Making fresh dough with boiling water is the easiest way to ennoble it. Using the simplest and cheapest products, you can get a stunningly delicious base for any dish. But the chebureks are especially successful. Still would! Meat and crispy dough - bombing duet!
Chebureks in boiling water - general principles of cooking
Brewing dough can be done on fire or add boiling water directly to a bowl with flour and other ingredients. The result will be slightly different. But almost always the dough is soft, flexible and easy to use. After frying, small pasties will be on the pasties, thanks to which they do not become "rubber".
General principles:
1. Flour is brewed only a small part. Usually a third or a quarter of the total. Otherwise, nothing will work.
2. After brewing, you can not immediately add eggs, they can curl up, especially if the addition of flour occurred on the water.
3. If vodka is present in the recipe, then it also needs to be added to the warm mass.
4. Salt is often added to flour. But it is better to throw in water so that all the grains dissolve.
The test must be laid down. Therefore, it is prepared first. Then make minced meat. Although, it can be potato or mushroom, such recipes are also below.
Chebureks in boiling water without eggs
The cheapest and not expensive recipe for dough for pasties in boiling water, in which not even eggs are added. You can take any oil. Even fat and margarine will do, but you must add.
Ingredients
• glass of water;
• 40 g of oil;
• 3-4 glasses of flour;
• salt.
Filling:
• 300 g of mixed meat;
• 2 onion heads;
• spices, herbs.
Cooking
1. Pour water into the pan, throw salt and add oil to them. We send to the stove, bring to a boil, remove from heat.
2. Measure out 2/3 cups flour. Add to hot water with fat, stir. Cool a bit.
3. Enter the remaining flour. As soon as it becomes difficult to stir the mass with a spoon, we begin to do it with our hands. The dough should be cool. After kneading, put in a bag for half an hour.
4. During this time, you can make minced meat. Grind the onion, mix with the twisted meat, add greens, salt and pepper to them. You can pour zira, which fits perfectly with the taste of meat pasties.
5. Now you need to get the dough, divide into pieces, each dip in flour. We take one piece and roll out a thin cake, the size of a large saucer. We smear minced meat one half, cover it with the empty side, pinch the opposite edges together.
6. In a similar way we sculpt the remaining pasties, fry on both sides in oil.
Chebureks boiled with egg
The technology of kneading the dough for these pasties is different, and it's not even the egg. Perhaps this method will seem easier and more convenient.
Ingredients
• 3.5 cups flour;
• glass of water;
• egg;
• salt;
• 30 ml of oil.
Filling
• minced meat 0.25-0.3 kg;
• onions, garlic, spices.
Cooking
1. Sift the flour into a bowl, make a recess in the form of a hole in the central part.
2. Pour salt into the hole, about half a teaspoon.
3. Pour a glass of hot water and start quickly stirring with a spoon clockwise.
4. Break one egg into the dough, continue to mix.
5. Add oil. Once the mass becomes thick, you need to remove the spoon, knead the dough with your hands. We clean for rest.
6. Mix the minced meat with chopped onions and garlic, season with aromatic spices, do not forget to salt. Stir thoroughly to obtain a uniform taste.
7. We take out the rest of the dough and form pasties. How to sculpt them is described above.
Chebureks in boiling water with vodka
Vodka makes the dough special, very crispy. In combination with juicy meat filling, it turns out just a miracle! You can add moonshine when kneading, it will also be excellent.
Ingredients
• 1.5 tbsp. boiling water;
• 4.5 tbsp. flour;
• egg;
• 2 l. vodka (moonshine);
• 2 l. oils.
Filling:
• 700 g minced meat;
• 2 onions;
• spices.
Cooking
1. Pour prescription water into a saucepan, send to the stove.
2. We throw an incomplete teaspoon of salt and pour in vegetable oil.
3. As soon as the water in the saucepan boils, add a glass of flour and stir. Remove from heat. Cool for about ten minutes. Touching her hand, she must endure this temperature.
4. Connect the egg with vodka, beat with a fork.
5. Pour the egg into the brewed dough, stir. We fall asleep flour, knead a very steep mass, because after rest it will become much softer. We shift in a plastic bag.
6. Mix the twisted meat and chopped onions, put spices in the stuffing for pasties. If the meat is fat-free, it is recommended to twist a piece of fat to it. Let the filling stand for a while so that the spices dissolve.
7. It remains only to get the dough, mold, fry pasties.
Chebureks in boiling water with juicy filling (dough in milk)
Another variant of custard dough for pasties, but it is already cooked in milk. You can mix it in equal parts with water.
Ingredients
• a cup of milk;
• 4 cups flour;
• salt;
• 3 l. oils.
For juicy toppings:
• 300 g of meat;
• 120 g of fat;
• 3 tablespoons sour cream;
• 2 onions;
• parsley, salt.
Cooking
1. Milk sent to the stove, immediately add the butter and a little salt. Bring to a boil.
2. Pour 2/3 cups of sifted flour, stir and turn off the heat at the same time. The brewed mass should not boil.
3. Add the flour. Knead a cool lump. Let lie until you can prepare a juicy filling.
4. Twist the meat with lard, add chopped onion and parsley. Enter 3 tablespoons of sour cream, stir the filling, season with salt, pepper if desired and put the garlic. Leave for a quarter of an hour so that the sour cream is absorbed in minced meat.
5. Choux pastry by this time should have been recovered. We cut into pieces, sculpt with juicy minced meat pasties.
6. Deep-fried until golden brown. Serve the pasties right away, while they are fresh, hot and crispy.
Chebureks in boiling water with potatoes
Knead any dough in boiling water. You can use one of the recipes here. The filling is lean, made from boiled potatoes, but it turns out to be very juicy and tasty.
Ingredients
• dough for pasties;
• 600 g of potatoes;
• 220 g of onion;
• 70 ml lean oil;
• 0.5 bunch of parsley;
• spices.
Cooking
1. Boil the whole potato. Cool, rub coarsely.
2. While the potatoes are being cooked, cut the onions into cubes, and pass in vegetable oil in a skillet. Cooling down.
3. Mix the onions and potatoes. Stuffing needs to be salt. Add chopped herbs, pepper.
4. Stir the filling, take out the dough, form the pasties of the usual shape and size, as with meat.
5. We fry in vegetable oil.
6. Either put it on a dry frying pan, cook under the lid on a fire slightly below average.
Chebureks in boiling water with meat and mushrooms
Mushrooms are used for this amazing filling. But, if there is an opportunity or desire, then feel free to take other mushrooms, for example, boiled whites or oyster mushrooms, honey mushrooms also go well with meat. Any dough in boiling water.
Ingredients
• 350 g of meat;
• 200 g of mushrooms;
• 60 ml of oil or the same amount of fat;
• spices.
• 2 onion heads;
Cooking
1. Cut washed, necessarily dried mushrooms into cubes. Similarly, cut peeled onion heads.
2. Pour oil into the pan. We heat up.
3. First add the mushrooms. Fry a little to evaporate moisture. Next pour the onions to them. We cook together until a light blush, overcooking the ingredients for the filling is not necessary, let them remain juicy. Cooling down.
4. We twist the meat or chop it in a combine, combine with fried and cooled mushrooms. Stir. Spices are added at the same stage.
5. We form ordinary chebureks, but with mushroom filling. Deep-fry until cooked.
Chebureks in boiling water with butter
The recipe for a very tender custard dough for boiled water pasties. In principle, the filling can be made for them any, not necessarily meat.
Ingredients
• a glass of boiling water;
• 50 g of oil;
• salt;
• 1 tsp Sahara;
• flour;
• egg.
Minced meat:
• 200 g of beef;
• 250 g of fatty pork;
• large onion head;
• seasonings, herbs.
Cooking
1. In boiling water, put the butter and salt cut into pieces. We wait until the fat melts and introduce a glass of flour. Stir. Add granulated sugar and egg. We mix until smooth, season the dough with flour. After thorough mixing, send in a bag, leave for an hour.
2. We twist the beef and fat pork, the onion head can also be twisted or simply cut into small pieces. Add herbs, spices to these ingredients, stir.
3. After the dough has settled down, put it on the table, divide it into 6-8 pieces, roll out the cakes, spread the minced meat, and mold the meat pasties of the usual form. Deep-fry until cooked.
Chebureks in boiling water - useful tips and tricks
• Dough in boiling water tolerates freezing, after thawing, you will need to add a little flour to it, thoroughly knead and you can sculpt pasties! Therefore, it is better to throw the surplus immediately into the freezer.
• To make the filling of lean meat juicy, grated butter can be added to the minced meat. Beef goes well with kefir and absorbs it perfectly. You can pour in 700 g of minced meat to a glass of a sour-milk drink, after stirring it is advisable to let the filling brew.
• So that when frying pasties in the room there is not a lot of smoke and burning, the formed products must be shaken off the flour before laying in deep fat.
• If the pastry dough has become sticky after lying down, does not lend itself to work, you need to add additional flour to it, mix thoroughly, then place in a bag and leave it in the refrigerator for half an hour.
