Boil water with oil and salt, add 1/2 cup of flour and brew quickly stirring to break the lumps.
Allow the dough to cool, then beat the egg and add vodka, which will give the dough a characteristic bubbling and elasticity.
By mixing the flour, knead the dough so that it does not stick to your hands and leave alone.
Let's start cooking meat fillings. In the original, you need to chop finely and finely chop the onion and beat it with a nibble or beat with a rolling pin to soften it and make it give away juice.
But you can just pass the onion through a meat grinder along with the meat, then salt, pepper and add kefir or water.
Stir the minced meat thoroughly and proceed to frying the pasties.
Roll the dough into a tourniquet and cut into small pieces, each of which is rolled into a thin cake.
Stuff the minced meat a little thicker than the dough on one half of the tortilla.
Cover with the other half.
Using a special machine or ordinary fork, fasten the edges. You can also roll up the edge of the saucer.
Or a fork.
In this case, you need to make sure that there are no gaps, otherwise all the liquid will leak out and the cheburek will not turn out juicy.
Pour vegetable oil into a deep frying pan or wok and heat it until hot.
Fry pasties on both sides without a lid until golden brown.
Catch with a slotted spoon and put on a paper towel so that excess oil comes off.
Cheburek should definitely be eaten hot.