Ingredients for the dough:
● 300 ml plain water
● 1 chicken egg
● 2 tablespoons vegetable oil
4 cups of flour
4 cups of flour ● salt
1 tablespoon vodka
● 500 g. minced meat
1. Stuffing should be coarsely ground and a lot of onions. For juiciness you can add 100 grams of ice water. Vodka is needed for bubbly dough - you can't feel it in the chebureks. Sugar is needed to give the dough a nice color when frying.
2. Heat water until hot. Pour 1 cup of flour into a bowl. Add 1 cup of hot water while stirring thoroughly with a whisk. This will form a stiff dough.
3. In another large bowl pour the remaining flour, beat the egg, add salt and sugar, pour the vodka, vegetable oil, the remaining water and brewed dough. Thoroughly stir and knead the dough until smooth. Wrap it in clingfilm and leave to rest for half an hour.
4. To prepare the stuffing, add ice cubes or ice water to it. But first peel the onion and chop it with a knife (but not finely), or on a meat grinder (on a coarse grinder). Salt and pepper it.
5. Free the dough from the foil and cut into portions (into 3 parts). Take one piece and roll out the sausage on a lightly floured board. Cut into pieces of 1.5 to 2 centimeters each. Dip the pieces in flour each side and roll out the tortillas. Spoon stuffing into the middle or side by side. Bring the edges together and press them together so there is no hole left.
6. Pour vegetable oil into a one finger high frying pan. Heat the frying pan with the oil and reduce the heat. Place the chebureks on one side and fry until golden, then flip and finish frying. The second side will fry more quickly.
7. Take out the finished chebureks and put them in a bowl on a paper towel to let the excess oil soak in. That's it. The chebureks turned out beautiful, the dough is fluffy and thin, the filling is juicy and there is enough juice.