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Chebureks with chicken and cheese
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Chebureki with chicken and cheese are the perfect combination of crispy, bubbly dough and tender, stringy, flavourful filling. They are light, juicy and surprisingly delicious — a great option if you want something filling but not too heavy. The cheese melts inside, the chicken becomes soft and fragrant, and every bite gives you a crispy crust and tender filling — a real treat.
These chebureki are easy to make at home, and they always delight guests and family alike. They are suitable for a quick snack or a full dinner. Most importantly, this recipe is easy to adapt to your taste while retaining that traditional crispy base.
Variations
You can use different types of cheese: suluguni for a thick, stringy texture, mozzarella for a soft, creamy taste, or a mixture of two or three varieties. Chicken fillet can easily be replaced with thigh meat, which is even juicier. For a spicy touch, you can add herbs, garlic, paprika or a little hot pepper.
Secrets of tenderness and taste
To make the filling as juicy as possible, add ice water or cream to the minced chicken. The dough should be elastic and slightly stiff — this way the chebureki will bubble better and become crispy. It is best to fry them in a large amount of heated oil at medium temperature: this will make the dough golden brown and the cheese inside will melt perfectly.
Tips on ingredients
Choose chilled, not frozen chicken meat — it gives a softer texture and a more pronounced flavour. It is better to use hard or semi-hard cheeses — they melt evenly. High-grade flour makes the dough smooth and strong. The water for the dough should be very cold — this helps to create a bubbly texture.
Small culinary nuances
Do not make the filling layer too thick, otherwise the cheburek may tear. Pinch the edges as tightly as possible: you can use a fork. Before frying, you can lightly score the dough in one place — this will prevent it from swelling in one large spot and will create beautiful small bubbles.
Ingredients for the recipe
Ingredients
Krashche Wheat Flour High Grade 1.8kg
450 g
Karpatska Dzherelna Still Mineral Water 2l
220 ml — for the dough; 70 ml — for the filling
Chumak Zolota Refined Sunflower Oil 2l
2 tbsp + 500 ml for frying
Pripravka Himalayan Pink Salt 200g
1 tsp in the dough, 1 tsp in the filling
Chilled Chicken Fillet
400 g
Kremenetski Molochni Vyroby Gouda Cheese 45%
200 g
Onion
100 g
Pripravka ground black pepper 20g
0.5 tsp
Preparation steps
01
Kneading the dough — Mix the flour and salt in a bowl, pour in ice water and vegetable oil. Knead into a firm, elastic dough. ⏱ 8 min. Guideline: the dough should be smooth, dense and not sticky.
02
Resting the dough — Cover the dough with a towel and leave at room temperature. ⏱ 25–30 min. Guideline: the dough should become softer and easy to roll out thinly.
03
Preparing the filling — Mix the minced chicken with finely chopped onion, ice-cold water, salt and pepper. Grate the cheese and add to the mixture. ⏱ 5 min. Guideline: the filling should be slightly moist and fragrant.
04
Shaping the chebureks — Divide the dough into 10 pieces. Roll each piece into a thin circle. Place the filling on one half of the circle, cover with the other half, and pinch the edges tightly. ⏱ 12 min. Guideline: the filling should be evenly distributed and the edges should be tightly sealed.
05
Preparing the oil — Heat the vegetable oil in a deep frying pan to 170–180°C. ⏱ 3 min. Guideline: a drop of dough should sizzle immediately.
06
Frying chebureks — Fry for 2–3 minutes on each side until golden brown and bubbles appear. ⏱ 6 min. Guideline: the cheburek is golden brown and the cheese inside has melted.
07
Serving — Place on paper towels to remove excess oil and serve hot. ⏱ 1 min.
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Tip For a delicate flavour, add 1 tablespoon of cream to the chicken filling — this will make it even softer. And if you want more ‘cheburek-like’ bubbles, let the dough stand even longer, up to 40 minutes.
Where to order ingredients
Select the required ingredients in one of the stores
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