For the Dough:

• 320 g (2 2/3 cups) all-purpose flour
• 60 g (1/2 cup) all-purpose flour, for kneading
• 1 teaspoon sugar
• 1 tablespoon salt
• 1 teaspoon baking powder
• 250 ml (1 cup) boiling water
• 250 ml (1 cup) room temperature water
• 30 ml (2 tablespoons) vegetable oil
• Additional vegetable oil for frying and greasing dough (20–60 ml or 1½ to 4 tablespoons)

For the Filling:

• 2 medium onions, peeled and finely chopped
• 300 g (10.5 oz) minced meat (beef, lamb, or mix)
• Salt, to taste
• Black pepper, to taste
• Ground coriander, to taste
• Paprika, to taste
• 20 ml (1½ tablespoons) vegetable oil for cooking filling

Optional Glaze:

• 1 egg yolk
• 1 teaspoon milk

1. In a large bowl, mix 320 g of flour, sugar, salt, and baking powder until combined.

2. Slowly pour the boiling water into the flour mixture while stirring continuously to avoid lumps; this will form a rough dough.

3. Add the room temperature water and mix thoroughly.

4. Add the remaining 60 g flour and vegetable oil to the dough. Knead by hand or with a mixer until the dough is smooth and elastic, about 8–10 minutes.

5. Cover the dough with a towel or plastic wrap and let it rest at room temperature for 30 minutes.

6. Meanwhile, prepare the filling: heat oil in a pan on medium heat.

7. Sauté chopped onions until softened and translucent, about 5 minutes.

8. Add minced meat, salt, pepper, coriander, and paprika. Cook on low heat for about 15 minutes, stirring occasionally, until meat is fully cooked and flavors meld. Remove from heat.

9. After resting, divide the dough into equal portions. On a lightly floured surface, roll out a portion very thinly.

10. Place spoonfuls of filling on the dough and shape as desired—fold into dumplings, pies, or flatbreads, sealing edges well.

11. Heat 50–60 ml oil in a frying pan over medium heat. Fry stuffed dough pieces until golden brown on each side, about 3–4 minutes per side depending on thickness and size.

12. Optionally, brush with egg yolk mixed with milk before finishing cooking to create a shiny, golden top.

13. Serve hot for best taste.