From pimply and crispy cheburek you can lose your head at first sight. Still would! This dish is definitely worth attention and it will be useful to learn how to cook it. You can get small pimples and a crisp in different ways, but most often use vodka. With her, everything will work out for sure!
Chebureks on vodka - general principles of preparation
Vodka is added to the dough at any stage, but do not mix it with boiling water if you use custard technology. It is important to mix the alcohol thoroughly so that it is evenly distributed in the dough. Then, according to the classical scheme, flour is added, the dough is kneaded, left to lie.
Chebureks from vodka dough are molded and prepared in exactly the same way as in other recipes. For the filling, mainly meat and onions are used. But there are lean meat with potatoes, cabbage, mushrooms, sometimes they are mixed with meat products.
Dough for pasties with vodka in cold water
Classic stuffing of meat and onions. The recipe for a simple test for pasties with vodka, which always turns pimply, interesting not only in appearance but also in taste.
Ingredients
• 250 ml of water;
• 1 spoon of vodka;
• salt;
• 1 tsp sah. sand;
• 8 tablespoons of oil.
For the filling, you need 600 g of meat and onions in any proportion plus spices.
Cooking
1. Pour salt and sugar into cold water, immediately add a tablespoon of vodka, stir the mixture until the grains are completely dissolved.
2. Add vegetable oil, pour flour. Cooking a cool dough. Knead it until the mass begins to stick off from the hands. Then we put it in a bag, leave it to rest for at least a quarter of an hour.
3. Twist the meat and onions. The ingredients can be taken in equal amounts or use a little less vegetable. Stir with spices, season to your taste. If the meat is not very fat, then you can twist a little fat or add oil to the minced meat.
4. Now the dough can be taken out, divided into several parts. The size of the pieces depends on the planned size of the pasties. On average, 5-7 chebureks are obtained from this amount.
5. Each piece must be thinly rolled into a neat flat cake the size of a saucer.
6. The filling is laid out on one half, the edges remain empty. The filling is covered with a free part, the edges are plucked.
7. Chebureks are laid out in warmed oil, fried until tender.
Chebureks on vodka and with minced vodka
The recipe for stunning chebureks, which vodka is added everywhere. One spoon is needed for the minced meat and the same spoon for the filling. You can use cognac.
Ingredients
• 250 g of water;
• a spoon of vodka;
• 50 ml of oil;
• salt;
• flour.
Filling:
• 400 g of meat;
• 1 spoon of vodka;
• salt and pepper;
• 2 cloves of garlic;
• 2 onions.
Cooking
1. We combine water and vodka for the dough, pour half a small spoonful of salt, introduce vegetable or butter, but it needs to be melted. Stir well.
2. Add the flour, knead the tough dough and immediately send it into the bag, leave it for an hour, maybe longer, but then put it in the refrigerator.
3. We twist the meat, pour vodka, add salt and pepper, stir and leave for a quarter of an hour.
4. Onion and garlic, too, chop, add at the end, throw herbs and spices, stir the filling.
5. From dough and minced meat we sculpt half-round pasties of ordinary size. We make such that 2 pieces are placed in a frying pan and completely occupy space.
6. Fry until cooked. We use immediately.
Dough for pasties with vodka in boiling water
For these juicy and bubbled chebureks, the dough is prepared with vodka in boiling water. Flour may require a little more than the amount indicated in the recipe.
Ingredients
• 4 tbsp. flour;
• 1 egg;
• 300 ml of water;
• 2 tablespoons of oil;
• 1 tablespoon of vodka.
For the filling you need minced meat with onions and spices.
Cooking
1. Pour water, salt, add oil and bring to a boil.
2. Quickly pour a glass of flour, stir with a spatula or spoon, remove from heat.
3. The brewed mixture must be cooled, but not quite. Hold until the hand ceases to endure.
4. Connect the egg with vodka, beat with a fork, pour into the brewed mixture.
5. Add flour to them, but not all at once. Gradually pour and stir. We prepare an elastic, firm dough, which should lag behind palms and utensils.
6. We remove the rest for 40 minutes.
7. During this time, you can twist the meat with onions through a meat grinder. Season the minced meat with spices.
8. We sculpt ordinary pasties.
9. Spread in the heated oil and observe how air bubbles appear on the surface. Fry on both sides.
Chebureks on vodka with meat and fried onions
A recipe for a delicious filling for vodka pasties. The dough is kneaded in a custard way with the addition of two types of oil.
Ingredients
• 270 g of water;
• 20 g of drain oil .;
• 25 ml of vegetable oil .;
• 1 egg or yolk;
• 1 tsp without top salt;
• flour.
For minced meat:
• 400 g of minced meat;
• 60 g of oil;
• 200 g of onions.
Cooking
1. Mix water with melted butter and regular vegetable oil. Add salt to them, introduce one egg or just yolk, add vodka. After thorough mixing, pour the flour. The dough should be cool. Hilly. Let it rest for about an hour, so that it becomes smooth and soft.
2. Cut the onion, pour into a frying pan with melted butter. Fry a couple of minutes, stir constantly. It is not necessary to bring the vegetable to the fried color. Cool to room temperature.
3. Mix the minced meat with the fried onions, add at your discretion: herbs, salt, garlic, seasonings.
4. We take out the dough with vodka from the bag, knead again, divide into pieces. From each we sculpt a cheburek with a filling.
5. Formed products immediately fry. Serve hot pasties.
Dough for pasties with vodka on mineral water
Another recipe for a terrific dough for pasties with vodka, which will require mineral water with gases. Normal will not work. Gas bubbles will give the structure additional porosity, make pasties even more interesting and give them more pimples.
Ingredients
• 2 tablespoons of vodka;
• a glass of mineral water;
• 3.5 tbsp. flour;
• 25 g of oil;
• salt;
• 1 egg.
Filling:
• 300 g of meat;
• 150 g of fat;
• 200 g of onion;
• seasonings.
Cooking
1. Pour vodka into the mineral water, pour 2 pinches of salt and half a teaspoon of sugar. If the water is salty, then reduce the amount of salt.
2. After dissolving the salt and sugar, add oil. You can use margarine or butter, but in this case they need to be melted.
3. Fill the dough with flour, pour until the mass becomes steep. Mash for at least ten minutes, wrap with polyethylene, set aside.
4. While the dough is resting on the table, do the filling. We twist the meat and onions, pass the lard through a meat grinder. For taste, put salt and pepper. You can add parsley, zira, garlic and other seasonings to the minced meat. The main thing is to thoroughly stir everything and let it brew for ten minutes.
5. We take the dough on the mineral water out of the bag, cut into 8-9 parts. Roll into flat cakes, the size of a saucer, if necessary, dusted with flour
6. Distribute the minced meat, glue the opposite edges. Fry chebureks.
Chebureks on vodka with kefir (beef nvchinka)
Two very interesting recipes for dough and toppings. Ground beef can be made very juicy and tender, if you add kefir to it. This filling can be used for dumplings and whites, they will also turn out very tasty.
Ingredients
• 230 ml of kefir;
• 1.5 tablespoons of vodka;
• 1 egg;
• 2 tablespoons of oil;
• flour with salt.
Filling:
• 500 g of meat;
• 140 ml of kefir;
• 1 bunch of parsley;
• 1 onion;
• clove of garlic, salt.
Cooking
1. Immediately you need to cook the dough so that it has time to lie down. We mix all the ingredients according to the recipe to warm kefir, carefully break with a whisk until smooth.
2. Pour flour into the mass. Knead the dough until it stops absorbing flour. We remove the package for relaxation.
3. Grind beef, add kefir and salt, stir until complete absorption of the fermented milk product.
4. Grind onions with garlic, send to beef, stir. Add chopped parsley at the end.
5. If the dough has lain for at least thirty minutes, you can start sculpting chebureks. We form semicircles with minced meat.
6. Fry juicy and pimply pasties in oil until cooked. We take it out on paper, let the excess oil drain, transfer to a serving dish and immediately serve it until the dish has cooled down.
Potato filling with mushrooms for vodka pasties
A variant of lean fillings that goes well with crispy pastry made with vodka. You can knead it according to any recipe above.
Ingredients
• 400 g of potatoes;
• 250 g of mushrooms;
• 150 g of onion;
• 50 g of oil;
• spices.
Cooking
1. Peel the potatoes, cut into slices and cook until soft.
2. Peel the onion too, cut into small cubes. Also cut mushrooms.
3. Put the mushrooms and onions in a pan with already heated oil, fry for five minutes. Cool to room temperature.
4. Knead the boiled potatoes, mix with the mushroom mass. We season the lean filling with spices, stir.
5. We use as forcemeat for pasties. The products are molded and fried in the usual way.
Chebureks on vodka - useful tips and tricks
• Unleavened dough dries quickly, so you need to store it in a plastic bag or keep it in an inverted bowl.
• If the edges of the cake are dry and the cheburek does not want to stick together, you need to dip the brush in water and moisten the right places. The dough will become sour, the seam will be strong.
• If the pasties are poorly fried inside, after turning the products, you can cover the pan with a lid for a couple of minutes.
