Heavy cast iron pan or similar for frying (10 inch diameter)
1 Rolling Pin
Ingredients
Dough
4cups(510 grams) all purpose flour, plus more for rolling out the dough
1teaspoonkosher salt
1cup(224 g) water
Filling
1lbfresh wild mushrooms
6oz1 large white onion, diced ½ inch
3large cloves garliccrushed with the back of a knife and minced
¼cupcooking oilsuch as grapeseed
10cracks of the peppermillroughly ¼ teaspoon
2teaspoonskosher salt
8oz(1 packed cup) mashed potatoessuch as russets or Yukon gold
2ozscallionssliced
½cupchopped cilantropreferably bolted (Hmong cilantro) A smaller amount of fresh mint can be substituted to taste
Crushed red pepper flakesto taste, about ¼ teaspoon
Splash of dry sherrymushroom stock, or another liquid (about ¼ cup)
For shallow frying and serving
1.5cupspeanut or other frying oilor as needed
Sour cream seasoned to taste with chopped fresh herbssalt, and a pinch of cayenne, thinned with a splash of buttermilk to loosen it (optional)
Instructions
Dough
In the bowl of a stand mixer, combine the water and salt and stir a few times. Add the flour all at once, then, using the paddle attachment, mix until the dough comes together. Switch to the dough hook and work the dough until it springs back when poked. Remove the dough from the mixer, wrap in cling film and refrigerate for 30 minutes. From here the dough can be made ahead of time up to a couple days.
Cooking the Filling
A few at a time, wash the mushrooms in cold water to clean them.. Chop the mushrooms until they’re medium-fine and reserve.
In a large pan, such as a ten inch cast iron skillet, heat the mushrooms on high heat without adding salt. When the mushrooms are wilted and tender, move them to one side of the pan.
Turn the heat to medium high. Add the oil to the bare part of the pan and add the garlic, cook for a minute until aromatic, then add the onion, stir, and cook 2 minutes more. Stir the mushrooms and onions together, add the salt and pepper and cook, stirring occasionally on medium-high heat until the onions are translucent and tender, about 15 minutes.
Add the sherry or other liquid, stir the pan to coat the mushrooms and onions with their juices, and reduce until the pan is nearly dry.
Transfer the mushroom-onion mixture to a bowl, add the mashed potato, scallions and cilantro or mint and mix to combine. Taste the mixture and adjust the seasoning for salt, pepper, spiciness until it tastes good to you. It should be heavily seasoned and herby.
Forming the pastries
Separate the dough into 8 portions. Working with one piece of dough at a time, roll them out using a pasta roller, trying your best to get the dough as wide as possible. Roll each portion of dough out to the second-to-last setting on the pasta machine and lay out on lightly floured cutting board. The dough should be very thin.
Using a circular tool or bowl with a roughly 6-inch diameter, cut rounds out of the dough. If you find it difficult to get the dough 6 inches wide don't worry-just do your best. Put a scant ¼ cup of filling off center on each round of dough, brush the sides with water, press the filling down to remove excess air and folding them over to make a half-moon shape.
Crimp the edges with a fork. If you find it easier, you can also fill 6 inch squares of dough with the filling but it won’t be the traditional half-moon shape.
From here the pastries can be frozen on baking sheets and cooked directly from the freezer if you like.
Frying
Heat the oil in a large pan on high, such as a ten inch cast iron skillet. When the oil sizzles when you dip the corner of a pastry in it, add as many cheborekki as can fit comfortably (batches of 3 worked for me) and fry until golden brown on both sides. Watch the heat and adjust down a little as they cook so you don't burn them.
Remove the finished pastries to a baking sheet lined with paper towels and allow to drain. If you like, you can keep the fried pastries warm in a 200 F oven.
Serving
Serve the finished pastries with some seasoned sour cream or your favorite condiment. I laid mine out on a bed of nasturtium leaves to catch any rogue fat from frying.
Leftover pastries reheat nicely in the oven.
Notes
Feel free to mix up the ingredients for the filling here and use whatever mushrooms you may have. A mix of dried, rehydrated mushrooms is very good in fillings.