Chebureki are fried dumplings that look like turnovers — crunchy on the outside and filled with meat on the inside. I have a quick and easy shortcut so you can make these Russian dumplings in no time!
What Are Chebureki?
Chebureki is a common Russian pastry that is filled with a savory filling, usually ground meat. This recipe uses ground beef, but ground lamb is another option. A popular street food, you can find Chebureki at any of the street markets in Russia.
The dough is made with yeast and rolled out very thin. Or you can use raw flour tortillas as an easy substitute – the texture is very similar to the homemade dough. This is my favorite shortcut!
Hot Tip: If you want to make a classic chebureki recipe with homemade dough, you can get the recipe in our ebook.
How to Make Chebureki
- Make the Filling – Mix together the ground meat, salt/pepper, egg, and chopped onion until combined.
- Assemble the Chebureki – Place a few tablespoons of the filling on one side of the raw tortilla in a thin layer, fold the tortilla over, and use a fork to pinch the sides together. Repeat with the remaining chebureki.
- Cook the Chebureki – Heat oil in a skillet and cook the filled chebureki until each side is golden.
Hot Tip: When assembling the Chebureki, press the meat in a thin layer so it cooks evenly.
How to Freeze Chebureki
Chebureki are best frozen before cooking. After you assemble the dumplings, wrap in plastic wrap or layer between parchment paper to avoid sticking. Seal it in a ziploc bag and freeze for up to a month.
When ready to serve, thaw the frozen Chebureki in the fridge and cook according to instructions.
More of Classic Recipes
- Piroshki – delicious fried, filled pastry buns that can be made ahead.
- Pelmeni – a dumpling soup that cooks in just 30 minutes.
- Meat Potato Pierogi – Eastern European comfort food with a meat and potato filling.
- Poppy Seed Buns – these fluffy buns are an Eastern European classic!
Share Some Love ❤️
- Combine the meat with the egg, seasoning, and onion. Place a few tablespoons of the meat filling on one side of the raw tortilla and press into a thin layer. Fold the tortilla over to cover the filling.
- Pinch the sides together using a fork; make sure it’s sealed tight so the filling doesn’t come out. Repeat with remaining tortillas and filling.
- Preheat the oil in a skillet on low/medium heat. Add the filled tortillas and cook until each side is golden brown.
- Remove the cooked Chebureki from the skillet; let them rest on paper towels to absorb excess grease.