Vegan Chebureki with Potato and Mushroom Filling
shared by Кухня Nibblore
These vegan chebureki have a thin, blistered crust and a savory filling of mashed potato, mushrooms, and golden onions. Near-boiling water makes the dough supple and easy to roll, while a little reserved potato cooking water keeps the filling moist and cohesive. Serve them piping hot for a satisfying lunch or dinner. • Cool the filling completely before assembling: warm potato softens the dough and makes it difficult to seal securely. • Use flour sparingly when rolling because excess flour will burn in the oil. Brush any flour off each cheburek before frying. • If you do not have a thermometer, drop a small piece of dough into the oil. Active bubbles should appear immediately, but the oil should not smoke. • For the crispiest crust, drain the cooked chebureki on a wire rack rather than stacking or covering them. • Replace the button mushrooms with the same quantity of oyster mushrooms, finely chopping the firm stems. • Use parsley or a mixture of parsley and green onions instead of dill. • Replace the smoked paprika with sweet paprika, or omit it. • For a deeper mushroom flavor, replace 50 g of the button mushrooms with rehydrated, finely chopped dried wild mushrooms. Refrigerate cooled chebureki in a sealed container for up to 3 days. Reheat on a wire rack in a 200°C oven for 8–10 minutes, or in a dry frying pan under a loosely fitted lid for 3–4 minutes per side. Uncooked assembled chebureki can be frozen on a tray, transferred to a freezer bag, and stored for up to 1 month; fry from frozen at 165–170°C for 4–5 minutes per side.
- Total time
- 75 min
- Servings
- 8
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 500 gwheat flour
- 300 mlwater, near boiling
- 1 tspsalt
- 1 tbsprefined vegetable oil, for the dough
- 400 gpotatoes, peeled and cut into chunks
- 300 gbutton mushrooms, finely chopped
- 180 gonion, finely chopped
- 2 tbsprefined vegetable oil, for the filling
- ¾ tspsalt, for the filling
- ½ tspblack pepper, ground
- ½ tspsmoked paprika
- 2 tbspdill, finely chopped
- 700 mlrefined vegetable oil, for frying
Instructions
- 1Combine 450 g of the flour with 1 tsp salt in a large bowl. Pour in 300 ml near-boiling water and 1 tbsp vegetable oil while stirring continuously with a wooden spoon. Once the dough is cool enough to handle, knead it for 7–8 minutes, gradually adding the remaining 50 g flour, until smooth, elastic, and only slightly tacky. Cover with an inverted bowl and rest at room temperature for 30 minutes.
- 2Place the potatoes in a saucepan and cover with cold water by 2 cm. Bring to a boil, season the water moderately with salt, and cook over medium heat for 12–15 minutes, until completely tender. Reserve 60 ml of the cooking water before draining, then mash the potatoes until smooth.
- 3Heat 2 tbsp vegetable oil in a wide 28 cm frying pan over medium heat. Cook the onion for 5–6 minutes, until soft with golden edges. Add the mushrooms, increase the heat to medium-high, and cook for 8–10 minutes, stirring occasionally, until their liquid has completely evaporated and the mushrooms are browned.
- 4Combine the hot mashed potatoes with the mushrooms and onion. Add 3/4 tsp salt, the black pepper, smoked paprika, dill, and 30–60 ml of the reserved potato cooking water; the filling should be moist and pliable but not runny. Spread it in a thin layer on a plate or baking tray and let it cool completely, about 15 minutes.
- 5Divide the rested dough into 8 equal portions and shape them into balls. Keep the portions covered to prevent the surface from drying out. On a lightly floured worktop, roll one ball into a 21–22 cm circle about 2 mm thick.
- 6Place 100–110 g of the cooled filling over one half of the circle, leaving a 2 cm border. Fold over the other half, carefully press out the air around the filling, and seal the edges firmly. Trim the edge with a saucer or knife, then crimp it with the tines of a fork. Shape the remaining chebureki in the same way, separating them with baking parchment and not stacking them.
- 7Pour the frying oil into a heavy, deep 28–30 cm frying pan to a depth of 2–2.5 cm and heat it to 175–180°C. Carefully lower in one or two chebureki at a time without overcrowding the pan. Fry for 2–3 minutes per side, until evenly golden brown and blistered, keeping the oil temperature at or above 170°C.
- 8Transfer the cooked chebureki with tongs to a wire rack set over a baking tray and drain for 2–3 minutes. Serve hot, allowing the filling to cool slightly before taking the first bite.