Chebureks. No one will tell you this - Tips from a baker! How to make the best bubbly dough?

Chebureki are very thin pies with meat, where the dough is soaked with the juice from the filling, and on top, it is crispy with numerous bubbles, while being very delicate and not as greasy as it might seem! Nowadays, chebureki are made from various doughs: unleavened, kefir-based, and even yeast dough can be found, but we will have the most delicious and thin dough for chebureki. I’ll tell you why sugar is needed in the dough for chebureki; what to do with oil and flour to surely get bubbly dough; what carbonated mineral water adds to the dough; how much meat filling is needed and what is added to it to get more juiciness; how long and how to fry chebureki; how to properly remove them from the pan, and much more. In short, after watching this video, you will have no questions about cooking, and if any arise, I will be happy to discuss them with you! Let's get started. 00:51 why to sift flour and salt into the dough for chebureki 01:45 what causes bubbles on fried chebureki 02:17 what carbonated mineral water adds to the dough for chebureki 02:33 how soft the dough for chebureki should be 03:20 where it is better to leave the dough: in the cold or warm 03:56 are eggs needed in the dough for chebureki 04:09 why sugar is added to chebureki 04:20 why the dough should be rolled into balls before rolling out 04:31 how many chebureki you get and how much one piece of dough should weigh 04:56 how to prepare onions for the filling so that it does not remain raw 05:38 what to add to the filling for chebureki besides meat 06:03 what the filling for chebureki should be like 06:54 how thick the chebureki should be 08:03 how much filling is needed for one cheburek 09:01 how to check the oil for frying for readiness 09:16 how to fry chebureki 09:25 how bubbles appear on the dough for chebureki and how chebureki inflate 09:53 the best way to remove chebureki from the pan so they do not lose shape and taste 10:28 how much oil is needed for frying chebureki and why 10:54 what kind of chebureki you will get with this recipe