Chebureks with bubbles crispy on vodka

Step-by-step cooking

1. Step 1:

   

   How to make crispy chebureks with vodka? Start by making the dough. How to make dough? Prepare the products. Take the flour of the highest grade, eggs will be small enough. Do not be afraid of the presence of alcohol in the test. It will completely evaporate when frying. Evaporating from the dough faster than water, vodka will make the pasties crispy and airy.

2. Step 2:

   

   Sift the flour to saturate it with oxygen and remove, if any, small debris. Pour out about half a cup of flour.

3. Step 3:

   

   Add salt and vegetable oil to the water, bring to a boil. It is more convenient to take a saucepan or saucepan for this, in which you will then brew the dough.

4. Step 4:

   

   Add half a cup of flour to the boiling water and quickly mix with a spoon or whisk so that the ingredients begin to gather into a single mass.

5. Step 5:

   

   Cool the custard base to a slightly warm state, add egg and vodka. Stir until smooth. Do not forget that the egg must be washed before use. I used a homemade egg, which gives the dough a yellow tint.

6. Step 6:

   

   Add the remaining flour in small portions and continue to knead the dough. When it becomes difficult to knead with a spoon, start doing it with your hands.

7. Step 7:

   

   The dough should be elastic, smooth and should not stick to your hands. If the dough, in your opinion, is already getting too tight, but continues to stick, cover it with cling film and leave it to rest for 30 minutes. After that, continue to knead, adding a little flour until the dough stops sticking to your hands. Cover the dough again and leave to rest.

8. Step 8:

   

   While the dough is resting, prepare the filling. How to make the filling? You can use ready-made minced meat, but it's better to make it yourself. I took a chicken breast fillet.

9. Step 9:

   

   Process the meat. Wash well, dry with a paper or cotton towel. Cut into small pieces that are convenient to put in a meat grinder. Peel the onion, rinse and cut into pieces the same as the meat.

11. Step 10:

    

    Twist everything in a meat grinder with medium or large holes. Onions and meat can also be finely chopped with a knife, but this painstaking work takes longer.

12. Step 11:

    

    Remove the flaccid leaves from the greens, rinse and dry. Chop with a knife and add to the minced meat. Greens can be used, like me, frozen.

13. Step 12:

    

    Add salt, pepper and start mixing the minced meat, adding a little kefir. Kefir binds the liquid (the minced meat will not spread over the dough), and then gives it to the finished dish (after cooking, the pasties will be juicy).

14. Step 13:

    

    Knead the minced meat until the kefir is completely combined with all the ingredients. The filling is ready!

15. Step 14:

    

    Divide the dough into 8 identical pieces.

16. Step 15:

    

    Roll out a piece of dough into a thin cake, 2-3 mm thick. About a tablespoon of the filling, level one half of the tortilla.

17. Step 16:

    

    Cover the second half of the tortilla, squeeze out the air and seal the edges tightly. With a curly knife, you can cut the dough along the edge.

18. Step 17:

    

    Pour oil on a dry frying pan with a layer of two to three centimeters, heat well and fry the chebureks over medium heat (I have 7 out of 10) on each side until golden brown. Chebureks take a lot of oil, so in the process of frying the remaining chebureks, the oil must be topped up.

19. Step 18:

    

    To remove excess oil, put ready-made pasties on a dish covered with several layers of paper towels. Serve the pasties hot. Bon appetit!