mushroom mass. We fill the lean filling with spices, stir.
5. We use it as minced meat for chebureks. Products are molded and fried in the usual way.
unleavened dough dries quickly, so store it in a plastic bag or keep it under an upside down bowl.
If the edges of the cake are dry and the cheburek does not want to stick together, you need to dip the brush into the water and moisten the right places. The dough will sour, the seam will be strong.
If the chebureks are poorly fried inside, after turning the products, you can cover the pan with a lid for a couple of minutes.
Cheburek is very tasty and fragrant meat pie with a thin, pimply and crispy dough. He appeared in Turkic-Mongolian cuisine more than 3 centuries ago, but to this day is a favorite food of many peoples of the world. There are many recipes for this dish. The most unusual and popular is the recipe for pasties on vodka.
The alcohol ingredient is only used to make the dough. It is thanks to this additive that it turns out to be especially thin and crispy. Ready cheburek does not have any taste of vodka.
Cooking the dough
Vodka dough for chebureks can be prepared in two different ways. In the first case, the finished fried dough turns out to be slightly more pimply than when choosing the second cooking option.
In both recipes, if desired, you can additionally use egg. This component is optional, so adding it to the test is a matter of personal preference.
Important! To prepare the dough, you should use only high-quality vodka. The consumption of flour can be a little more or less, it all depends on its moisture content and the percentage of gluten. Dough aged in the refrigerator becomes more elastic and pliable.
The finished dough should be elastic and rather steep, but slightly softer than for making dumplings. From this layout of products you will get about 10 - 12 pasties.
Cooking stuffing
The manufacture of the filling should be given special attention. It is from her proper cooking the final taste of the finished chebureks and their juiciness will depend to a greater extent.
Proportions for filling:
- meat with fat - 300 g;
- onion - 150 g;
- salt - an incomplete teaspoon;
- ground pepper - to taste;
- greens - to taste and at will;
- kefir or ice water - 100 ml.
Reference! To give the stuffing the desired consistency, you can use very cold water, which should be cooled in the refrigerator before adding to the filling. Professional chefs recommend changing the water to fatty cold kefir. Thanks to its addition to the filling, ready-made pasties for a long time remain soft and crispy, and the dough does not dampen over time.
The minced meat should be prepared while the dough is infused in the refrigerator.
Modeling and roasting
The prepared dough must be taken out of the refrigerator and kneaded thoroughly again. Then divide it immediately into pieces of approximately the same mass. Their size should not exceed the size of a small chicken egg.. Further:
When all the dough and filling are used up, you can proceed to the immediate frying these delicious meats pies. They must be deep-fried, that is, in a large amount of hot oil. It is better to take cast-iron or enameled dishes with a thickened bottom.
The size of the frying container should be such that two chebureks can fit freely in it at the same time; it is not recommended to fry more of them at the same time.
Oil is poured into a container with a layer of about 5 cm, and put on a strong fire. When it warms up well, the flame is reduced to an average level, and pasties are placed in the oil.
Fry them until they are nice and golden brown. During frying, each cheburek should be turned over a couple of times for even cooking. Then put in a deep saucepan and cover with a lid.
Video recipe
Check out this video recipe, which shows step by step how to cook cheburek from vodka:
What to serve with chebureks?
These fried thin pies their crispy dough and juicy stuffing delicious on their own. But their serving to the table can be varied.
Chebureks with a crispy, tender crust and juicy aromatic filling will not leave anyone indifferent. The most delicious dish is always homemade. Indeed, in this case, the hostess will use only the highest quality ingredients, and put her soul into the treat. The main thing is to be able to cook tasty crispy dough for chebureks, because the result of the entire culinary experiment depends on it.
The classic recipe for crispy chebureks suggests using a minimum of products. Indispensable among them will be melted butter (6 tbsp), also used: 450 ml of water, 10 tbsp. flour, 1 tsp. sugar and salt.
- Salt, sugar and melted butter are poured into a warm liquid.
- Flour is sifted into a separate deep container, a recess is made in the middle of the resulting hillock, into which oily water is poured in minimal portions.
- The dough is thoroughly kneaded on a floured surface.
- When the mass becomes elastic and homogeneous, it must be removed in the refrigerator for 60 minutes.
The amount of sugar in the dough should be minimal. Otherwise, the crust will quickly burn, and the internal content of the dish will not have time to reach readiness.
Recipe with vodka
Vodka is added not only to sweet brushwood. This ingredient also makes chebureks crispy. 1 tbsp will be enough. alcoholic drink. In addition to it, it is taken: 420 g of flour, 220 ml of water, 2 tbsp. vegetable oil, a pinch of salt and sugar.
- Sugar and salt are added to the water. After pouring vodka, the components are thoroughly mixed.
- Gradually, the sifted flour is poured into the liquid. It is best to add it in just a few tablespoons.
- Lastly, oil is added to the mass.
- The dough should be tough and tight. As soon as it begins to unstick from the hands, the mass is transferred to the bag and sent for half an hour in the cold.
Such a dough will turn out to be quite bland, so the main amount of spices and seasonings should be added to the filling.
On mineral water
The use of mineral water allows you to cook the dish exactly as in the most popular pasties. Water should be highly carbonated (450 ml). Also used: 2 eggs, 8 tbsp. flour, 4 tsp sugar and 2 times less salt.
- The mineral water, which has just been opened and has not yet got rid of gases, is poured into a bowl. Salt and sugar are immediately sent there.
- After stirring, eggs are driven into the liquid with a whisk. You just need to mix the ingredients well, but do not beat the mass until a thick foam appears.
- The flour is sifted into a wide container, and a depression is made in the center of the mound formed, into which water with eggs is poured.
- Then you can start kneading the dough with a wide spoon or hands lubricated with any vegetable oil.
- When the mass ceases to stick to the fingers, it is transferred to the table and thoroughly washed. This will add elasticity to the dough.
The finished mixture is removed in the cold for about 25 minutes. To do this, it must be wrapped in cling film or a bag.
On kefir
Many housewives prefer cheburek dough on kefir. His recipe is very simple and understandable even for novice cooks. To prepare such a test, you need to take: 1 tbsp. low-fat yogurt and about 4 times more flour, 1 egg, a pinch of salt.
- Kefir is slightly warmed up and poured into a deep bowl.
- An egg is driven into the liquid and salt is added.
- When all the components are thoroughly mixed with a whisk or mixer at minimum speed, you can add the sifted flour to them a couple of times in portions.
- As soon as the mass begins to thicken, it must be shifted to the work surface and kneading is continued there.
Ready-made crispy dough for pasties on kefir will be elastic and not sticky to your hands.
On milk
The most tender pastry dough prepared with the addition of full-fat cow's milk. In addition to this ingredient (230 ml), it is also used: 3 tbsp. flour, large chicken egg, 2 tbsp. butter, 2 pinches of salt.
- The milk is slightly heated, after which salt and any vegetable oil are added to it. It can be not only sunflower, but also olive, corn. Some housewives even use walnut oil.
- An egg is beaten into the liquid with a whisk. The mass should become homogeneous.
- Flour is poured into the dough in small portions, and the products are kneaded by hand. When it becomes difficult to continue the process in the dishes, you need to move to the work surface.
- The mass is carefully kneaded by hands in different places. The main thing is not to overdo it at this stage, so as not to make the dough too tight.
- The resulting mass is covered with a towel and left at room temperature for half an hour.
Choux pastry for chebureks
Such a recipe is somewhat more complicated, but the result will definitely please the hostess and all the household. Choux pastry for chebureks goes well not only with meat, but also with cheese filling. To prepare it, you need to use following products: 4 tbsp. flour and 2 times less boiling water, chicken egg, 40 g butter and 2 tbsp. vegetable, a pinch of salt.
- If the house has food processor, then it will greatly facilitate the task of the cook. Flour, salt are poured into the device and vegetable oil is added. The combine will be engaged in kneading the dough.
- Butter is cut into pieces and placed in boiling water. Once milk product melts, it needs to be poured in a thin stream while still hot along with water to the flour.
- An egg is driven in there, and the mass is brought to uniformity.
- Gentle elastic dough from the combine it is transferred to a clean surface and lightly kneaded by hand. Additional flour is not needed, since the mass should not already stick to the fingers.
You can use the dough for shaping chebureks after it lies in the cold for at least half an hour.
Recipe for crispy egg dough
Egg pastry dough is usually cooked in boiling water. It can be called budgetary, since the recipe includes only the simplest products available. Among them: 3 eggs, 450 g of premium flour, 170 ml of boiling water, 2 tbsp. sunflower oil, salt to taste.
- Well-sifted flour is poured into a deep bowl.
- Salted boiling water from a freshly boiled kettle is poured into the same container. The ingredients are carefully mixed with a spoon, as they will be very hot.
- Once the products have cooled slightly, you can add eggs and butter to the mass. The ingredients are kneaded again so that their consistency is homogeneous.
- The finished dough should not stick to your hands. At the same time, it retains its softness and elasticity.
- Cover the mass with a lid and leave for 25 minutes at room temperature.
After the specified time, you can start sculpting chebureks.
How to sculpt and fry pasties?
While the dough will infuse for 20-25 minutes in the refrigerator or at room temperature (it will become softer, more elastic), it's time to start preparing the filling for them. If the products have undergone heat treatment, then they will need to be pre-cooled before stuffing pasties with the selected ingredients.
Flat round blanks are rolled out of dough slices. They must be thin enough. Minced meat with various additives is placed on the half of each blank, after which it is covered with the second part of the dough. It remains only to securely seal the edges with your fingers. To make the treat more appetizing and attractive, you can use special curly knives for cutting dough blanks. They are usually used in large pasties and allow you to make the edges of the dish ribbed.
When frying the pies under discussion, oil will be used in large quantities. Chebureks should swim in it. It is very convenient to cook them in a cauldron or deep fryer.
So that the dough is covered with bubbles and a golden crust, and the filling has time to cook well, you need to lower the pasties only into hot oil. The container is not covered with a lid, otherwise the condensate will fall into the heated fat and “shoot” strongly.
Crispy chebureks with pimply dough, flowing with meat juice, is the dream of most men. Unfortunately, not every housewife can repeat this miracle at home. Most complain that the dough is dense, rough, and the filling is dry. Therefore, good pasties in any city will never be left without visitors. However, if you want to try your hand at this difficult task again, then let's look at the most best recipes. Chebureks with vodka are considered the most successful, layered, pimply and the way they should be.
Cooking stuffing
The dough is very important, but if you wrap poorly prepared meat in it, the result will be disastrous.
- Do not take wound minced meat. It has a lot of fat, and the pulp is used only of the second grade, that is, all hard and sinewy places. It is better to buy a quality piece of meat, a little bacon, onions and twist the minced meat yourself.
- It is best to take 50/50 pork and beef.
- Onion. It should be at least a third of the total filling. And someone takes at least half. It is very important that the meat is juicy.
Butter
This is another important point to discuss before moving on to the recipe itself. Pasties with vodka must be fried in well-refined oil. If you take unrefined oil, then it can give its taste to finished products. Sometimes it can be bitterness, a peculiar aroma. In order not to take risks, it is better to take refined, highly purified oil.
General principles of dough preparation
Alcohol gives the dough a special bubbiness. Therefore, it is important to follow some rules. Vodka is added to the dough at any stage, but you should not mix it with boiling water. If custard technology is used, then this mistake is often made by novice housewives. The second point - you need to carefully distribute the alcoholic drink so that it is more evenly stirred.
The dough is kneaded according to the classical scheme, gradually adding flour. After that, he is left to lie down. How to sculpt chebureks with vodka? The recipe does not involve any special techniques. For the filling you can use:
- Meat and onions.
- Meat and jusai.
- Potato.
- cabbage.
- Mushrooms.
- Tofu or any other cheese.
cold water dough
Let's start from the very simple option, which is sure to please every novice hostess. Recipes for dough for pasties with vodka allow you to turn every homemade dinner into a real holiday. You will need:
- a glass of flour;
- glass of water;
- 1 spoon of vodka;
- salt;
- 1 teaspoon of sugar;
- 8 spoons of oil.
Cooking begins with the fact that the water must be well chilled. To do this, put it in the refrigerator for at least an hour. Pour a glass of water into a cup, add sugar, salt and vodka. Mix thoroughly. It's time to pour in the oil. Now knead the dough with flour. It is very important. tender, soft dough- that's not what you need delicious chebureks. Beat the bun well so that it stops sticking to your hands, and put it away to rest for an hour.
We make pasties
For the filling, you will need to cook about 600 g of a mixture of meat and onions in any proportion. On average, 5-7 pieces are obtained from this amount. Good, juicy and very tasty. Each piece needs to be rolled into a cake the size of a saucer. Put the filling on half, and cover the second on top. It is very important to close the edges carefully so that the precious juice does not leak out. Ready pasties are fried until golden brown in hot oil. It's verified step by step recipe. Pasties with vodka are incredibly tasty and juicy.
Vodka in dough, vodka in minced meat
Experts say that baking can be even more successful. We bring to your attention juicy and crispy homemade chebureks. The recipe with vodka is different in that alcohol is also added to the filling. This provides a special airiness and pimply. If you want the filling to acquire a special taste, then add a tablespoon of vodka or cognac for every 400 g of meat. The rest of the cooking process remains unchanged. You can try to do half of the first, and half of the second option, to compare the results.
Boiled dough
Tastes could not be discussed. Some like chebureks dense, crispy. Others like an airy, light place. For lovers of the latter, custard chebureks with vodka will be ideal. The recipe is somewhat different, but the cooking process itself is even simpler. You will need a heavy-bottomed, non-stick saucepan.
- Pour 300 ml of water, add salt and two tablespoons of oil and bring to a boil.
- At the same time, measure out a glass of flour. Quickly pour it into boiling water and stir. Now you need to cool the resulting mixture to a warm state.
- Now let's move on. We combine one egg with a tablespoon of vodka. Mix and add to the total mass. Mix thoroughly.
- According to the recipe, add three more cups of flour. But don't throw it all out at once. It is necessary to knead an elastic and firm dough that will easily move away from the hands and the pan.
- After that, you need to remove the dough to rest for about an hour.
As the hostesses note, the dough is very elastic and it is a pleasure to work with it. While it is resting, you can have time to wind up fresh minced meat. This is exactly what is needed for chebureks, which has not been frozen. If you want, you can add greens to it, but it is quite possible to get by with onions. Do not feel sorry for him, the juiciness of finished products depends on it.
Final part
And modeling is completely no different from previous recipes. Do not spare minced meat, then the finished products are juicy, tasty. It is impossible to stop at one, I want to eat a couple at once. Now you do not have to enviously look at recipes with photos. Chebureks on vodka will become your signature dish.
Do not forget that they must be fried in hot oil. You can observe how many air bubbles form on the surface. This is the first sign that the dough was wound up properly. Now it remains to brown each on both sides and enjoy the impeccable taste.
Experiments
Cooking is impossible without experience, so let's look at another recipe. It was born on the basis of practical experiments that gave excellent results. The dough here is kneaded in a custard way, but two types of oils are added to it to improve the taste. This gives not only elasticity, but also a beautiful color when frying.
- Heat 270 ml of water in a saucepan. Add 25 g of vegetable and butter. Add a teaspoon of salt, egg, vodka and flour. Approximately a glass is required for brewing.
- Add flour to make a stiff, bumpy dough. He needs to be allowed to rest for about an hour. Then it will become soft and smooth.
The second secret is the addition of fried onions to the minced meat. For 400 g of minced meat, 200 g of onion and 60 g of oil are required. Heat up the pan and add the chopped vegetables. You don't need to fry it until it's golden brown. Just a couple of minutes is enough. Cool slightly and mix with minced meat. You can add salt, spices or herbs as you wish. This is truly the most good recipe with vodka. Homemade chebureks are fantastically tasty, crispy and bubbly.
Mineral water dough
Many housewives have already evaluated this option. It also contains vodka, so it fits organically into the recipe. But ordinary water is replaced by mineral water, always with gas. Bubbles will give the dough a special porosity, make pasties unusually pimply. Since the cooking process changes a little, let's talk about its subtleties:
- Pour a glass of mineral water into a cup, add a tablespoon of vodka, 2 pinches of salt, half a teaspoon of sugar and 1 egg.
- To increase the elasticity of the dough, add a tablespoon of butter.
- We fill with flour until we get a steep mass. Knead for at least 10 minutes, wrap with polyethylene.
As you can see, there are a lot of options for making dough with vodka. Among them, you will definitely find the option that you like best. Everything is worth a try, because the result in each case will be impeccable.
The first chebureks were invented by the Mongols. The dish was originally made from unleavened dough(only flour with water) and finely chopped lamb with spices, and animal fat was used for frying. In our time, the classical method has undergone changes.
One of the most popular modern options at home: dough for chebureks with vodka (gives a characteristic crunch), stuffing from a mixture of pork and ground beef(optimal taste) and frying in sunflower oil. Total time spent - 70-90 minutes.
After heating in a pan, the alcohol will completely evaporate, and the dish will become alcohol-free.
Ingredients for 6 pasties(for dough preparation):
- Wheat flour ( top grade) - 200 grams;
- water - 100 ml;
- vodka - 1 tablespoon;
- sugar - a third of a teaspoon;
- salt - 1 pinch;
- sunflower oil - 2 tablespoons and separately for frying;
- For filling:
- minced meat (pork, beef, chicken, lamb or mixture) - 175 grams;
- onion - 1 piece (medium);
- salt, pepper, other spices - to taste.
Features and secrets. If you use mineral water (without gas) instead of ordinary water, the dough will turn out more tender. Vodka is responsible for the crunch. Thanks to sugar, when roasted, a beautiful golden brown, and sunflower oil creates mouth-watering bubbles on ready-made chebureks, but it is not necessary to add it. I suggest trying a mixture of ground pork and ground beef in equal proportions, but any other option will do. Onions make chebureks juicier and more fragrant.
Recipe for dough for chebureks with vodka
1. Sift flour into a deep bowl.
2. Add sugar and salt to warm water, mix until dissolved. Sunflower oil bring to a boil (optional).
3. Make a small depression in the sifted flour, into which pour the syrup prepared at the previous stage, add vodka and boiling vegetable oil (optional).
4. Stir, then transfer the resulting mass to a flat surface (for example, a countertop) sprinkled with flour.
5. Knead the dough for chebureks with your hands until a homogeneous consistency. Cover with a towel and leave for 10 minutes, then knead again for a couple of minutes. Repeat the process 2 more times. The dough prepared by this method can be used immediately without leaving it alone.
Stuffing recipe for minced meat chebureks
6. Cut the peeled onion into pieces, then chop with a meat grinder or blender.
7. Mix minced meat with onions, salt and pepper. Add a little water so that the filling becomes semi-liquid and fried in own juice. Then pasties will turn out tender and juicy.
Water for diluting minced meat can be replaced with milk, kefir, mayonnaise or broth. Another way is to put a small piece of butter in each cheburek.
Mince should not be dry Modeling and roasting pasties
8. Sprinkle the work surface with flour and roll out the dough into a thin layer (about 3 mm). Using a metal lid or plate, cut out circles with a diameter of 15-20 cm from the dough.
9. Put the filling on one part of the circle, cover with the second half of the dough on top.
The circle must be even, otherwise it will be difficult to make pasties 10. Pin the edges with your fingers. So that the juice does not flow out of the pasties during frying, make notches along the edges with a fork as shown in the photo.
