▶️ Chebureky with Green Ajika Sauce | Livestream
Chebureky with Green Ajika Sauce - Ukrainian Fried Turnovers
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Category
Appetizers
Servings
2
Prep Time
45 minutes
Cook Time 🍳
15 minutes
Chef
Chef Anna
In this class, you'll master the art of creating Chebureky, the classic Ukrainian fried dumplings, prepared two ways: one filled with a delightful blend of cheese and herbs, and the other featuring the succulent flavors of wagyu beef and aromatic spices. Paired perfectly with a spicy kick from the green ajika sauce, these Chebureky are a dish to share and enjoy with friends. 🥟👩🍳
Ingredients 🍲
2 cups all purpose flour, plus more for dusting
- 1 teaspoon sugar
- ½ teaspoon salt
- 1½ tablespoons sunflower oil
- 1½ tablespoons vodka
- ½ cup + 1 tablespoon water
½ lb ground wagyu beef
- ½ yellow onion
- Scant ⅓ cup water
- 1 ½ teaspoons Anna’s Spice Mix
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon granulated garlic
- ¼ teaspoon ground coriander
- ¼ teaspoon cumin
¼ lb ricotta
- ¼ lb low moisture mozzarella
- Chopped dill and cilantro
3 jalapenos
- 2 medium green bell peppers
- 1 medium shallot
- 3 cloves of garlic
- ⅓ cup tightly packed cilantro
- 1 tablespoon sunflower oil
- ¼ cup champagne vinegar
- 1 tablespoon sugar
- 1½ teaspoons kosher salt
Large bowl
- 2 Medium bowls
- Wooden spoon
- Plastic wrap
- Knife
- Cutting board
- Food processor or blender
- Rolling pin
- 7-8” plate
- Fork
- Large saute pan
- Spatula or tongs
- Grater
- Paper towel lined plate
❄ Please keep refrigerated before class ❄
For the Dough
For the Meat Filling
For the Cheese Filling
For the Green Ajika Sauce
MISE EN PLACE 🥄
Directions 📝
Make the Dough
In a large bowl, combine 2 cups flour, 1 teaspoon sugar, and ½ teaspoon salt. Add in 1½ tablespoons sunflower oil, 1½ tablespoons vodka, and a little over ½ cup of water. Mix well until the dough comes together.
- Transfer to a lightly floured surface and knead until it is smooth and elastic. Form into a ball and place into an oiled bowl. Cover and rest for 30 minutes.
Make the Green Ajika
Core, seed, and coarsely chop jalapeños and bell peppers.
Transfer to a food processor together with the shallot, 3 cloves garlic, half of the cilantro, 1 tablespoon sunflour oil, ¼ cup champagne vinegar, 1 tablespoon sugar, and 1½ teaspoons kosher salt. Pulse until smooth. Adjust the seasoning to taste.
Make the Chebureky
In a medium bowl, grate ½ of the yellow onion. Mix in the ground beef, spice mix, and water. The consistency should be similar to thin yogurt. This will ensure your Chebureky are very moist!
- In a separate bowl, grate the mozzarella cheese. Chop the dill and remaining cilantro.
- Mix together the mozzarella, ricotta cheese, and chopped herbs.
- These are the fillings.
- To shape the Chebureky, pinch a piece of dough, slightly smaller than a tennis ball, and roll out thinly. Using a 7-8 inch plate as a guide, cut a circle. Repeat with the remaining dough.
- Working with one dough circle at a time, place a heaping tablespoon of the filling over half of the dough, spreading evenly. Leave a 1/2 inch clean border around the filling. Fold the dough over, forming a half-moon, and press the edges to seal. You can use a fork to crimp and seal. .
- Heat about 1/2 inch of canola oil in a frying pan until hot. Fry the chebureki in the hot oil for 3-4 minutes per side. Make sure the oil is very hot; otherwise, your chebureki will be too greasy. Transfer to a paper towl lined plate to drain.
- Serve immediately with the Ajika sauce. Enjoy!
Note from the Chef 👩🍳
You can refrigerate the Green Ajika Sauce in an airtight container for up to 2 weeks.
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