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Fried Lamb Dumplings (Chebureki)

May 21st, 2011 in Lamb, Main Dishes by
Total cooking time: 2h 00min
Fried Lamb Dumplings (Chebureki)

This is another recipe from my USSR-ian childhood. It takes a bit of time and inspiration to cook these from scratch, but it totally worth it.

Even though it is time consuming, with a bit of organization it can be a fun activity to do for whole family together.

I never been a big fan of lamb meat, but these dumplings taste the best made of it. However you can always substitute equal amount of beef and pork mix for lamb meat.

Ingredients:


How to prepare, step-by-step:

  1. Prepare ingredients: you can substitute 50/50 mix of beef and pork for lamb:
    Fried Lamb Dumplings (Chebureki) Recipe: Step 1
    Fried Lamb Dumplings (Chebureki) Recipe: Step 1
  2. Start of by making dough. I will list recap of how to make it (read detailed instructions here). Mix milk, salt and oil in a cooking pot; bring to boil, then add 1/2 cup of flour:
    Mix milk, oil and salt in cooking pot
    Mix milk, oil and salt in cooking pot
    Bring to boil
    Bring to boil
    Remove from burner, mix flour in
    Remove from burner, mix flour in

    Cool down and mix an egg in
    Cool down and mix an egg in
    Start adding flour
    Start adding flour
    Until it becomes thick
    Until it becomes thick

    Knead more flour in
    Knead more flour in
    Until it doesn't stick to hands anymore
    Until it doesn't stick to hands anymore
    Then cover with plastic wrap
    Then cover with plastic wrap


  3. Then prepare meat filling. If you have meat in whole piece grind it finely and put to the mixing bowl (I was lazy and bought ground lamb):
    Fried Lamb Dumplings (Chebureki) Recipe: Step 3
    Fried Lamb Dumplings (Chebureki) Recipe: Step 3
  4. Season meat with ground black pepper, paprika and salt to your preference:
    Fried Lamb Dumplings (Chebureki) Recipe: Step 4
    Fried Lamb Dumplings (Chebureki) Recipe: Step 4
  5. Peel and press garlic cloves:
    Fried Lamb Dumplings (Chebureki) Recipe: Step 5
    Fried Lamb Dumplings (Chebureki) Recipe: Step 5
  6. Peel and chop onion (if you have meat in whole peace you can mince onions in the same time when meat, otherwise use food processor or grater):
    Fried Lamb Dumplings (Chebureki) Recipe: Step 6
    Fried Lamb Dumplings (Chebureki) Recipe: Step 6
  7. Add onions to the mixing bowl:
    Fried Lamb Dumplings (Chebureki) Recipe: Step 7
    Fried Lamb Dumplings (Chebureki) Recipe: Step 7
  8. Mix everything and add 2-3 table spoons of mayonnaise:
    Fried Lamb Dumplings (Chebureki) Recipe: Step 8
    Fried Lamb Dumplings (Chebureki) Recipe: Step 8
  9. Rinse cilantro with cold water, chop it and add to the mixing bowl:
    Fried Lamb Dumplings (Chebureki) Recipe: Step 9
    Fried Lamb Dumplings (Chebureki) Recipe: Step 9
  10. Mix it all good to get meat stuffing:
    Fried Lamb Dumplings (Chebureki) Recipe: Step 10
    Fried Lamb Dumplings (Chebureki) Recipe: Step 10
  11. Next step is to prepare dumplings. To make one take a piece of dough (about 1 inch in diameter) and roll it into evenly thin round sheet with a rolling pin (mine were about 8 inches in diameter, you can do more or less):
    Fried Lamb Dumplings (Chebureki) Recipe: Step 11a
    Fried Lamb Dumplings (Chebureki) Recipe: Step 11a
    Arrange about 2 table spoons of meat stuffing you prepared earlier over 1 half of the dough circle, leaving about ⅓ of inch from the sides clear of meat (that is important):
    Fried Lamb Dumplings (Chebureki) Recipe: Step 11b
    Fried Lamb Dumplings (Chebureki) Recipe: Step 11b
    Fold dough:
    Fried Lamb Dumplings (Chebureki) Recipe: Step 11c
    Fried Lamb Dumplings (Chebureki) Recipe: Step 11c
    And align edges of bottom and top halves:
    Fried Lamb Dumplings (Chebureki) Recipe: Step 11d
    Fried Lamb Dumplings (Chebureki) Recipe: Step 11d
    Then press edges with your fingers working your path from one side to another:
    Fried Lamb Dumplings (Chebureki) Recipe: Step 11e
    Fried Lamb Dumplings (Chebureki) Recipe: Step 11e
    Make sure there are no holes and edges are sealed tight (you can use fork to press edges):
    Fried Lamb Dumplings (Chebureki) Recipe: Step 11f
    Fried Lamb Dumplings (Chebureki) Recipe: Step 11f
  12. Repeat step 11(a-f) for the rest of dough and meat stuffing (with specified amount if ingredient you will get about 11-12 dumplings of about 8” long):
    Fried Lamb Dumplings (Chebureki) Recipe: Step 12
    Fried Lamb Dumplings (Chebureki) Recipe: Step 12
  13. Warm up skillet big enough to fit at least 2 dumpling w/o overlapping (it is also good if it has higher sides) with about 1/3 cup of vegetable oil over moderate heat; add 2 dumplings to the skillet and fry until bottom side gets golden brown:
    Fried Lamb Dumplings (Chebureki) Recipe: Step 13
    Fried Lamb Dumplings (Chebureki) Recipe: Step 13
  14. Then turn both dumplings to other side and fry until they are golden brown from this side as well:
    Fried Lamb Dumplings (Chebureki) Recipe: Step 14
    Fried Lamb Dumplings (Chebureki) Recipe: Step 14
  15. Repeat for all dumplings; move cooked dumplings to the plate. Cooking takes time, so to ensure all dumplings are still warm when you serve them – cover plate with dumplings with foil while you cook:
    Fried Lamb Dumplings (Chebureki) Recipe: Step 15
    Fried Lamb Dumplings (Chebureki) Recipe: Step 15
  16. Make sure you serve chebureki hot, they taste great with yogurt and cucumber sauce (such as tzatziki) and beer:
    Fried Lamb Dumplings (Chebureki)
    Fried Lamb Dumplings (Chebureki)
Enjoy!

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4 Comments on "Fried Lamb Dumplings (Chebureki)"

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sgo
3 years 10 months ago

Julia,
Thank you for the nice recipe.
But chebureki is not georgian. It has “crimean tatars” origination and more popular in middle asia then in Caucasus area.
I use kefir or plain balkan yogurt instead of mayo. Temperature of oil should be around 200C.
Thanks.

sam7aa
5 years 6 days ago

can i bake the dough instead of frying ?

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