What is chebupel and how to make it yourself at home with cottage cheese, ham, cheese or crab sticks

Prepared by: Margarita

09.17.2016 Cooking time: 1 hour 30 minutes

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Today you will learn how to cook chebupel. The dish with an interesting name is quite simple. The preparation involves ingredients such as minced meat and dough. Let's get started and try it!

With minced meat from puff pastry

Time: 30 minutes.
Number of servings: 4 people.
Calorie content of a dish per 100 grams: 300 kcal.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: easy.

The meat filling with fresh herbs gives the mini chebureks a special taste. You can use a vitamin bunch, or separately parsley, dill, and basil. This recipe uses ready-made yeast-free puff pastry. The presence of this ingredient significantly reduces cooking time. You can use homemade puff pastry.

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Ingredients:

puff pastry without yeast – 400 g;
minced meat – 350 g;
vegetable oil – 80 ml;
fresh herbs – 50 g;
onion – 2 pcs.

Cooking method:

Peel two onions and chop finely.
Wash the greens well, dry and chop.
Add onion and herbs to the minced meat, season with spices to taste, mix well.
Thaw the dough if it was frozen.
Using a sharp knife, cut the layer into squares with sides of approximately 10 cm.
Place the filling in the center of each square, fold into a triangle, and seal the edges with a fork.
Fry the chabupels in a frying pan with plenty of vegetable fat on both sides until golden brown.

The mystery of the chebupels: How the “Hot Thing” connected a Duma deputy, prison and Russian rap

It is unlikely that it will be possible to catch all violators of exclusive rights; chebupels are now molded and fried everywhere, even in women’s correctional colony No. 22 in Krasnoyarsk. In 2021, Penal Colony No. 22 purchased a line for the production of semi-finished meat products, and convicted women were trained. Chebupels are currently being sold to employees of this colony and other institutions of the GUFSIN, but soon “ordinary citizens will be able to taste them,” says the FSIN website. Penal colony No. 22 is going to enter the regional market with chebupels, the head of the colony, Evgenia Potylitsina, says that she is already negotiating with local retail outlets.

In addition to attempts to imitate the product and copy the name, companies have emerged that have been inspired by the idea of strange hybrid naming. For example, “Gorokhovetskaya Manufactory” from Vladimir began producing “Lopstiki” corn sticks and “Khrumchenye” cookies. The company has already filed an application to register these trademarks and three more: “Khrustenye”, “Muslicheine” and “Fitchenye”.

Simply combining two well-known words is not enough to generate a new word and a new product; it requires special magic. The ABI Group also understood this well - so far, none of the products that follow the chebupels have become so popular, despite the advertising campaigns. “Chebusyrniki” had to be discontinued altogether: “We tried to make a sweet product, but we had to remove it from the range. Practice has shown that sweet products do not correspond to the brand’s DNA,” Martasov explains the failure.

At the end of February 2021, “Hot Thing” released a new product “Grillya” - grilled chicken wings, and at the beginning of March it will also release “Bulmeni with julienne”. Coming up with meme-intensive names is becoming more and more difficult every time, but ABI Product marketers do not lose their passion, because the struggle for chebupels may soon intensify, and it is not a fact that the “Hot Thing” will be able to defeat all the epigones. It was Xerox who taught America to say “photocopy” instead of “copier”, and the Edding company ensured that in the Western world felt-tip pens (from the name of the Flo-master brand) became markers. In Russia they like to simplify, and the only way to wean Russians from calling small chebureks chebupels is if the meme goes out of fashion. And this is not good for anyone.

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With pork and beef

Time: 1 hour 20 minutes.
Number of servings: 4 people.
Calorie content of the dish in 100 grams: 313 kcal.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: medium.

Delicious chebupel made on unleavened yeast-free dough with a juicy filling of pork and beef. The products are fried in a large amount of vegetable fat to form a characteristic golden brown crust. You can remove excess fat using paper napkins or towels. This hearty dish is best served with fresh vegetables or light creamy sauces.

Ingredients:

flour – 400 g;
water – 250 ml;
pork – 250 g;
beef – 250 g;
sunflower oil – 150 ml;
milk – 100 ml;
olive oil – 80 ml;
salt – 10 g;
ground black pepper – 2 g;
onion – 2 pcs.

Cooking method:

Sift 250 g of flour, add 5 g of salt, mix well.
Pour boiling water over the dry mixture, stir again, and let cool.
Sift the remaining flour, add olive oil, knead into a tight dough.
Form a ball, wrap it in cling film and place it on the refrigerator shelf for half an hour.
Twist the meat, preferably twice.
Peel two onions, chop finely, and add to the minced meat.
Pour in the milk, salt and pepper, mix well.
Roll out the dough into a thin layer, its thickness should be approximately 2 mm.
Use a small round shape to cut out the blanks for the chebupel; you can use a glass.
Place a heaping teaspoon of filling on each piece, fold in half, and pinch the edges tightly.
Heat a frying pan with sunflower oil.
Fry the chebupels for 2 minutes on each side over medium heat.

Mini chebureks

This dish is a very successful culinary hybrid, obtained by combining the technologies of preparing two other favorite hot snacks in Russia - chebureks and dumplings, which explains the original name of the product. Chebupels are miniature chebureks made from yeast-free dough with a juicy meat filling, fried in a large amount of vegetable oil. Essentially, these are large fried dumplings. Most often they have the form of dumplings, but you can prepare chebupels in the form of the usual dumplings with joined edges.

Chebupeli is a completely ready-to-eat product, previously frozen immediately after frying for the purpose of long-term storage. The very first ready-made mini-chebureks and the most common at the moment are the “Hot Thing” chebupel, but in Russian stores you can often find a product of the “Reheated and Ate” brand. Both semi-finished products require minimal heat treatment - they just need to be thoroughly heated in the microwave or in a frying pan.

With sauerkraut on unleavened dough

Time: 45 minutes.
Number of servings: 4 people.
Calorie content of the dish in 100 grams: 197 kcal.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: easy.

You can prepare chebupels using unleavened dough in less than an hour. The filling is sauerkraut lightly fried in vegetable oil. This filling is self-sufficient and does not require the addition of any other spices or spices. Mini chebureki taste especially well with unleavened sauerkraut and sour cream of any fat content.

Ingredients:

sauerkraut – 400 g;
flour – 240 g;
water – 160 ml;
vegetable oil – 100 ml;
salt – 2 g.

Cooking method:

Knead an elastic dough from water, flour, salt and 30 ml of vegetable fat.
Place in a plastic bag or wrap in cling film and refrigerate for 15 minutes.
Fry the sauerkraut in a small amount of vegetable fat.
Roll out the chilled dough into a thin layer, cut out round or square shapes.
Place the filling in the center of each piece and form chebupels.
Fry the mini pasties in the remaining fat until golden brown.

Chebupel recipes

There are several variations of this simple and tasty dish. You can use various unsweetened fillings to prepare it - not only meat, but also hard cheese, cottage cheese with herbs, sauerkraut, potatoes or other vegetables. The base also does not have to be dumplings and prepared by hand - to reduce the cooking time, you can use store-bought yeast-free unleavened or puff pastry. Several step-by-step instructions with photos on how to prepare aromatic, hearty chebupels are presented below.

With ham and cheese on kefir dough

Time: 45 minutes.
Number of servings: 4 people.
Calorie content of the dish in 100 grams: 306 kcal.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: easy.

Delicious chebupels with ham and cheese on kefir dough are very easy to prepare at home. For kneading, it is better to use premium wheat flour. Cheese can be placed in the filling, or added directly to the dough, then it will acquire a special structure. This recipe uses 1% kefir. Fat content will only affect the total calorie content of the dish.

Ingredients:

flour – 400 g;
kefir – 200 ml;
Dutch cheese – 100 g;
ham – 100;
vegetable oil – 60 ml;
salt – 2 g;
sugar – 2 g;
soda – 2 g.

Cooking method:

Mix kefir with salt, sugar, soda.
Gradually add flour, add a little water if necessary, knead into an elastic dough, and set aside to cool.
For the filling, finely chop the ham and grate the cheese.
Roll out the slightly chilled dough and cut out the pieces.
Spread the filling and form chebupels.
Fry the products in a large amount of vegetable fat until golden brown.
If necessary, place the mini pasties on paper towels or napkins to drain excess fat.

Compound

Chebupeli “Hot Thing” with ham and cheese consists of filling and dough. Filling ingredients:

ham (beef, pork, beef, protein (soy);
wheat starch;
egg products;
sodium pyrophosphate (acidity regulator), salt;
sodium nitrite (color fixative);
cheese (from normalized pasteurized milk, starter culture of lactic acid microorganisms, salt, rennet, water, vegetable oil, powdered milk (1.5%);
egg products;
premium wheat flour;
mustard powder;
wheat fiber;
guar gum;
a mixture of herbs and spices.

Dough ingredients:

premium wheat flour;
drinking water;
pasteurized normalized milk;
sugar;
vegetable oil;
egg products;
potato starch;
baker's compressed yeast;
salt;
ascorbic acid;
ground paprika powder.

According to the authors of reviews, the composition of chebupels is completely safe for human health. The chemical compounds contained in the product are located at the very end of the list, which means that their quantity is not critical and cannot harm the body (unless, of course, you abuse it, that is, do not get too carried away with eating fast food products).

With cottage cheese and dill

Time: 1 hour.
Number of servings: 4 people.
Calorie content of the dish in 100 grams: 260 kcal.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: easy.

Chebupels with cottage cheese and dill satisfy the feeling of hunger for a long time. This dish is perfect as a hearty lunch. This recipe uses 5% cottage cheese, you can use another if it suits your diet. In the absence of olive oil, you can add regular refined sunflower oil to the dough. Dill can be replaced with parsley or cilantro.

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Ingredients:

cottage cheese 5% – 500 g;
flour – 400 g;
water – 250 ml;
sunflower oil – 150 ml;
olive oil – 60 ml;
dill – 50 g;
salt – 10 g.

Cooking method:

Sift 250 g of flour, add 5 g of salt, pour boiling water over the flour mixture until it boils.
Stir well and let cool slightly.
Add olive oil and stir.
Gradually add the remaining flour and knead into a tight dough.
Place it in the refrigerator for half an hour.
At this time, for the filling, mix cottage cheese with salt and chopped dill.
Roll out the dough thinly, like for dumplings, cut out blanks for chebupels with a glass.
Place the filling in the center of each circle, fold the workpiece in half, and pinch the edges.
Heat sunflower oil in a frying pan, fry mini pasties on each side over medium heat for 2 minutes.

Filling is an important element

Well, we’ve kneaded the dough, let’s leave it to “rest” for a while. It's time to start preparing the filling. Everything here looks quite simple, especially for those housewives who have already had experience making dumplings. We take onions, a little garlic and minced meat (it’s better to make it yourself to be sure of the quality and that it contains no unnecessary additions). We grate the onion for minced meat coarsely, and it is better to crush the garlic (if there is no special manual machine for crushing, then you can use a knife blade - flat - or an ordinary fork). To the onion and garlic in a bowl, add the minced meat itself, prepared with your own hands (but at worst, if you really don’t have much time or don’t want to bother, you can use store-bought stuff, just look at the ingredients). Add a pinch of pepper and salt, a little mineral water. Mix everything thoroughly.

With crab sticks

Time: 45 minutes.
Number of servings: 4 people.
Calorie content of the dish in 100 grams: 282 kcal.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: easy.

Chebupels made with kefir and crab sticks are quick to prepare, but this fact does not detract from their taste. Grated cheese is placed directly into the dough. It is better to choose varieties that melt well, otherwise “rubber” pieces will be felt after heat treatment. These mini pasties can be cooked with crab sticks, sausage or ham.

Ingredients:

flour – 400 g;
kefir – 200 ml;
Dutch cheese – 100 g;
crab sticks – 100;
vegetable oil – 60 ml;
salt – 2 g;
sugar – 2 g;
soda – 2 g.

Cooking method:

Lightly beat kefir with salt, sugar and soda.
Grate the Dutch cheese on a fine grater, add to the kefir mixture, stir until smooth.
Gradually add flour, knead the dough, and place in the refrigerator for 15 minutes.
Roll out the chilled dough into a layer, cut out the blanks into chebupels.
Use chopped crab sticks as filling.
Pinch the edges of the products tightly.
Fry in a hot frying pan with vegetable fat for 2-3 minutes on each side.

How to cook

Chepubels are mostly cooked in the microwave. According to reviews, this is the most popular method of preparing this fast food. But you can also fry the dumplings in a frying pan (this is indicated on the package). There are usually no problems using one or the other method. You just need to slightly cut the corner of the film that covers the tray, place it in the microwave, and in three minutes the product will be ready

The authors of the reviews warn: when taking out a heated dish, you must be careful, as you can get burned by the hot broth or steam.

The second option for preparing “Hot Thing” chebupel—in a frying pan—is immediately ruled out by many housewives because they believe that adding oil will not make the dish more healthy.

In addition, you will also have to wash the frying pan at the end. But “fast food” is bought precisely in order to minimize the time spent in the kitchen. Those who still prefer this method of heating the semi-finished product should heat the frying pan, place the chebupels on it and fry them on both sides for 10 - 15 minutes.

With mushrooms

Time: 1 hour 20 minutes.
Number of servings: 4 people.
Calorie content of the dish in 100 grams: 245 kcal.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: medium.

Fragrant chebupels with mushrooms and a characteristic golden crust will become a real table decoration. You can cook them with champignons, russula, oyster mushrooms and other types of mushrooms, based on your culinary preferences. Mushrooms go well with creamy flavors, so it’s best to fry them in butter. Cheese is also added to the filling, in this case Dutch, so it acquires a more delicate texture.

Ingredients:

flour – 400 g;
water – 200 g;
champignons – 200 g;
Dutch cheese – 100 g;
sunflower oil – 80 ml;
olive oil – 40 ml;
butter – 20 g;
salt – 10 g;
ground black pepper – 2 g;
onion – 2 pcs.;
eggs – 1 pc.

Cooking method:

Heat the water to approximately 55°C.
Sift flour and half the salt into a deep bowl, pour hot water over the mixture.
Mix everything, pour in olive oil, break the egg and knead the dough with your hands.
Roll into a ball, wrap it in cling film, and place it on the refrigerator shelf for 15 minutes.
Wash the mushrooms, dry them, chop them finely.
Peel the onions and also cut into small pieces.
Heat a frying pan with butter, fry the mushrooms, then add the onions.
When the vegetables are well golden, salt and pepper them, add grated cheese, mix well, let cool.
Roll out the chilled dough thinly and cut out circles using a mold or glass.
Place the filling in the center of each circle, fold the piece in half, and seal the edges.
Deep-fry the chabupels or in a frying pan with plenty of sunflower oil until golden brown.

Cutlets "IndyLight" Tender

I don’t know what I expected when I ordered such a wide range of advertising from bloggers. Among the media persons who advertised this product were Ksenia Sobchak and Sergei Sergeevich Minaev. True, there were not budget cutlets, but meat delivered. But still, the brand definitely positions itself as something reputable.

And he does the right thing. Quite pleasant cutlets that you could find in a good canteen. I can easily imagine buying them again when I’m too lazy to cook it myself. Much tastier than nuggets.

Price : 160 rubles for 450 g.

Verdict : One of the best ratios of price, taste and weight on our list.

With mushrooms and potatoes

Time: 1 hour 30 minutes.
Number of servings: 4 people.
Calorie content of the dish in 100 grams: 280 kcal.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: medium.

Another option for hearty chebupels with mushrooms and potatoes. So that you always have a dish in case of uninvited guests, prepare mini pasties in your free time in advance. They can be stored in the freezer and used as needed. Any mushrooms are suitable for this recipe. You can enrich the taste of mashed potatoes with milk or butter.

Ingredients:

flour – 400 g;
water – 250 ml;
potatoes – 200 g;
sunflower oil – 150 ml;
milk – 100 ml;
champignons – 100 g;
olive oil – 80 ml;
butter – 20 g;
ground black pepper – 2 g;
onion – 1 pc.

Cooking method:

Sift the flour, brew with hot water, add olive oil, add a little salt.
Knead the elastic dough onto the chebupel, leave to rest in a cool place.
Peel the potatoes and boil in lightly salted water.
Puree the potatoes with milk and let cool.
Wash the mushrooms, dry them, chop them finely.
Peel the onion and chop.
Fry the mushrooms with onions in butter, add salt and pepper at the end.
Add the mixture to the puree and mix until smooth.
Roll out the rested dough thinly and cut out the shapes into chebupels.
Spread the filling, seal the edges tightly, you can run it with the tines of a fork.
Fry the chebupels in sunflower oil until golden brown.
Remove excess fat with paper towels.

Step by step guide

We heat the water to 60 degrees, stir salt in it - determine the amount by eye and at your discretion. Beat the egg into the sifted flour, then add hot water and oil. Knead thoroughly until a homogeneous elastic mass. Dust with flour, cover the lump of dough with cling film and send to “rest” in the refrigerator for 15 minutes.

During this time, we will prepare the minced meat for “chebupeli” (what it is was described just above). To make the product juicy, you will need chopped onions, which we mix with the meat. We also add garlic and seasonings to the filling. You can chop the greens if you wish.

Take out the dough, roll out a very thin layer and use a small glass to squeeze out the flat cakes. Place the filling on top of each cut out circle. We fix it in the form of a large dumpling. To get nice edges, use a fork. Fry on both sides in sunflower oil until crispy. Serve with sour cream and fresh vegetables.

Cheese with green onions

Time: 40 minutes.
Number of servings: 4 people.
Calorie content of the dish in 100 grams: 332 kcal.
Purpose: appetizer, main.
Cuisine: Russian.
Difficulty: easy.

Chebupels with cheese and green onions are high in calories due to the presence of mayonnaise. You can use a store-bought product, or prepare it yourself at home. Instead of Dutch cheese, you can use any other hard variety. The amount of spices can be varied to suit your taste. For this recipe, kefir with a fat content of 1% is suitable.

Ingredients:

flour – 280 g;
Dutch cheese – 100 g;
kefir – 100 ml;
vegetable oil – 80 ml;
green onions – 50 g;
mayonnaise – 25 g;
sugar – 5 g;
salt – 5 g;
soda – 2 g;
eggs – 1 pc.

Cooking method:

Pour kefir into a bowl, add soda, grated cheese, yolk, mix well.
Add a teaspoon of vegetable fat, salt and sugar.
Add flour, knead the dough.
For the filling, finely chop the green onions, add egg whites, mayonnaise, and mix until smooth.
Roll out the dough, cut out the blanks into chebupels.
Spread the filling and pinch the edges tightly.
Fry the chabupels in a large amount of vegetable fat until golden brown on both sides.

Fish fillet VICI Far Eastern

Surprisingly, fish nuggets for some reason always turn out better than chicken nuggets. Yes, the taste is not much different from the school cutlet, but the breading behaves much more obediently. And it was not for nothing that fish sticks were glorified in South Park.

Inside the package are two large pieces of fish. And they are quite edible, but there is one “but”. Still, this is an average semi-finished product with a very conventional taste of fish. By paying twice as much, you can buy some tuna fillet right next door. And then you will feel the taste of a specific fish, and not a collective image from VICI.

Price : 200 rubles per 300 g.

Verdict : Semi-finished product with the taste of some kind of fish. I insist on every word. Especially on “some”.

Useful tips

Chebupeli is a semi-finished product, most often filled with minced meat and onions. But you can use absolutely anything to prepare them, even sweet fillings. To make high-quality chebupels, you need to roll out the dough into circles of small diameter, no more than 5 cm, and fold them with the filling in the shape of a crescent. They should not be large in size, otherwise they will turn out to be ordinary pasties or pies.

Items with hearty fillings, especially meat ones, are best served with some kind of dipping sauce. This could be mayonnaise, ketchup, mustard, or various complex combinations of base sauces and seasonings.

Type of sauce	What does it consist of?	Taste
Kamfirsky	mayonnaise and bbq sauce	soft with a slight piquancy and smoky aroma
Cheese and garlic	mayonnaise, finely grated cheese, garlic, pepper	hot and spicy, with a creamy aftertaste
Honey-pepper	mayonnaise, chili sauce, honey	sweetish with spicy notes
Southern	mayonnaise, ketchup, Worcestershire sauce, honey, chili sauce	spicy with a hint of sweetness
Mustard-honey	mustard, honey, ketchup, Worcestershire sauce, apple cider vinegar	sour with a little heat and sweetness

Other tips and tricks are as follows:

To simplify the preparation of chebupels, you can use pita bread or tortillas instead of dough. In this case, you will have to generously wet the edges of the workpieces to mold them. However, this will only speed up the process of making products, but will not have the best effect on their taste.
Unleavened dough without yeast can be prepared very quickly. Its main secret lies in thorough mixing, which must be done by hand. Some recipes use vodka in the dough, but this is not necessary.
The meat filling in the chebupels is very juicy, and when you bite, the broth often spills out. Therefore, some caution is required to avoid getting burned.
When frying chebupels, be sure to prepare a plate lined with paper napkins or towels. This will remove excess oil and make the products less greasy.
Regardless of the recipe, homemade chebupels can be frozen. To do this, you will need to cover them with plastic wrap or put parchment paper between them, and put the products in a tight resealable bag. They can be stored this way for several weeks. Before the intended serving, it will be necessary to defrost them in the refrigerator and fry them as freshly prepared (if they are raw) or simply heat them for a few minutes in the microwave (if they are ready).