FOR FILLING
-700 g mixed minced meat (fatty meat)
-250 g onion
-1 incomplete tbsp salt (sometimes I replace part of it with aromatic Svan salt)
-1 tsp black pepper
-water as needed (I used 70-80 ml, a lot is not advisable)

FOR DOUGH

-250 ml warm water
-1 tbsp dry yeast (11 g)
-1 tbsp sugar (not less)
-7 tbsp flour

Leave for 20-30 min.

For the MAIN DOUGH

Sponge
+
-1 egg
-1 tbsp matsun or kefir (you can also use yogurt or sour cream)
-200 ml warm milk or water (you can use water. Milk is more tender, water has better gluten, the dough holds the filling in oil better. I recommend it to beginners)
-680 g flour (in my case)
_1 tsp salt (full)
_2 tbsp vegetable oil for kneading
vegetable oil for shaping and frying

To prevent the dough from opening in the oil, let the dough rest before frying so that the dough relaxes a little after shaping, but do not overdo it, otherwise it will weaken too much and you will not be able to fry.