Itle paramech (Peremachi with meat)

Itle peremech (Peremachi with meat) from Nuria Samitova. Thanks for the recipe and photo!

Dough:

50 g of yeast, if dry, then 10 g
500 g of milk
2 eggs
150 g of margarine or butter
1 tbsp.
a spoonful of sugar a pinch of salt
flour

Filling:

minced
onion
salt
pepper

Cooking:

Make a dough: dilute the yeast in a small amount of warm milk with sugar and let it rise. Then add the remaining milk and flour, enough flour to make the dough thick like dough for pancakes. Cover and let rise 30 minutes. Then add the beaten eggs at room temperature, melted margarine and flour. Knead a soft dough, cover and let rise for another 30 minutes. From the dough, pinch off pieces weighing about 59 grams, flatten or roll out with a rolling pin not very thin. Put the meat filling in the middle, then gather the edges to the middle and pinch as in the photo, leaving a small hole in the middle.

Fry the peremyachi in a large amount of oil, first spread with a hole down, and then, when browned, turn over and fry the second side.