Chebureki are deep-fried turnovers with a filling of ground or minced meat and onions
In a bowl, mix flour and salt.
Add oil and warm water gradually, mixing until a dough forms.
Knead until smooth and elastic (about 8–10 minutes).
Cover and let it rest for 30 minutes (important for soft dough!)
Combine meat, onion, salt, pepper, and herbs
Mix in cold water/broth until the filling is loose and juicy
Divide dough into small balls
Roll each ball into a very thin circle.
Place filling on one half, leaving edges clear.
Fold over and seal edges tightly (use fingers or a fork).
Heat plenty of oil in a pan (medium-high heat).
Fry chebureki until golden brown and blistered, about 2–3 minutes per side.
Drain on paper towels.