Chebureki Dough Recipe (Meat Turnovers)

by Alyona's Cooking
chebureki-meat turnovers- pork 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!

chebureki

chebureki inside 2

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

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How to make Chebureki:

1. Stir together the ricotta cheese, egg, salt and baking powder in the bowl of a stand mixer.

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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.

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3. Combine the filling ingredients and set aside.

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4. On a lightly floured surface, form dough into a 14″ log and slice into 9 pieces about 1 1/2 inches wide.

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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.

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6. Place chebureki onto a dusted tray and continue to work with the remaining dough.

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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.

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chebureki inside

chebureki

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!
Print Recipe Review

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!

 

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2 comments

Tanya May 14, 2016 - 6:50 pm

Altona, These look very delicious, tender and supper yummy! We don’t have Costco, so I am going to be using your dough recipe. Thank you for sharing your recipes, ideas and talents with us. Your pictures are mouthwatering! Thank you again!!!!

Reply
Alyona's Cooking May 15, 2016 - 3:15 pm

Tanya, Thank you for such a nice feedback! I am so pleased my recipes are something of your interest! Do let me know how these turned out for you:)

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