Chebureks with potatoes: step-by-step recipe

By default, all chebureks are perceived asfried pies with meat, but do not approach them so strictly. Variation of fillings there is a mass, among which a well-deserved place is occupied by potatoes. How to make chebureks with potatoes, consider below.

A bit of history

This dish is considered traditional in Mongolianpeoples. Initially, it was a pie from a thinly rolled unleavened dough stuffed with mutton, abundantly seasoned with spices. All this was fried in animal fat and served hot.

Over time, alternative fillings began to appear - for example, chebureks were stuffed with greens, potatoes, cheese and other - in a word, everything that was at that time at hand.

To prepare chebureks (with potatoes or other stuffings), you must follow the following rules:

• thin, but strong dough;
• juicy, but not wet stuffing;
• the correct roasting temperature.

To date, the popularity of chebureksThey are used by the peoples of the Caucasus, however, they found their fans in the central strip of Russia. They are also a kind of fast food, as nourishing, tasty, and they are conveniently on the run.

Types of test

A dough from which chebureks are made (recipe withpotatoes at the same time used or even some - it does not matter) - fresh, durable, but elastic. Its task is to keep the filling and all its juice intact and safe, to be covered with a crispy golden crust and not to be rubbery.

It is quite difficult for a beginner to keep balance, but we will give a couple of test recipes that will help out in any situation:

• Basic unleavened dough. It consists of flour, water and salt. For 500 ml of water, take 1 teaspoon of salt and as much flour as you need to knead a steep but elastic dough that practically does not stick to your hands and work surface. It is important to mix it long and carefully so that gluten can develop. Do not abuse flour, otherwise the dough will turn out to be "oak". After the kneading, be sure to let him rest for about 40 minutes. From this test, you will get fine lean chebureks with potatoes.
• Brewed dough. The recipe is more complicated, however, the chebureks on the output are excellent - the dough crisply and at the same time practically melts in the mouth, even chewing is not particularly necessary. For him in 1/3 cup water add 1/2 tsp salt and 1 tbsp. spoon of oil. Bring the mixture to a boil. Pour 1 cup of flour, mix well until smooth, then beat 1 egg and mix again. Another 1 cup of flour sift to the work surface, lay out the resulting brewed dough and knead a tight, but elastic and homogeneous dough. Give a rest for half an hour. This dough is an excellent choice for those who want to make chebureks with cheese and potatoes.

Types of fillings

As already mentioned above, special attentionit is necessary to draw on the amount of moisture in the filling - it should not flow, because otherwise none, even the most durable dough, will withstand the frying tests. The options below are second about the popularity of fillings after minced meat:

• potato. Peel and boil 500 grams of potatoes in salted water. Separately finely chop 1 small onion. From the cooked boiled potatoes and a small amount of broth make a strong, homogeneous mashed potatoes, then stir in it onions, black pepper, salt if necessary and use the filling as directed. If you want, cooked lean chebureki with potatoes, onions you can fry in vegetable oil;
• potato and cheese. Peel and boil 500 grams of potatoes. Cheese (100 grams) grate on a fine grater. From hot boiled potatoes and 20 gramsbutter, make a strong puree, add cheese into it and mix it until smooth. There, finely chop half a bunch of dill, salt and pepper to taste. That's all, you can cook. Received chebureks with potatoes and cheese will not disappoint you.

Principle of preparation

It would seem that there is something complicated - raskatal,blinded, and fry! However, not all so simple. Unsuccessful rolling and molding can provide you with either a "dough-separately-filling-separately" scheme or simply a proud piece of dough, in which a small part of the filling lurks, and an unsuccessful choice of temperature will cause the dough to burn out or absorb too much oil.

To cook the same chebureks with potatoes, use the following tips:

• The thickness of the dough layer for filling should be fine, but not translucent. Offhand 1, a maximum of 2 mm is enough;
• for greater strength of the coupling of the edges, they can be slightly lubricated with water, then press down with a fork;
• before roasting, shake off the flour as far as possible from the chebureks, as it will begin to burn;
• for cooking use a large frying pan, pour in it of vegetable oil for 1.5-2 cm;
• the oil must be hot! Cook the chebureks over medium heat, frying from two sides.

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