Chebureki are the southern Ukrainian department of the worldwide household of empanadas, potstickers, pasties and salteñas — dough pockets crammed with meat and deep-fried till golden and juicy. A blistered, chewy crust is the signal of a very good cheburek in response to Olga Koutseridi, who grew up in Mariupol, Ukraine, and tailored this recipe for her residence kitchen in Austin, Texas. The dough for this recipe is comparatively stiff, which implies it’ll take a little bit of time to combine it by hand. You might additionally use a stand mixer, however your mixer might battle. After the primary few, these pies develop into a lot simpler to assemble, and you’ll roll and fill the subsequent one whereas one is frying. It’s best to fry one or two at a time, which helps management the oil temperature and ensures the freshest chebureki. They need to be eaten inside just some minutes of their emergence from the fryer. —Julia Moskin
