Chebureki

To prepare homemade fried buns for 8 buns: Filling: • Meat – 250 g • Onion – 150-160 g (1 large onion) • Salt, black pepper to taste Dough for fried buns: • Warm water – 200 g • Dry fast-acting yeast – 1 tsp • Sugar – 2 tsp • Salt – 0.5 tsp • Vegetable oil – 1 tbsp • All-purpose flour (sifted) – 270 g + flour for working with the dough (depending on the quality of the flour, the dough may take a little more, but it should still be very soft and sticky, do not overload the dough with flour) 1. In the sifted flour, add yeast, salt, sugar, water, and vegetable oil. The dough can be kneaded by hand or using a mixer with dough hooks. I knead the dough with a mixer for 5 minutes. Then I shape the dough into a ball, cover it with plastic wrap, and leave it in a warm place for 30-60 minutes (the time depends on the room temperature and the activity of the yeast). The dough should double in size. 2. Chop the onion randomly and sauté until translucent in a small amount of vegetable oil. 3. Once the dough has risen, divide it into 8 equal parts. Cover with plastic wrap or a towel to prevent drying out. 4. Allow the onion to cool and grind it through a meat grinder together with the meat. Season with salt and pepper to taste. Divide into 8 portions. 5. Sprinkle a little flour on the surface, shape each ball of dough into a flatbread, place a ball of meat in the center, pinch the edges of the dough to form a round bun. Shake off excess flour so it doesn't burn in the oil. 6. In a deep pot, heat vegetable oil. Fry the buns over moderate heat so they don't burn on the outside. I fry them for 8 minutes: 3 minutes on each side, then another minute on each side. Place the finished buns on a paper towel to absorb excess fat.