Homemade cheburek

It would seem that what could be simpler than a cheburek? Each of us has tried it, but not everyone has cooked it! And this is done very easily! I offer a simple culinary recipe for homemade cheburek, that is, cooked at home.
Let's start with the test. Pour the flour into a bowl, make a small depression and pour in the milk. Add eggs, salt and soda. Knead the dough and leave it in the refrigerator for 30 minutes. Let it "reach" and take a homogeneous consistency.
And now let's do the stuffing. Boil the meat and pass it through a meat grinder, periodically adding boiled onions. This will facilitate the process of milking meat, as well as mixing minced meat. Add salt, pepper and 4-5 tablespoons of water to make the pasties juicy. By the way, I use broth! Therefore, do not rush to pour it out after boiling the meat. Thoroughly mix the minced meat for chebureks.
Now you can start the most interesting thing – modeling our chebureks! Roll out the dough thinly, about 2 mm thick. We take a plate and cut out smooth circles on it. Put the minced meat on one of the halves of the circle, about 2 tablespoons and level it. Cover with the second half of the mug and pinch the edge, pre-greasing them with beaten raw egg. Usually this is done with a rolling pin, but you can turn on your imagination and decorate the edge as you want, for example with a fork.
It is necessary to fry the chebureks in well-heated oil. This will make the edge crisp and ruddy.
You see, cheburek is not only delicious food, but also easy to prepare. It is better to eat our chebureks hot, and write them down with dry white wine. In any case, it's more pleasant for me than with vodka.