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 Mini Chebureks with Squid Recipe
I want to share a recipe for juicy, crispy and very tasty mini chebureks with squid filling. Squid meat does not have a fishy smell, and minced meat from it turns out tender and juicy. My dough is without eggs, it is very elastic, it is perfectly molded, but it does not stick to my hands. Thanks to all these features, it turns out an unusually juicy filling and cheburek, which does not flow and even when cooled remains crispy.
Course Dinner Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Norwegian Cuisine
Keyword Easy, For Beginners
Cook Time 50 minutes
Servings
Ingredients
Dough:
Filling:
Course Dinner Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Norwegian Cuisine
Keyword Easy, For Beginners
Cook Time 50 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Mix the flour and vegetable oil well.
    Mix the flour and vegetable oil well.
  2. Add salt and water. Knead the steep dough.
    Add salt and water. Knead the steep dough.
  3. Wrap the dough in a film and leave for 30 minutes.
    Wrap the dough in a film and leave for 30 minutes.
  4. I have unpeeled squid. To quickly clean them, you need to pour boiling water over the squid. After that, just rinse them with cold water.
    I have unpeeled squid. To quickly clean them, you need to pour boiling water over the squid. After that, just rinse them with cold water.
  5. Now clean squids are simply enough to gut and cut into small pieces.
    Now clean squids are simply enough to gut and cut into small pieces.
  6. Chop the onion and fry in butter.
    Chop the onion and fry in butter.
  7. Pass the squid and fried onions (together with butter) through a meat grinder.
    Pass the squid and fried onions (together with butter) through a meat grinder.
  8. Add soy sauce, salt, lemon juice and ground pepper to the minced meat.
    Add soy sauce, salt, lemon juice and ground pepper to the minced meat.
  9. Mix the minced meat well.
    Mix the minced meat well.
  10. Roll out the dough into a layer about 2-3 mm thick. Cut out blanks for chebureks. I have a circle of 10 cm.
    Roll out the dough into a layer about 2-3 mm thick. Cut out blanks for chebureks. I have a circle of 10 cm.
  11. Put one teaspoon of the filling on a circle. Fold in half and blind the edges well.
    Put one teaspoon of the filling on a circle. Fold in half and blind the edges well.
  12. Gently pressing the fork on the edge, apply the pattern.
    Gently pressing the fork on the edge, apply the pattern.
  13. Make chebureks from the whole dough.
    Make chebureks from the whole dough.
  14. Fry the chebureks on both sides, in vegetable oil.
    Fry the chebureks on both sides, in vegetable oil.
  15. Put the fried chebureks on a napkin and let the excess oil drain. After that, you can serve and serve to the table.
    Put the fried chebureks on a napkin and let the excess oil drain. After that, you can serve and serve to the table.
  16. ENJOY YOUR MEAL!!!
    ENJOY YOUR MEAL!!!
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