Cooking homemade chebureks is very easy, but here it is fundamentally important to knead the dough well. And first of all – to choose the right recipe. Luckily, we’ve already taken care of that for you, so catch a big selection!
1. Dough for pasties on the water
The dough for chebureks is almost no different from dumplings or dumplings. It’s all about proportions!
You will need: 500 g flour, 160 ml water, 1 tbsp. vegetable oil, 1 tsp salt.
Cooking: Stir salt and vegetable oil in water until the salt dissolves. Gradually introduce flour in several passes, knead a homogeneous dough and let it rest for 30-40 minutes.
2. Dough for pasties in boiling water
Boiled water dough is also called custard, and then we will tell you more about its features.
You will need: 400 g flour, 1 glass of water, 1 tbsp. vegetable oil, 0.5 tsp salt.
Cooking: Dissolve salt in boiling water. Slowly pour boiling water into the sifted flour and stir with a spoon until the dough has cooled. After that, add vegetable oil and knead the dough with your hands. Leave it for 15 minutes.
3. Dough for pasties on kefir
Kefir dough goes well with any meat filling.
You will need: 500 g flour, 250 ml kefir, 1 egg, 1 pinch of salt.
Cooking: Beat kefir with egg and salt with a whisk. Continue beating, gradually adding the sifted flour. Knead the elastic dough and leave it under the film for 20 minutes.
4. Dough for pasties on mineral water
This dough always turns out very tender!
You will need: 400 g flour, 200 ml carbonated mineral water, 1 tbsp. vegetable oil, 0.5 tsp salt, 0.5 tsp Sahara.
Cooking: Mix half of the sifted flour, salt and sugar, and pour in mineral water. Add vegetable oil and knead the dough. Gradually add the remaining flour to an elastic elastic consistency.
5. Dough for pasties with egg
More elastic, sticks together better and does not tear.
You will need: 4 cups flour, 1 egg, 320 ml water, 0.5 tsp. salt, 2 tbsp. vegetable oil.
Cooking: Boil water. Add butter, salt and half the flour, and mix. When the mass has cooled down a bit, add the egg, water and mix again. Gradually introduce the remaining flour and leave the dough for 1 hour.
6. Dough for pasties on beer
Pasties from this dough are even more crispy and ruddy than usual.
You will need: 250 ml light beer, 3 cups flour, 1 tsp. salt, 2 tbsp. vegetable oil.
Cooking: Mix beer with salt, and gradually add the sifted flour. At the end, add vegetable oil and knead the dough again.
7. Dough for pasties with vodka
Instead of vodka, you can take high-quality home-made moonshine.
You will need: 200 g flour, 100 ml water, 1 tbsp. vodka, 0.5 tsp sugar, 1 pinch of salt, 2 tbsp. vegetable oil.
Cooking: Mix warm water, sugar and salt. Pour it into the sifted flour, and add water and oil there. Thoroughly knead the dough until smooth and leave under a towel for 10 minutes.
8. Dough for chebureks with vinegar
Bubbly and crispy chebureks that remain as tender as possible inside.
You will need: 600 g flour, 250 ml water, 1 tsp. salt and sugar, 1 tbsp. vegetable oil, 1.5 tsp vinegar.
Cooking: Mix warm water, sugar, salt, vinegar and vegetable oil, and slowly pour into the sifted flour. Knead a stiff dough and let it rest for 20 minutes.
9. Dough for pasties with bubbles
The fewer ingredients, the tastier the dough for chebureks!
You will need: 2 cups flour, 1/2 cup water, 1 tsp. vodka, 1 pinch of salt, 3 tbsp. vegetable oil.
Cooking: Dissolve salt in water and pour it into the sifted flour. Immediately add vodka and vegetable oil, and knead a homogeneous dough that does not stick to your hands. Leave it on for 15 minutes.
10. Dough for chebureks with mayonnaise
Mayonnaise in the dough replaces vegetable oil and gives elasticity.
You will need: 400 g flour, 2 tbsp. mayonnaise, 1 glass of water, 2 pinches of salt.
Cooking: Mix warm water, salt and mayonnaise. Gradually add flour and knead a dense homogeneous dough. Let him lie under the film for 15 minutes.
11. Dough for chebureks with konyac
Don’t worry, the alcohol will completely evaporate during the cooking process.
You will need: 2.5 cups flour, 1 egg, 1 cup water, 1.5 tbsp. cognac, 3 pinches of salt, 1 tbsp. vegetable oil.
Cooking: Dissolve the salt in warm water and add cognac with oil. Add a third of the flour, mix the dough and gradually add the remaining flour.
12. Dough for pasties with starch and butter
A good recipe for when you want culinary experiments.
You will need: 300 g flour, 20 g starch, 100 g butter, 1 pinch of salt, 100 ml water.
Cooking: Mix water with salt, and sifted flour with starch. Pour the water into the flour, and pour in the melted butter there. Knead a homogeneous elastic dough. Add more flour if needed.
13. Dough for chebureks with cornmeal
We recommend frying such chebureks in corn oil.
You will need: 1 cup wheat flour, 1 cup cornmeal, 250 ml water, 1 tsp. salt.
Cooking: Sift wheat and corn flour, and mix with salt. Add water and knead elastic dough. Send it in the bag to the refrigerator for 40 minutes.
14. Dough for pasties with hot butter
An original way to make chebureks crispy but tender.
You will need: 150 ml water, 3 cups flour, 1 tsp. salt and sugar, 40 ml of vegetable oil.
Cooking: Dissolve sugar and salt in warm water. Add a third of the sifted flour, pour in hot vegetable oil and mix again. Gradually stir in the remaining flour into the dough.
15. Dough for chebureks on rice flour
Even pasties can be cooked gluten-free, but be sure to strictly follow the proportions!
You will need: 150 g rice flour, 3 eggs, 0.5 tsp. salt, 40 g starch.
Cooking: Mix all the ingredients and knead a cool dough. If it sticks to your hands, then add a little more rice flour. Let the dough lie under the towel for 20 minutes.