Chebureks

1 . Stage

In a bowl add mineral water (in the recipe used mineral water "Borjomi"), add egg yolk, add salt (1/3 tsp.). Whisk the mixture with a fork. Next, gradually add flour in portions. Knead a soft, not very dense dough. Cover the ready dough with clingfilm and leave for 15-20 minutes. Prepared for chebureks, beat minced meat, add salt, white pepper, salt, add spices to taste. Then in small portions add boiled water, diced onions. Stuffing consistency should be slightly liquid. Then add 1 tablespoon of sour cream. Knead the stuffing well once again. Divide the dough into equal pieces. The total turned out 12 pieces. Roll out each piece to a very thin layer, about 1.5-2 mm thick! No more! Cut out a circle. Place a thin layer of prepared minced meat on the circle, leaving a distance of about 1.5 cm from the outer edge.

2 . Stage

Then carefully, from the middle of the circle, flushing air bubbles to the edge of the rolled out matty, cover the stuffing with the second half of the circle, slightly press with the palm of your hand so as to glue both halves of the matty. Pinch the edges of the meat loaf.

3 . Stage

You can make a shaped cut around the edge with a pastry cutter (not necessary!)

4 . Stage

This is how thin you should get the cheburek. Add vegetable oil to a frying pan. Heat a frying pan with oil on medium heat. Fry the chebureks on both sides.

5 . Stage

Place the fried meatballs on a paper towel to remove any excess oil.

6 . Stage

Bon appetit!