"Chebureki recipe has everything: a crispy crust and a moist, flavorful filling that is incredibly satisfying. This classic Russian comfort food can be served as a main dish for the whole family."
Chebureki with Meat Filling (Savory Turnovers)
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Discover the ultimate comfort food with this traditional Chebureki recipe, featuring a crispy crust and a deliciously moist and flavorful filling. A staple of Russian cuisine, perfect for serving as a main dish for the entire family.
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Cook time 2hrs 20mins
Serves or Makes: 15
Recipe Card
ingredients
- 2 cups all purpose flour
- 1 tablespoon neutral oil
- 1 cup water
- 1 pinch salt
- 10 ounces ground beef
- 1 medium onion, minced
- 1/2 cup cilantro, chopped
- 5 tablespoons water,
- Salt and black pepper, to taste
- Oil, for frying
Method
Step 1
Put flour, salt, and oil into a large bowl.
Step 2
Mix the dough until there are no clumps. Either by hand or with a dough attachment.
Step 3
Add water a little at a time until you can shape the dough into a solid ball.
Step 4
Cover the dough with plastic wrap and let it stand at room temperature for 40-60 minutes. (This allows the dough to congeal, making it easier to work with.)
Step 5
Mince the onion through a food processor or grinder.
Step 6
In a medium-sized bowl, mix the beef, onion, salt, ground pepper, chopped cilantro, and 5 Tablespoons of water.
Step 7
After the dough stands long enough, cut it into 12-14 same-size pieces.
Step 8
Roll out each piece into a thin round sheet using a rolling pin. (add flour to the surface to make it from sticking to the surface)
Step 9
Scoop 1-2 tablespoons of the filling onto one side of the rolled raw dough. The other side of the circle has to stay clean to fold it over.
Step 10
Take the dough from the other side and fold it over to make a half-moon shape. Use a fork to pinch the edges together, kind of like a pierogi or ravioli.
Step 11
Poke a few fork holes into the Chebureki to release any air that’s trapped inside. Otherwise, it’ll pop open in the deep-frying process.
Step 12
In a large skillet or frying pan, add just enough oil to cover the pan on medium-high heat. When it starts to shimmer, turn it down to medium heat.
Step 13
Put two pockets in the pan. Fry for one or two minutes (until the side that’s facing down starts to turn golden yellow), then flip.
Step 14
When both sides are golden, take them out on a paper towel. Do not touch them with your hands until they cool, as they’ll be piping hot.