Ingredients
Chebureki Dough
- 4 cups (480 grams) all purpose flour
- 1 teaspoon kosher salt
- 1 cup (240 ml) water, just boiled
- 6 tablespoons (85 grams) unsalted butter, melted
- 1 large egg
- 1 tablespoon vodka (optional)
- vegetable oil for frying
Beef Filling
- 1 pound (450 grams) ground beef
- 1 small yellow onion
- ¼ bunch parsley
- ½ cup (120 ml) water or broth
- ½ teaspoon garlic powder
- 1 tablespoon soy sauce
- kosher salt to taste
Instructions
- Mix the flour and salt in a large bowl. Add the hot water and mix until large coarse crumbs form.
- In a separate bowl, mix together the melted butter, egg and vodka. Pour into the flour mixture and whisk together until the dough begins to form.
- Turn the dough out onto your counter and knead until smooth and elastic (about five minutes).
- Place the dough in a bowl, cover with a kitchen towel and let rest for 30 minutes.
- While the dough is resting, make the filling. Chop the parsley and grate (or very finely dice) the onion. Combine all ingredients for the filling in a large bowl and mix well.
- Separate the dough into 12 pieces. Make sure to keep the dough covered when not using so it doesn’t dry out.
- Roll out each piece into a circle approximately 7 inches (18 cm) in diameter or about 2 mm thick. Cover half of the circle with a layer of the meat mixture and then fold in half. If you want, use a pizza cutter to trim any uneven edges. Press the edges down with a fork to seal.
- Heat about 1 inch (2.5 cm) of oil in a large saute pan over medium-high heat. Fry the chebureki for 1-2 minutes on each side or until golden brown and cooked through. Remove to a paper towel lined plate to absorb any excess oil.