**ЛУЧШЕ чем ЧЕБУРЕКИ! И в 100 раз полезнее! Сочный пирог с фаршем на сковороде! — Transcript & Summary | SozAI** Source: https://sozai.app/transcript/juicy-mince-pie-better-than-chebureki/ Learn how to make a healthier, juicy meat pie alternative to chebureks with a soft, elastic dough and flavorful filling cooked on a skillet. ## Key Takeaways - Using boiling water in the dough makes it elastic and dense, preventing tearing and holding juicy filling well. - Adding onions and cold water to the meat mixture increases the juiciness of the filling. - Cooking the pies on low heat covered with a lid ensures the meat cooks thoroughly without drying out the dough. - This recipe offers a healthier, less fatty alternative to traditional chebureks while maintaining great taste. - Resting the dough is essential for better texture and easier rolling. ## What the video covers - The video presents a healthier alternative to traditional fatty chebureks, focusing on a juicy meat pie cooked on a skillet. - The dough is made with boiling water and flour to create an elastic, dense texture that holds the filling well. - The dough rests wrapped in plastic for 20-30 minutes to relax gluten and improve pliability. - The filling consists of homemade ground beef mixed with onions, salt, and pepper, with tips to keep it juicy. - Flatbreads are rolled out to about 24 cm diameter, buttered, filled with meat, and sealed carefully to avoid tearing. - Pies are cooked on low heat in a frying pan for about 8 minutes, covered with a lid to ensure thorough cooking. - The video emphasizes the juiciness of the filling and moistness of the dough as key qualities of the finished dish. - Instructions include dividing dough into 8 balls and filling into 4 pies, with practical tips on preparation and cooking. - The recipe is suitable for chebureks dough but offers a healthier, less fatty alternative with similar delicious results. - The host shares personal preferences and practical advice for making the process easier and the dish tastier. ## Chapters 1. 00:00 Introduction and final result overview 2. 00:12 Introduction to chebureks and healthier alternative 3. 00:36 Preparing the dough with boiling water 4. 01:59 Forming and resting the dough 5. 02:39 Dividing dough into pieces 6. 03:13 Preparing the meat filling 7. 04:37 Rolling out flatbreads and assembling pies 8. 06:13 Cooking pies on the skillet 9. 07:15 Final results and closing remarks Answers ## Questions about this video Why is boiling water used in the dough? Boiling water partially cooks the flour, making the dough more elastic and dense, which helps it hold the juicy filling without tearing. How do you keep the meat filling juicy? Adding chopped onions and mixing in cold water if using store-bought minced meat helps retain moisture and juiciness in the filling. What is the cooking method for the pies? The pies are cooked on low heat in a frying pan, covered with a lid for about 8 minutes, allowing the meat to cook thoroughly while keeping the dough moist. ## Full Transcript — Download SRT & Markdown 00:01 Speaker A Everything was baked perfectly. The flatbreads were very, very moist. Look how much juice they have! 00:07 Speaker A The dough is cooked through. The meat is also done, and you can clearly see how juicy they are. 00:12 Speaker A Hello, my dear viewers. I'm sure there are plenty of cheburek lovers among you, and I adore chebureks too. 00:19 Speaker A I'm so sure of this because we have a video about chebureks on our channel that has almost 11 million views, and I'm sure many of you came to our channel specifically because of that video. But chebureks themselves are a very fatty dish, not very healthy, even though 00:36 Speaker A I absolutely adore them. So today, we'll be making an alternative, healthier, but no less delicious dish. 00:43 Speaker A 400 g flour, 0.5 teaspoon salt, 200 ml very hot water. Stir constantly with a spatula. 00:54 Speaker A Look, I boiled the water and let it sit for about 3-5 minutes. I didn't time it, but you can pour boiling water over it; it doesn't matter. The main thing is to let the flour cook, which will make the dough more elastic. 01:10 Speaker A When it's no longer too hot, but warm, continue kneading with your hands. You should get a fairly dense dough that will hold the meat filling well. 01:19 Speaker A Look, I've gathered all the dough into a ball, with a little flour left on the sides, about 10 grams, I think. I won't mix it in anymore because if the dough has absorbed this amount of flour, it's done so. If I add any more, 01:33 Speaker A it will become too tough. We don't want it to be too tough. We just want it to be dense enough because if the dough is too soft, it will have a hard time holding the juicy filling. 01:45 Speaker A By the way, this dough is suitable for chebureki. In general, the principle of the dough for chebureki is to have twice as much flour as liquid. 01:53 Speaker A For example, you take 300 grams of flour and 150 grams of water, or 400 grams of flour and 200 grams of water. 02:02 Speaker A The dough will be quite dense. Because it's dense, it won't tear and will hold the filling well, as I mentioned earlier. 02:11 Speaker A Knead the dough for about a minute or two, until it becomes slightly smoother. After resting, it will become more pliable and elastic. 02:21 Speaker A Wrap the dough in plastic wrap and leave it at room temperature for about 20-30 minutes. 02:31 Speaker A I took the dough out of the plastic wrap; it had rested, was still a little warm, and much softer. 02:39 Speaker A We need to divide it into 8 pieces now. First, I'll cut it in half, and then cut each piece into 4. 03:03 Speaker A Round each piece, place it on a surface, and be sure to cover it with plastic wrap to prevent the dough from drying out. 03:13 Speaker A Repeat this process with all the pieces of dough, making a total of 8 balls of dough. 03:18 Speaker A Now that we've worked with it, we need to give it time for the gluten to relax again, making it easier to roll out the dough. 03:25 Speaker A 600 g beef and 250 g onions. I'll make the ground meat myself; I'll put the onion through a meat grinder. 03:36 Speaker A If you're buying ground meat, you can simply chop the onion into small cubes and fry it in butter. 03:43 Speaker A If you prefer, you can certainly chop the minced meat with a cleaver or a knife, but that's quite time-consuming. I prefer to simply grind it using a meat grinder. 03:54 Speaker A I also chop the onion into pieces that just fit through the grinder's mouth. I add salt to taste and ground black pepper to taste, and mix everything together. 04:17 Speaker A The onion will add juiciness to the minced meat. If you're using store-bought minced meat and frying the onion in vegetable oil, add about 80 ml of very cold water and mix everything together to make the filling juicier. 04:33 Speaker A There will be 4 pies, so I'm dividing them into 4 pieces. Dust the surface with flour and roll each ball into a 24 cm diameter flatbread. 04:51 Speaker A I've prepared 2 flatbreads, each about 24 cm in diameter. I'm flipping this flatbread over because the edges are stickier on this side, making it easier to seal them later. 05:04 Speaker A Take some butter and grease the flatbread, leaving about 2-3 cm from the edge. 80 g of butter. 05:27 Speaker A Place a quarter of the minced meat and spread it right to the edge, leaving about a 2 cm gap. 05:37 Speaker A Spread it into an even layer; it's not too thick, by the way. You can use less meat if you prefer, but I always believe there should be more filling than dough, so that's how I do it. 05:51 Speaker A I also turn this flatbread over because this edge is stickier, and I also grease the center with a little butter. 06:03 Speaker A Now I cover the minced meat with this buttered side, and here we just need to secure the edges. 06:13 Speaker A First, go over it thoroughly with your fingers and then create a nice pinch. Place the prepared flatbread in a frying pan and bake on low heat for 8 minutes. 06:40 Speaker A I use the maximum heat on my electric stovetop, 9, and I bake on 4. You can cover it with a lid now to let the meat cook through. 06:48 Speaker A It's very convenient that while the first pie is frying, we can make the second one. 06:53 Speaker A Roll out two more flatbreads, just like I showed you earlier. Use a knife to make a hole large enough to let air out and prevent the dough from tearing. 07:15 Speaker A Just look at how hot steam escapes, and you can also see how much juice is in the meat filling. 07:22 Speaker A I brush each flatbread with melted butter. The easiest way to do this is with a pizza cutter; cut the dough well so it's cut in your own dough, not like I did in the video. 07:41 Speaker A Everything baked perfectly. The flatbreads are very, very moist; look how much juice is in them! 07:47 Speaker A The dough is cooked through, the meat is also done, and you can clearly see how juicy it is. 07:53 Speaker A Until then, more delicious recipes. Topics: healthy meat pie cheburek alternative juicy meat filling elastic dough recipe skillet pie homemade ground beef moist flatbread easy meat pie Russian cuisine Alina FooDee Study this video - [Flashcards from this video](https://sozai.app/tools/ai-flashcard-generator/?from=transcript&id=80329) - [Quiz on this video](https://sozai.app/tools/quiz-generator/?from=transcript&id=80329) Free, made by AI from this transcript. No signup. --- This is the markdown twin of https://sozai.app/transcript/juicy-mince-pie-better-than-chebureki/ — the same content, without the markup. Published by SozAI (https://sozai.app). Reuse and quotation are allowed with attribution and a link back. Machine-readable index: https://sozai.app/llms.txt · data API: https://sozai.app/api/