Chebupeli
5 servings
40 minutes
Chebupeli is a delicious combination of traditional dumplings and juicy chebureks that emerged in Russian cuisine as a convenient and quick option for homemade snacks. The crispy dough, prepared with boiling water for softness and elasticity, envelops a juicy filling of two types of meat with aromatic spices and onions. This dish has a rich flavor with a pleasant texture – the crunchy crust contrasts with the tender meat filling. Chebupeli are perfect for a quick snack or hearty lunch, especially when paired with sauces, sour cream, or fresh vegetables. They are easy to prepare in advance and quickly fry before serving, while their miniature size makes them an excellent choice for friendly gatherings or buffets.
1
Mix the dough. Pour 250 g of flour and 1 tsp of salt with 250 g of boiling water to cook the flour. Mix everything well and let it cool slightly. Add 4 tbsp of vegetable oil and mix well. Then gradually add the remaining flour to knead the dough. Place in the refrigerator for 30 minutes.
- Wheat flour: 400 g
- Salt: 2 teaspoons
- Boiling water: 250 ml
- Olive oil: 4 tablespoons
- Wheat flour: 400 g
2
While the dough is 'resting', prepare the filling. Grind 250 g of fatty pork and 250 g of beef through a meat grinder twice, add finely chopped onion, milk, 1 tsp of salt, and black pepper. Mix well.
- Ground meat: 500 g
- Onion: 200 g
- Milk: 100 ml
- Salt: 2 teaspoons
- Ground black pepper: to taste
3
Roll out the dough thinly, like for dumplings, about 2 mm thick. Use a glass to cut out circles for future chebureks.
4
Place 1 tsp of filling on the obtained circles, fold the dough circle in half, and pinch the edges. You can also connect the corners to make them look like real dumplings.
5
Pour oil into the pan, heat it up. Fry the chebupeli for 2 minutes on each side over medium heat.
- Deodorized refined vegetable oil: 150 ml