Learn how to make homemade Chebureki (meat turnovers) with Step-by-step photos and a simple meat filling.Chebureki are delicious! It’s no wonder they make a great street food and sell at flea markets, restaurants and Russian super markets! Making your own dough isn’t as time consuming as you may think. With a mixer and a rolling pin you can have these fried in no time. Many Russians buy
Ingredients:
- 1 cup Ricotta cheese
- 1 egg
- 1 1/4 cup flour
- 1/8 tsp salt
- 1/4 tsp baking powder
MEAT FILLING:
- 11 oz ground pork (about half a pound)
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1/4 of a medium sized onion, finely grated
- 3 tbsp water
How to make Chebureki:
1. Stir together the ricotta cheese, egg, salt and baking powder in the bowl of a stand mixer.
2. Gradually add in the flour with the mixer running over low speed, until the dough comes together. Then knead over med-high speed for 7 minutes adding in more flour if needed. (Dough should not stick to the sides of the bowl.) Refrigerate until needed.
3. Combine the filling ingredients and set aside.
4. On a lightly floured surface, form dough into a 14″ log and slice into 9 pieces about 1 1/2 inches wide.
5. Roll out each piece into a 9-inch circle and fill one half with 2 tbsp of the meat filling. Fold in half and seal edges with a fork, dusting flour as you go to prevent any sticking.
6. Place chebureki onto a dusted tray and continue to work with the remaining dough.
7. Meanwhile preheat 1/2 cup of oil in a large skillet over med-low heat.
8. Fry chebureki for 3-4 minutes on each side or until golden and drain on paper towels to remove excess oil.
Chebureki Dough Recipe (Meat Turnovers)
Ingredients
Chebureki dough:
- 1 cup Ricotta cheese
- 1 egg
- 1 1/4 cup flour
- 1/8 tsp salt
- 1/4 tsp baking powder
Meat filling:
- 11 oz ground pork about half a pound
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1/4 of a medium sized onion finely grated
- 3 tbsp water
Instructions
How to make homemade chebureki:
- Stir together the ricotta cheese, egg, salt and baking powder in the bowl of a stand mixer.
- Gradually add in the flour with the mixer running over low speed, until the dough comes together. Then knead over med-high speed for 7 minutes adding in more flour if needed. (Dough should not stick to the sides of the bowl.) Refrigerate until needed.
- Combine the filling ingredients and set aside.
- On a lightly floured surface, form dough into a 14" log and slice into 9 pieces about 1 1/2 inches wide.
- Roll out each piece into a 9-inch circle and fill one half with 2 tbsp of the meat filling. Fold in half and seal edges with a fork, dusting flour as you go to prevent any sticking.
- Place chebureki onto a dusted tray and continue to work with the remaining dough.
- Meanwhile preheat 1/2 cup of oil in a large skillet over med-low heat.
- Fry chebureki for 3-4 minutes on each side or until golden and drain on paper towels to remove excess oil.
