What dough are chebureks made from. How to cook delicious dough for chebureks: Boiled water

Crispy crust, juicy filling with broth - it's hard to resist the "raw pie"! This is how the name of one of the favorite snacks is translated from the Tatar language. Traditionally, cheburek is made from dense, unleavened dough With various types minced meat: meat, potato, cheese, even with pumpkin and cabbage, and then fried in a large amount of fat.

How to make pasties

In culinary publications there are many mouth-watering step by step photos, recipes describing how to prepare a delicious treat.Cooking chebureks at homedoes not provide for super-complex processes: you only need to knead unleavened dough, cook juicy stuffing, carefully seal the pie and fry.

stuffing

Once the dough is kneaded, you need to properly prepare the minced meat.Juicy stuffing for chebureksit will turn out tender if a lot of onions, tomatoes, butter or broth are added to it. The consistency of minced meat should resemble gruel, only then it will be tender, tasty. Too thick minced meat will simply bake into a lump and spoil the whole taste of your favorite treat.

Dough for chebureks

There are many recipes for preparing the base for this type of product. As a rule, the dough is prepared with water and flour, sometimes with yeast or kefir. Some housewives manage to do, cook a snack in the microwave and in the slow cooker. But to cook delicious dough for pasties, as in pasties, you need to knead it with the addition of vodka. Such pies are obtained with bubbles and have an incomparable taste.

Before, how to make pastry dough, take care of the quality of the original components:

flour must be pre-sifted;
for the filling, it is ideal to use fatty lamb, but minced meat assorted (pork with beef) is also suitable.
pick up onions of juicy varieties - this is important for the filling.
the oil should be refined, odorless.

with bubbles

Cooking time: 30 minutes.
Destination: for lunch.
Cuisine: Russian.

Professional chefs say that the secret of the bubbles on the surface of pasties is that the recipe contains vodka. To preparepastry dough with bubbles- crispy, tasty, you need to brew it. The ingredients are simple, affordable, you only need to try once, and the famous meat pies will take a worthy place in the daily and festive menu.

Ingredients:

water - 300 ml;
flour - 640 g;
vodka - 25 ml;
egg - 1 pc.;
vegetable oil- 30 ml;
salt - 10 g.

Cooking method:

Pour water into a deep saucepan, add vegetable oil, salt and heat.
Stirring constantly, add flour (about a glass).
As soon as the mass becomes homogeneous, remove from the stove. Enter the rest of the flour and mix again.
It's the turn of the egg - add it, and then top up with vodka. You should get a thick, plastic mass.
Place it in a film and let it stand for an hour. At this time, you can prepare the filling.

As in cheburek

Cooking time: 2 hours 30 minutes.
Servings: 6-8 persons.
Calorie content of the dish: 260 kcal / 100 grams.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Many of us sometimes buy meat pies in a cafe, after which the question often arises: how to make a delicious pastry dough? The answer is simple: you need to cook it on water - mineral, ice - all options are good.Dough for chebureks like in a cheburekit turns out tender and crispy at the same time, it pleasantly exfoliates and does not tear when rolling, it retains the shape of the product well.

Ingredients:

cold water- 150 g;
flour - 500-550 g;
salt - 10 g;
butter - 90 g.

Cooking method:

Pour the flour into a deep container, salt. Pour in water, mix thoroughly.
Melt the butter in a water bath or using a microwave and pour warm into the flour mass. Roll up a ball, let it brew for two hours.

Custard crispy

Servings: 6-8 persons.
Calorie content of the dish: 264 kcal / 100 grams.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Another kind of base for delicious, juicy pies. Its charm lies in the fact that it does not require much effort from the hostess: the flour is brewed hot water, from which its gluten swells faster and the mass becomes usable almost immediately.Choux pastry for chebureks with bubblesyou can freeze - it's convenient when unexpected guests arrive.

Ingredients:

vegetable oil - 30 ml;
flour - 650 g;
egg - 1 pc.;
salt - 10 g;
water - 150 ml.

Cooking method:

Pour water into a saucepan, let it boil, add oil, salt. Stir the emulsion well.
Pour half a portion of flour and start kneading until the mass becomes homogeneous.
Cool slightly, add the egg, mix.
Put the rest of the flour on the work surface in a slide, make a recess in which you place the dough mass, start kneading until smooth.
Let the base lie down, and then knead again. You can start cooking.

On the water

Servings: 6-8 persons.
Calorie content of the dish: 241 kcal / 100 grams.
Destination: for lunch.
Cuisine: Russian.

The simplest version of the base for chebureks. You only need simple products, patience and a little time. If you need to prepare urgentlydough for chebureks - a recipe on the wateroptimal, because, unlike other methods, it needs the coldest, almost ice water, flour, salt and yolk. Such a basis for future treats will be layered, crispy and tasty.

Ingredients:

water - 1 glass;
flour - 220 g;
vegetable oil - 20 ml;
salt - 10 g.

Cooking method:

Sift flour, add salt.
In a glass with cold water Stir in the butter and slowly add to the flour. Knead the base. It should not stick to the hands and sides of the dishes. Leave for 30 minutes, after which the mass is ready for rolling.

Yeast

Cooking time: 1 hour 30 minutes.
Servings: 6-8 persons.
Calorie content of the dish: 198 kcal / 100 grams.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

The option of such a base for making “raw pies” is not very welcome by professionals, since it is difficult to roll out, does not have a thin, crispy crust. But for those who love pastries with a sour bread flavor, tender, soft,yeast dough for pastiesquite suitable. First, you should start the mass, and then let it brew to activate the live yeast bacteria.

Ingredients:

vegetable oil - 25 g;
dry yeast - 10 g;
sugar - 20 g;
salt - 10 g;
flour - 600-700 g;
water - 200 ml.

Cooking method:

Dilute the yeast warm water add sugar. Let the dough stand for 15-20 minutes.
Pour half the flour, salt, stir.
Enter vegetable oil, the rest of the flour and knead well.
Let the mass "rest" for half an hour, and then proceed to rolling.

How to make pasties at home

Cooking time: 60 minutes.
Servings: 6-8 persons.
Calorie content of the dish: 311 kcal / 100 grams.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Every experienced housewife has her ownrecipe for chebureks. Some cook them only on custard dough, others - on fresh, with vodka, some put sour cream in minced meat, and the rest dilute the filling with water. The main condition: the dough should be tight, plastic, and the minced meat should be fatty and liquid. Then the products will turn out juicy, crispy and very appetizing.

Ingredients:

custard or vodka dough - 600 g;
assorted minced meat - 400 g;
water (boiling water) - 100 ml;
salt, spices, herbs - to taste;
onions - 2 pcs.;
oil for frying - 200 ml.

Cooking method:

cook choux pastry let him insist.
Do it in the meantime. First, finely chop the onion, salt it and remember well.
Add the onion to the bowl with the meat, season with spices, pour in the water and knead well.
Finely chop the parsley and also add to the minced meat.
Divide the dough into 16 pieces and roll each piece very thinly. Put a tablespoon of the filling on half of the circle, cover with the second half and pinch the edges well with a fork.
Fry in plenty of well-heated fat.

with meat

Cooking time: 60 minutes.
Servings: 6-8 persons.
Calorie content of the dish: 316 kcal / 100 grams.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Modern " raw pies» are prepared with various less fatty types of filling: with cheese, vegetables, fish. But sometimes you still want to treat yourself and loved ones to juicy, melting in your mouth, mouth-watering pastries.How to cook pasties with meat? First, choose the base option, then prepare the filling. The classic minced meat for chebureks consists of minced lamb, but a good piece of pork and beef is also great.

Ingredients:

pork and beef pulp- 300 g each;
onions - 2 pcs.;
vegetable oil - 250 ml;
chopped herbs, salt, spices - to taste;
unleavened dough - 600 g.

Cooking method:

Start with the stuffing. Pass the meat through a meat grinder.
Peel and chop the onion, salt it and remember well that it will release the juice. Mix onion pulp with minced meat.
Add a little water or sour cream, chopped herbs to the minced meat, season.
Roll out the dough thinly and cut out a circle using a saucer. Put 1 spoon on one half of the circle liquid minced meat, cover with the second half and pinch the edges carefully.
Fry the pies in hot fat.

Crimean

Cooking time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 320 kcal / 100 grams.
Destination: for lunch.
Cuisine: Tatar.
Difficulty of preparation: easy.

Try to do it the way the Tatars do it. Before,how to cook Crimean cheburekstake care of kneading correct test. Its composition necessarily includes vegetable oil, which makes the crust so crispy after frying. In addition, this dough allows you to cook favourite dish, nose vegetable stuffing, even in the post.

Ingredients:

warm water - 250 ml;
flour - 500-600 g;
vegetable oil - 0.5 l.;
salt - 1 tsp;
meat - 500 g;
onions - 2 pcs.;
meat broth - 130 ml;
herbs, pepper, salt - to taste.

Cooking method:

Pour the sifted flour into a bowl, add salt and a few drops of oil (about a teaspoon).
Grind the mass well with your hands, then add water in portions. You need to make a tight, plastic dough.
Wrap the mass in a film and let stand for 40 minutes.
Prepare the minced meat: chop the meat very finely sharp knife, minced meat should resemble gruel.
Finely chop the onion and add to the meat.
Season the filling, beat it well so that the mass is saturated with oxygen and becomes homogeneous.
Pour in the beef broth and stir again.
Roll out the dough into a tourniquet, cut into identical pieces, each of which should weigh about 60 grams.
Roll out the layer thinly, place the filling, pinch with a fork.
Fry in a large amount of hot fat in a pan on both sides.

With cheese

Cooking time: 60 minutes.
Servings: 6-8 persons.
Calorie content of the dish: 272 kcal / 100 grams.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

On how to make delicious meat pies, you can find a lot of information, step-by-step recipes in culinary publications and on forums. But there is another exquisite, gentle version favorite dish - with cheese filling.How to make pasties with cheese? The answer is simple: cook with vodka, mince cheese and tomato, deep-fry and enjoy.

Ingredients:

hard or Adyghe cheese- 400 g;
tomatoes - 4 pcs.;
parsley - 30 g;
spices, salt - to taste;
choux pastry - 500 g;
vegetable oil - 200 ml.

Cooking method:

First, grate the cheese on a grater with small holes. Cut the tomatoes into thin rings.
Chop the greens, salt.
Roll the custard dough into a tourniquet, divide into 10-12 identical pieces.
Roll out the layer again, put grated cheese, two slices of tomatoes and greens on one half.
Cover with the second half, pinch the edges.
Fry pasties in boiling fat on both sides.

With potato

Cooking time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 220 kcal / 100 grams.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

A great option for a favorite treat for those who are fasting.Chebureks with potatoesit is better to cook from unleavened dough on the water. Tender, delicious and very delicious pies with a soft, creamy filling can be served with any soup, borscht for lunch or used as an independent dish.

Ingredients:

potatoes - 500 g;
onion - 1 pc.;
butter or vegetable oil - 2-3 tbsp. l.;
pepper, greens;
unleavened dough - 600 g;
vegetable oil - 200 ml.

Cooking method:

Peel and boil whole potatoes. Salt, add salt, spices, crush with a special press until mashed.
Peel the onion, chop it small cubes fry in oil until translucent.
Mix onions and potatoes.
Roll out the dough layer, cut out circles with a saucer. Put 2 tablespoons of minced meat on half a circle, pinch the edges. Fry the products in vegetable oil until golden brown.

From puff pastry in the oven

Cooking time: 40 minutes.
Servings: 5 persons.
Calorie content of the dish: 333 kcal / 100 grams.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

An interesting recipe for preparing treats will appeal to those who prefer not to cook food with a lot of fat. In addition, this method perfectly saves time and effort of the hostess.How to cook pasties in the oven? Prepare in advance puff pastry, make the filling, and a recipe with a photo will help if you don’t know how to pinch or how to fry.

Ingredients:

assorted minced meat - 600 g;
onion - 1 pc.;
puff packaging yeast dough- 450-500 g;
salt - 1 tsp:
vegetable oil - 100 ml.

Cooking method:

Defrost the semi-finished product a little so that it is convenient to work with it.
Grind the meat in a meat grinder or purchase minced meat in advance.
Peel the onion, chop into small cubes, add to the meat.
Season the minced meat with salt and spices.
Roll out a layer of dough, cut out circles with a diameter of 12-15 centimeters.
Put the filling on the circle, blind the edges with a fork.
Grease the baking sheet, lay out the pies, bake for 30-40 minutes at an oven temperature of 180 C. Finished goods lubricate with oil for juiciness.

Cheburek cooking secrets

Experienced chefs have many professional secrets on how to properly prepare your favorite snack. They will help novice housewives to dodelicious pasties at home:

perfect dough for a dish - custard in boiling water with the addition of vodka;
minced meat is desirable to do it yourself, from fatty varieties meat;
chop meat and onions separately - this is the key to the appearance in ready dish the famous juice-broth, which should flow at the first bite;
before cooking pasties, the dough must be put in the refrigerator - it will roll out better;
fry products not “in” oil, but “in” oil” - there should be a lot of it so that the pie floats and does not fry.

Video

Chebureks are considered to be universal dish. They are served as snacks for beer or used as self-dish. Experienced housewives they prefer to cook a delicacy on their own, since store products are not of high quality. Chebureks are firmly rooted in Russia, they have taken pride of place in the fast food menu. Some amateur chefs attribute the dish to culinary masterpieces requiring a certain amount of skill. Let's try to determine if this is the case.

Cheburek cooking secrets

Specialists in the field culinary arts identified the main "laws" of cooking chebureks at home. Let's consider each of them in order.

The cooks unanimously say that pastry dough must be prepared without the use of yeast. By traditional recipe flour was mixed with salt, water, vegetable oil and spices (at the discretion). After a certain period of time, the housewives began to add granulated sugar and chicken eggs to the dough, which make the chebureks crispy.
Distinctive feature pastry dough from all the rest is the structure. The composition is prepared from two to three parts of flour and one part of water, as a result of which the dough turns out to be steep.
In order for golden bubbles to appear on the cheburek, the pies need to be fried in a large amount of oil. For this reason, the dish can hardly be called dietary, it is not suitable for people who follow the figure. If you add vodka to the traditional dough, the cheburek will turn out juicy and crispy.
Particular attention is paid to the dishes in which the cheburek will be fried. The best option is a thick-bottomed pan (preferably cast iron), which retains heat well. Some housewives use a frying basket, it greatly facilitates the cooking process.
It is convenient to fry chebureks in cast-iron stewpans and wok pans. Also suitable is the option of using an electric deep fryer, which is equipped with almost every multicooker. Pour a large amount of oil into the dishes, the cheburek should float in it. Such a move will ensure uniform frying from all sides.
If we talk about the filling for chebureks, according to the traditional technology, culinary specialists added minced meat of beef, lamb, and veal. To date, pork and chicken pulp, from which minced meat is prepared, has gained wide popularity. In some cases, broth was added to the meat, which made the chebureks soft.
meat delicacy in without fail prepared with a lot of onion. It must first be passed through a meat grinder so that the vegetable releases juice. The choice of onions depends on personal preference, yellow, white, red or purple are suitable.
As additional ingredients favorite seasonings, chopped fresh herbs (parsley, dill) are added to pasties. If we talk about pies for vegetarians, they are prepared with mushroom, egg, cheese, vegetable filling. In this case, the cheburek is considered "inferior", because there is no meat in it.
Chebureks are fried in refined vegetable oil, as free from impurities as possible. High quality deodorized corn, olive or cotton products are also suitable. To get tender chebureks, fry them in pre-melted butter.
The duration of frying pasties depends on the technical characteristics of the stove and the thermal insulation of the dishes. The molded pie must be dipped in oil heated to a temperature of 200 degrees.
In the end, you should get a cheburek with a pale brown or golden crust over the entire surface. It is necessary to serve the dish to the table only hot, otherwise the crispy crust will lose its peculiarity.

Stage number 1. Dough for chebureks

As mentioned earlier, cheburek dough is prepared without the addition of yeast. To date, there are many recipes, we will offer the most common. Choose your favorite option, start mixing the ingredients.

Boiled dough

flour of the highest grade - 530 gr.
filtered water - 220 ml.
vegetable oil - 30 ml.
chopped salt (preferably extra) - 15 gr.

The recipe for this test involves kneading in boiling water, so you need to boil drinking water in advance. When the liquid reaches the desired temperature, pour vegetable oil into it.
In a separate container, sift the flour, combine it with crushed salt. start pouring boiled water thin stream, stir to avoid lumps. Knead the dough into a tight ball, leave to cool until room temperature.
Next, add flour, forming an elastic and dense dough. To determine the amount of flour in the second stage, you need to proceed from the initial state of the mass. Be guided by such parameters so that the composition is non-sticky and smooth.
When the dough is ready, place it in a deep bowl or on a cutting board. Cover with cling film or a cotton towel, leave for 1.5-2 hours at room temperature. During this period, the base will reach the desired consistency and will be suitable for modeling.

Beer dough

chicken egg - 1 pc.
beer (preferably light) - 245 ml.
salt - in fact
flour - in fact (about 600 gr.)

Cool down egg and beer. Break the egg into a deep bowl, add salt, beat the mass with a mixer for about 2 minutes at medium speed. Start pouring the cold beer in a thin stream while stirring with a fork.
Sift the flour, start kneading the dough. Turn on the mixer at minimum speed, start beating the mass slowly and at the same time pour in the flour. It is difficult to predict the exact amount, act according to the situation (how much beer hovers).
Add flour in small portions so that the mixer has time to mix. When the dough becomes thick, stir it with a fork, and then with your hands. In the end, you should get an elastic, non-sticky mass suitable for modeling.
At the end of all manipulations, roll the dough into a ball, wrap polyethylene film or place in an airtight container. Let him insist vivo(room temperature) about 1 hour, longer if possible.

Vodka dough

wheat flour - 800 gr.
filtered water - 340 ml.
egg - 1 pc.
vodka - 35 ml.
fine salt - 10 gr.
sunflower oil - 60 ml.

wash enamel pan, pour oil, vodka and drinking water into it, add salt, put on the stove. When the first bubbles appear, reduce the power to a minimum, simmer for another 3 minutes.
Now sift the flour, pour it in small portions into the liquid, stir at the same time. Make sure that no lumps form, knead them with a fork on the edge of the pan.
Leave the dough to cool. When it reaches room temperature, start kneading. Add flour and at the same time form a plastic mass that will not stick to your hands.
When the dough is ready, wrap it with a film, wait 1.5 hours. For the specified period, remove the polyethylene once and knead the dough well with flour. In the end, you will get a composition suitable for sculpting pasties.

Stage number 2. Stuffing for chebureks

minced meat - 320 gr.
onion - 3 pcs.
dill or parsley - 1 bunch
salt - in fact
spices (any) - optional

For cheburek filling, pork and Ground beef mixed in a percentage ratio of 60:40. For gourmets, lamb or veal is suitable, you can even use chicken. The main condition for choosing the filling is freshness, the presence of fatty layers (for example, the brisket area).
To prepare minced meat, chop a piece of meat into cubes, pass through a meat grinder 1-2 times. Onions are added in a ratio of 1:2 (1 part of meat, 2 parts of onions). Such a move will make pasties juicy inside, especially if they are made from beef / veal. Onions are peeled and passed through a meat grinder separately from minced meat.
You can pour in minced meat a small amount of rich meat broth, this will also give chebureks juiciness. When all the ingredients are ready, mix the minced meat with onions, salt to taste, add spices (optional). Chop fresh herbs, mix well.

Stage number 3. Cooking pasties

vegetable oil - about 400 ml.
flour (for rolling out dough) - 80 gr.

Sprinkle the table with flour, start rolling out the dough. Form a layer with a thickness of about 4-6 mm., Take a deep and wide bowl, cut out circles with it.
Place a tablespoon of minced meat exactly in the middle of the dough, do not overdo it with the amount. If there is too much meat, the dough will tear.
Connect the edges of each layer together, pinch with your fingers. Pinch the dough well, otherwise, during the frying process, the cheburek will spread, juice will flow out of it.
Take a deep frying pan, pour enough oil into it so that the pie drowns. Heat the composition to a temperature of 200 degrees, only after that you can send pasties inside.
Lower the workpieces into the cavity of the dish, they should not touch the bottom too tightly. Otherwise add more oil. Fry over medium heat until golden brown.
Remove the finished dish with a slotted spoon, blot on all sides with paper towels or napkins to remove excess fat. Serve hot with garlic or tartar sauce.

So that pasties do not have a rancid smell and are not too greasy, roll out the dough to the desired width. The optimal indicator is considered to be in the range of 0.3-0.5 cm.
Pinch the edges well, otherwise the juice from the minced meat will flow out. Trim the torn edges with a pizza cutter or kitchen scissors to form even pasties.
After you have molded the pie, carefully inspect it for holes. For better adhesion, moisten the dough with a little filtered water.
More oil will be needed when using a deep fat fryer as the basket does not fully sink into the frying pan. Give preference butter to get tender chebureks.
To assess the temperature of the oil, before frying the cheburek, throw a small piece of dough into the heated composition. If it surfaced, send pies next.

It is easy to cook chebureks at home, if you strictly follow the recommendations. First, knead the dough according to the selected recipe, then make minced meat with herbs and spices. Form pies, heat the oil and start frying.

Video: Crimean pasties

Hot and crispy pasties are very popular regardless of the season.

They have taken root in our country so much that they are taken for a traditional Russian dish. In fact, the dough recipe for chebureks came to us from Asia or the East, since chebureks are a traditional dish Turkic and Mongolian peoples. It was these peoples who first began to cook pies with meat stuffing and lots of spices.

Dough for chebureks is not at all difficult to prepare. It is usually prepared without yeast, but there is one caveat - there are many recipes for making dough for chebureks, and which one to choose depends on your taste. Some housewives prefer to cook the dough in water, while others cook the dough in milk, kefir, beer, with the addition of eggs, etc. Each housewife considers her own recipe for making dough for chebureks to be the most ideal.

Cooking dough for chebureks at first glance may seem very difficult. But this should not scare you, and you will definitely cook delicious pasties at home. And now let's find out how to cook dough for chebureks.

Dough for chebureks on the water

Chebureks are crispy pies stuffed with meat fried in a large amount of sunflower oil. The dough for chebureks on the water is very thin, but at the same time quite dense, it will begin to bubble during frying. So, we suggest you prepare homemade dough for pasties.

Required products:

400 milligrams of water
1 incomplete teaspoon of salt,
1.5 tablespoons of vegetable oil,
600 grams of flour.

Recipe:

Pour clean water into a deep container for kneading the dough. Pour all the flour indicated in the recipe on top with a pinch of salt and sunflower oil.

Mix everything well until a homogeneous mixture is formed. If suddenly the finished dough is very sticky to your hands, then you can add a little more flour. Sprinkle the table with a little flour and place the dough on it.

Continue kneading the dough until it is elastic enough, adding more flour as needed. Delicious dough for chebureks recipe is completely ready. Put it in a bag and put it in the refrigerator for a while while you can start preparing minced meat for chebureks.

Choux pastry for chebureks

The recipe for choux pastry for chebureks is considered the most successful. In finished form, it turns out to be bubbly, very crispy and not hard in taste. Although the finished dough is quite thin, but when frying pasties with meat, it will not tear. In addition, pastry dough custard recipe very easy to roll out with a rolling pin.

Required products:

4 cups flour
6 spoons of vegetable oil,
1.5 cups of water
1 teaspoon sugar
20 grams of vodka,
a pinch of salt.

Recipe:

How to make pastry dough. Pour a sufficient amount of water into a deep saucepan, place over medium heat, then add sugar, a pinch of salt and sunflower oil. Mix all the ingredients thoroughly, after which the water must be brought to a boil.

After the water boils, it must be removed from the stove. It is necessary to immediately add half a serving of flour to boiled water with butter, stirring it all the time so that there are no lumps in the dough.

The dough can also be brewed on the fire on the stove, but this process requires some experience and skill. As a result, you should get the dough as thick as for making pancakes. Wait for the dough to cool down to room temperature.

In the cooled dough, you need to add an egg, and also add one tablespoon of vodka. Put the dough on the table previously sprinkled with flour to finally knead it. You need to add alcohol to the pastry dough with vodka so that it bubbles well when frying. It's time to add all the flour and start kneading the tough dough. Be sure to knead the dough with your hands for twenty minutes. When will you be able to homogeneous mass, then this means that the dough for pasties custard recipe is completely ready.

Wrap the prepared dough in cling film and place in any cool place for about one hour so that it is well infused. Knead the dough again, then use a rolling pin to roll it into a fairly thin layer. Cut the dough into circles of the required diameter and you can start sculpting pasties and frying them. As you can see, boiling water dough for chebureks is not at all difficult to prepare.

Dough for chebureks on kefir

Chebureki on kefir is very satisfying and tasty dish with which you can pamper yourself and delight your guests. We invite you to cook dough for pasties on kefir, and you will be convinced that every housewife can cook it.

Required products:

200 milligrams of kefir,
1 egg
500 grams of flour
a pinch of salt.

Recipe:

Dough for chebureks recipe with a photo, which we suggest you prepare without adding yeast. It will not be difficult for you to prepare it. To prepare it, pour kefir into a deep bowl and add the egg. Add a pinch of salt to the kefir with the egg and whisk well with a whisk to form a homogeneous mixture.

Add flour in small portions, all the time, stirring the mixture so that no lumps form in it. The prepared dough should turn out to be medium in density so that it does not spread much, but at the same time it can be easily rolled out. Try to knead the dough as long as possible so that it becomes sufficiently homogeneous.

Then let the dough rest a little for twenty minutes. Cut the dough into small portions and roll them thinly enough. Now you can begin to form pasties and fry them in a large amount of vegetable oil. Thus, you should get a crispy dough for chebureks.

Homemade dough for chebureks on mineral water

How to cook dough for pasties with meat in a quick way. Firstly, you will need certain skills, and secondly, you must definitely have a good mood. Very gentle and juicy pasties prepared very quickly and easily. The dough is very thin and crispy. We suggest you prepare the dough for chebureks on mineral water.

Required products:

2 spoons of vodka,
1 teaspoon salt
550 grams of flour
sunflower oil,
half a teaspoon of sugar
150 milligrams of cold mineral water.

Recipe:

To prepare a delicious pastry dough in a deep bowl, mix sugar, salt and flour. In the very center of the dry mixture, you need to make a small depression, pour a few tablespoons of sunflower oil, mineral water and vodka into it.

Mix all liquid ingredients thoroughly with a fork, slowly grabbing the flour in the process. Start kneading the dough, then lay it out on a work surface or cutting board and continue to knead. While kneading the dough, add flour from time to time.

It is necessary that the cooked dough turned out to be softer than, for example, dumplings. When best dough for chebureks it will already be elastic and homogeneous enough, sprinkle it with flour on top, place it in a plastic bag and leave it at room temperature for thirty minutes.

From the finished dough, pinch off pieces of approximately the same size and roll each of them into a thin circle. Put the prepared minced meat on top of each circle, pinch the edges and fry until cooked in a large number oil. And to make it easier for you to prepare this dish, we offer you a video test for chebureks.

Dough for chebureks with milk

The dough for pasties in milk is very crispy and tender. It is prepared very quickly, and will not tear while frying chebureks in oil.

Required products:

250 milligrams of milk
salt on the tip of a knife
1 egg
500 grams of flour
sunflower oil.

Recipe:

We make a simple dough with milk. Sift the flour into a deep bowl, add one egg here, pour in the milk and add salt. Now you need to knead the dough for our future chebureks so that it is sufficiently elastic and uniform.

Ready dough cover with a towel on top and leave in this form for half an hour. Divide the finished dough into small balls, after which roll each of them into a rather thin cake and you can start sculpting pasties.

Dough for pasties on beer

Beer is often used to make various dishes in cooking - it is added to sauces, meat is baked and stewed in it, batter is prepared from it, etc. We suggest you cook the dough on beer. For its preparation, you can use dark, light, as well as non-alcoholic beer. Serve ready-made chebureks preferably hot.

Required products:

400 milligrams of beer
2 eggs,
a pinch of salt,
500 grams of flour
soda on the tip of a knife
vegetable oil.

Recipe:

In a deep container, combine the beer with one egg. Then add pre-sifted flour, soda on the tip of a knife and a pinch of salt. Now you can start kneading the dough, you can immediately do it with a spoon. And when it becomes difficult for you to knead it, you can start kneading the dough with your hands.

It may immediately seem to you that the cooked dough turned out to be quite tight, but it should lie on the table for some time, covered with a towel. This must be done so that the flour can give its gluten to the dough, as a result, the dough will become softer. We roll out the dough and form ordinary pasties and fry them in heated sunflower oil.

Dough for chebureks with cottage cheese

Cottage cheese, which is contained in the dough, makes it more tender and juicy. Ready-made chebureks are the softest and juiciest both hot and cold. So, the dough with the addition of cottage cheese.

Required products:

200 grams of cottage cheese,
1 egg
1.5 cup flour
0.5 teaspoon of soda,
salt,
a few drops of vinegar to pay off the soda.

Recipe:

Put the cottage cheese in a deep bowl and mash it thoroughly with a fork so that there are no lumps in it. If desired, the cottage cheese can be chopped with a blender or passed through a fine sieve.

Add a pinch of salt, one egg and soda quenched with table vinegar to the chopped cottage cheese. Mix all the added ingredients well until a homogeneous mixture is formed.

At the very end, you need to add pre-sifted flour, with the help of your hands knead a not very tight dough so that it can then be easily rolled out. If suddenly the cooked dough sticks to your hands, you can add a little more flour to it.

Homemade chebureks will always taste better than store-bought ones. I tried a lot of cooking options for pasties with meat, but the most good recipe I have always obtained from the test on the water. Yes, yes, I used the most plain water. Many cook chebureks at home using kefir, milk, whey, or even mineral water.

I once tried to cook custard dough for chebureks. And I settled on this recipe. Homemade chebureks turned out soft with a thin crispy crust. And the edges of the pies did not dry out at all during frying.

I used minced pork, but you can cook from home (combine pork and ground beef in a ratio of 1 to 1).

Then they turn out juicy, and if you want homemade pasties fried in a pan to be juicier, then do not spare vegetable oil when frying and in minced meat you can add some water. Can also be diluted with meat or vegetable broth. Write down the most successful recipe for homemade chebureks, it will definitely come in handy.

Chebureks with meat: a delicious homemade recipe for choux pastry

These crispy and delicious chebureks are easy to cook on your own at home. After all, homemade meat pies are more aromatic and juicier than store-bought chebureks.

Cooked at home according to this recipe, pasties are thin and crispy, and the filling is very juicy. Try to cook and this dish will become the most favorite in your family.

For the test you will need:

drinking water (boiling water) - 250 ml;
white flour - 700 g;
oil - 40 g;
fine salt- 10 y.
For the meat filling, take: minced meat (pork) - 600 - 700 g;
onion (head) - 3 pieces;
pepper - 12 tsp;
fine salt - 30 g;
water (slightly warm) - 250 ml.

How to cook pasties with meat in a pan - step by step recipe with photo:

First of all, we prepare the dough for chebureks. Pour 250 grams of sifted flour into a bowl. Pour the oil into a glass with boiling water and pour out the salt. Stir until all the salt dissolves. Pour boiling water into the prepared flour and stir with a spoon.

Boiling water must be cool, this is important when preparing custard dough.

Let's start preparing the meat filling. To get an excellent onion-flavoured broth, we cut it into small cubes, and do not twist it through a meat grinder.

Put the onion in the minced meat, sprinkle with pepper and salt. We mix the resulting mass and pour in warm water so that the filling becomes viscous. Minced meat for chebureks is ready.

Cut off a piece of dough and roll out a thin cake with a rolling pin. Cut out circles with a saucer desired shape.

Place minced meat on one side of the cake. One tablespoon will suffice. Distribute the meat evenly on one half of the pancake.

We fold the cake in half and fasten the edges first with your fingers, then with a fork.

In a heavy-bottomed pan, fry homemade chebureks in boiling oil on the first side until golden bubbly, about 2 minutes. We throw it on the back side and bring it to readiness.

We put the finished cakes with meat on a napkin so that excess oil is absorbed into it. Then put the fried pasties with meat on a plate, add greens and serve on the dining table.

It turns out hearty with a crispy crust, tender and juicy chebureks, which will be tasty even when cold. As you can see, preparing a delicious dish at home is quite simple.

Of course, the most delicious pasties are obtained with meat filling. But, if there is no meat at hand, then I use potatoes, mushrooms, cheese with herbs or cottage cheese as a filling. Some housewives cook with fish, cabbage or zucchini. Would love to cook!

Video - recipe: pastry dough with bubbles like in pasties

Awesome dough for delicious chebureks!

Chebureks... Just from one word, a picture arises with the heat, with the heat of fragrant and delicious pasties.

As often happens in cooking, who is the author of this work of culinary art is a big mystery and mystery. Even the Americans tried to appropriate our chebureks. Yeah, who will give them to them! Those Americans who drove the indigenous population of America into the reservations were not even in sight when our ancestors ate pasties with pleasure. Yet the birthplace of this fast food nutrition can be called Asian countries. Maybe this is such a prototype of fast food, only chebureks are much tastier, and they are prepared from natural products without chemicals and other flavors and dyes.

Chebureks are considered their national dish by the Crimean Tatars. And in the former capital of the Crimean Khanate in the city of Bakhchisarai, just opposite the Khan's Palace, a cafe has been preserved and operates from Soviet times to the present day " Crimean pasties". Here they are the most delicious. With the return of the Tatars to the Crimea, now in every corner of the peninsula you will definitely be treated to chebureks, which the Crimean Tatars call with a characteristic national flavor"Chubereks".

What are pasties?
Whatever they were called: these are pies made from unleavened dough, fried in oil; these are dumplings miraculously increased several times and fell into a cauldron with oil; these are the intrigues of the Koreans, who also did not come up with anything, how they took dumplings, flattened them and fried them.

From all of the above, a certain picture emerges. It turns out that chebureks are a product made from dough without the addition of yeast, where minced meat with a lot of onions is traditionally used as a filling, but others are also considered no less delicious toppings from cheese, mushrooms, a mixture of meat and cheese with tomatoes.

The key to the success of cooking largely depends on the skill of the hostess, and one of the key tasks is to properly prepare the dough for chebureks. It should be thinly rolled, should bubble, exfoliate and melt in the mouth with little or no intensive chewing effort on the part of the person.

Now our goal is to find, learn and make such a dough so that home and guests cannot be dragged by the ears from pasties.

Dough recipe for chebureks No. 1

This is the easiest dough recipe in terms of a set of products.

Required components: one glass warm water, three glasses of flour, one tablespoon of vegetable oil, one teaspoon of salt.
In this version, there is no egg, no yeast and baking powder. This is real classic version fresh dough.

How to prepare dough: Pour all the flour and salt into a deep bowl. Pour half a glass of water and half a tablespoon of vegetable oil. We start kneading the dough. Then pour out the remaining water and add the oil. The dough must be well kneaded. The secret of this recipe is that due to the oil it turns out to be elastic. Then wrap the finished dough in cling film and leave it on the table for half an hour, let the gluten of the flour disperse and thereby let the dough ripen.

Test recipe number 2

This recipe differs in that boiling oil is added to the dough, due to which the dough is obtained with small bubbles on its surface.

Ingredients: 300 ml of warm water, salt and sugar in a teaspoon without a slide, 100 g of any fat (lard, margarine, sunflower oil), 600 g flour.

Cooking: Dissolve salt and sugar in water. Add half of the required amount of flour. You should get dough like pancakes. You can check it in the following way: put a fork into the dough, it should gradually slide into it. At this stage, pour boiling oil into the dough and quickly mix with a fork. Then add the rest of the flour and mix well. The dough should be cool, then elastic. Leave on the table for 30 minutes. After that, roll out and cook pasties.

Recipe number 3

This dough recipe is also called custard, because the water is used hot, but simply boiling water. The dough turns out to be crispy, thin, but does not tear when rolled out, but retains its integrity.

Required products: take 300 ml of water twice as much flour, one chicken a raw egg, half a teaspoon of salt and a tablespoon of alcohol, 2 tbsp. l. any vegetable oil purified, odorless.

We prepare as follows: add salt, vegetable oil to the water and boil. In the same hot water add a little less than a glass of flour and immediately stir with a fork so that no lumps remain. Allow the mixture to cool and add the raw egg and alcohol. Then add the rest of the flour and knead well on the kitchen table. Men's hands can also be involved in this process. This dough should stand for at least an hour, but it is better to leave it all night.

Recipe number 4

Components: one and a half glasses of water, three glasses of flour, a teaspoon of salt and sugar, a tablespoon of lard.

Cooking: if there was no lard in the house, then it is not critical. It can be replaced with lard. Take a piece of lard, finely chop, put in a pan and melt. The fat obtained from the fat will go to the preparation of the dough. Add fat, sugar and salt to flour. We mix the whole mass, flakes are obtained from fat and flour. Pour in boiling water and stir immediately. Ready dough let it brew in the refrigerator for at least 60 minutes.

Recipe number 5

The egg dough for pasties is crumbly and brittle, due to which it crunches.
The measuring cup will be an eggshell, which is first washed well with soap and the egg itself, and then a hole is carefully made, the protein and yolk are removed, and the water is measured with the shell.

Ingredients: 4 eggs, 8 shells of water, 1 shell of vegetable oil, 100 ml of vodka, salt, enough flour so that the dough does not stick to your hands, but is not too tight.

Cooking: beat eggs with salt and vegetable oil. Add water and vodka. Add flour and knead the dough. Remove the finished dough in the cold for two hours.

Recipe number 6

Dough for pasties on beer. A product such as beer is often used in the preparation of various dishes, including baking. The dough is still closer to yeast, because there is no way to name beer plain water. Any beer from light to dark and non-alcoholic will do. It happens that the bottle is opened, but not completely drunk. Even if the beer stood open and the gases came out of it, then it will fit well into the dough recipe.

What is necessary: a glass of beer, one egg, salt, flour 3-4 glasses.

Cooking method: mix beer with salt and egg. Add flour and knead. The dough turns out to be tight, but it must be allowed to lie down for a couple of hours, only then roll it into pasties.

Recipe number 7

Not less than original version cottage cheese test. It turns out tender and soft.

You will need: 200 g of cottage cheese; one egg, salt to taste; half a teaspoon of baking soda and table vinegar; to extinguish soda; one and a half cups of flour.

How to cook: cottage cheese must be rubbed so that there are no lumps. You can use a blender for these purposes or grind through a sieve. Add egg, salt. Pour vinegar onto soda to start a chemical reaction. Pour in the flour and stir. The dough should be soft, but not stick to your hands. If the dough sticks when rolling, add more flour.

Recipe number 8

Kefir dough is also prepared very easily and quickly, but it turns out soft and tender. Since kefir is a fermentation product, no additional components are needed.

We take : a glass of kefir, trusted salt, one egg and 500 g of flour.

Cooking: add salt and egg to kefir. Blend thoroughly with a whisk or blender. We add flour. Let the dough rest for up to 20 minutes.

Recipe number 9

Dough for chebureks on mineral water.

Ingredients: a glass of mineral water, one egg, one teaspoon of salt and two teaspoons of sugar, four glasses of flour.
In some versions of the preparation of the dough, vegetable oil is immediately added in an amount of up to 2 tablespoons, in other recipes it is absent.

Cooking: in mineral water, it is advisable to take carbonated, add an egg, sugar and salt. Beat with a whisk, then add flour. The finished dough should lie down for 20 to 30 minutes.

Helpful Hints:
- to prepare the dough you need to take more quantity flour than indicated in the recipe, because flour varies in gluten content. Hence the discrepancy between necessary quantity and specified in the recipe;
- if the dough turned out to be hard for ready-made chebureks, then you need to transfer them to a saucepan, cover with a lid and let stand in the finished form while hot.