Chebureki

Ingredients

For the dough:

Water 200 ml

Salt 1 tsp

Sugar 1/2 tsp

Vodka 1 tbsp

Flour 2.5 cups

For the filling:

Minced meat 350 g

Salt to taste

Pepper to taste

Cumin to taste

Water 75 ml

Vegetable oil

Sift the flour into a bowl, sprinkle with salt and sugar, make a well, pour in the vodka and water, stir first with a fork, then transfer the dough to the countertop and knead for about 5 minutes, adding more flour as needed, until the dough becomes very elastic.

 Cover the dough with a bowl and let it rest for 5 minutes. Roll it out thinly, but don't make it too thin. Then fold it into a small envelope to create several layers. Form a ball, dust it with flour, wrap it in a plastic bag, and refrigerate for 30-40 minutes.

Add salt and spices to the minced meat. Add water in portions and stir until the meat is moist and juicy. Don't add too much. Then refrigerate the finished filling for a few minutes.

Remove the dough from the refrigerator, knead it again, and then divide it into 45-gram pieces. Heat the oil in a deep saucepan or wok.