For the stuffing to be tasty and juicy, you have to make the stuffing yourself. The meat should be coarsely ground so that you can see the pieces of meat. Peel the onions and grind them with the minced meat. The more onions, the juicier the filling in the chebureks will be.
You should also add half a cup of ice water to the stuffing, this is also for juiciness. Salt and pepper the stuffing to taste. Now you need to properly prepare the dough, so that the fried crust was crispy and bloated. It is necessary to pour hot water into flour and knead a custard dough.
In another bowl pour flour, beat an egg, pour oil, vodka, salt and add sugar. Knead well, then pour in the custard dough. Knead well once more so the dough won't stick to your hands and the surface is shiny and smooth.
Then make a ball of dough and wrap it in clingfilm. Let it rest for 30 minutes. A lot of flour should be used to mold the chebureks. Cut the ball of dough into small balls and pinch small pieces from them.
A small piece of dough should be rolled into a very thin layer, while sprinkling the dough and rolling pin with flour. Place the filling in the middle of the dough and secure the edges of the chebureks by clamping them with a fork. Heat a frying pan and pour plenty of refined oil into it.
When the oil begins to boil, very gently place the chebureks in the pan and fry them on both sides, until golden. Place the fried crispy chebureks "Under Degree" on a paper towel to remove excess fat and you can enjoy the taste of homemade chebureks