Bakery products

Chebureks with vodka


Ingredients for Making Chebureks with Vodka

For the test:

  1. Wheat flour 4 cups
  2. Vodka 1 teaspoon
  3. Refined vegetable oil 8 tablespoons + for frying
  4. Salt 2 pinches
  5. Sugar 1 teaspoon
  6. Pure cold cold water 1.25 cups

For filling:

  1. Fresh pork pulp 300 grams
  2. Fresh beef pulp 300 grams
  3. Meat broth 0.5-1 cup
  4. Large onion 1 piece
  5. Salt to taste
  6. Freshly ground black pepper to taste
  7. Dried ground parsley to taste
  8. Dried ground dill to taste
  • Main ingredients: Beef, Pork, Flour, Vodka
  • Serving 8 servings

Inventory:

Kitchen table, cutting board, kitchen knife, sieve, large bowl - 2 pieces, a glass, a teaspoon, a tablespoon, a stove, a wooden spatula, a frying pan, a waffle towel, a saucer, a rolling pin, a blender or a meat grinder, a flat plate - 3 pieces, fork, serving plate, kitchen paper towels

Preparation of pasties with vodka:

Step 1: prepare the wheat flour.


Pour the flour into a sieve and sift it right above the kitchen table. Attention: its surface must be dry and clean. Then we make a depression in the slide with our fingers and immediately proceed to the preparation of the dough.

Step 2: prepare the dough for pasties.


Pour clean water into a deep bowl and pour salt and sugar here. Using a tablespoon, mix everything thoroughly until the last two components dissolve.

Now we pour this liquid into the groove of the flour and immediately add vodka and 8 tablespoons of vegetable oil here. With clean hands, knead the dough until it becomes elastic and stops sticking to the fingers. Attention: if necessary, you can still add flour in small portions, but the main thing is not to overdo it, otherwise we will get solid and tasteless pasties. Next, we give the test the shape of a ball, cover it with a waffle towel and leave it for a while aside. Let it lie down. After a while, we knead it again and repeat the procedure from beginning to end. So do at least 3-4 times. This will make gentle airy pies. By the way, you can cook the filling in parallel, as we will do.

Step 3: prepare the pork.


We thoroughly rinse the pork under running warm water to wash off any bone fragments, and put it on a cutting board. Using a knife, we clean the meat from veins, films and excess fat. Now cut the component into small pieces and transfer to a free plate.

Step 4: prepare the beef.


We also wash the beef well under running warm water and spread it on a flat surface. Using a knife, we remove the cores and the film. Next, grind the meat into slices and transfer to a clean plate.

Step 5: prepare onions.


With a knife, peel the onion from the husk and then rinse well under running water. We lay out the component on a cutting board and finely chop into cubes. Important: the smaller the pieces, the tastier the filling and, accordingly, the chebureks. Pour the chopped onion into a clean plate.

Step 6: prepare the meat filling.


Meat filling can be prepared in two ways. First: put slices of pork and beef in a deep blender bowl and grind at high speed until a homogeneous mass is formed.

The second option is more classic. In turn, put two kinds of meat in a meat grinder and grind everything through a fine wire rack at least two times. In truth, I prefer the first method more, as it is much faster and more practical.

Spread the prepared minced meat in a large free bowl and add finely chopped onions, as well as salt, freshly ground black pepper and dried herbs to taste. Using a tablespoon, mix everything thoroughly until smooth. Important: to make the filling consistency semi-liquid, be sure to add meat broth to it. At the same time, we continue to mix everything with improvised inventory. Everything is ready, so you can start cooking chebureks.

Step 7: prepare pasties with vodka.


When the dough is infused and we knead it well, we begin to form pies. To do this, first roll the ball into a cake about a thickness 2-3 mm. Next, we place a saucer on top of the formation and circle it around the border with a knife. Thus, we cut out circles on the test, from which we then make pasties. Attention: the size of the dishes depends on what size you want to make pies. For example, I had a saucer with a diameter 14-15 centimeters.

Now with the help of a teaspoon in the middle of each circle we spread the meat filling. We wrap it in the dough so that from the side we get a crescent. By the way, the filling will not fall out during the preparation of pasties only if we take the pies well along the edge, and after that we go over with a fork, crushing and making beautiful sides. But this is a matter of taste, and it happens that it is enough to pinch the dough, dipping fingers into flour.

When all the pasties are formed, pour more vegetable oil into the pan and put on medium heat. As soon as the contents of the container heat up well, carefully lay out a few pieces of pies here. We fry the dish from two sides until a golden brown crust appears on the surface. Attention: so that the chebureks do not absorb a lot of oil, be sure to first place them on kitchen paper towels, leave them for a while aside, so that excess fat is stacked with them, and only then move them to a special serving plate. When all the pies are fried, we invite households to the dining table.

Step 8: serve pasties with vodka.


We still serve warm pasties to the dining table along with tea, coffee, as well as kefir or compote. By the way, the pies are so satisfying and tasty that they can easily be treated to the household as the main meal for breakfast or dinner.
Good appetite!

Recipe Tips:

- for the preparation of the filling, you can take ready-made pork and ground beef, which is sold in specialized stores. There is also an option to replace the above meat with chicken, turkey or veal;

- it is thanks to vodka that the chebureks are crispy and beautiful;

- these pies can be deep-fried. If you do not have such equipment, do not be discouraged, then just add more vegetable oil to the pan so that it almost completely covers pasties;

- Milk is excellent for preparing the filling instead of meat broth. So use it without any doubt.