These chicken chebureki are made with a homemade dough from scratch, the dough is rolled out, stuffed with a seasoned ground chicken filling, then sealed and fried until perfectly golden and crunchy. Served with a generous dollop of sour cream. Add this to your meal prep ideas asap!
To Make Chebureki, You Will Need:
For the dough:
- All-purpose flour
- Salt
- Granulated sugar
- Olive oil
- Water
For the filling:
- Ground chicken
- Chopped parsley
- Finely chopped onion
- Minced garlic
- Beaten Egg
- Salt
- Pepper
- Vegetable or canola oil – for frying
To make the dough:
In a large bowl, mix together flour, salt, and sugar.
Add olive oil to the flour. Gradually add the water to the flour. Mix with a fork until dough starts coming together, it will be a little sticky. If the dough is extremely sticky, add 2 tbsp of flour and continue to mix. If the dough is stiff, add 2 tbsp of water.
Turn dough over onto a well floured surface and knead the dough with your hands. Add small increments of flour to the dough as you knead until the dough is soft, smooth, and no longer sticks to your hands.
Place the dough into a clean bowl, cover with a kitchen towel, and set aside.
To prepare the filling:
In a large bowl, mix together ground chicken, chopped parsley, finely chopped onion, minced garlic, beaten egg, salt and pepper until all ingredients are well combined.
To assemble the chebureki:
Divide the dough in half. Place half of it back in the bowl and cover again.
Roll out dough on a lightly floured surface, until it is about 2-3 mm thick. Using a plate or a bowl (6-8 inches in diameter/wide), invert it and press down on the dough to create circles. Try to fit 3 to 4 circles in, without them overlapping. Repeat with remaining dough until gone.
Place about 2 tbsp of the filling on one side of the circle. Leave 1/2 an inch border around the edge. Fold the dough over in half, press out any air, and pinch the edges of the dough with your fingers to seal the chebureki.
To fry the chebureki, you will need a large skillet (non-stick, preferably) and high-heat oil, like vegetable or canola oil. Chebureki may also be fried in a dutch oven or non-stick pot to reduce oil splatter over your stove.
The size of your skillet or pot will determine how much oil you will need for frying. Start with 1 to 1 1/2 cups of oil and add more half way throughout cooking. When you put the chebureki in, they should be covered about half way with oil.
Fry 2 to 3 chebureki at a time, making sure they do not overlap while frying. Fry them 2-4 minutes per side on medium-low heat until they are golden crispy.
Remove them from the skillet and place them on a paper towel-lined plate to absorb the oils. Let them rest 5 minutes to cool and serve them with sour cream.
This is such a great recipe for easy meal prep. Add this to your healthy recipe list now!!
Chicken Chebureki
These chicken chebureki are made with a homemade dough from scratch, the dough is rolled out, stuffed with a seasoned ground chicken filling, then sealed and fried until perfectly golden and crunchy. Served with a generous dollop of sour cream.
Ingredients
For The Dough
- 3 1/2 cups all-purpose flour, plus extra for kneading
- 1 tsp salt
- 1/2 tsp granulated sugar
- 2 tbsp olive oil
- 3/4 cup water
For The Filling
- 1 pound ground chicken
- 1/4 cup fresh parsley, chopped
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 tsp salt
- 1/2 tsp pepper
- vegetable or canola oil, for frying
Instructions
To Make The Dough
In a large bowl, mix together flour, salt, and sugar.
Add olive oil and water to the flour. Mix with a fork until dough starts coming together, it will be a little sticky. If the dough is extremely sticky, add 2 tbsp of flour and continue to mix. If the dough is stiff, add 2 tbsp of water.
Turn dough over onto a well floured surface and knead the dough with your hands. Add small increments of flour to the dough as you knead until the dough is soft, smooth, and no longer sticks to your hands. Place the dough into a clean bowl, cover with a kitchen towel, and set aside.
Prepare The Filling
In a large bowl, mix together ground chicken, chopped parsley, finely chopped onion, minced garlic, beaten egg, salt and pepper until all ingredients are well combined.
To Assemble The Chebureki:
Divide the dough in half. Place half of it back in the bowl and cover again.
Roll out dough on a lightly floured surface, until it is about 2-3 mm thick. Using a plate or a bowl (6-8 inches in diameter/wide), invert it and press down on the dough to create circles. Try to fit 3 to 4 circles in, without them overlapping. Repeat with remaining dough until gone.
Place about 2 tbsp of the filling on one side of the circle. Leave 1/2 an inch border around the edge. Fold the dough over in half, press out any air, and pinch the edges of the dough with your fingers to seal the chebureki.
Heat 1 to 1 1/2 cup vegetable oil in a large skillet over medium/low heat. Add 2 to 3 chebureki at a time into the skillet, making sure they do not overlap while frying. Fry 2-4 minutes per side, until golden crispy and meat is cooked through. Add more oil to the skillet, as needed throughout cooking.
Remove from skillet and place on a paper towel-lined plate to absorb the oils. Let rest 5 minutes to cool and serve with sour cream.
Recipe Notes
Pre-made, uncooked flour tortillas can be used to replace homemade dough if you’re not up for kneading your own from scratch.
Here I use my favorite type of meat, chicken. Feel free to swap it out with your favorite. Pork was my mom’s go-to. Another option is to use a combination of your two favorite meats. Chicken/pork or pork/beef.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or in the oven at 400 degrees F for 8-10 minutes, until warmed through.
