How to cook
For the preparation of the dough for the Chebureki with cottage cheese, I use filo pastry pie flour. It is ideal for this purpose, as it makes the dough elastic and allows it to be rolled out thinly without it tearing.
Kneading is done in the standard way, by first sifting the flour, then a well is made in the middle and the water and fat with salt are poured into it. The only peculiarity is that the liquid must be heated to 60 degrees.
Knead a smooth, elastic dough and leave it to rest and relax. It is wrapped with a towel, so that it does not dry out.
During this time, the stuffing is made, which is not typical for chebureki, as the classic ones are made with meat/minced meat.
These are made with cottage cheese, which makes them lighter and more suitable for breakfast.
You can combine cottage cheese with yellow cheese curd (50/50) and why not even add white cheese.
Adding grated yellow cheese to the filling also makes the chebureki irresistibly delicious.
Crack the eggs and add them to the cottage cheese and beat the mixture. The filling is then salted and it's ready.
Tear off small pieces of the dough, grease them with oil and roll them out into a thin, round crust, similar to a filo pastry pie crust, but no finer than that.
Add the filling in a thin layer on one half of the circle, fold it and cover it with the half that isn't greased. It is pressed with the help of your fingers at the edges and then pinched nicely with a fork, like pelmeni.
The chebureki are fried in plenty of oil over medium to high heat, until they're nicely browned.
A maximum of two chebureki are placed in the pan, so that the temperature does not drop.
They turn out crispy, with a tempting crust and soft core.
Eat and enjoy them for breakfast, while they're hot!