Introduction: How to Make Chebureki

Chebureki, the snack of slavs. Chebureki is like an empanada, a meat core surrounded by a doughy goodness. In this instructable, you will be making your own for your friends, family, or pets!

Consumable Supplies:

-400g of Minced Meat
-1 Egg
-Sunflower Seed Oil
-Green Onion
-Ground Black pepper

Measuring Supplies:
-Two Glass Bowls (Large is best, but use the appropriate size for serving)
-Measuring Cup (Liquid)
-Measuring Cup (Dry)
-Measuring Spoons
-Shot glass (optional)

Step 1: Step 1: Make the Foundation of the Dough

In this step, you will be making the dough that surrounds the meat core. Using your dry measuring cup, pour three cups of flour into a large glass bowl. Follow up by putting the egg in the bowl on top.

Step 2: Step 2: Add More to the Dough

An egg and some flour won't get you far in this recipe. Next you will need to pour 2/3 a cup into the bowl. Next, put a teaspoon of sugar into the mix. Then add one tablespoon of sugar. After that, add a teaspoon of Sunflower seed oil. I had some lying around the house from the last time I made this meal, but feel free to try other oils. For the final addition to the shell, add a shot of vodka.

Step 3: Step 3: Mix

With all of those ingredients together, mix. Mix with all of your strength. A sidetone for this project, it is much easier to do it with your hands than any other utensil, so make sure you stir and mix it together until it becomes a soupy mess that feels more like a paste. Once you have done so, move onto the core.

Step 4: Step 4: Prepare Your Core

Now, for the main attraction. The meat inside the Chebureki is a simple combination. For this step, cut up some onions and a clove of garlic. The smaller the pieces the better for the cutting. The onions I have on hand were huge, but feel free to add more if they are small. Next, take the 400g of meat out of the packaging and place it in the bowl.

Step 5: Step 5: Add More Flavour

Your core is, well, technically done, more flavour can go a long way. Add 3 teaspoons of salt, add a small pile of ground up black pepper, some ends of green onion, a few pieces of parsley, and some dill. If you lack any of these ingredients, fear not! The power of cooking is in your hands. This is just one way this has been made, so feel free to experiment.

Step 6: Step 6: Creating the Core

Now that all of your bits and pieces have come together, it is time to start finalising the core. Start by mixing up all of the ingredients with the meat together. I use my hands because it provides a good workout and it helps mix it fully. Once all the ingredients are well incorporated, it is time to start your end game.

Step 7: Step 7: Prepare the Work Station

If there is any mess in the way of a clean work area, clean it. For this next step, you might need all the space you can find. Once you have cleared and area, dump some flour on the counter top. Be careful when distributing the flour to not spray it everywhere (it's a pain to clean up).

Step 8: Step 8: Start "flouring" Up the Dough

Take the dough you have previously mixed together and start mixing again. Once you have cleaned it off the bottom of the bowl, dump it onto the flour. Start to roll it around in the flour, making sure you get flour on the outside to keep it from sticking. Take a rolling pin and start "flouring" it up as well. If one isn't immediately available, use any cylindrical object.

Step 9: Step 9: Cut the Dough

Now that you have the dough prepared, roll it into a long tube, like a baguette. Once you have done that, tear or cut pieces off the dough. I cut pieces roughly to the size of tennis or baseballs, but you can make them however longer or shorter you like.

Step 10: Step 10: Roll Out and Insert

Once you have cut up your dough, roll it out. Flatten it to the size you want your chebureki to be. Once you have done that, take a small sphere of the meat and place it in the centre. Gently fold the dough over it like a taco. Do that to the rest of the dough balls. If at any point the dough balls adhere to the counter, add more flour.

Step 11: Step 11: Seal the Deal

With your vaguely empanada looking snacks before you, now is time to prepare the surprise. Take a fork and gently press down on the outermost dough. This should create ridges encompassing the meat ball in the middle. If at any point you notice excess, go ahead and cut it off. You could maybe use it for another occasion or more chebureki.

Step 12: Step 12: Fry

Now that your Chebureki looks ready, it is time to fry it. Pour some oil in the pan. Be generous, since it will be made to cook multiple at a time. One after another, carefully slide the snacks into the oil. Monitor them. If they turn golden to brown, go ahead and flip them.

Step 13: Step 13: Leave Them Out to Dry

Have a plate with a. paper towel on it nearby on standby. Once sufficiently cooked, go ahead and place them on the paper towel. Wait about a minute or two before eating in order to let the oil drip out.

Step 14: Step 14: Enjoy!

Congratulations! You made Chebureki! Enjoy your snack. You earned it. Possible sides includes sunflower seeds, mayonnaise (better than it sounds), and other traditional side dishes.