Dumplings Chebureki

Dumplings Chebureki

Originally from the traditional cuisine of the Crimean Tartars, chebureki have become a very popular (fast food) dish throughout the Russian-speaking world. The cheburek resembles a bit the Russian pierogi, but there are a few small differences.


  • 400 g of minced pork
  • 400 g of ground beef
  • 2 eggs
  • 120 ml of water
  • 800 g of flour
  • 1 tbsp salt
  • 1 tbsp coriander
  • 1 tsp ground pepper
  • 40 ml of vegetable oil for the dough
  • 1 liter of frying oil


Unlike Russian pierogi, which are prepared with various sweet and savory fillings, traditional chebureki are only stuffed with meat, onions and spices. In addition, the semicircular shape of these fried dumplings is larger and flatter. Another difference to pierogi is the dough, which is prepared without yeast. This will make the dough thinner and frying will create a crispy, golden-yellow pastry coat, which hides a juicy, highly aromatic filling.

Chebureki are traditionally eaten hot and without cutlery. Before serving, you should therefore allow them to cool down a bit, so that your hands will not be burnt.

Russian dumplings Chebureki, detailed photo recipe

60 minutes

1. Season minced meat with salt and pepper and mix with coriander.

2. Refrigerate for 20 minutes.

3. Sieve flour and add 2 eggs.

4. Add water and oil.

5. Knead dough until soft.

6. Form to a ball.

7. Refrigerate for 20 minutes.

8. Roll out the dough and cut out circles.

9. Fill circles with meat.

10. Close the edges of the cheburek in the shape of a crescent moon and pull it apart slightly.

11. Sprinkle with flour and let dough dry a bit.

12. Heat oil in a deep pan.

13. Fry chebureki on each side for 4 minutes.

14. Remove chebureki when the crust is golden yellow. Let them cool down a bit.

15. Serve hot.

Change cookie settings