Chebureks

Ingredients for 6 servings:

• 900 g flour
• 2 tsp, leveled salt
• 300 ml water
• 1 tsp sugar
• 1 tsp vodka
• 3 tbsp oil
• 400 g minced meat, mixed
• 1 m.-sized onion(s)
• 1 bunch of parsley
• 1 bunch of dill
• 1 pinch(s) of pepper
• 1 pinch of salt
• some water
• Oil, for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 10 minutes

Dumplings with filling

Dough: First, knead together flour, sugar, and oil. Then, add salt, water, and vodka. Knead all ingredients together again. If the dough is still too sticky, add more flour. The dough should pull away from the edges, but not be too dry, or it won’t stick when folded. Form the dough into small balls (like a small tomato). From each ball, make a small sausage, and finally, a snail. Refrigerate for 1-2 hours. Then, roll out the snails until flat; they should be slightly larger than a saucer and as thin as possible. Filling: Finely chop the onions, dill, and parsley. Mix all ingredients together. Add just a little water. The filling should be like a porridge and should run off a spoon. Once the filling is ready, fill half of the rolled-out dough balls/snails with it. Then, fold the dumplings together and seal them tightly. For frying, use a pan with about 1 cm of oil. When the oil is hot, fry the dumplings until golden brown on both sides. Tip: Never stack the raw chebureki on top of each other. They will stick together and break. It’s best to sprinkle flour on both sides. Depending on the size, this amount of dough will yield between 15 and 20 chebureki.