You will need:
For the dough:
1 kg flour
400 ml water
100 ml oil
1 tsp salt
For the filling:
250 g mushrooms
250 g minced pork
250 g minced beef
500 g pork mince
100 ml stock
2 onions
a bunch of spring onions
a bunch of parsley
a bunch of dill
1 tsp salt
pepper (to taste)
Preparation:
Heat the water for the dough to 75–80 °C and pour into a bowl. Add the oil, salt and mix. Add the flour in parts and stir. Knead a fairly firm dough and leave it to rest at room temperature for half an hour.
Meanwhile, chop the herbs, onions and mushrooms. Put the minced beef and pork and the pork mince in a bowl, pour in the stock, add the chopped herbs, onions and mushrooms. Season with salt and pepper and mix everything well.
Knead the dough, form a long roll and cut into equal pieces. Roll out the dough pieces thinly into round sheets. Place filling on one half, cover with the other half of the sheet and press the edges well with a fork.
Place a heavy-bottomed pan on the heated grill and heat oil in it to boiling. There should be enough to almost cover the chebureki. Put the chebureki in the pan and fry, turning, for 2–2.5 min per side. Enjoy!
Meanwhile, chop the herbs, onions and mushrooms. Put the minced beef and pork and the pork mince in a bowl, pour in the stock, add the chopped herbs, onions and mushrooms. Season with salt and pepper and mix everything well.
Knead the dough, form a long roll and cut into equal pieces. Roll out the dough pieces thinly into round sheets. Place filling on one half, cover with the other half of the sheet and press the edges well with a fork.
Place a heavy-bottomed pan on the heated grill and heat oil in it to boiling. There should be enough to almost cover the chebureki. Put the chebureki in the pan and fry, turning, for 2–2.5 min per side. Enjoy!