• Put flour into a bowl and mix well with a pinch of salt. Add 5-6 drops of oil.
  2 cups flour, 5-6 drops oil
  
• With a dough attachment in the mixer, mix the oil in with the flour so there will be no clumps.
• Little by little add water until you can take the dough and put it in a good ball shape.
  250-270 ml water
  
• Wrap the dough with plastic wrap and let stand at room temperature for 40-60 minutes. (The purpose for this is so the dough comes together and would be easy to work with.)
  

Meanwhile, make the filling:

• Mince the onion through a food processor or a grinder.
  1 medium onion,
  
• In a bowl, mix beef, onion, salt, pepper, chopped cilantro, and 5 Tablespoons of water. Combine everything together well.
  1 pinch salt, 300 g ground beef,, 1 medium onion,, ½ cup cilantro,, salt,, black pepper,, 4-6 Tbsp water
  
• After the dough has been standing long enough, cut it into 12-14 same-size pieces.
  
• Using a rolling pin, roll out each piece into a thin circle (add flour when rolling if dough is sticking to the surface.)
  
• On one side of the rolled out dough put 1-2 tablespoons of beef mix 2 cm away from the edge.
  
• Take dough from the other side and fold it, closing like a pocket shape. Using a fork, close the edges all around.
  
• Make a few pokes lightly with a fork inside of the chebureki so the air will come out when frying.
  
• In a frying pan, heat a little bit of oil, about a tablespoon (you don’t want the chebureki to be greasy). Start putting by two to fry, they will fry quickly since they are thin. Flip over to the other side as soon as they brown up.
  oil,
  
• Once both sides are golden brown, the meat filling should be cooked through. Remove from the skillet, and transfer to a large plate lined with paper towels. The paper towels soak up the excess oils.
  
• Once cooled, they can be enjoyed! Store in an airtight glass container for up to a week.