Chebureki Dough Recipe (Meat Turnovers)

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 uncooked tortilla dough sold at amazon, walmart or Costco and make  chebureki using that. I know someone who has even used regular flour tortilla’s and just sealed the edges with a yolk, but nothing compares to made-from-scratch chebureki!

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.

5 from 1 vote

Chebureki Dough Recipe (Meat Turnovers)

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 9

Author: Alyona's Cooking

Learn how to make homemade Chebureki (meat turnovers) with Step-by-step photos and a simple meat filling. Homemade chebureki dough is easy!

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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.

Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

Other Russian recipes to try:

• Braised Cabbage { Тушеная капуста }
• Plov Recipe
• Kotleti Recipe (Russian Meat Patties)