Once the mixture has cooled slightly, whisk in the egg (and the vodka if you're using it).
Divide the dough into small balls (about the size of a golf ball). Roll them out into very thin circles, add your meat filling, fold, and seal the edges tightly with a fork. recept testa cheburekov foto
This "Choux" style dough (using boiling water) is a game-changer because it makes the pastry elastic and easy to roll out paper-thin. Flour: 3 to 3.5 cups (sifted) Boiling Water: 1 cup (250ml) Vegetable Oil: 2 tbsp (for that signature crunch) Egg: 1 (adds richness) Salt: ½ tsp Once the mixture has cooled slightly, whisk in
1 tbsp of Vodka (this helps create more "bubbles" during frying!) Step-by-Step Instructions: Once the mixture has cooled slightly