Yantyk

Sift 1 cup of flour into a bowl where the dough will be made.

Dissolve salt in a glass of boiling water. Brew flour with boiling water. It turns out to be such a thick lump. Let it cool down a bit

and add the egg, vodka and vegetable oil. Mix everything thoroughly. It turns out to be a slightly liquid mass.

Now add the remaining flour in parts. It always takes me a little less than 3 glasses. You should get a soft, elastic dough that does not stick to your hands. Cover the dough with cling film and leave to rest for half an hour.

For minced meat, chop the onion very finely or pass it through a blender. Add salt and pepper to the minced meat. Combine with onion and mix well. Be sure to add cold water so that the minced meat is well distributed and juicy in the finished product. Less water may be needed. It depends on the juiciness of the minced meat. The main thing is that it does not turn out too liquid. Let the minced meat sit for a while.

Place the frying pan on the stove over medium heat. Later, when we start frying the yantiki, we will reduce it a little. I set the temperature below average. It all depends on the power of the stove. You need to adjust the temperature so that the pies on each side have time to brown in 2-3 minutes, but do not start to burn.

Divide the dough into 10-12 pieces. We begin to roll out one, cover the rest with film so that they do not dry out. The dough is very pliable, does not tear at all and rolls out very thin. Roll it out into an elongated oval. No additional flour required.

Spread a tablespoon of filling thinly over one half of the dough oval.

Cover with the other half and seal the edges.

I start frying right away. 2-3 minutes on one side, then the same on the other.

Transfer the cooked yantyk to a plate and brush with butter while hot.

If you are a little lazy or the frying pan is too hot, you end up with scorch marks like this.