Potato chebureki with chicken
6 servings
45 minutes
Potato chebureks with chicken are an unusual and surprisingly delicious dish from Tatar cuisine. It has its roots in the traditional cuisine of the Volga peoples, where potatoes and meat are often combined in various dough variations. In this recipe, potato serves as the base for a tender and elastic dough that perfectly envelops the juicy chicken filling. Fried in hot oil, the chebureks acquire an appetizing crispy crust while remaining soft and juicy inside. Their flavor is rich and intense: the creamy tenderness of potato harmoniously intertwines with the aroma of fried onions, chicken, and a pinch of thyme. They are best served with a garlic-sour cream sauce that highlights the tenderness of the dough and adds zest. This is a wonderful treat for cozy family evenings or heartfelt gatherings with friends.
1
Boil the potatoes in salted water until cooked.
- Potato: 4 pieces
- Salt: to taste
2
Chop the chicken and onion finely.
- Chicken fillet: 1 piece
- Onion: 1 head
3
Sauté the onion in olive oil first, then add the chicken and season.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Chicken fillet: 1 piece
- Ground black pepper: to taste
- Dried thyme: pinch
4
In a blender, chop and whip boiled potatoes, flour, and an egg.
- Potato: 4 pieces
- Wheat flour: 200 g
- Chicken egg: 1 piece
5
Knead the dough on a surface sprinkled with starch. The dough should be soft and elastic.
- Starch: 100 g
6
Roll out the dough into a thin layer and cut out circles from it.
7
Place a tablespoon of chicken filling in the center of the circle and carefully seal the edges.
8
In a deep pot, heat vegetable oil and fry the chebureks until golden brown.
- Vegetable oil: 500 ml
9
It can be served with garlic-sour cream sauce or just with sour cream.