Chebureki

Make dough part 1: combine flour with boiling water and salt, let it cool slightly, then knead.

Make dough part 2: combine flour, cold water, salt, and vodka.

Combine dough part 1 and dough part 2, knead until smooth, and cover to rest for 30 minutes.

Prepare the filling: mix minced meat, finely chopped onion, fresh herbs, salt, and pepper, and let it rest for 15 minutes.

Divide the dough into 15 equal portions of 55 g each and roll into balls, then divide the filling into 15 portions as well.

Roll out each ball of dough into a circle, add the filling, flatten it slightly, and seal the edges of the cheburek while pressing out the air.

Preheat a skillet with oil to 170-175 °C.