Add this to the test so that the Chebureks are with a crispy crust

“Chebureks are crispy, juicy and incredibly tasty!” – Mitskevich noted.

Ingredients for the test:

• flour – 500 g;
• water – 250 ml;
• 1 tsp. salts;
• 1 tbsp. l. vodka.

Mitskevich noted that the addition of vodka is a life hack to be a crispy crust.

Ingredients for the filling:

• minced meat – 400 g (any or mix);
• Onions – one large, grate;
• 1 tsp. salts;
• ½ tsp. black pepper;
• water – 50 ml;
• Greens – to taste.

Cooking

1. We knead the elastic dough, cover with a towel and let it rest for 30 minutes.
2. We connect all the ingredients of the filling, thoroughly knead so that the filling is delicate and juicy.
3. We roll out thinly the dough, lay out the filling, pinch the edges. We fry in a large amount of oil (temperature +170 … +180 ° C) until golden crust.
4. We lay out the finished chebureks on a paper towel to remove excess fat.