Chebureki are Russian turnovers, filled with seasoned minced pork/beef and onions. This recipe is from my mother in law, she makes them when we get together as a big family. And they are a hit, and gone quickly! You can always double this recipe, it will feed a lot of people.
If you are planning on making these, don't forget to take a photo and tag me on it on all social media, I LOVE TO SEE YOUR CREATIONS!

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INGREDIENTS (for 20 chebureki)

DOUGH

3 cups (370g) all-purpose flour (+2 tablespoon if needed!)
1/4 cup (50g) whole milk
1 teaspoon salt
1 tablespoon vegetable oil
1 whole large egg
3/4 cup (150g) hot water

FILLING

5.5 oz (150g) minced pork
5.5 oz (150g) minced beef
1 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley
1 large onion

Vegetable oil for frying

INSTRUCTIONS

1. Let's make the dough first. To achieve a very soft dough, sift 3 cups (370g) of flour into a mixing bowl. To the sifted flour add the hot water, milk, salt, oil, and last but not least crack in the egg. Place the mixing bowl onto the stand, and knead the dough for 5 minutes on medium speed. Stop the mixer and check for the consistency, if it's too sticky add 2 tablespoons of flour, keep kneading for 5 more minutes. Place the dough on a floured surface, form to a ball, and cover with a clean towel.

2. For the filling, season the minced meats with salt and black pepper. Chop the parsley very fine and add to the bowl as well. Peel the onion and grate very fine, add the grated onion and its juices to the meat mixture. Use a spoon or spatula to combine.

3. Let the dough and the filling rest for 30 minutes.

4. Roll the dough to a log and cut 20 pieces. Take one piece at a time and use a rolling pin to roll out a circle, spread 1 tablespoon of the filling on one half of the circle. Fold the empty half over the filling, pinch the sides together to seal the edges. Repeat the process with the remaining dough and filling. Place chebureki on a parchment paper-lined tray.

5. In a big skillet heat up some vegetable oil on medium heat, check with a toothpick, when there are bubbles around the toothpick the oil is hot enough. (Make sure there is no steam coming up!)
Deep-fry 3 chebureki at a time for 4 minutes on each side. With a slotted spoon take them out and place the chebureki on a paper towel-lined tray to drain. Serve immediately.

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#HomemadeChebureki #RussianTurnovers #Thefriesenkitchen

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