Chebureki with mushrooms and cheese
4 servings
60 minutes
Chebureki with mushrooms and cheese is a refined version of the classic dish, combining crispy dough and tender, aromatic filling. These chebureki are filled with sautéed mushrooms complemented by gooey cheese and the freshness of green onions. Their roots trace back to European culinary traditions where such pastries are valued for their simplicity in preparation and rich flavor. When fried, the dough becomes golden and crispy, while the melted cheese unites all components into a single gastronomic delight. These chebureki are perfect for a cozy family dinner or street food — easy to take along and enjoy on the go. They can be served with sauces or sour cream to enhance their taste with soft and spicy notes.
1
For the filling, sauté the mushrooms in a pan, cool them down, add grated cheese, finely chopped green onions, salt, and mix.
- Mushrooms: 500 g
- Cheese: 150 g
- Spring onion: 1 bunch
- Salt: 1 teaspoon
2
Mix all the ingredients for the dough, let it rest covered with a napkin for 20 minutes! Make balls from the dough, roll them out, place the filling in the center, and pinch the edges.
- Mineral water: 250 ml
- Salt: 1 teaspoon
- Sugar: 2 teaspoons
- Chicken egg: 1 piece
- Wheat flour: 4 glasss
3
Fry in hot oil for 7 minutes on each side.
