Chebureks

Ingredients for 1 servings:

• 3 jars of flour (approx. 200 ml each)
• 1 jar of warm water (approx. 60°C)
• 2 tsp salt
• 2 eggs
• 50 g butter
• 1 tsp salt
• 3 onions, finely diced
• pepper, black
• some water
• 1 kg minced meat, half and half
• e.g. oil for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Dough with minced meat filling

To make the dough, first knead flour and butter together. Then add salt and water, and finally the eggs. Knead all of the ingredients together. If the dough is still too sticky, add more flour. The dough should pull away from the edges, but not too dry, otherwise it won’t stick when folded over. Form the dough into small balls. Roll these out flat, like a pancake. For the filling, put all of the ingredients in a bowl and mix together. Add just a little water. The filling is like a porridge, only not quite as runny. Once you’ve finished the filling, fill half of the rolled-out dough balls with it. Then fold the dumplings over and seal them tightly. To fry, take a pan and add about 1 cm of oil. When the oil is hot enough, fry the dumplings on both sides until golden brown. The chebueki (pronounced chebureki) are ready. Depending on the size, this amount of dough yields between 10 and 20 chebureki. Tip: Never stack raw chebureki on top of each other. They’ll stick together and break. It’s best to cover both sides with aluminum foil and flour. The chebureki are also great for eating cold the next day.