Chebureky with Green Ajika Sauce | Class
What you'll learn
Mise En Place
Yellow onion, ½x
Medium green bell peppers, 2x
Medium shallot, 1x
Cloves of garlic, 3x
Cilantro, 1 bunch
Dill, 1 bunch
Ground wagyu beef, ½ lb
Ricotta, ¼ lb
Low moisture mozzarella, ¼ lb
All purpose flour, 3 cups
Sugar, 2 tablespoons
Kosher salt, 2 teaspoons
Sunflower oil, 1½ tablespoons
Vodka, 1½ tablespoons
Salt, ½ teaspoon
Black pepper, ¼ teaspoon
Granulated garlic, ¼ teaspoon
Ground coriander, ¼ teaspoon
Cumin, ¼ teaspoon
Champagne vinegar, ¼ cup
- To make the dough: In a large bowl, combine 2 cups flour, 1 teaspoon sugar, and ½ teaspoon salt. Add in 1½ tablespoonssunflower 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.
- To 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.
- *You can refrigerate in an airtight container for up to 2 weeks.*
How to cook
- To make the Chebureky: In a medium bowl, grate ½ of the yellow onion. Mix in the ground beef, spice mix, and water. Theconsistency 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 chebureky in the hot oil for 3-4 minutes per side. Make sure the oil is very hot; otherwise, your chebureky will be too greasy.
- Transfer to a paper towel lined plate to drain.
- Serve immediately with the Ajika sauce. Enjoy!
From the chef
Chef Anna here! Indulge in the delectable delights of Chebureky with Green Ajika Sauce, an exquisite culinary journey that will transport your taste buds to new heights. 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. 🥟👩🍳
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