Brewing unleavened dough with boiling water is the easiest way to refine it. Using the simplest and cheapest products, you can get a delicious base for any dish. But especially successful chebureks are obtained. Still would! Meat and crispy dough - bomb duet!
Chebureks in boiling water - general principles of preparation
Brewing the dough can be done on fire or boiling water can be added directly to a bowl of flour and other ingredients. The result will be slightly different. But almost always the dough turns soft, plastic and easy to use. After roasting on chebureks there will be small bumps, 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 happens.
2. After brewing, you cannot immediately add eggs, they can curl up, especially if flour was added to the water.
3. If there is vodka in the recipe, then it must also be added to the warm mass.
4. Salt is often added to flour. But it is better to throw in the water so that all the grains are dissolved.
The test definitely need to rest in bed. Therefore, it is prepared first. Then make minced meat. Although it may be potato or mushroom, such recipes are also lower.
Chebureks on boiling water without eggs
The cheapest and not expensive recipe for pasties on boiled water, in which even eggs are not added. Oil can take any. Even fat and margarine will do, but you must add it.
Ingredients
• glass of water;
• 40 g of oil;
• 3-4 glasses of flour;
• salt.
Filling:
• 300 g mixed minced meat;
• 2 onions;
• spices, greens.
Cooking
1. Pour water into a saucepan, throw salt and add oil to it. Sent to the stove, bring to a boil, remove from heat.
2. Measure out 2/3 cup flour. Add to hot water with fat, stir. Cool slightly. 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 mixing, put in the package for half an hour.
4. During this time, you can make minced meat. Grind the onion, mix with twisted meat, add the greens, salt and pepper. You can pour zira, which fits perfectly into the taste of meat chebureks.
5. Now you need to get the dough, divide into pieces, each dipped in flour. We take one piece and roll out a thin cake, the size of a large saucer. On one half we smear minced meat, we cover with the empty side, we pinch opposite edges together.
6. In a similar way, sculpt the remaining chebureks, fry on both sides in oil.
Chebureks on boiled water with an egg
The technology of kneading dough for these chebureks 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.
Stuffing
• minced meat 0,25-0,3 kg;
• onions, garlic, spices.
Cooking
1. Sift the flour into the bowl, make a well in the center of the hole.
2. Pour salt in the hole, about half a teaspoon.
3. Pour in a glass of hot water and start stirring quickly with a spoon in a clockwise direction.
4. We break into the dough one egg, continue to interfere.
5. Add oil. As soon as the mass becomes thick, you need to remove the spoon, knead the dough with your hands. We clean to rest.
6. Mix minced meat with chopped onion and garlic, season with fragrant spices, do not forget to salt. Stir thoroughly to obtain a uniform taste.
7. Rested dough get, form pasties. How to sculpt them described above.
Chebureks in boiled water with vodka
Vodka makes the dough special, very crispy. In combination with a juicy meat filling it turns out just a miracle! You can add a moonshine when mixing, it will also be excellent.
Ingredients
• 1.5 Art. boiling water;
• 4.5 Art. flour;
• egg;
• 2 l. vodka (moonshine);
• 2 l. oils.
Filling:
• 700 g of minced meat; • 2 bulbs;
• spices.
Cooking
1. Pour the prescription water into the 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 starts to boil, pour a glass of flour and stir. Remove from heat. Let cool for ten minutes. We touch her hand, she must endure this temperature.
4. Combine the egg with vodka, beat with a fork.
5. Pour the egg into the cooked dough, stir it. Fall asleep flour, knead a very steep mass, since after the rest it will become much softer. We shift in a plastic bag.
6. Mix the twisted meat and chopped onion, put spices in the cheburek stuffing. If the meat is not fat, then it is recommended to twist a piece of bacon to it. Give the stuffing to stand for a while so that the spices dissolve.
7. It remains only to get the dough, blind, fry pasties.
Chebureks on boiled water with juicy filling (dough on milk)
Another version of choux pastry for pasties, but it is already being prepared with milk. You can mix it in equal parts with water.
Ingredients
• a cup of milk;
• 4 cups flour;
• salt;
• 3 l. oils.
For juicy stuffing:
• 300 g of meat;
• 120 grams of fat;
• 3 tablespoons sour cream;
• 2 bulbs;
• parsley, salt.
Cooking
1. Milk is sent to the stove, immediately add the butter and a little salt. Bring almost to a boil.
2. Pour out 2/3 cup sifted flour, stir and simultaneously turn off the fire. Brewed mass should not boil.
3. Finish the flour. We knead a cool ball. We give to lie, while you can cook juicy stuffing.
4. Twist the meat with lard, add chopped onion and parsley. Enter 3 spoons of sour cream, stir the filling, season with salt, pepper and garlic if desired. Leave for a quarter of an hour so that the sour cream is absorbed into the minced meat.
5. Choux pastry by this time was supposed to lie down. Cut into pieces, sculpt with juicy minced pasties.
6. Fry in deep fat until golden brown. Serve pasties immediately, while they are fresh, hot and crunchy.
Chebureks on boiled water with potatoes
Dough knead any brew on boiling water. You can use one of the recipes here. The filling is lean, made from boiled potatoes, but it turns out very juicy and tasty.
Ingredients
• dough for pasties;
• 600 g of potatoes;
• 220 g onions;
• 70 ml of vegetable oil;
• 0.5 bunches of parsley;
• spices.
Cooking
1. Boil the whole potatoes. Cool, rub large.
2. While the potatoes are boiling, chop the onions into cubes, then pass in vegetable oil in a frying pan. Cooling down.
3. Mix onions and potatoes. The filling should be salted. Add chopped greens, pepper.
4. Stir the filling, take out the dough, form the pasties of the usual shape and size, as with the meat.
5. Fry in vegetable oil.
6. Either lay out on a dry frying pan, cook under the lid on the fire just below average.
Chebureks on boiled water with meat and mushrooms
Mushrooms are used for this amazing filling. But, if there is a possibility or desire, then boldly take other mushrooms, for example, boiled white or oyster mushrooms, mushrooms also perfectly combined with meat. Any dough on boiling water.
Ingredients
• 350 grams of meat;
• 200 g of mushrooms;
• 60 ml of oil or as much fat;
• spices.
• 2 onions;
Cooking
1. Cut the washed, always dried mushrooms into cubes. Similarly, cut the peeled onions.
2. Pour oil into the pan. Heat up
3. First add the mushrooms. Fry a little to evaporate moisture. Then pour out the onions to them. Cooking together until a light blush, you do not need to overcook the ingredients for the filling, let them remain juicy. Cooling down.
4. Meat is twisted or chopped in a combine, combined with fried and cooled mushrooms. Stir. Spices are added at the same stage.
5. We form ordinary chebureks, but with a mushroom filling. Fry until cooked deep-fried.
Chebureks on boiled water with butter
The recipe is very gentle choux pastry for pasties on boiling water. In principle, the stuffing 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.
Ground:
• 200 g of beef;
• 250 g fatty pork;
• large onion;
• seasonings, greens.
Cooking
1. In boiling water lay sliced butter and salt. We are waiting until the fat has melted and we introduce a glass of flour. Stir. Add sugar and egg. Stir until smooth, fill the dough with flour. After thorough mixing, send to the package, leave for an hour.
2. We twist the beef and fatty pork, the onion can also be twisted or just cut into small pieces. Add to these ingredients greens, spices, stir.
3. After the dough is laid, lay it on the table, divide it into 6-8 pieces, roll out the flat cakes, scatter the minced meat, sculpt the meat pasties of the usual form. Fry in deep fat until tender.
Chebureks on boiling water - tips and tricks
• The dough on boiling water perfectly tolerates freezing, after thawing you will need to add a little flour to it, mix it thoroughly and you can make chebureks! Therefore, it is better to immediately throw the excess in the freezer.
• To make the filling of lean meat turned out juicy, you can add grated butter in the stuffing. Beef goes well with kefir and absorbs it perfectly. At 700 g of twisted minced meat, you can pour it into a glass of sour-milk drink; after stirring, it is advisable to let the filling stand.
• So that when frying the chebureks in the room there is not a lot of smoke and burning, the formed products should be shaken off the flour before being fried.
• If the cheburekny dough after lying has become sticky, does not give in to work, add additional flour to it, mix thoroughly, then place in a bag and leave for half an hour in the refrigerator.
