Fabulously Delicious Chebureki: A Thin, Crispy Crust and a Juicy Meat Filling (the Second Shot of Vodka Is for the Cook)

 

"Vakarų ekspresas"

 

Recipe

 

These chebureki entice you with their beautiful golden color and an incredibly thin, crispy crust. It seems to lock the meat juices inside, making every bite a true delight.

 

You will need for the scalded dough: 500 g high-quality wheat flour; 250 ml boiling water; 2 tablespoons oil; 1 tablespoon vodka; ½ teaspoon salt. For the juicy filling: 400 g mixed ground meat; 300 g onions—this is crucial; 100 ml ice-cold water or crushed ice; salt and spices to taste.

 

Making the chebureki: Sift the flour into a large bowl and make a well in the center. Add the salt, oil, and vodka. Immediately pour in the boiling water and mix vigorously—first with a spatula, then by hand. Wrap the ball of dough in plastic wrap and let it rest for 30 minutes. While the dough rests, prepare the filling. Peel the onions and blend them or grate them using the finest grater to obtain a smooth consistency. ...mixture. Mix the onion purée with the ground meat and season with salt and freshly ground pepper. The key secret to a juicy filling is ice-cold water; pour it into the meat mixture and stir or beat vigorously. The prepared filling should be quite loose—similar in consistency to homemade sour cream.

 

 

 

Divide the rested choux pastry into pieces roughly the size of a large egg. Roll each piece out very thinly into a nearly translucent circle. Place a spoonful of the meat filling on one half of the dough and spread it evenly. Fold the other half of the dough over, carefully press out any trapped air with your fingers, and seal the edges tightly. To reinforce the seal, you can crimp the edge with the tines of a fork. Pour a generous amount of refined oil into a frying pan—the *chebureki* should float freely in it. Heat the oil well and add the *chebureki* one at a time. Fry over medium heat for about 2–3 minutes on each side until beautifully browned. Why does the dough become so crispy? An interesting ingredient in this recipe is vodka. When heated, alcohol evaporates faster than water; upon hitting the hot oil, the vapors expand rapidly, helping the dough form layers from within. This gives the *chebureki*... ...numerous tiny, crispy bubbles form on the surface, and the dough absorbs less oil. The result is an incredibly thin, crispy, bubbly crust with a juicy meat filling inside.”