So, this is a call for help to all Russian forum participants: The weather is quite fine here and after being filled up to the hilt with okroshka, I thought I could go and make me some fine cheburek. Only problem: My Russian isn’t good enough for most recipies I can find. The translated recipies are mostly useless junk, suggesting to boil essentially an half-and-half emulsion of water and oil with a dash of salt (er … how about no?) and Google Translate is no help either by telling me to sacrifice one or more extremeties for the filling (Sorry, Google Translate. You’re fooling nobody. Not today.)
Long story shot, if somebody could share with me his recipe for proper cheburek dough, I’d be extremely grateful. Bonus points if your recipe works without vodka as I don’t have any quality brand in stock. Among this request: Some contemporary German music I deemed fitting[sup]*[/sup].
[sup]*[/sup]) Bottom line of that song being everything were made out of minced meat. Which is kind of true, if you come to think about it.[/size]
There are different recipes for these giving a bit different results. I’m not a fan of chebureks so I can’t really say that there is a big difference but here’s one of these w/o vodka:
flour - 500 gr,
Sunflower or Olive Oil - 5-6 drops (less than half of teaspoon),
water - 190-250 ml (or whatever dough takes before becoming slime),
large pinch of salt (without salt it’s not that tasty)
for stuff to put into dough
chopped meat - 300 gr,
onion - 150 gr,
water or broth - 4-6 tablespoons,
freshly ground pepper
Also you need quite a lot frying oil. In Russia we’re typically using Sunflower Oil for this type of dishes.
0:22 adding salt.
1:16 leave dough packed for 40—60 minutes.
1:30 onions added to meat. Then pepper and salt. All mashed.
2:23 put meat into refrigerator for 30 minutes.
2:30 chop into pieces ~60 gr each.
3:55 need lots of oil so dough actually does’t touch the pan + it should be hot before you put dough in it. Don’t wait too long before frying dough since it could turn into slime because of watery meat. Also if you’re cooking many of these do not forget to change oil since it turns into something uneatable after some time.
Thanks a ton! I received a hint regarding the filling: Appears buttermilk is serving the purpose better than broth or water. I’ll see how that goes
Splendid taste. One should be generous with salt, though.