Belyashi with meat! 

For 12pcs
Recipe:
For the dough:
400-500 gr flour
150 ml warm water
150 ml boiling water
1 tablespoon sugar
0.5 tsp salt
1 tablespoon dry yeast
3 tablespoons vegetable oil
For filling:
300 gr minced meat (I have beef)
1 medium onion
1-2 tablespoons water
0.5 tsp ground black pepper
Salt to taste
1. For the filling, grate the onion. Add grated onion, salt, pepper, water to a bowl with minced meat. Stir well and beat the minced meat until smooth.
2. Dissolve yeast and sugar in warm water for dough. Wait until the foam appears.
3. From a bowl of sifted flour, put 3 heaped tablespoons of flour into a separate bowl.
4. Pour the yeast mixture into a bowl of flour, add salt, vegetable oil. stir everything and pour in boiling water. First stir everything with a spoon, and then knead by hand, gradually adding the set flour until the dough is no longer sticky.
5. The dough does not require proofing. We immediately begin to sculpt the whites. Divide the dough into 12 parts. Roll each part into a ball. We work on a working surface greased with vegetable oil. We flatten each ball of dough, put a spoonful of filling on the center and form the whitewash, connecting the edges in the center in the form of a bag.
6. We spread the stuck together with the seam down on a baking sheet greased with vegetable oil.
7. Fry in a skillet over a large amount of well-heated vegetable oil over a low-medium heat. We begin to fry with the seam down, then turn over fry until golden brown and turn over again with the seam down. Put the finished belyashi on a dish lined with paper towels. Bon Appetit!
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