For the dough, mix the flour with a good pinch of salt, pour in the vegetable oil and carefully grind it with the flour base. Add boiling water and knead dough to be tough. The finished dough will be harsh and non-uniform, so let it sit around in a warm place for about half an hour. While the dough is “resting”, prepare the filling. Fry the finely chopped bacon until crisp, lay out on paper towels and brown the chopped onion on the remnants of the melted fat. Mix onion and bacon with chicken mince, salt well and add greens if desired. Roll out the “rested” dough as thin as possible and divide into squares of the desired size. Take a portion of the meat filling, roll into a ball and put in the center of the dough square. Place a cube of hard cheese atop. Stick two opposite edges of the dough together to get a triangle, and then join the corners at the base of the triangle in the center of kudyablik. To make the edges better grasp, slightly wet them with water, and try to press out as much air as possible from the kudyablik during molding so that it is fried evenly. Deep fry the formed kudyabliki for about 3-4 minutes on a medium heat. The frying time depends on the meat used and its quantity, so you’ll have to take guidance in the process. Serve the ready-to-eat kudyabliki with ketchup, tkemali and garlic sauce.