Juicy Chebureki (Kazakh/Mongolian Meat Pies)
Crispy, golden chebureki stuffed with savory beef and onion. Perfect as a hot appetizer for a hearty holiday spread.
- Time
- 45 min
- Serving
- 524 kcal
- Ingredients
- ≈ $1.68
- Protein
- 20 g
Ingredients
- 1 Chebureki doughpack 500 g ≈ $3.00 85 g
- 2 Ground beefpack 500 g ≈ $7.45 75 g
- 3 Onions≈ $1.60 per kg 30 g
- 4 Sunflower oil 10 ml
- 5 Salt 1 g
- 6 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Finely dice or grate the onion3, then mix with ground2 beef, salt, and black pepper.
Add 1–2 tablespoons of cold water to the filling and knead until it’s juicy but slightly loose.
Divide the dough into 2 equal parts and roll each into a thin circle.
Place the filling on half the circle, leaving a ½-inch border, then cover with the other half.
Pinch the edges tightly and score with a fork to prevent leaks.
Heat oil in a skillet and fry the chebureki1 for 3–4 minutes per side until golden brown.
Drain on paper towels for 1 minute, then serve hot.
Tips
- Why it works
- Add the water cold so the mince doesn't cook right away and the filling stays juicy when frying. If the water is warm, the meat tightens and dries out.
- Substitutions
- Swap the onion for 30 g of finely chopped green onion, it's more tender but the taste changes. Swap the sunflower oil for 10 g of butter, but it burns faster.
- Common mistakes
- If the dough isn't rolled thin, the chebureki cook poorly inside and stay raw. Check by piercing with a knife: the juice should run clear.
- Storing and reheating
- Keep in the fridge for 1 day, wrapped in paper. Reheat in a pan for 2–3 minutes per side. Don't freeze, the dough turns tough.
- Serve with
- Serve with a spicy sauce or sour cream, alongside shashlik or wine on a festive table. You can also add them to a plate with mushrooms or vegetables.
Comments 0
Sign in to leave a comment.
No comments yet.