Chebureks with cabbage

Preparing the dough:

1. Pour salt into the water, dissolve.
2. Sift the flour onto the work surface. In the center of the slide, make a recess, pour in parts of water, kneading the dough.
3. Knead the dough for 15 minutes until it becomes obedient and non-sticky. Form a ball out of it, wrap it in plastic wrap and put it in the refrigerator for half an hour.

At this time, you can do the filling:

4. Chop the cabbage, rub it with salt. Peel and finely chop the onion, grate the carrots on a coarse grater.
5. Heat the vegetable oil in a frying pan, put the onion and carrot and fry until golden.
6. Add cabbage, pour in water, then simmer everything over medium heat for 10 minutes. In the process, add salt, ground black pepper to taste.
7. Put the greens in the pan, turn off, mix. Wait until the filling is completely cooled.

Moving on to the main stage of cooking. So ...

8. Roll out the dough into a thin layer (literally 3 mm thick), then fold it four times and roll it out again.
9. Roll the dough into a roll, cut into 10 pieces of the same size, roll them into balls.
10. Roll each ball into a small thin layer a couple of mm thick.
11. Put the filling in the center of each layer, then fold in half and pinch the edges tightly, giving the pie a classic cheburek shape.
12. Heat vegetable oil in a frying pan with a thick bottom. Fry the chebureks in it until a beautiful and appetizing golden color.
13. Put ready-made pasties on a paper towel so that excess fat is absorbed.

It's better to eat them hot.

Bon appetit!