Chebureks from custard dough with vodka

Step-by-step cooking

1. Step 1:

   

   First we make the dough. Mix the water with salt and oil, bring to a boil. Pour into it about a glass of flour and quickly brew. Cool it down. Brewing part of the dough gives the chebureks a characteristic bubbliness.

2. Step 2:

   

   Then add the egg, vodka, mix and start slowly mixing flour. Vodka makes the dough more crispy and prevents excess fat from being absorbed into it when frying. We kneaded part of the flour-rolled the dough into a bun; leave it for twenty minutes under a towel. During this time, the gluten in the flour will swell and the dough will become more pliable.

3. Step 3:

   

   After that, pour the rest of the flour and knead the dough completely. It should not stick to your hands. Cover the dough and put it away for a tincture-from an hour to six hours.

4. Step 4:

   

   Now let's do the stuffing. We scroll the meat in a meat grinder or processor together with onions and garlic. Finely chop the green onions, sprinkle with salt and mix well until the juice appears.

5. Step 5:

   

   Add to the minced meat, pour out the spices there.

6. Step 6:

   

   Mix. Then pour in kefir. Kefir, in addition to flavor coloring, has a wonderful property of binding liquid (minced meat will not spread over the cake), and then give it to the finished dish (after cooking, the pasties will be juicy).

8. Step 7:

   

   Once again, beat the minced meat well and put it in the refrigerator.

9. Step 8:

   

   When the dough is infused, you can fry the chebureks. Divide the dough into pieces weighing 45-50 g, roll them into a thin cake.

10. Step 9:

    

    On one half we put the minced meat in a layer slightly thicker than the dough.

11. Step 10:

    

    Cover with the second half, squeeze out the air (so that the pasties do not swell during frying) and press down the edges. Then we pass the edge of the saucer or the dough roller. Check that there are no cracks!

12. Step 11:

    

    Pour oil into the pan with a layer of two or three cm, heat well and fry the chebureks for a few minutes on each side, until golden brown. It is not necessary to cover with a lid.

13. Step 12:

    

    After cooking, the pasties will be the size of an average palm. It turns out there are twenty of them. Bon appetit!