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Juicy, savory filling wrapped in crispy, thin dough – these deep-fried turnovers are incredibly tasty. Served hot, they are ideal as a main meal or finger food. You can make them quickly and easily at home. You can find a detailed vegan chebureki recipe with the exact quantities and step-by-step instructions below.
What are chebureki?
Chebureki (singular: cheburek) are deep-fried turnovers filled with minced meat and onions. They have a larger, flat, semi-circular shape.
Chebureki dough usually consists of flour, water and salt. It does not contain yeast. There are also dough recipes with milk, kefir, beer or egg.
Chebureki originally come from Crimean Tatar cuisine. At that time, they were also popular in the countries of the Soviet Union. Chebureki parlors were opened and long queues often formed in front of them.
Incidentally, you also had to be prepared for a queue in the Soviet Union if you wanted to buy the Kiev cake or the famous Soviet milkshake, among other things.
Vegan chebureki
I made the filling for my vegan chebureki from soy shreds. They have hardly any taste of their own and absorb the flavor of the seasonings added to them well. It works in the same way with natural tofu, which is used in my creamy vegan salmon gratin, tofu scramble and the vegan syrniki, for example.
You can use various herbs and spices of your choice to season the chebureki filling. It is important that the soy shreds mixture is well seasoned so that it is full of flavor. It is similar with the vegan pea fritters, the red lentil patties or the vegan fish cakes.
Alternative to soy shreds
Vegetarian chebureki are available with different fillings. You can use them as an alternative to the soy shreds.
Deep-fried turnovers filled with mushrooms are very popular. To make them, cut the mushrooms into very small pieces and fry them with onions, spices and herbs. The filling for the potato zrazy is prepared in the same way.
Chebureki with mashed potatoes are also very tasty. You can use leftovers from the day before.
A mixture of fried mushrooms and mashed potatoes is also perfect for filling the deep-fried turnovers. You can prepare it according to the recipe for the lenivye pelmeni or the Russian pirog with potatoes and mushrooms.
Vegan chebureki are also available filled with stewed cabbage. Also try the Russian pirog with white cabbage and the cabbage piroshki.
Chebureki dough
I made the chebureki dough with hot water, just like the dough for the vegetarian pelmeni, strawberry vareniki and cherry vareniki. This gives it an elastic, soft and not sticky consistency. It also does not tear and is easy to work with. The only important thing is that you cover the dough and leave it to rest for a while.
I also add a shot of vodka to my chebureki dough, just like I do to the hvorost dough. It ensures that the turnovers taste even crispier on the outside after frying. Alternatively, you can leave out the vodka.
Serve and freeze
In Russia and other countries of the former Soviet Union, chebureki are very versatile. They make a perfect main meal for lunch. But they are also perfect as figerfood.
The deep-fried turnovers are usually eaten with your hands. You can also serve them with a vegetable salad or fresh herbs.
Chebureki are served immediately after frying. They taste best warm and fresh, similar to the draniki or the krebli. Just let them cool slightly so that you don’t burn yourself.
You can make vegan chebureki in advance and freeze them, similar to the potato vareniki, homemade croissants or the vegan gnocchi. Spread them out raw on a floured cutting board or tray immediately after shaping and place them in the freezer.
After a few hours, when they are frozen through, you can transfer them to a freezer bag by stacking them on top of each other. The turnovers do not need to be defrosted before frying.
These chebureki are
- crispy on the outside,
- juicy on the inside,
- savory,
- spicy,
- heavenly delicious,
- aromatic,
- vegan,
- filling,
- filled with soy shreds,
- quick and easy to make,
- ideal as a main course or snack,
- a classic of Crimean Tatar and Soviet cuisine.
How to make vegan chebureki: tips and tricks
- If your dough is too sticky, add a little more flour. If it is too firm, add more water.
- Roll out the dough very thinly, as a thin, crispy dough is what gives the chebureki their flavor.
- Make sure there is no air left in the turnovers when you seal them. Otherwise they could burst during frying.
- Stick the edges of the filled turnovers together as tightly as possible so that they do not open during frying. Otherwise liquid will get into the hot oil, causing them to splatter.
- Season the soy shreds filling well with spices and herbs of your choice.
- You can find ideas for alternative vegan chebureki fillings in the article above.
- Serve the deep-fried turnovers warm immediately after preparation.
- You can freeze chebureki raw. Read more about this in the article.
Have you made vegan chebureki using this recipe? I look forward to your results, your star rating and your comments below on how they turned out and how they tasted.
Try these dumpling recipes too:
- Piroshki: 11 savory and sweet recipes
- Blueberry vareniki – dumplings filled with fruit
- Piroshki with bean filling – fried savory buns
Chebureki vegan
Ingredients
for the filling
- 150 g soy shreds fine
- 450 ml hot water
- 2 onions medium
- 1 tsp garlic powder
- 1 tsp sweet paprika powder
- 1/2 tsp smoked paprika powder
- 1/4 tsp turmeric powder
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1 pinch of cayenne pepper
- 3 tbsp vegetable oil
for the dough
- 450 g flour
- 230 ml hot water
- 40 ml vegetable oil
- 20 ml vodka
- 1 tsp salt
- flour for the work surface
- vegetable oil for frying
Instructions
Preparation of the filling
- Pour hot water over soy shreds, stir and leave to soak for 20 minutes.
- Peel onions and chop them very finely.
- Put the soy shreds mixture in a blender and puree until smooth.
- Mix the soy shreds mass with the onions and all the spices.
- Heat vegetable oil in a pan, add the soy shreds mixture and fry over a high heat, stirring, for 2-3 minutes.
- Leave the soy shreds filling to cool.
Preparation of the dough
- Mix flour, salt and vegetable oil in a mixing bowl.
- Pour in hot water and mix quickly with a spoon.
- As soon as the dough is no longer too hot, add vodka and knead into a firm dough with your hands.
- Cover the dough and leave to rest at room temperature for approx. 20 minutes.
Preparation of the chebureki
- Knead the chebureki dough briefly and divide it into 12 equal pieces. Shape each piece into a ball and cover the dough balls to prevent them from drying out.
- First roll out one ball of dough very thinly (almost transparent) into a circle on the floured work surface.
- Spread about 1 - 1.5 heaped tablespoons of filling evenly and thinly on one half of the dough circle, leaving about 1.5 cm wide edges free.
- Cover the filling with the second half of the dough circle and stick the edges together firmly, for example using a fork. Make sure that as little air as possible remains in the turnover.
- Shape all the other dough balls into the filled turnovers in the same way.
- Pour plenty of vegetable oil into a deep pan so that the chebureki can float in it and heat over a medium heat.
- Fry the chebureki one after the other (1 - 2 at a time) in vegetable oil over a medium heat until golden brown on both sides, turning them carefully.
- Drain the vegan chebureki briefly on kitchen paper and serve hot.
Notes
- If your dough is too sticky, add a little more flour. If it is too firm, add more water.
- Season the soy shreds filling well with spices and herbs of your choice.
- You can find ideas for alternative vegan chebureki fillings in the article above.
- See the detailed tips and tricks for making the vegan chebureki at the top of the article.
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