In a container, combine the eggs, sugar and salt, beat well with a whisk. Add the milk and sift the flour. Mix thoroughly to avoid lumps. Then pour in the boiling water and mix. Let the dough stand for 10 minutes. Then add the vegetable oil and mix well.
Bake pancakes in a frying pan, if necessary, smearing it with sunflower oil. Brush each ready-made pancake with melted butter.
For the filling, peel the onion, wash it, and cut it into cubes. Pour the vegetable oil into the pan and fry the onion for a minute.
Then add the finely chopped chicken fillet, bell pepper, salt and soy sauce. Stir well and fry over medium heat for 5-7 minutes. Remove from heat and allow to cool slightly.
Grate the cheese on a fine grater.
Add the cheese and finely chopped dill to the chicken fillet and mix well.
Wrap the filling in pancakes (about 1.5 tablespoons each).
Spread out in the form. I got 8 PCs.
Smear with sour cream.
Make an incision in each pancake.
Drive quail eggs into the incisions. Bake in the oven (preferably top heating), preheated to 180 degrees, 15 minutes. Then turn off the oven and leave the form there for 10 minutes.