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Chebureks with vodka recipe
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Chebureki are a perfect example of how simple ingredients can be transformed into a small feast for the taste buds. A crispy, bubbly crust, a juicy filling and that irresistible hot aroma. And if you add a little vodka to the dough, the chebureki will become even crispier — thin, brittle, and incredibly tender on the inside.
This recipe is perfect if you want to make chebureki ‘like in the best cheburek restaurants’ — only at home and with fresh ingredients that are easy to order on Zakaz.ua. The magic is in the right consistency of the dough and the juicy filling, prepared with love.
Variations
Want a richer flavour? Use a mixture of beef and pork. If you like it spicy, add a little red pepper or a pinch of paprika to the minced meat. For a children's version, you can make chebureki with potatoes and cheese — they turn out very soft.
Secrets of tenderness and taste
You can't taste the vodka in the dough — it evaporates during frying, but it makes the crust bubbly and crispy. Make the filling as juicy as possible by adding ice water: it retains moisture and helps the minced meat stay soft during frying.
Tips on ingredients
Choose premium flour — it makes the dough strong and smooth. It is better to use medium-fat minced meat, so that the filling is not dry. Add finely chopped onions — they add juiciness. Refined oil with a high smoke point is suitable for frying.
Small culinary nuances
To prevent the chebureki from opening, pinch the edges carefully. Roll out the dough very thinly — this way it will bubble and fry evenly. Do not overheat the oil: 170–180°C is optimal, otherwise the chebureki will burn on the outside and remain raw on the inside.
Ingredients for the recipe
Ingredients
Krashche Wheat Flour High Grade 1.8kg
450 g
Karpatska Dzherelna Still Mineral Water 1.5l
200 ml — for the dough; 50 ml — for the filling
Khortytsa Сlassic 40% 0.5l
1 tbsp
Pripravka Himalayan Pink Salt 200g
1 tsp in the dough; 0.5 tsp in the filling
Chumak Zolota Refined Sunflower Oil 2l
2 tbsp + 500 ml for frying
Chilled Cutlet Pork Mince
450 g
Onion
150 g
Pripravka ground black pepper 20g
0.5 tsp
Preparation steps
01
Kneading the dough — Mix the flour with salt, add cold water, vodka and oil. Knead into a thick, elastic dough. ⏱ 7 min. Guideline: it should not stick to your hands, and should be smooth and elastic.
02
Resting the dough — Cover the dough with a towel and leave for 20–30 minutes. ⏱ 30 min. Guideline: the dough should become softer and more pliable.
03
Filling — Mix the minced meat with finely chopped onion, salt, pepper and ice water. ⏱ 5 min. Guideline: the minced meat should be slightly runny but hold its shape.
04
Shaping the chebureks — Divide the dough into 10 pieces. Roll each piece out very thinly. Place the filling on one half, cover with the other half and pinch the edges together carefully. ⏱ 12 min. Guideline: the edges are sealed tightly, the filling is evenly distributed.
05
Heating the oil — Pour 500 ml of oil into a frying pan and heat to 170–180°C. ⏱ 3 min. Guideline: the dough crumbs sizzle and float to the surface.
06
Frying — Place the chebureks in hot oil and fry for 2–3 minutes on each side until golden brown and bubbly. ⏱ 6 min. Guideline: the cheburek is evenly browned, without burnt spots.
07
Serving — Transfer the chebureks to paper towels to remove excess oil and serve hot. ⏱ 1 min.
08
Tip⏱ To make the chebureks extra crispy, roll the dough as thin as possible, almost ‘to the light,’ and fry in small batches so that the oil temperature does not drop.
Where to order ingredients
Select the required ingredients in one of the stores
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