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

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

Gradually stir in about 1 cup of flour into the hot water mixture. This "scalds" the flour, making the dough incredibly pliable. This "Choux" style dough (using boiling water) is

Gradually add the rest of the flour and knead until you have a smooth, elastic dough that doesn't stick to your hands. Gradually stir in about 1 cup of flour

Cover the dough with a cloth or plastic wrap and let it rest at room temperature for 30–40 minutes . This relaxes the gluten, making it much easier to roll thin.

1 tbsp of Vodka (this helps create more "bubbles" during frying!) Step-by-Step Instructions: