How to make
Sift the flour, pour it in a deep bowl and add a pinch of salt and a tablespoon of oil.
Add boiling water to them and start kneading a soft chebureki dough.
Form the finished dough into a ball and leave it to rest in the bowl.
During this time, prepare the stuffing.
Boil the potatoes and mash them into mashed potatoes.
Crumble the white cheese and finely chop the onion.
Put all of this in a bowl and season with black pepper and salt.
Stir the filling well.
Put the oil in a pan and heat it up.
Divide the dough into pieces.
Roll out each part onto a floured surface.
I made small chebureki, but you can make bigger ones if you like.
After you have rolled them out, put one spoonful of the stuffing in each one.
Combine both ends and press them down with a fork.
Put them in the prepared heated oil and fry the ones with white cheese first on one side, then turn them on the other.
Place them onto kitchen paper, so that it can absorb the fat.
Arrange them on a plate and serve the chebureki with potatoes, inspired by the Georgian cuisine.
