Chebureks with meat

Chebureks are delicious big fried pies made of unleavened dough. Chebureks can be with different fillings, but the recipe for chebureks with meat is a classic option. In general, the cheburek recipe is of Asian origin. The recipe for cheburek dough is very simple and convenient, with the available ingredients. The dough, prepared according to my recipe, turns out quite thin and holds the juicy filling well, and when fried it gets appetizing bubbles. Why do I recommend chebureks for lunch on the weekends? Firstly, it is very tasty, and secondly, you can cook chebureks quickly and easily. So, let's see how to cook chebureks with meat and go to the kitchen to cook them.

Ingredients

• 400 g of minced meat
• 400 g of flour
• 350 ml of water
• 2 tbsp of oil
• 1 onion
• 1 pinch of salt
• 1 pinch of pepper

Directions

1. Put water, salt, and oil on the stove. Bring to a boil.
2. Pour 100 g of flour into water and mix quickly (turn off the stove).
3. Put the brewed dough to ripen.
4. Add the rest of the flour and knead the dough so that it does not stick to your hands.
5. Wrap the dough in cling film and place it in the refrigerator (1 hour or more).
6. For the filling, we use minced meat. I recommend ground beef or a mixture of beef and pork. First, chop the onion, then simmer over low heat.
7. Add onion, salt, and pepper to taste the minced meat. The filling for chebureks should be quite spicy and salty. Mix the filling well. For juiciness of chebureks in forcemeat, it is possible to add some spoons of mineral water.
8. Take the dough for chebureks, form a sausage out of it, and then divide it into 8 parts. Finely unfold each part. The cake should be thin and round. Put a good spoonful of stuffing, and distribute it in a thin layer. We form chebureks. The edges of the chebureks are well pressed with a fork.
9. You can fry chebureks in a deep fryer at a temperature of 180 - 200 ° C, but I prefer chebureks in a pan, it is the best option for health.
10. Fry the chebureks in oil in a pan over medium heat until golden brown. 3-4 minutes on each side. When the underside is well browned (but not burnt), turn to the other side. The other side can be fried under the lid, you can without without, as you like. Bon appetit!