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Preparation

Dough

400 g flour mixture, 180 ml cold water, 30 ml (2 tablespoons) vegetable oil

1. In a bowl, mix the flour mixture with water and oil until it forms a smooth dough. Place the dough on a lightly floured surface.
2. Knead the dough at least 4–5 min. If it still sticks to your hands, use some more flour. Continue kneading until it forms a soft and smooth dough.
3. Wrap the dough in film and leave for 30 min. You can also refrigerate it overnight.

Filling

250–300 g minced pork, chicken or turkey, 80–90 ml water, 150 g onion, 4 g salt and pepper to your liking

Put the minced meat in a bowl and mix with the finely chopped onions, salt and pepper. If you are using minced pork, add some water to it. Minced chicken and turkey don’t necessarily require water. The filling must be soft but not watery.

Forming and frying

1. Transfer the dough onto a floured working surface, roll the dough into prolonged shape and divide it into 8 even pieces. Make dough balls and cover with film.
2. Roll a piece of dough to a 1 mm thick round dough sheet (the thinner the dough the more bubbles there will be). Should the dough stick to the working surface, sprinkle some flour on it.
3. Add one tablespoon of filling on the one half of the sheet leaving 2 cm of empty dough on the outer side and the inner side along the folding line. Slightly moisten the edges of the dough sheet (for better adhesion).
4. Fold the dough to cover the filling with the empty half of the dough sheet and form a half-moon, and press gently to avoid any air gaps. Use your fingers to press harder on the edges (don’t forget to press along the folding line). Use a fork to press along the round side and form a nice half-moon shape using a knife or a pizza cutter. Cover with film.
5. Pour oil into a deep frying pan and heat it. Dip the chebureki into the oil by holding at the edges (to avoid splashing).
6. Fry until the bottom side of the chebureki turns golden brown and turn them over.
7. Once ready, take out of the frying pan and place them on a paper towel to dry out the excess oil.