crispy, spicy and really tasty.
If you want to prepare both versions, just double the amount of ingredients for the dough. Mix flour with salt, sugar, lukewarm water, egg and oil well to a dough and knead until it is soft and elastic.
Shape the dough into a ball, place it in a plastic wrap and chill in the refrigerator for 20 minutes.
In the meantime, finely chop the onion in a blender, add it with salt and pepper to the minced meat and mix everything well.
Note, the minced meat mixture is stuffed raw into the dough. Set aside.
First, boil the potatoes with their peel for 20 minutes until cooked.
Let cool slightly, peel and mash roughly. Set aside.
Finely dice the onion and mushrooms and fry them together in a little oil in a pan.
Season with salt and pepper-
Mix potatoes with onions and mushrooms well. Set aside.
Season sour cream with salt and pepper.
Chop parsley finely and mix in.
Remove dough from refrigerator and roll out on a floured work surface. The dough should ideally be elastic at this point. If you want small chebureki, then cut out small circles with an inverted glass or a 5 - 7 cm cookie cutter.
Depending on the filling you have prepared, put a teaspoon of it on one side of the dough, leaving the edge free.
Now fold the dough into a half moon shape and press firmly with your fingers, using the tine of a fork to press patterns into it from both sides.
Heat oil in a frying pan and fry the small dumplings for about 3 - 4 minutes per side at medium temperature until golden.
Then drain them on a kitchen towel.
If you prepare the large version, cut out circles with a small plate and fill the dough. Frying time will increase by about 5 minutes per side.
Serve Chebureki still warm with a fresh salad and sour cream.
Enjoy your meal! Приятного аппетита!