Instructions

1. In a large mixing bowl, mix flour with salt. Slowly add hot water, whisking everything with a spoon.  Then add oil and stir.
2. Now, knead the dough with your hands until you can form a smooth dough ball. Cover the dough with a kitchen towel and let it rest for 30 minutes.
3. Meanwhile, prepare the filling. Mince the onion as fine as you can. It’s essential to ensure the juiciness of your vegan chebureki. You don’t want to taste any crunchy onion bits. Mix the onion with vegan minced meat, a few tablespoons of water, and salt and black pepper if your vegan mince is under-seasoned. Set it aside.
4. Dust your working surface with a bit of flour. Shape the dough into a log and cut it into 8 pieces. Form 8 small dough balls.
5. Heat the oil in a large heavy bottom pan.
6. Lightly flour the working surface again. Roll out one dough ball into a thin disk (2 millimeters max.). Spread 1/8 of the filling on one half of the disk, leaving about 2cm of space around the edges. Fold the dough and firmly press the edges. Using the pastry wheel, cut off the excess dough.
7. Repeat with the rest of the dough and the filling.
8. Deep fry the vegan chebureki for a minute or until golden brown, then carefully flip and fry for another minute.
9. Transfer chebureki onto the plate lined with a few layers of paper towels.
10. Enjoy them while they’re still warm!