Chebureks

[Kroshik]

Kroshik, there is nothing to spread. I have a dough: for 4 glasses of flour, 1.5 glasses of water and 1 tbsp. a spoonful of refined oil, and everything else is the same. And for 700g of minced meat, I put not onions, but green and dill with parsley, and 1-2 cloves of garlic c / w press, well, I pour a glass of kefir, sometimes even more (in this recipe, 0.5 cups). That's the whole difference

Thank you very much for the recipe!
I made chebureks today, though they were not quite ideal - they were not so bubbly, but when my husband was cooking the third batch, bubbling began to appear there, he says, maybe I underexposed them. And I think, towards the end, the frying pan only began to shake (cast-iron, large), although it began to fry when bubbles began to appear in the oil. So I think, next time, I must wait for the haze)
In the minced beef was, poured ryazhenka, it is fatter, it turned out tasty! And yet, next time I will try to roll without all the dough - otherwise, this time I rolled it in butter, so half of them leaked out in a frying pan ... (
But in general - a cool recipe, I will run in! I didn't have time to take a picture - they ate right at the checkout)))

Another otchetik: overnight this dough lay in the refrigerator, the next day I made more pasties - and so it seemed that the dough began to behave better. + I rolled it out without oil, without everything, it stuck, but not much.
And I fried it in a very hot frying pan, so the pasties turned out to be much tastier than yesterday's! All the family members noted this. And they even got bubble-like this time)))

Girls, how much minced meat should you put in one cheburek? Can I use spoons? Well, don’t laugh, I don’t know .... I want it to be delicious!