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A plate of five crispy, golden-brown, fried dumplings is garnished with chopped green onions and rests on a wooden table. The dumplings are positioned in a semi-circle, highlighting their crimped edges and appetizing appearance.
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5 from 1 vote

Beef Chebureki Recipe

Prep Time1 hour
WORK TIME20 minutes
Cuisine: World
Servings: 12 yields

Ingredients

For the dough:

  • 6 cups 750g Plain Flour
  • 1 teaspoon Salt
  • 4 tablespoons Vegetable oil
  • 1 tablespoon Vodka *optional
  • 270-300 ml hot Water

For the filling:

  • 700 g 1½ pounds Ground beef/lamb
  • 1 large Onion
  • Salt to taste
  • Black pepper to taste
  • ¼ bunch Parsley
  • ½ cup 120ml water *or more if needed

Instructions

  • DIRECTIONS
    1. Sift flour into a large bowl. In a separate medium bowl mix salt, hot water, vodka and oil. Add the liquids to the flour and start mixing until dough forms, if to sticky add more flour, if to dry add more water. Turn the dough into a clean working surface and knead until smooth dough forms. Place in a bowl, cover and let rest for 30 minutes.
    2. Meanwhile make the filling: finely chop the onion and parsley. Place the meat in a large bowl, add chopped onion and parsley, add salt, black pepper and water. Mix until combined and set aside.
    3. Divide the dough into 12 equal parts. Shape each portion into a ball. While working with one ball cover the rest with a towel. roll each ball into a thin circle, Place about 2-3 tablespoons of the meat mixture over one half of the dough and spread evenly. Fold the empty part of the dough over the meat mixture. Using a fork seal the dough.
    4. Heat vegetable oil in a large wide pan. When the oil is hot fry the cheburki until golden brown. About 2-3 minutes on each side. Transfer to a paper towel to drain. Serve warm!

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