The Most Delicious and Juicy Chebureki

Dissolve salt in boiling water, then add vegetable oil and immediately pour in one cup of sifted flour, mixing well with a spoon to avoid lumps.

Let it cool.

Then add the egg, vodka, and remaining flour, knead the dough by hand.

Cover the finished dough with a damp towel or plastic wrap and let it rest for about 40-45 minutes.

While the dough is resting, prepare the filling.

For this, combine: ground meat that's been run through a meat grinder, finely chopped onion, garlic pressed through a garlic press, and ryazhenka. Don't forget to salt and pepper.

To prevent the edges from opening up during frying, brush them with water or egg white, then pinch them together firmly.