Dough for chebureks, boiled in boiling water

The recipe for cheburek dough, boiled in boiling water, is one of the best dough options for making this very tasty snack. A crispy crust is an integral part of a tasty traditional cheburek.

Recipe for choux pastry for pasties in boiling water
Video dough for chebureks, boiled in boiling water

In order for us to achieve such a cheburek, we need to know a few little secrets that will help us achieve the desired result.

First secret: you can brew flour over a fire or add boiling water directly to a bowl with flour and other ingredients. The result will vary slightly, but in fact the dough always comes out soft, pliable and comfortable to work with.

2nd secret: if you add vodka to the mixture, the pasties will become crispier. It must be added to the warm mass. After frying, there will be small bubbles on the pasties, thanks to which they do not become “rubbery”.

3rd secret: salt is often added to flour, but it is better to pour it into water so that all the grains dissolve.
This is the cheapest and least expensive recipe for dough for chebureks in boiling water, to which even eggs are not added.

Recipe for choux pastry for pasties in boiling water

Quantity of goods for test:

Cuisine: Caucasian Type of dish: pies Production method: on the stove Servings: 10 1 hour

500 gr wheat flour;
250 ml bubbling water;
12 grams of table salt;
50 ml vodka;
1 tablespoon vegetable oil;

1/3 cup cool water;
250 grams of minced meat;
200 grams of onion;
salt and ground pepper to taste;

Minced meat can be pork or mixed with beef. To make the pasties juicy, you need to add a little cool water and chopped onions to the minced meat. It is better to chop the onion with a blender or meat grinder. Then the onion puree will give the minced meat more juice.

Add onion puree, salt and ground pepper to the minced meat. If desired, you can add chopped herbs or other aromatic herbs.

Mix the minced meat, adding water little by little. You may need a little less water, depending on the density of your minced meat.

The inside is ready, you can knead the unleavened dough. Dissolve the salt in hot water. Pour in the flour and quickly begin to knead the mixture using a spoon. Then add vegetable oil and vodka.

As the mass begins to thicken and cools slightly, it is better to start touching it with your hands, this will make it easier to mix. If necessary, you can add a little flour, then the dough will become more elastic. The main thing is not to overdo it, otherwise the dough will be difficult to roll out.

We end up with flour crumbs. To roll all the crumbs into a ball, transfer the mixture to a cutting board.

You need to knead until all the crumbs stick together into a single lump.

Wrap in cling film and leave for 10-15 minutes so that the gluten of the flour swells. When the dough rests, it becomes more flexible and easier to roll out.

Then we roll out the ball of dough into a long strip and cut it into 10 pieces.

Roll each part into a ball and cover the balls with film so they don’t dry out. We begin to roll out the flatbreads.

Roll out as thin as possible.

Then we take a saucer or plate with a diameter of 12-15 cm as a template so that your pies are size 1, place them on the flatbread, and trim off the excess dough. Turn the cake over because the bottom side will be the most sticky. This will help to mold the pie tightly so that the juice from the minced meat does not leak out when frying.

Take a tablespoon of minced meat, place it on one half of the flatbread and level it out.

Cover the minced meat with the second half of the flatbread and pinch the edges tightly.

For reliability, you can press the edge of the cheburek with a fork on both sides.

You need to fry the pies in a large amount of vegetable oil so that they float. The frying pan must have high walls, otherwise oil will be splashed onto the stove. Preheat the oil and then lower the pie into it. You can check the readiness of the oil by dipping a small piece of dough into it. After it has floated out, you can lower the cheburek.

Simply remove the finished pies with a spatula or slotted spoon. Place them on paper towels to remove excess fat.

The process of making chebureks is quite difficult due to the unleavened dough being rolled out by hand as thinly as possible, but the result is always fun. Juicy golden-colored pasties are constantly eaten with pleasure. These pies can also be fried with other fillings - mushrooms or potatoes. I wish all guests of my website bon appetit and success in the culinary field!

Video dough for chebureks, boiled in boiling water

Pasties with choux pastry - 5 step-by-step recipes

Have a nice day, dear guests of our website! Now we will prepare homemade chebureks using choux pastry.

There are quite a few recipes for making this delicious dish. The dough can be prepared in boiling water, with mineral water, with the addition of vodka, or with kefir. The inside can also be different: beef, pork, lamb, chicken. Each of the options has its advantages, and you can choose your own lover only by trying any of them.

There are two popular production methods in our family: chebureki in boiling water (choux pastry) and in kefir. The inside is most often made from mixed minced meat (50% pork and 50% beef). In one of the previous articles, we outlined several recipes for making chebureks with kefir, you can see them here. And now, we will step by step analyze the popular methods of making homemade chebureks using choux pastry.

Chebureks on choux pastry recipe with photo

List of required ingredients:

Interior:

Minced meat – 400 g;
Onion – 1 piece;
Drink – 200 ml;
Salt, pepper - to taste.

Dough:

Wheat flour – 400-450 g;
Water – 250 ml;
Chicken egg – 1 piece;
Salt, sugar - 0.5 tsp each;
Vegetable oil – 1 tbsp.

How to cook chebureki with choux pastry:

1. Place the minced meat in a deep bowl and add the chopped onion, salt and pepper to taste. If desired, you can add a little of your favorite spices.

2. Add the drink to the meat mass and mix well. The minced meat mixture should be quite watery. Cover the bowl with film or a plate and leave for half an hour.

3. Pour water into the pan, add salt, sugar and vegetable oil. Bring to a boil and remove from the stove. Next, add about 100 grams. flour, mix well and leave the mixture for 10 minutes. After this, add the chicken egg and, evenly, add the remaining flour (it must be sifted in advance). Knead the dough until smooth (it should not stick to your hands) and wrap in cling film. Leave to rest for 15-20 minutes.

4. Divide the dough into equal parts, approximately the size of a large chicken egg. Lightly sprinkle the table with flour and roll out the dough thinly.

5. Spread about 1 tbsp. minced meat and distribute moderately on half of the dough cake. Then cover the filling with the second half.

6. The edges of the pasties can be greased with water and later molded. This way the connection will be the strongest. After this, press the edges with a fork.

7. Trim the edges of the pasties with a dough cutter. If it is not there, you can safely skip this point.

8. Pour vegetable oil into the frying pan and heat it well. Place the pasties and fry until golden brown.

9. Turn the pasties over and fry on the other side.

We take out the fried pasties and serve. Bon appetit!

The drink and sour cream perfectly preserve meat juice. Therefore, if you add these products to the minced meat, the pasties will probably turn out juicy

Chebureks on choux pastry with vodka

List of required ingredients:

For the test:

Wheat flour – 4 cups;
Chicken eggs – 1 piece;
Vodka – 1 tbsp;
Salt, sugar - 0.5 tsp each;
Water – 300 ml;
Vegetable oil – 2 tbsp.

For the inside:

Minced meat – 400 g;
Onion – 1 piece;
Drink or cool water – 150 ml;
Salt, pepper - to taste.

How to cook chebureki on choux pastry with vodka:

1. Place the minced meat in a deep bowl, add the chopped onion. Salt and pepper to taste, pour in the drink or water. Mix the mixture well until smooth and leave in the refrigerator for one hour.

2. Sift a glass of flour into a separate bowl, add salt and sugar and pour in 300 ml of boiling water. Mix everything thoroughly and leave for 5-10 minutes. After this, add the chicken egg, vegetable oil and little by little add the remaining flour (sifted). Knead the dough until smooth, wrap it in film and leave for half an hour.

3. Divide the dough into 17-18 similar parts. Sprinkle the table with flour and roll out the dough into thin flat cakes (about 1.5 mm).

4. Place the filling on one half of each flatbread and cover with the other half and seal the edges. If the edges of the cake are lubricated with water, the joint space will be the strongest.

5. Heat the frying pan with vegetable oil perfectly. Place the pasties in hot oil and fry on both sides until golden brown. We serve the finished pasties to the table. Bon appetit!

When adding 1 tbsp to the dough. vodka, chebureki are the crispiest

Chebureks on choux pastry without eggs

List of required ingredients:

For the inside:

Minced meat – 400 g;
Onion – 1 piece;
Water or meat broth – 100 ml;
Salt, pepper - to taste.

For the test:

Wheat flour – 350 gr;
Boiling water – 200 ml;
Vegetable oil – 2 tbsp;
Salt – 1 tsp.

How to cook chebureki on choux pastry without eggs:

1. Place minced meat in a deep bowl and add chopped onion. Next, add salt and pepper to taste, add broth or water, mix everything thoroughly until smooth. Place the filling in the refrigerator for 30-40 minutes.

2. Sift 200 g into a cup. flour, add vegetable oil, salt and pour in 200 ml of boiling water. Mix the resulting mass well until smooth. After this, add the remaining flour and knead a soft, elastic dough. After this, wrap it in cling film and put it in the refrigerator for 15-20 minutes.

3. Now, you need to divide the dough into equal parts, the size of a large chicken egg. Roll out each part with a rolling pin into a narrow flat cake about 1.5-2 mm.

4. Place 1 tbsp on half of each flatbread. insides and distribute sparingly. On top, carefully cover with the second half and seal the edges. For the best connection, the edges of the cheburek can be pressed down with a fork.

Chebureks on choux pastry with butter

List of required ingredients:

For the test:

Wheat flour – 500 gr;
Water (boiling water) – 200 ml;
Butter – 100 mg;
Chicken egg – 1 piece;
Salt – 0.5 tsp.

For the inside:

Minced meat – 500 g;
Onion – 1 piece;
Milk or sour cream – 2/3 cup;
Salt, pepper - to taste.

How to cook chebureki on choux pastry with butter:

1. Place minced meat in a cup, add chopped onion, salt and pepper to taste. Next, add milk or sour cream and mix well. Place the meat mixture in the refrigerator for one hour.

2. Sift 200 grams of flour into a deep container, add salt, 200 ml of boiling water and stir quickly with a fork. Combine the egg and melted butter, add to the container with the dough. Mix well again. Next, sift the remaining flour evenly into the container and knead a soft, tender dough. Wrap it in film and let it rest for 15-20 minutes.

3. Divide the dough into 15-16 equal parts. Roll each part into a flat cake about 2 mm wide. Place a tablespoon of inside on half of each flatbread and cover with the other half. Press the edges of the pasties well with a fork.

4. Heat a frying pan with vegetable oil perfectly and lay out the pasties. Fry them on both sides until golden brown. We serve the finished pasties to the table. Bon appetit!

Choux pastry prepared with butter is very comfortable to work with and does not require flour for dusting.

Chebureks with choux pastry video recipe

The video below presents another similar recipe for making chebureks using choux pastry. I recommend watching it.

I hope you have found a suitable recipe for yourself and prepared delicious, juicy and fragrant pasties!

Pasties made from choux pastry

Chebureks are savory and satisfying meat pies prepared using a special method. There are a lot of recipes for making it, but every housewife has her own favorite recipe. Now I’ll tell you my own tried and tested recipe that has never let me down. The dough for choux pasties is simple to prepare, and thanks to the choux method, the dough comes out soft, elastic and does not burst when frying, and this is the main thing - then the inside does not leak out and remains juicy. And the filling must be prepared correctly.

So, the recipe for choux pastry for pasties :

Flour – 3 cups;
Vegetable oil – 3 tablespoons. spoons;
Vodka – 3 tables. spoons;
Salt - a pinch;
Sugar – 1 teaspoon;
Boiling water (water heated to 100°) – 1.5 cups;

Interior for chebureks

Minced meat (preferably assorted) – 250 g;
Onions – 250 g (this is 3 medium-sized onions);
Cool water – 50 ml;
Garlic – 1 clove;
Salt, ground pepper - to taste;
Dill or cilantro - optional.

1 cup flour for dusting;
Vegetable oil for frying.

How to prepare choux pastry for pasties

I experimented with recipes for a long time and could not figure out how to cook chebureks so that they were juicy on the inside, and on the outside with a crispy dough crust and airy pimples. I tried various methods and stopped at this particular recipe. The dough is made with vodka, but don’t be alarmed, it’s trivially easy to prepare. Brewing the flour will give the dough density, and the combination of vodka and vegetable oil will give the dough the characteristics of the flakiness that we need.

On a table or in a bowl, sift three cups of flour, add salt and sugar, build a mound of flour and make a volcano-shaped notch in the center. Pour vegetable oil, vodka and boiling water into this hole. Stir everything quickly and knead into a soft dough. There is actually no need to add flour, the dough comes out pleasantly soft, warm and pliable.

After kneading, you need to let the dough cool for about 15-20 minutes. Just set it aside and let it rest at room temperature. During this period of time you can prepare the filling.

How to prepare the filling for chebureks

The inside of chebureks is always meaty; the standard is to cook it from lamb, but I prefer minced pork and beef. For juiciness, take the same amount of onion as minced meat in equal quantities. Everything is ground in a meat grinder and mixed.

It happens that the onions are not juicy enough, so I constantly add water, ordinary cool water, to the minced meat. Add water little by little, one tablespoon at a time, and stir. This way you can limit the addition of water just right, and the minced meat will not be too watery. If you take minced meat in a store, in other words, the possibility is that the merchants have already added a lot of water to it. And for the smell I add cilantro, just a couple of sprigs, but the taste and smell changes absolutely. I chop the greens together with the onions. Season the minced meat with salt and pepper to taste. The inside is ready.

How to make pasties

Divide the dough into two parts, roll each into a “sausage” and cut into pieces.

Step-by-step recipe for choux pastry for pasties

Well, who doesn’t love hot, fragrant pasties ? The dough just melts in your mouth, and the juice flows out of the cheburek with any bite. A magical dish, although not the healthiest. But you can have some fun from time to time, right? But in order for the pasties to come out perfect, it is necessary not only to create a tasty filling, but also the right dough.

The choux pastry for chebureks is exactly like this, because it always comes out crispy and with bubbles, it holds the filling perfectly and fries quickly. I got this recipe from my grandmother, who knew all the secrets of making it. The first time I came out with very tasty chebureks, but not “grandmother’s”, but after several attempts I managed to repeat that taste.

This should be easier for you, because your task is simply to prepare everything correctly and get the most delicious pasties for yourself and your family. Therefore, I suggest you look at this usual wonderful recipe.

How to choose the right ingredients

Flour for pasties must be of the highest grade and, even if it seems clean to you, sift it again before making it.
It is best to take flour by weight so that you can evaluate its color and smell. They must be snow-white and without lumps. If this is not the case, it means it was stored incorrectly.
Water for chebureks must be purified. If you don’t have a filter or cooler, then just buy drinking water in a store or vending machine.

Choux pastry for chebureks

Ingredients

Water	180 ml +0.5 cup.
Flour	3 stacks
Salt	0.5 tsp.

Manufacturing process

Boil 180 ml of water, add salt and add flour.
Stir quickly, turn off and leave to cool.
Later, add another half a glass of water and, adding flour, knead the dough.
It should be soft and elastic, so you may need even less flour. Look at the mixture.
Dust the table with flour, roll out the dough and divide it into huge circles of similar size.
Place the minced meat on one half of the circle and spread it, cover with the other half and seal the edges very closely.
Cook in hot oil for 2 minutes on each side.

Some tips

Roll out the dough only from the center to the edge, always turning it, then it will turn out even and thin.
Seal the edges very well , because the juice, when it gets into the oil, begins to glow and splash very much.
Do not add too much flour when rolling out the pasties. Excess flour will burn in the oil.

Other options

If you appreciated our recipe, then you will agree that the dough for chebureks in water comes out simply amazing. But there are other equally successful recipes. For example, you can prepare the dough for chebureki with vodka so that it comes out crispy and soft at once. The dough for chebureks with kefir also comes out very tender and fries perfectly, so you can cook that too. But besides the dough, a very important component is the inside of the pasties. And here you can not stop at the traditional recipe for chebureks with meat, and even try the rest of the completely different insides. For example, prepare pasties with cheese or use a lot of greens, potatoes or even cottage cheese. Chebureks, like other classic dishes, have acquired many manufacturing options and recipes over their long history, so there is something for you to try and learn.

Video recipe for making choux pastry for pasties

In this video you can find answers to all the questions: what kind of dough should it be, how to roll it out and knead it, and most importantly, you will see how the pasties turn out. There are a lot of useful tips in the video, so you should watch it.