Chebureky with Meat

Knead a firm dough from flour, salted hot water and a spoon of oil; rest 30 minutes under a towel.

Mix minced meat with finely grated onion, salt, pepper and a splash of water until juicy.

Roll thin rounds, spread filling on one half, fold over and seal the edges firmly.

Fry chebureky in plenty of hot oil 2-3 minutes per side until bubbly and golden.

Drain on paper towels and serve immediately.