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Easy Chicken Chebureki

This is classic Slavic comfort food at its best. Chebureki (turnovers with chicken) are crispy, golden little pockets filled with the juiciest chicken mixture. It’s the kind of recipe that all kids and adults love! Whether you grew up eating these or trying them for the first time, kids will beg you to add them to your meal rotation!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course: Appetizer, Main Course
Cuisine: european, moldovian, russian
Ingredients Equipment Method

Ingredients
  

  • 10 lbs  boneless chicken thighs, cut into large pieces
  • 4 large onions, quartered
  • 6-8 slices of white or stale sourdough bread (or 1 cup breadcrumbs)
  • cup milk (for soaking the bread)
  • 2 1/2 tsp  tsp salt
  • 1 tsp black pepper
  • 2 large eggs
  • Cooking oil
  • 12–16 large raw flour tortillas
  • Fresh dill and sour cream (for serving)

Equipment

  • Large mixing bowl 
  • meat grinder 
  • frying pan
  • pot to fry the onions

Method
 

Prepare the Filling:
  1. Soak the bread in milk for 10 minutes. Squeeze out excess milk and set aside.In a pan, sauté the onions in a small amount of cooking oil until translucent and slightly golden. Let cool.
    Using a food processor or meat grinder, grind the chicken thighs, soaked bread, and sautéed onions together until smooth.
    Mix the ground chicken mixture with salt, pepper, and eggs until well combined. Adjust seasoning to taste. Cover and refrigerate for 30 minutes.
 Assemble the Chebureki:
  1. Lay a raw tortilla flat on a clean surface. Place 2–3 tablespoons of the filling on one half of the tortilla, spreading it into a thin, even layer, leaving about 1/2 inch around the edges.
    Fold the other half of the tortilla over the filling, forming a half-moon shape. Press the edges together firmly to seal. Use a fork to crimp the edges for a decorative finish and secure the seal.
 Cook the Chebureki:
  1. Heat a large skillet or frying pan over medium heat with enough cooking oil to cover the bottom of the pan (about 1/4 inch deep)
    .Once the oil is hot, carefully place the chebureki into the pan. Fry 2–3 at a time to avoid overcrowding.
    Cook for 2–3 minutes on each side or until the tortillas are golden brown and crispy and the filling is cooked through.
    Transfer to a paper towels-lined plate to drain excess oil.
    Serve the chebureki hot, garnished with fresh dill and a dollop of sour cream on the side for dipping.