Chebureki

Mix your dry ingredients: combine flour and salt in a bowl.

In a separate container, lightly beat an egg, then add ice water, vodka, and oil.

Gradually pour the liquid into the flour, bringing the dough together. Knead on the counter for at least 10 minutes until smooth and elastic.

Shape into a ball, coat with oil, wrap tightly in plastic wrap, and let rest for 1.5 to 2 hours at room temperature.

Pass the meat through a grinder fitted with the coarse die, then finely mince the onion.

Combine the meat, onion, salt, and pepper, and work it together well with your hands.

Slowly pour in the cold broth while stirring vigorously, then refrigerate for at least 1 hour.

Divide the dough into balls and roll each one out very thin into a circle.

Place filling on one half, wet the edges with water, and seal them tightly.