Fried Lamb Dumplings (Chebureki)

May 21st, 2011 in Lamb, Main Dish Recipes by
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Total cooking time: 2h 00min  

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Fried Lamb Dumplings (Chebureki)

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:

  • 1 lb lamb (minced or in whole piece)
  • 3-4 garlic cloves
  • 1 onion
  • Fresh cilantro
  • 3 table spoons of of mayonnaise
  • Ground black pepper
  • Ground paprika
  • Salt to taste
  • About 1/2 cup of vegetable oil


  • For dough:

    About 4 cups of all purpose flour
  • 1 cup of milk
  • 1 egg
  • 2 table spoons of vegetable oil
  • A teaspoon of salt

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 Responses to “Fried Lamb Dumplings (Chebureki)”

  1. sam7aa says:

    can i bake the dough instead of frying ?

  2. sgo says:

    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.

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