Chebureks with fish filling

Chebureks with fish We are accustomed to chebureks with meat stuffing, but they are not less tasty with other fillers. I suggest preparing chebureks with a filling of fried fish and onions (onion and green). Delicious chebureks are obtained only if the dough is rolled very thin (about 1 mm thick). Fry the chebureks in a lot of oil, and pre-well calcined.

• Wheat Flour 500 g
• Salt 15 g
• Sunflower refined sunflower oil 40 ml
• Milk 250 ml
• Eggs chicken 3 pcs.
• Pepper black ground 1 pinch
• Wheat flour 3 tbsp. l.
• Salt 15 g
• Mayonnaise 2 tbsp. l.
• Water 3 tbsp. l.
• Sunflower refined sunflower oil 5 tbsp. l.
• Green onions 40 g
• Onion 2 pcs.
• Pollock 700 g
• Sunflower refined sunflower oil 500 ml

• Step 1 To prepare the dough for chebureks, you need to take wheat flour of the highest grade, egg yolks (3 pcs.), Milk, vegetable oil and salt.
• Step 2 In a bowl, lay the egg yolks, add milk, vegetable oil and salt.
• Step 3 Mix the mass well and sift the flour through the sieve.
• Step 4 Knead the dough, but not very steep dough, cover it with a damp cloth and stand in the fridge for about 2 hours.
• Step 5 To make the filling, take fresh-frozen fish (pollock or hake), onions, green onions, vegetable oil, mayonnaise, flour, a little water, black pepper and salt.
• Step 6 Thaw the fish, gut it, thoroughly wash, dry and cut into pieces.
• Step 7 Pieces of salt slightly, mix and roll in flour.
• Step 8 Put the fish in a frying pan with preheated vegetable oil and fry until browned.
• Step 9 Cool the fish lightly, and then disassemble into small pieces, removing the bones.
• Step 10 Cut the bulbs, cut them in half, and then each halve into thin half rings.
• Step 11 Onion is saved in vegetable oil.
• Step 12 Wash the green onion in running water, dry and cut into thin rings.
• Step 13 Add the green to the pan to the onions.
• Step 14 Fry all together until the onion is green.
• Step 15 Add the fish to the onions.
• Step 16 Mix everything, pepper, salt to taste, pour a little water and warm for 5 minutes.
• Step 17 Fry the filling slightly and season with mayonnaise.
• Step 18 Stir the mixture completely.
• Step 19 Preparation of Chebureks. Steady dough is divided into balls the size of a walnut (about 40 g) and roll them into thin breads not more than 1 mm thick and about 17-20 cm in diameter.
• Step 20 For one half of each bun, put 1 tbsp. l. fill the other half, cover it, cut the edges carefully.
• Step 21 With the edge cutter, the chebureks can be made serrated.
• Step 22 Fry the chebureks in a deep frying pan or a low saucepan in a large quantity of well-heated (necessarily calcined) vegetable oil, turning them over. Finished chebureki take out a little noise. Do not puncture the fork so that the juice does not leak out!