Crispy dough for chebureks in mineral water: recipe with photo

25 minutes

238 kcal

5/5 (1)

Many people love chebureks and buy them with great pleasure while on vacation by the sea or in restaurants serving Crimean Tatar cuisine. But you can easily prepare them at home. Cheburek consists of a thinly rolled out layer of dough, in which a meat filling is wrapped with the addition of onions and spices. There can be many types of fillings. They add cheese, tomatoes, mushrooms and even potatoes. There are different recipes for dough for chebureks, but I love mineral water dough because it turns out very tasty and crispy.

Classic version

Chebureks made from this dough turn out very appetizing. Their surface is strewn with small bubbles. You can make them not only with meat, but also with any other filling. To knead delicious crispy dough for chebureks using mineral water? Check in advance that you have all the necessary ingredients on hand. In this case you will need:

• 4 cups high-grade wheat flour.
• A tablespoon of sugar.
• 1.5 glasses of mineral water.
• A couple of tablespoons of refined vegetable oil.
• Salt.

Dough for chebureks in ice water

Cooking time: 70 minutes

Servings: 1

Calorie content: 215 kcal per 100 grams

This recipe differs from all others in that the dough is incredibly crispy. Therefore, this recipe was invented for all fans of golden color.

Set of products for cooking

• 2 cups of flour;
• 2/3 cup ice water;
• 80 grams of margarine;
• 1 pinch of salt.

Recipe

1. In order to complete this recipe, you need to take a large bowl into which you need to sift the required amount of flour and mix it with 1 pinch of salt. This must be done carefully so that the salt is distributed evenly.
2. Now we add ice water to this bowl and start kneading the dough very quickly so that the water does not have time to heat up. As soon as the dough comes together, you need to collect it, roll it up and start kneading it little by little.
3. Now melt the margarine over low heat, then cool it a little and slowly beat it into the dough with smooth movements and you’re done.
4. Knead the finished ball with dough, then place it in a bowl, which we cover with a towel or polyethylene. Leave it undisturbed for 40 minutes, after which it can be used to prepare pasties. Very tasty and interesting recipe.

This recipe may not be so unusual, but thanks to it you can make incredibly tasty crispy dough for pasties. Golden brown crust and delicious crunch. Yes, I want to try it.

Process description

This is the simplest dough for chebureks using mineral water. It is so easy to prepare that any beginner can handle this task without any problems. Pour half of the pre-sifted flour into a suitable large bowl. Carbonated mineral water is also poured there.

Refined vegetable oil, granulated sugar and less than a teaspoon of salt are added to the resulting mass. Knead everything well until a dough is not too thick. Pour the remaining flour onto the work surface, place the almost finished mass on it and knead well. The resulting tough, but at the same time elastic dough for chebureks in mineral water is covered with plastic wrap and left aside for a while. Literally in ten minutes it is rolled out into a thin layer, circles of the required diameter are cut out and used for their intended purpose. Minced meat or mushrooms are usually used as filling.

Let's start the cooking process

Important! During the preparation process, you need to use very cooled mineral water; to do this, first put the water in the refrigerator for several hours, or in the freezer for 1 hour. Thanks to this secret, the finished pasties will have a thin and crispy crust.

. In a deep bowl, beat the egg with a pinch of salt. Continuing to beat, add very cooled water in a thin stream. Beat with a mixer until fluffy white foam.

Add vegetable oil. Sift the flour through a sieve into a separate bowl. Make a well in the sifted flour and pour in our fluffy white mixture. Let's start kneading the dough

For convenience, you can first stir with a fork, and when the flour has absorbed all the liquid, knead with your hands. When the dough rolls into a tight ball, you can continue kneading on the work surface until it becomes soft and elastic. There is no need to sprinkle the work surface with flour when we knead the dough on it. Since, if all proportions are observed, the dough should not stick to your hands and, accordingly, to the table. Place the kneaded dough in a bag and leave it to rest in the refrigerator for at least an hour, or you can leave it overnight.

1. In a deep bowl, beat the egg with a pinch of salt.
2. Continuing to beat, add very cooled water in a thin stream.
3. Beat with a mixer until fluffy white foam.
4. Add vegetable oil.
5. Sift the flour through a sieve into a separate bowl.
6. Make a well in the sifted flour and pour in our fluffy white mixture.
7. Let's start kneading the dough. For convenience, you can first stir with a fork, and when the flour has absorbed all the liquid, knead with your hands.
8. When the dough rolls into a tight ball, you can continue kneading on the work surface until it becomes soft and elastic. There is no need to sprinkle the work surface with flour when we knead the dough on it. Since, if all proportions are observed, the dough should not stick to your hands and, accordingly, to the table.
9. Place the kneaded dough in a bag and leave it to rest in the refrigerator for at least an hour, or you can leave it overnight.

Option with vodka

Using the technology described below, a very tender and crispy base for Caucasian pies is obtained. Since this recipe for cheburek test on mineral water requires the presence of a certain set of components, inspect the contents of your own pantry in advance. This time it should contain:

• 4 cups high-grade wheat flour.
• 300 milliliters of highly carbonated mineral water.
• A couple of teaspoons of sugar.
• 20 milliliters of vodka.
• A pinch of salt.

About the dish

Traditional homemade chebureks were always prepared with unleavened dough, and the filling was minced meat with a lot of spices. Although much has changed in the recipe today, there are still many connoisseurs.

If we talk about changes, housewives have learned to find an alternative to the unleavened flour base, because during frying it becomes very hard and not crispy. It is the mineral water dough that allows you to get very appetizing ruddy chebureks with bubbles, which are quite soft and at the same time have a pleasant crunch.

Cooking technology

Pour pre-sifted flour into a wide and deep bowl. Salt and sugar are also sent there. In the middle of the resulting slide, make a small depression and pour vodka and mineral water into it. Mix everything thoroughly until a homogeneous, fairly steep mass is formed.

The finished crispy dough for chebureks in mineral water is rolled into a ball, wrapped in cling film and put in the refrigerator. Literally half an hour later, the polyethylene is removed from it and used for its intended purpose. In order for bubbles to appear on the surface of the finished chebureks, they are fried in a large amount of vegetable oil.

Mineral water dough for chebureks (crispy and thin)

A good dough for chebureks means no less than a successful filling. And in general, pasties are incredibly appetizing.

Can you safely walk near cheburechnaya shops? When the smell of nourishing, juicy meat in a crispy thin crust is unbearably delicious? When you can even hear the hissing and gurgling of a new batch of delicious pasties being fried? Can you? Congratulations, you are a man with nerves of iron and unshakable self-control.

For example, I rarely can resist buying a ruddy envelope of dough with meat, cheese or mushrooms. And, ignoring the timid attempts of my conscience to object and remind me of my figure, I fully enjoy the wonderful taste of cheburek. And I don’t care that your hands will be greasy later, because wet wipes are left at home as always.

And it doesn’t matter that the juice from the filling will drip onto a brand new skirt that you really like. After all, it’s delicious! Although the quality of food in such street catering establishments is quite questionable. Therefore, so that there is no doubt about the impeccability of baking, let's learn how to cook it at home. And let's start with photos of recipes for cheburek dough in mineral water. Here are the most successful of them.

And you can learn recipes for the most delicious fillings for chebureks here.

articles:

• Lenten option
• Simple option
• Recipe with vodka

Dough for chebureks in mineral water without eggs

Don’t even try to count how many chebureks are made from this delicious dough. After all, they literally evaporate from the plate. So, offhand, I can say that you will get about 15-18 cheburek envelopes. By the way, this recipe will come in handy during the fasting period. After all, it contains neither eggs nor other foods prohibited for fasting.

Here is the list of ingredients:

• 1.5 200 ml glasses of highly carbonated mineral water;
• 3.5 cups premium flour;
• half a teaspoon of table salt and the same amount of granulated sugar;
• a tablespoon of olive oil. Can be replaced with any other vegetable oil, such as sunflower oil.

Preparation of dough for chebureks:

What do you need to do with all these products? First of all, cool the mineral water well. Then take a deep, clean bowl and pour sugar and salt into it. Pour in ice-cold mineral water and mix everything thoroughly until the salt and granulated sugar crystals are completely dissolved. Sift the flour into a separate container.

Start adding to the salted and sugared mineral water in parts. When the mass turns into thick and fluid, that is, it begins to resemble pancake dough in consistency, remember the oil and add it to the main container. Stir. Add the remaining amount of flour. Knead the dough, elastic and not sticky to your hands.

If, after adding all the ingredients and carrying out all the manipulations, the “nasty” cheburek mass does not want to stick to your hands, add more flour. Wrap the dough in cling film. M “define” it in the refrigerator for half an hour. All! All that remains is to take care of the filling.

And you can start making and frying the most delicious pasties in the world. Thin and crispy!

Simple cheburek dough with mineral water

What I like about this mineral water cheburek dough is that it’s easy to knead. And the baked goods turn out rosy, crispy and “bumpy”, as they really should be. From the specified amount of flour you will get just a mountain of pasties. Therefore, if your family is not very large, feel free to divide the numbers next to the names of products in half.

So, yes. For 800 g of premium wheat flour you will need:

• 2 standard 200 ml glasses of mineral water with a high content of gases;
• 1 large chicken egg (category CO);
• a teaspoon (without a slide) of table salt;
• 3 tablespoons of deodorized vegetable oil (olive, sunflower, corn, etc.).

Let's prepare it like this:

Preparing this cheburek dough in mineral water is so simple that at the first kneading you are overcome by vague doubts about the taste of the finished baked goods.

But there is no need to doubt it! Chebureks turn out simply amazing! Well, shall we get started? Pour very well chilled, I would even say, ice-cold mineral water into a bowl. Beat in the egg. Add some vegetable oil. Pour in salt (it is better to use extra finely ground salt).

And flour (pre-sifted, of course) in portions. Gradually knead the dough. You feel how soft and pliable it is. But that is not all. For the chebureks to be a success, you need to let it rest in the cold for an hour. Or better yet, pairs.

To prevent the surface from weathering, wrap it with film. And put it in the cold. And now it's ready. You don’t have to worry about the dough bursting during frying and all the juice from the filling running away in an unknown direction.

Dough for pasties with vodka and mineral water

Mineral water makes pasties airy. And vodka is crispy. It’s simply a sin not to combine these two ingredients to prepare the most delicious dough for rosy and juicy pasties! Let's see what else we need to take.

Ingredients:

• mineral water (highly carbonated, by the way) you will need 300-350 ml;
• vodka – 2 tsp. and the same amount of granulated sugar;
• salt – 1 tsp;
• high-grade flour (wheat, of course) - 4,200 ml cups;
• 2 tbsp. l. vegetable oil.

Cooking method:

Choose a suitable container that will easily hold all the ingredients. Sift all the flour there at once. Then add sugar and salt. Stir. Make a small indentation in the center. There, slowly, gradually pour in cold mineral water, while simultaneously grabbing the flour with a spoon and moving it closer to the center.

Mix the ingredients in this manner until the water runs out. After this, pour in vodka. Continue kneading the mixture with your hands. The consistency will be tight and elastic, like dumplings or dumplings. Then roll the dough into a ball. Wrap it in food grade plastic or just a bag and put it in the refrigerator for at least half an hour (preferably several hours).

This will give you enough time to start filling.

These are the recipes for crispy mineral water dough for incomparably delicious pasties that I could remember. Now you know them too, so you can safely go to the kitchen and create gastronomic miracles!

Source: https://menu-doma.ru/testo-dlya-cheburekov-na-mineralke.html

Option with egg

This is a very simple technology. It involves using a minimum set of ingredients, most of which are almost always available to every prudent housewife. It is possible that before preparing the pasty dough in mineral water (the recipe with photos can be seen below), you don’t even have to go to the store. This time you should have at hand:

• 700 grams of wheat flour.
• 400 milliliters of mineral water.
• Raw chicken egg.
• 3 tablespoons of any vegetable oil.

Cooking options

In fact, there are a lot of recipes for making pasty dough. For example, you can prepare dough for pasties using kefir or vodka, and also try a recipe for choux pastry. With such a variety, every housewife can choose the recipe that suits her.

And so that you can choose a recipe for yourself that will fully meet all your expectations, and not be disappointed in the ready-made chebureks, I will briefly tell you what to expect from each recipe, so: if you decide to prepare the dough for chebureks with kefir, then ready-made chebureks will turn out airy, but with a thicker layer of dough. But even cold pasties will remain soft and airy.

If you choose a recipe for making pasty dough with vodka, then your pasties will turn out with a very crispy crust.

And finally, if you choose choux pastry for chebureks, then your chebureks will turn out very tender and airy and will remain that way even when cold.

But personally, I really like the recipe for making dough for chebureks using mineral water, since this recipe is very economical both financially and in time, and the chebureks come out with a very thin and crispy crust.

I think your dough is ready, and you are already excitedly preparing to try making the filling for pasties. Here, of course, you can give absolute free rein to your imagination and cook whatever your heart desires, using the ingredients that you find at home. But, if suddenly you are at a loss in search of the perfect filling, then I will tell you a very tasty recipe for pasties with meat. You can also treat yourself to pasties with cheese; by choosing this filling, you can experiment with different types of cheese and choose the most delicious option for yourself and your loved ones.

Such a delicious dish will delight both the household and us, the housewives, because we spent very little time preparing it.

I invite you to try all sorts of recipes for making cheburek dough and share your impressions and additions to my recipe in the comments on our website. Bon appetit!

Sequencing

Shortly before starting the process, you need to cool the mineral water. To do this, it is placed in the freezer. Then the cooled drink is poured into a deep bowl. A raw egg is also sent there and the whole thing is lightly beaten using a regular fork. Pour vegetable oil into the resulting liquid and add a pinch of salt.

Then sifted flour is gradually poured into the future dough for chebureks in mineral water and kneaded thoroughly. As soon as you get an elastic mass that does not stick to your palms, it is immediately rolled into a ball, wrapped in cling film and placed in the refrigerator. After one and a half or two hours, the dough is rolled out into a thin layer and used for its intended purpose. It is usually filled with minced meat, potatoes, mushrooms or cheese.

Dough in a bread machine

Without much difficulty or hassle, you can easily prepare dough for chebureks using mineral water in a bread maker. The products, as well as their quantities, will be required in the same way. According to the instructions of most bread machines, it is recommended to first fill the kneading container with liquid ingredients, then add flour, etc. We will do the same: first, add water, beat in an egg, add oil, preferably refined vegetable oil. After this, add sifted flour with a pinch of salt. Next, you need to set the dough kneading program on the display and wait the required time. At this point, you can start preparing the minced meat for the filling. When the bread maker finishes its work, it will beep. The finished dough should be removed from the container and placed in a container with a lid. Then put it in the refrigerator and wait for the specified time.

The further process is no different from that described above. If the pasties have cooled down a little and the crust has become less crispy, you can send the dish to a well-heated oven for a few minutes.

Simple option

Using the technology described below, you get a very tender pasty dough in mineral water with bubbles. To prepare it you will need a minimum of ingredients, a little free time and a little patience. But the resulting result will exceed all your wildest expectations. To avoid unpleasant surprises, make sure in advance that you have at hand at the right time:

• 300 grams of high-grade wheat flour.
• 200 milliliters of highly carbonated mineral water.
• ½ teaspoon salt.
• 50 milliliters of any vegetable oil.

Classic pastry dough

Cooking time: 80 minutes

Servings: 1

Calorie content: 190 kcal per 100 grams

The simplest and most common dough that anyone can prepare, if, of course, they try.

Set of products for cooking

• 250 grams of flour;
• 200 milliliters of water;
• 1/2 teaspoon vegetable oil;
• 1 pinch of salt.

Recipe

1. We start cooking by taking a deep bowl into which we carefully sift all the required amount of flour. This is done in order, firstly, to saturate the flour with oxygen, and secondly, to get rid of unnecessary lumps.
2. Now you need to add salt to the flour and pour in vegetable oil. All this must be thoroughly rubbed before adding water. It should be a very unusual mixture.
3. When we get a homogeneous consistency, we begin to gradually pour in water in a thin stream. In this case, it is necessary to stir constantly.
4. The flour should eventually combine into a dense lump that will not stick to your hands and will be quite elastic. It must be left in this bowl, covered with a napkin or plastic. We leave our dough in this state for 1 hour, but in the meantime you can start preparing the filling with minced meat and onions.

An incredibly successful dough recipe for making wonderful pasties with minced meat and onions. This crispy dough on water will be appreciated.

Cooking algorithm

First of all, you need to cool the water. To do this, the mineral water is sent to the freezer for half an hour. Then ice water is poured into a suitable bowl and lightly salted. Add vegetable oil to the resulting liquid and add pre-sifted flour in small portions. All this is thoroughly mixed. First, use a spoon or a whisk, and when the mass becomes dense enough, use your hands.

The finished dough should be elastic and not stick to your palms. As soon as it reaches the required consistency, it is wrapped in cling film and placed in the refrigerator. After about thirty minutes, the dough is freed from polyethylene, rolled out into a thin layer and chebureks are made from it.

Dough for chebureks in boiling water (custard)

Cooking time: 20 or 80 minutes

Servings: 1

Calorie content: 175 kcal per 100 grams

If the goal was to prepare dough that can be used immediately, then this recipe is for you. Thanks to hot water, the dough is immediately brewed and therefore cooked much faster. By the way, it turns out to be very plastic.

Set of products for cooking

• 5 glasses of flour;
• 500 milliliters of water;
• 4 tablespoons of vegetable oil;
• 1 pinch of salt.

Recipe

1. It’s very simple to make: take a pan and pour water into it. Bring to a boil. When the water boils, add a little oil and salt to it.
2. Now take a large bowl for kneading the dough and sift the flour into it, then pour in the boiling water and quickly knead the thick dough. Then you need to leave it for 10 minutes so that it cools a little and does not burn your hands. The cooled dough needs to be kneaded thoroughly.
3. This dough can be used immediately, or you can leave it to rest for 1 hour, then it will be even more elastic. If you don’t have extra time, you can start cooking right away; this dough will be no worse, maybe a little tougher, but it’s easy to handle.

Here is a simple recipe for a delicious hot water dough. It would seem that temperature does not solve anything, but in fact a lot depends on it.

In general, it is believed that the best dough for chebureks should be prepared in water, since it is obtained with just such a consistency that will allow you to prepare tender, tasty chebureks for your whole family. The main thing is to choose the right recipe and try to follow it as accurately as possible.

Option with butter

To prepare the dough, you need to use only fresh and high-quality ingredients, because the taste of the future dish depends on this. The mineral water present in its composition will give the structure of the chebureks additional porosity, so it is often recommended to add not ordinary, but highly carbonated water to the dough. In addition, you will need other ingredients. Therefore, make sure in advance that your kitchen cabinets contain:

• 200 milliliters of highly carbonated mineral water.
• 3.5 cups high-grade wheat flour.
• ½ teaspoon sugar.
• A quarter stick of butter.
• A couple of tablespoons of vodka.
• Chicken egg and a pinch of salt.

Pre-chilled mineral water and vodka are combined in one deep vessel. Sugar, table salt, a raw chicken egg and melted butter in advance are also added there. Add sifted flour little by little to the resulting liquid and mix thoroughly. As a result, you should end up with a cool mass.

The almost finished dough in mineral water with vodka and egg is rolled into a ball, wrapped in plastic and placed in the refrigerator. After about thirty minutes, it is freed from the cling film and divided into eight approximately equal parts. Each of the resulting pieces is rolled into a fairly thin flat cake, filled with pre-prepared minced meat and the edges are sealed. If the dough turns out dry and does not want to stick together, then lightly moisten it with cold water. In order for the products to become bubbly and acquire a beautiful golden crust, they are placed in a heated frying pan and not covered with a lid. Otherwise, water from condensation may get into the oil and start shooting. If the chebureki are not cooked well inside, then after turning them over to the other side, you can briefly cover the vessel with a lid.

Cheburek dough with bubbles like in cheburek (7 delicious recipes)

Chebureks are found in the cuisine of many nations, so it is still unknown where they came from. But we all tried it and most of us even loved it. Housewives prepare them at home for their households. And someone buys them in the nearest cafe or store.

But it’s clear that you don’t want to eat this dish in dubious eateries, and not everyone wants or can cook them. This is because not many people get the result that they are used to. And the filling seems to be somewhat similar, but the dough - alas! Leaves much to be desired.

There are a great many recipes for its preparation. But choosing the one that will really produce chebureks with a crispy and tasty crust is quite difficult.

Therefore, we try to learn time-tested recipes from friends or aunts and grandmothers. After all, they probably fried them more than once.

Today we have prepared excellent cooking recipes for you. According to them, it really turns out, during frying with bubbles, crispy and tasty. Also, if you are interested, you can look at the recipes for the most delicious bun dough.

Not everyone can make chebureki tasty and crispy. Of course, it’s all about the flour product. Not only their appearance, but also their taste depends on it.

Ingredients:

• Chicken egg – 1 pc.;
• Flour – 3 cups;
• Sunflower oil – 1/3 cup;
• Water – 3/4 cup;
• Salt – 1 teaspoon.

Preparation:

1. Sift flour into a deep container. Add salt and mix lightly.

2. Now we will pour in water. Just not all at once, but in small portions, stirring with a fork. As a result of this, flakes will form, due to which it will look like a layer.

3. We only need the yolk, so break the egg and separate the white. Place the yellow part in a bowl and stir.

4. Pour vegetable oil into the dough and collect everything into one homogeneous lump. Let it rest in the bag for 30 minutes.

The recipe is quite easy, but try others.

Not only pasties are prepared from custard flour products, but also many other various baked goods. Including pancakes and hash browns. It turns out soft and plastic, which will allow your products to be very tasty.

Ingredients:

• Water – 1 glass;
• Flour – 500 gr.;
• Vegetable oil – 2 tablespoons;
• Chicken egg – 1 pc.;
• Salt – 0.5 teaspoon.

Preparation:

1. Pour water and vegetable oil into a saucepan. Add salt. Place on the fire and bring to a boil.

2. Meanwhile, while the liquid is heating up, sift the flour through a sieve.

This must be done every time you want to bake something. This is done so that it is saturated with oxygen and becomes more sticky. This will make the dough more flexible.

3. Pour boiling water and oil into the cup with the dry product and mix. It turned out that we had brewed flour. Let the mixture cool a little.

4. Break a chicken egg into the warm mixture. We continue to knead the dough. If it is difficult to do this in a cup, then do it with your hands on the table.

5. Cover it with a lid or an inverted cup and leave to rest for 30 minutes.

During this time, the flour will begin to work better with other ingredients and the result will be what we need.

Everything is ready, you can bake your favorite dish.

Many people wonder: why is there vodka in it? There are many answers to this question. To be honest, alcohol makes the dough loose. Also, bubbles will form on baked goods with meat during frying.

Ingredients:

• Vodka – 1 tablespoon;
• Water – 200 ml;
• Flour – 450 gr.;
• Salt – 1 teaspoon;
• Vegetable oil – 60 ml;
• Chicken egg – 1 pc.

Preparation:

1. Pour liquid products into a deep container: warm water, vegetable oil, vodka.

2. Break the egg there and add salt. Whisk everything thoroughly.

By the way, for those who are afraid to use alcohol in the dough, I will say that during the kneading process the smell disappears. And its quantity is not at all noticeable in such a volume of products. Therefore, you can safely use it.

3. Gradually we begin to sift the flour, while continuing to stir. At a certain stage it becomes very difficult to use a spoon, so we transfer it to the table and knead it with our hands.

4. Cover the soft and elastic mass with cling film and leave to rest for 40 minutes. Then we use it for its intended purpose.

Recipe for delicious dough in boiling water

My mother-in-law makes this recipe. She likes it hot, as the mass is really quite hot. But the result is always pleasing and her pasties are simply delicious.

Ingredients:

• Water – 300 ml;
• Vegetable oil – 3 tablespoons;
• Salt – 2 teaspoons;
• Flour – 3 – 4 cups.

Preparation:

1. Everything needs to be done very quickly. Therefore, we boil water and pour it into a container.

2. Quickly pour salt there and pour in vegetable oil, mix.

3. Quickly, while stirring the liquid, add 1 cup of flour first. When mixed, add the second one. All this is done very quickly. then add the third glass and stir with your hands. Just do this carefully as the mixture is very hot. If it still sticks to your hands, add more flour, only in small portions, so as not to overdo it.

4. Let it lie down, covered with a towel, for 1 hour.

Crispy dough with mineral water

This method turns out to be exactly what we want to achieve for our goodies. When fried, it becomes crispy, with a beautiful crust.

Ingredients:

• Mineral water – 1 glass;
• Flour – 2 cups;
• Salt – 0.5 teaspoon;
• Sugar – 0.5 teaspoon;
• Vegetable oil – 1 tablespoon.

Preparation:

1. Pour all the bulk ingredients into a kneading cup: salt, sugar and sifted flour. Mix everything lightly.

2. Pour the mineral water into the bowl with the mixture. Since it comes with gases, when it comes into contact with food, strong foam appears. We start stirring and it disappears.

3.Now add vegetable oil and continue kneading with your hands. Try to mix from the inside, as there is still a lot of moisture there, but the top is already dry. This way it will be more uniform.

4. Let it sit for a while while the filling is prepared.

How to quickly prepare dough with kefir?

Products made with kefir always turn out more tender and tasty. It is prepared quite simply, as in previous recipes.

Ingredients:

• Kefir – 1 glass;
• Flour – 3 cups;
• Salt – 1 teaspoon;
• Chicken egg – 1 pc.;
• Butter – 50 gr.

Preparation:

1. Pour salt into a deep container. Sift the flour into it and mix.

2. Melt the butter and leave to cool.

3. Pour kefir into a cup with bulk products and break the egg. We begin to stir, first with a fork and then with a spoon.

4. Pour some of the oil into a container and leave just a little to grease the table. Stir it and transfer the whole mass to the table. We knead it until we reach a homogeneous mass that does not stick to our hands.

5. Put it in a bag and leave it for 30 - 40 minutes.

Dough with bubbles on water

I prefer this recipe the most. My mother cooks using it all the time. Chebureks really turn out bubbly and crispy.

Ingredients:

• Water – 2.5 glasses;
• Flour – 8 glasses;
• Melted butter - 6 tablespoons;
• Salt – 1 teaspoon;
• Sugar – 1 teaspoon.

Preparation:

1. In a container, mix the liquid ingredients: warm water and butter.

2. Add salt and sugar to them. Mix thoroughly until the dry part is completely dissolved.

3. Sift the flour into a large container, but it is better to pour one glass, as it may not be needed completely.

4. Make a hole in the middle and pour in the liquid in parts. Let's start kneading the dough. It should be dense, but quite plastic. If necessary, add more flour. Do this until it sticks well to your hands.

5. Wrap it in a bag and put it in the refrigerator for 1 hour.

These are the wonderful recipes I shared with you today. I hope you like them. If you have any questions, ask, I will be happy to answer them.

Source: https://bitbat.ru/testo-na-chibureki.html

Chebureks with cheese

The classic recipe for chebureks is still with minced meat. But there are some subtleties that need to be taken into account. Besides, you don’t always want to bother with minced meat. In this case, a simple filling that uses only grated cheese and a raw egg can help you out. But first you need to prepare the dough for chebureks, very tasty and crispy, using mineral water.

Components:

• flour - 4 cups;
• sparkling mineral water - 1 glass;
• egg - 2 pieces;
• vegetable oil;
• salt - 1 teaspoon;
• hard cheese - 300-350 g.

Cheburek recipe:

• First, prepare the dough using sparkling water. To do this you need to mix salt and water.
• Salted carbonated water should be poured into the sifted flour, and one egg should be broken into it.
• The dough should be very stiff and need to be kneaded for a long time.
• Pour in ¼ cup of vegetable oil and continue kneading.
• Even if the dough seems too stiff, there is no need to add liquid to it yet. First you need to put it in the refrigerator to rest. After proofing, when the whites of the flour swell, you will see whether it needs to be “diluted.” In general, there is no need to rush into this. The denser the dough, the crispier it becomes after baking.
• For the filling, you can use any high-quality hard cheese. But Georgian pickled suluguni cheese is best suited for this. When melted, it will stretch beautifully. The cheese must be grated and mixed with a raw egg, which acts as a binder for the filling.
• Roll out the dough and cut out a fairly large circle, the size of a frying pan.
• Place the filling on one side and seal the edges.
• Heat the oil in a frying pan and fry the pasties on both sides, 1-2 minutes on each side.

They say it's better to see once. Watch the video for a detailed description of how to make dough using mineral water:

Recipe for chebureks in mineral water with potatoes and mushrooms

Chebureks can be made with different fillings. They can be changed depending on the mood and wishes of family members. Potatoes with mushrooms are one of the varieties. This is a simple budget option for those who want to feed their family simply and tasty.

Recipe for pasty dough in mineral water

In this case, Borjomi was used to prepare dough for chebureks based on mineral water. This is water from the Georgian city of the same name with healing springs. But you can take another one. Any high-quality mineral water will do, but always carbonated water.

Mineral water itself is very healthy and does not lose its properties even in baking. Carbonated water is suitable for cheburechka dough. It will add additional porosity, airiness and softness. You also need to put oil, vegetable or butter, and, if the water is not salty enough, salt into the dough.

Components:

1. flour - 2.5 cups;
2. sparkling mineral water - 1 glass;
3. vegetable oil - 1/3 cup;
4. salt - teaspoon.

Preparation:

• The flour must be sifted before kneading. This way it will be saturated with oxygen and the baked goods will turn out more bubbly.
• Pour sparkling water into the flour.

• Knead into a thick dough. Knead by hand for at least 10 minutes
• After this, you need to add vegetable oil to the dough and continue kneading it.
• Cover the finished dough with a towel or cling film and put it in the refrigerator for an hour (or more).

Filling and baking pasties

No less important than kneading the “correct” dough for chebureki is the technology for their preparation. Despite all the complexity that seems at first glance, it is not so difficult. It is very important to prepare the dishes and other things in advance so that everything is at hand. Because when the oil is hot, it is too late to look for where everything is.

We recommend for preparation:

Chicken roll with prunes

Chebureks can be prepared in mineral water with any filling. It can be minced meat, potatoes, chicken, mushrooms, cheese, pumpkin. The main secret of the filling is simple: it should be tasty. If you tried it and wanted to eat almost all of it, then it was cooked correctly.

Ingredients for preparing the filling:

• potatoes - 4 pieces;
• milk - ½ cup;
• bulb;
• vegetable oil for frying;
• champignons - 3-5 pieces (depending on size);
• salt.

Preparing the filling and pasties:

• Peel the potatoes and boil until tender in salted water.
• Wash the champignons and cut into cubes.
• Chop the onion and fry in vegetable oil until golden brown.
• Add champignons, stir and fry until tender.
• Drain the water from the potatoes and mash them with a potato masher. Add milk and puree. Add salt as needed.

• The finished mineral water dough for making chebureks needs to be kneaded again and divided into balls, from which flat cakes for the filling will later be rolled out.

• Each ball must be rolled out thinly and cut out into a circle using a pattern, plate or suitable lid. The size of the circle depends on the size of the frying pan in which our pasties will be fried. The circle should be retracted to the bottom so that 2 semicircular chebureks are fried at the same time.
• Place a spoonful of filling on half the circle.

• Now the edges are pinched so that the oil does not get inside and the filling does not get out. Additionally, you can press the edges with a fork. It is not only reliable, but also aesthetically pleasing.

• In this way, you need to make all the pasties until the dough or filling runs out.
• Pour vegetable oil into a frying pan and heat it up high. Place a plate with napkins in advance to drain excess fat, and another for laying out the finished pasties.
• Before you start frying, you need to check if the oil is ready. To do this, you need to throw a small piece of dough into the fat. If it sizzles and foams and immediately begins to brown, then the oil is heated as needed.
• The pies are fried on both sides until golden brown. They should be turned over carefully so as not to drip oil all around. You can use special cooking tongs.
• Ready-made pasties can be served hot.

A few secrets

If you are preparing this dish for the first time, you may not know some little things. But when working with baking and deep-frying, such little things can turn out to be a not entirely pleasant side. Therefore, it is better to find out in advance than to look for a way out later. As the saying goes: “Forewarned is forearmed.” More details:

• The dough must go through the resting stage. Without it, it will be impossible to roll out such a dense dough. During the “rest” in the refrigerator, the gluten swells and it becomes more elastic.
• You need to pinch the pasties carefully. If oil gets into the meat filling, its juiciness will disappear.
• If, on the contrary, the juice from the filling gets into the oil, then the fryer will have to be changed often, it will quickly darken.
• Before adding them to the deep fryer, shake off the flour from the pasties. If it gets into the oil, the oil quickly begins to “burn”, that is, it becomes dark.

We recommend for preparation:

Dough for chebureks with kefir - even a beginner can do it

These are a few rules, following which you will be able to cook pasties the first time.

A simple recipe for dough for chebureks in mineral water without eggs

• wheat flour - 0.55 kg;
• salt - 2 g;
• sugar - 2 g;
• mineral water (highly carbonated) - 0.3 l;
• olive oil - 20 ml.

• Sift the flour.
• Pour mineral water into a bowl, add salt and sugar. Stir until the crystals dissolve.
• Add flour to the dough by the handful and mix the contents of the bowl thoroughly to prevent lumps from forming. When the consistency of the dough resembles that of pancake batter, pour in the oil and mix well. The mass should be homogeneous.
• Continue adding flour little by little and stirring the dough until it becomes difficult to do with a spoon.
• Sprinkle flour on your work surface and transfer the dough onto it. Continue kneading it with your hands until it stops sticking to them.
• Form the dough into a ball, place it in a plastic bag and leave for half an hour at room temperature.

When the specified time has elapsed, you need to separate pieces from the dough and roll them into large thin cakes. All that remains is to put the filling in the center, seal the edges tightly and fry the pasties in boiling oil.