Fried Chebureki with Beef, Pork Fat and Onion Filling

What you need

• 500 g (4 cups) plain flour
• 250 ml (1 cup) water
• 2 tsp salt, 1 tsp for the dough, 1 tsp for the filling
• 1 tbsp vegetable oil, for the dough
• 250 g (9 oz) minced beef
• 100 g (3.5 oz) pork fat, back fat or lard-grade fat, fresh
• 1 large onion
• 60 ml (1/4 cup) ice water
• 1/2 tsp black pepper, freshly ground
• 500 ml (2 cups) sunflower oil, for frying

Method

Restated from the original video

1. 1

   Stir 1 tsp of the salt into the water, then work in the flour in two batches. Knead for 8-10 min into a stiff, smooth, elastic dough.

2. 2

   Stir in the vegetable oil while kneading. Cover the dough and rest it for at least 30 min.

3. 3

   Mince the beef, pork fat and onion coarsely, or chop them very finely by hand. Keep the mixture cold.

4. 4

   Add the remaining 1 tsp salt, the pepper and the ice water, then mix for 1-2 min until the filling is loose and sticky. Chill until needed.

5. 5

   Divide the dough into 9 equal pieces, roll them into balls and keep them covered.

6. 6

   Roll one ball on a floured surface into a very thin circle about 20 cm (8 in) across, thin enough to see the pattern of the table through it.

7. 7

   Spread a heaped tablespoon of filling in a thin layer over half the circle, leaving a 1 cm (1/2 in) border.

8. 8

   Brush the border with water and fold the other half over. Press out the air, then seal the edge with a fork without piercing the dough. Trim the uneven edge.

9. 9

   Pour the sunflower oil into a wide skillet, about 2 cm (3/4 in) deep, and heat it to 180 °C (350 °F). The chebureki should float.

10. 10

    Fry 1-2 chebureki at a time, about 2 min per side, until blistered and deep golden. The filling must be cooked through with no pink.

11. 11

    Drain on paper towels and serve hot.

Imported from sappetitom.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.