Pumpkin Chebureks Recipe
“Oh, my God, she’s back with the pumpkin!” you say. But wait, do not be angry, pumpkin is secondary here, the key is CHEBUREKS! Rosy, juicy and bright. Recommend.
Servings
6
Cook Time
80minutes
Servings
6
Cook Time
80minutes
Ingredients
Dough:
Mince:
Additionally:
Instructions
  1. Knead the pumpkin dumpling dough. To do this, pre-boil or bake the pumpkin, cool.
  2. Grind the pumpkin through a sieve, add the yolk and salt, and mix until smooth.
  3. Adding flour in several steps, knead a thick dough.
  4. Let the dough rest in the bag, from 30 minutes to several hours, in the refrigerator.
  5. Prepare the minced meat. Chop the meat and onion in a meat grinder, add salt, pepper and water. P.S.: next time I will cut the onion into feathers.
  6. Minced meat should be of a liquid consistency, if necessary, add water. Give the minced meat half an hour-an hour, ripen.
  7. Divide the dough into pieces of 80-85 g.. Roll up in koloboks, cover with cling film. Roll out the bun on a work place dusted with flour, cut out a circle, 24 cm..
  8. Half put 1.5 tablespoons of minced meat, stepping back from the edges.
  9. Form a cheburek, carefully pinch first with your fingers, then with a fork.
  10. Heat the vegetable oil in a deep frying pan. Put the blanks on a linen towel. Shape the chebureks as they are fried, do not leave them for a long time, because the minced meat is quite watery.
  11. Add 1/3 tsp of salt to the oil, this will help it not to splatter. Carefully lay out the blanks, fry over medium heat for 2-3 minutes.
  12. Gently turn over and fry for another 1-2 minutes.
  13. Here are such beauties… 7 PCs..
  14. Ready to spread on a paper towel to remove excess oil.
  15. Serve with fervor, with heat…
  16. Enjoy.
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