Cheburek dough

chebureks in a plate

Hot chebureks are a popular dish andwinter, and summer. Many attribute them to Russian cuisine, but this is not so. Their homeland is Asia and the East. Recipes of preparation came to us from the Mongols and Turkic peoples. They became the first experimenters in the frying of meat patties made from thin dough in oil.

Of course, from the beginning of the development of the history of dish dishesIt was fresh and very simple, consisting literally of a pair of products. Since ancient times, everything has changed radically, and now there are many different methods. We offer several recipes.

The dough is brewed (with boiling water).

Egg dough with the addition of vodka.

Dough on curds.

Dough beer.

Everyone chooses the best way for himself.

Recipe number 1. Dough with boiling water

Brewed dough is very popular. It is not difficult to prepare, but in the end you will get thin, bubbly and soft chebureks. During rolling and frying, it does not tear, and also does not stick.

Necessary ingredients:

flour - 600 g

water 300 ml

vegetable oil odorless - 2 tbsp. l.

egg - 1 piece

Cooking method:

boil water with oil and salt. Add half the flour and stir it quickly so that there are no lumps. Leave it to cool;

beat the egg and stir it gently;

put in the rest of the flour and start kneading;

Before you start rolling, leave the dough for a while to brew. Best of all - for the whole night.

The more time it will fit, the simpler the frying process will be.

chebureks on boiling water

Recipe number 2. Egg and Vodka Pastry

Chebureks on vodka always turn out to be gentle and withbubbles. The egg-shell serves as a measuring container. With its help, we will determine the required amount of water. Try to cook this way, especially since it does not take you much time.

Necessary ingredients:

water - 6-8 shells

eggs - 4 pieces

vodka - 100 ml

flour - as you knead

Cooking method:

shell eggs break in half, and make a small hole at the top and pour the contents into a container;

measure out the shell water and add to the eggs along with the vodka;

Salt and knead. Add flour as needed. It should not be sticky, but not too tight;

put in the refrigerator for three hours.

Of course, you can use a glass instead of a shell, but if you stick to the tradition, the chebureks will get better!

a lot of chebureks

Recipe number 3. Curd dough

The dough on curds turns out to be incredibly juicy! Such chebureks are equally tasty as when served cold, and just from a frying pan.

Necessary ingredients:

soft curd - 200 g

flour - 1 tbsp

eggs - 1 pc

baking powder - 10 g

Cooking method:

Cottage cheese well soften with a fork and make a homogeneous mass;

Egg, salt, baking powder add to the cottage cheese. Stir thoroughly;

add flour and mix the dough.

Do not necessarily insist, you can immediately begin to fry.

chebureks on the table

Recipe number 4. Beer Chebureks

Very often beer is used in culinary recipes. You can take a light or dark beer. Will fit even non-alcoholic.

Necessary ingredients:

beer - 250 ml

egg - 1 piece

flour - 3 tbsp.

Cooking method

Mix the beer and the egg, season with salt and add flour. Start kneading. At first it turns out to be very hard (tight), but if you let it lie down, the dough will become much more elastic. Cover it with a napkin and put it in a dark place for 3 hours.

Helpful Tips

Before starting to knead,whether you have enough flour. Despite the proportions indicated in the recipe, it should be with a margin. After all, in the process, the dough can "take" more than expected.