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!
Recipe
Ingredients
Instructions
- 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.
Yum - great recipe my family really loved your recipe, can't wait to make these again!
I'm so glad you enjoyed the recipe, thank you for taking the time to comment!
Yum! These are so delicious! The leftovers are perfect in lunch boxes and these are so great as an "on the go" kind of meal!
Yes! They're a great grab-and-go treat! I'm so glad you enjoyed the recipe!
I've never had this before and I'm so excited to try it!
I hope you love the recipe, Katie!
Typically 2 tbsp of water or milk is added to filling to increase moisture content. Also, lamb is the most traditional filling for us Tatars (OK, at least this is true in my family, not sure how widespread that is.) Some garlic often goes in the filling too.
Jeff, thank you for sharing all those tips. 🙂 I know they will be helpful to many!
How much salt and pepper do you add?
Hi Lydia, I typically add about 1tsp of black pepper.
Have you tried to make these in the air fryer?
Hey Ineta, I haven't but if you spray them with oil you can use the air fryer. It will still create a nice crispy layer.
Really? Russian? How about you admitting that it is a #Crimean #Tatar traditional food called Chiborek - Chi meaning beautiful in old Turkic and borek meaning savory dough pie.
Ha!! thanks for sharing this. I guess you could say "slavic" 🙂 I appreciate inside info on this.
what meat do you use in this recipe?
I like ground turkey with beef. Thats my favorite combo lately.
In Egypt, we call it "Hawawshi" and usually use bread, and some people use puff pastry instead, and cooked whether in the oven or in skillet. Hope you like it. 🙂
https://www.google.com.eg/sea…
Wow, thanks for sharing this with me. I think they would be wonderful baked in a puff pastry. Looks amazing!
So I made these today too. But saved a batch to make fresh for my husband afterwork... I'm wondering if I could brush them with oil and bake them instead? Do you think they would turn out all right?
I haven't tried that but if you broil them for some time and turn it could work. Maybe bake a little before you broil, to cook the meat. Let me know if you try this, I want to know if it works. I want to try this idea also 🙂
Do you cook the meat mixture first? That's probably a silly question but I don't know.
Thanks for answering.
Oh no problem at all, ask away! 🙂
No, you don't need to precook meat. As you layer it on tortilla in a thin layer it wil cook while frying. Hope this helps 🙂
So quick & easy to make. Thank you for this recipe. Took me a while to find uncooked tortillas, but with my husband's help I found them!
oh lol, husbands can be useful. 🙂 But I actually saw them even at Winco now. (by cream cheese)
oh, that is really great to know.
i just found some at walmart too 🙂 by the cheeses.
I made those today 🙂
Yes, if it's uncooked tortilla
lovely!!!do you think wholemeal tortilla would work in this one?
They are sold in Costco(fridge section), also Fred Meyers... I am sure other stores sell it, its in refrigerator section. Ask at the store where you can find it.
YUM! I remember my mom making these... however, I have had trouble finding uncooked tortillas. Where do you buy them?