Dough for chebureks is delicious, crispy and can be made at home, without much expense and a lot of work. Most housewives take into account recipes with the addition of non-traditional ingredients such as vodka, beer, mineral water. We will also tell about these methods of preparing the national Tatar dish.
If pasties are cooked according to the rules, they have a golden crust, have a stunning aroma and, most importantly, they are crunchy. It is not difficult to make a delicious dough for chebureks, a photo of the step-by-step preparation of which can be found everywhere. You just have to stock up on the necessary components and follow the recommendations.
traditional recipes
Despite the fact that every cook likes to use his own secrets when preparing any dish, adding certain ingredients, there is a traditional Tatar recipe for chebureks. So, yeast, milk and other components are not added to this dish.
Standard dough for chebureks, its recipe is as follows:
- Water.
- Flour.
- Salt.
- Vegetable oil (except sunflower, you can use olive, linseed, corn).
Even an egg is not necessary, but it is not forbidden. Housewives who have never made chebureks on their own can start by preparing this delicacy according to the traditional recipe.
A pound of flour is laid out in a container (if you need to make a lot of chebureks, a kilogram is taken), a hole is made in the middle and water is poured (250 ml per 500 g of flour), a couple of tablespoons of oil are put, salt is poured (15-20 g). Everything, you can start kneading gently, gradually pouring flour from the edges of the container into the middle. It is worth adding water little by little. Next, the dough is infused and laid out on a flat surface, sprinkled with flour. It is crumpled for some more time to a state suitable for rolling.
This dough is made quite quickly and does not require much hassle. Some housewives add not cold or room temperature water to the batch, but boiling water, calling this recipe for choux pastry for chebureks.
It is advisable to carefully sift the flour before each preparation. Salt, some housewives and culinary experts recommend first putting it in water, and only then pouring the solution into the future dough.
The dough for pasties is delicious in a bread machine and requires the addition of 1 or a couple of eggs. All ingredients must be placed in the culinary device. The liquid components are laid first, then the dry ones. Salt should be put with flour, and not stir it in water. After that, the required “Dough” mode is set, and you can wait for the result. As soon as the signal sounds, you need to get the already mixed product.
Cheburek dough using different ingredients
Cooking dough for chebureks, can be with the addition of various additional components. Among them:
- Vodka.
- Beer.
- Kefir.
- Mineral water.
- Milk.
Dough for chebureks crispy with vodka
Such a product is very tasty and, importantly, crispy. When rolled out, this dough does not tear and stretches very well, reaching a rather thin state. Those housewives who have tried to create pasties with the addition of strong alcohol to the dough no longer know how to get a delicious dough for pasties without vodka.
You will need:
- Half a kilo of flour.
- Egg.
- One and a half glasses of water.
- A couple of tablespoons of olive oil.
- Half a glass of vodka 40 degrees.
- 20 g salt.
The procedure for preparing dough with the addition of vodka differs from the traditional recipe. Pour water into a small saucepan and mix it with oil. After put the spices and boil the solution. Next, set aside the pan and immediately begin to knead the flour into the resulting mass. You need to connect the components very carefully. Now you should put the egg and the indicated amount of alcohol product. Knead everything again and add more flour to bring the dough to a state where it is convenient to roll out. By the way, you should first let it brew for half an hour, covering it with a towel.
Video recipe for crispy pasties on vodka
Beer dough
To prepare a delicious dough for pasties on beer, you need up to half a liter of this weak alcohol. Water is not used during the kneading. In addition to beer you will need:
- Flour.
- Salt (20-25 g).
- Egg.
- Vegetable oil (2-3 tablespoons).
You need to cook in the same way as according to the traditional recipe, but water should be replaced with beer. It is not necessary to add salt to alcohol or heat it. Before rolling out the dough, let it brew for at least 40-50 minutes.
Dough for chebureks on mineral water
Here the recipe is special, following it makes it possible to sculpt pasties without difficulty and problems, and they will be unsurpassed in taste, and even airy. Need to stock up:
- A kilo of flour.
- Salt - 25 g.
- Half a liter of mineral water (highly carbonated).
- 300 g sugar.
- 20 ml vegetable oil (corn or olive is welcome).
Before adding mineral water, it must be cooled. Mix salt and sugar in a deep bowl and immediately pour in the prepared mineral water. Once again, mix the mass well until the ingredients are perfectly combined. Next, you need to slowly pour in the sifted flour, and bring the mass to the standard density of the dough consistency. Pour in vegetable oil and mix everything again. Put flour and loosen the dough until it can be rolled out. The mass created on the mineral water will never stick, and when kneading it will not tear. The dough should be left to infuse for 60-80 minutes, then the pasties will be really crispy.
Cheburek dough crispy on kefir
You need to take:
- Half a kilo of flour.
- Kefir (500 ml).
- Egg.
- Salt - about 20 g.
First, place kefir in a deep container, add the egg and salt. Whisk everything well. After, not yet finished whipping, you need to start slowly adding the sifted flour, spoon by spoon. In this case, the dough must be mixed more thoroughly. A mixer will come to the rescue. After that, you should dump the already thick mass on a table powdered with flour, start kneading on a flat surface until the dough is ready to be rolled out. Leave for 40 minutes, and then make a delicious meat treat.
Delicious milk dough
The recipe is simple:
- kilogram of flour.
- A glass of milk.
- Vodka (50 ml) (you can replace it with water in the same amount).
- 20 g salt.
Milk needs to be heated a little, but it is not worth bringing to a boil. Next, add salt and knead. Put flour in a container, make a well and pour in the prepared milk. After it is necessary to knead the dough to the state of sour cream and bring it to the desired consistency, adding a little flour. In the process of kneading, water (vodka) should be poured in, and as a result, let the product brew for 70-80 minutes.
We prepare the filling, sculpt and fry
The classic preparation of chebureks involves the use of meat filling. You need to prepare it in advance. For this, a mixture of minced beef and pork is taken, which is salted and peppered. Add finely chopped onion and garlic. According to the traditional Tatar recipe, the more onions and garlic, the better. Be sure to add herbs and seasonings. To stir thoroughly. Everything, you can start sculpting our pasties.
There is a recipe that prescribes making a filling for vegetarian pasties. For this, cheese, cabbage, carrots and any other vegetables are used. Hard cheese must be grated on a fine grater, add greens. You can stuff the dough with such a mixture, but many housewives do not stop at the cheese, and add finely chopped cabbage or carrots, as well as onions, garlic and an egg with a spoonful of vegetable oil to such a filling, so that it is not dry. Before putting cabbage in the dough, it is recommended to fry it together with onions and garlic. Then you do not need to add vegetable oil to the filling. The egg is boiled separately, chopped and placed in the prepared cabbage with spices.
How to sculpt pasties?
Many housewives have difficulty carrying out the modeling process when filling chebureks with filling. Everything is simple here. The prepared and infused dough should be divided into several small balls, it is best to cut them with a knife. These koloboks must first be kneaded, and then rolled out with a rolling pin. Do not make very thin circles. It is important to find the "golden mean". Too thick a layer of dough will not give a crispy effect after frying.
After rolling, the filling is laid out in the middle. You need to distribute it not over the entire surface of the circle, but centering. In this case, the filling should be poured with the existing juice of minced meat with garlic and onions. The relish should remain inside during the sculpting process. Next, the circle must be folded in half and closed up. To form embossed edges, use a fork. The edge must be pinned as tightly as possible.
Roasting
Many chefs recommend frying chebureks not in a traditional frying pan, but in a pan with oil. There is a very reasonable idea in this. There may not be enough oil in the pan for a full fry, but in the saucepan there will be what you need. It takes a lot of oil to do this, but it's worth it. Chebureks will turn out crispy and ruddy.
It is desirable to make fire not strong. It is better to let the chebureks boil longer, which will leave no chance for the meat to be damp. Do not allow the dough to burn. This is dangerous to health due to the presence of a carcinogenic effect, which is achieved when frying in any vegetable oil.
If pasties are made in a deep fryer, there is nothing more convenient and easier. The oil does not need to be changed or added, but in the pan, before each serving of chebureks, the oil must be changed. Frying in a saucepan filled with vegetable oil also does not imply its constant replacement. A liter is enough for the whole batch. Do not allow your hands to be wet during the preparation process. This is fraught with burns and injuries to the skin from splashing oil.
A few important tips for cooking chebureks
In the process of kneading the dough, the hostess should have enough flour. If a kilogram of flour is given in the recipe, you need to take a little more. This rule applies when calculating any amount of the final product.
If pasties after frying turned out to be very hard, keeping the product in a closed saucepan will help soften the crust. In half an hour the hostess will not recognize her chebureks. However, they will remain crispy.
The dough should not be salted, because salt is added to the filling. Therefore, the dough can not be afraid of undersalting. Do not be afraid to add too much water or other ingredients such as vodka, beer, kefir. The rule is simple: you need to add liquid ingredients little by little in order to be able to evaluate the result during the cooking process.
Conclusion
Chebureki is a very popular and tasty dish that has a long history. This delicacy came to Russian cuisine from Tatar cooking. According to the classic recipe, nothing is added to the dough except water. Other sources, in order to get tasty and crispy dough for chebureks, recommend using alcohol (vodka, beer), kefir, mineral water, milk in the batch. It should be remembered that cooking, if the hostess has not cooked pasties at all before, should start with a traditional recipe. After that you can experiment
