What kind of dough is suitable for whites. Belyashi from pie dough on soda - a recipe with photos and videos. A variety of belyashi

Belyashi with meat, especially in a fried variation, is not a dish that can be recommended to cook often, but sometimes you can treat yourself and your household to such a tempting and fragrant unsweetened delicacy by preparing it yourself at home.

How to cook belyashi with meat?

Any recipe for belyash with meat involves the simultaneous design of two components - the filling and the dough, the quality of which fully determines the final result and the impression of tasting your favorite dish. In our case, minced meat with onions will be used as filling, and when creating it, certain subtleties of the recipe must be taken into account, without which the minced meat will not be juicy.

Juicy minced meat for belyashi with meat

The classic with meat should be prepared from lamb, but in our cuisine they often use fatty pork or its mixture with beef. The onion should be exactly half the size of the meat components and it is preferable to chop it with a sharp knife into medium-sized cubes - this is one of the secrets of the juiciness of the filling. Do not use a large amount of spices and seasonings, but add salt and pepper to taste. A little ice water, finely crushed ice or chopped raw potatoes added to the filling will also add juiciness to the products.

Ingredients:

fatty pork and beef - 720 g;
onion - 360 g;
water - 120 ml;
salt and pepper.

Cooking

The meat is ground through a meat grinder.
Onions are peeled and chopped into cubes as small as possible.
Mix the meat component and the onion mass, add salt to the minced meat, pepper and pour in a little ice water or milk.
Before decorating the products, the filling is kept on the shelf of the refrigerator for about thirty minutes.

Belyashi dough with meat

The ideal homemade whites with meat, the recipe of which is verified and balanced, are soft, fluffy and just melt in your mouth. For these properties, properly made dough is the answer. It should not be tight and oversaturated with flour or baking powder. The right flour base is soft, but not viscous, easily kneaded and molded without difficulty. Next is a simple recipe for yeast dough, from which you can make delicious belyashi with meat.

Ingredients:

flour - 620 g;
water - 340 ml;
fresh yeast - 20 g;
granulated sugar - 40 g;
salt - 10 g;
peasant butter - 35 g.

Cooking

Yeast, salt and sugar dissolve in water heated to 40 degrees.
The flour is sifted, poured into a bowl in portions and kneaded, adding melted butter at the end.
Leave the container warm for an hour and a half for the contents to approach.
After the mass has doubled in volume, you can proceed to the design of products.

How to sculpt belyashi with meat?

Cooking belyashi with meat is not only making dough and fillings. Products must also be properly molded. In modern cooking, there are two options for the design of blanks - in a closed and open way. Let us further consider the subtleties of modeling closed whites.

Tatar belyashi with meat are made out a little differently.

The edges of the filled cake are closed at the top, gathering like a frill and leaving a small hole.

Belyashi with meat in a frying pan

Traditionally, products are fried in hot deep fat in a frying pan, in a saucepan or a cauldron. Moreover, the recipe for whites with meat in a pan can be both classic, implemented in compliance with all norms and rules, and noticeably different from those. Next, we will consider variations of the quick preparation of such fried products in a pan, the design of which will significantly save time.

Belyashi with meat - a recipe for kefir

The properties of kefir to increase the splendor of baking and transform its characteristics for the better can be applied in this case. The following instructions outline how to cook belyashi with meat in a quick frying pan. Products are soft, delicate and incredibly fragrant. The filling can be made taking into account the above recommendations, and you will learn the nuances of creating a flour base later.

Ingredients:

kefir - 245 ml;
flour - 480 g;
eggs - 2 pcs.;
granulated sugar - 25 g;
salt and soda - 10 g each;
refined oil for dough - 40 ml;
unflavored frying oil - 360 ml;
filling - 500 g.

Cooking

Kefir is combined with soda and left for ten minutes.
Eggs are beaten, sugar, salt are poured in, oil is poured in and the components are mixed with a whisk.
Pour flour in portions and knead.
The resulting lump is left for thirty minutes under the film.
Cut it into pieces, make out a cake from each.
The filling is placed in the center, the edges are folded up and pinched, leaving a small gap (hole).
Spread the blanks in hot oil with the hole down and fry the products until golden brown on both sides.

Recipe for lazy belyashi with meat on kefir

Lazy belyashi with meat, a very tasty homemade recipe of which is described below, are prepared much faster than classic yeast and even yeast-free ones on kefir. However, they are divinely fragrant, mouth-watering and delicious. Perhaps the only drawback of the products will be the excessive fat content at the exit, which can be reduced by laying them out on a paper towel for a few minutes.

Ingredients:

kefir - 490 ml;
flour - 320 g;
egg - 1 pc.;
granulated sugar, salt and soda - 10 g each;
refined oil for frying - 180 ml;
filling - 330 g.

Cooking

Kefir is mixed with soda, and after ten minutes salt, sugar, egg and flour are added.
Knead the mass with a whisk so that it comes out with a texture like the basis for fritters.
Heat the vegetable fat in a frying pan, spread the dough into it at some distance with a spoon, and place small flat cakes of minced meat on top.
Pour the filling with a small amount of dough on top and brown the workpieces over medium heat on both sides.

Recipe for belyashi with meat in the oven

One, perhaps, the most significant drawback of fried whites is the excessive fat content of the products at the exit and not entirely healthy, although very appetizing fried crust. Next, you will learn how to bake belyashi with meat devoid of unwanted greasy gloss in the oven. Such heat treatment of products is much more useful than the traditional one. The main thing is to implement it correctly, and then the products will be no worse than classic, fried in oil.

Belyashi with meat - yeast recipe

Products in the oven are soft if the dough is properly prepared. It can be made yeast-free on kefir, following a recipe containing soda, or kneaded with yeast. Next, you will learn how to make belyashi with meat from yeast dough, which, when using quality ingredients, always turns out to be lush, fits perfectly and gives an excellent result.

Pies with a hole and a juicy minced meat filling, fried in oil, conquered many hearts and stomachs, but not many housewives, it turns out, make these pastries delicious. The success of this event depends not least on the test used. Yeast dough for whites in this sense remains unrivaled.

This yeast base for whites is made from a minimum of ingredients and is kneaded with water, but many consider it the most delicious and correct.

To prepare it, you only need:

250 ml of water;
20 g fresh yeast;
5 g sugar;
5 g salt;
45 ml of non-aromatic oil;
480 g flour.

The sequence of processes during mixing:

Dissolve yeast, salt and sugar in water. Pour in vegetable oil, pour flour.
Knead until a plastic state, and then remove for an hour in heat to rise.

When kneading dough according to any of the above recipes, you should not take the amount of flour as an indisputable value. Flour from different manufacturers differs in its properties and it may require more or less.

With dry yeast

Dry yeast speeds up and simplifies the process of kneading dough. It is not at all necessary to activate them by dissolving them in a warm sweet liquid. At the same time, the quick dough for whites does not suffer in any way in terms of the quality of baking.

For kefir dough with dry yeast, the proportions of the following products are selected:

250 ml of kefir with a fat content of 3.2%;
30 g of granulated sugar;
3 table eggs;
5 g of table salt;
11 g baking dry yeast;
450-500 g of premium flour.

Performing actions:

Mix all dry and loose dough components in one large bowl.
Whisk the eggs with a whisk and combine with kefir into a homogeneous liquid. Make a well in the dry mixture and pour in the kefir with eggs.
Start kneading the dough with movements from the edges to the center. When all the ingredients are collected in a single mass, transfer the dough to the table and knead well.
Lubricate a large bowl or pan with non-aromatic oil, place the dough collected in a bun. Cover everything with a towel from above, or tighten with a layer of cling film.
You can forget about the test for two hours, and then safely proceed to the formation of whites.

Butter dough

This type of dough has its own characteristics that distinguish it from other recipes. Baking (sugar, eggs and butter) makes the dough heavier and does not allow it to rise much, so the whites are not very lush. But, despite this drawback, such pastries, according to many lovers of whites, are tastier.

Prepare a delicious version of the test from:

300 ml of water;
30 g fresh yeast;
30 g of sugar;
table egg;
50 g butter;
30-45 ml of non-aromatic oil;
2.5 g salt;
650 g flour.

Progress:

For dough, mix water, 2-3 tablespoons of flour, sugar and yeast into a liquid homogeneous dough and leave it alone for half an hour. Water does not need to be heated, room temperature is enough.
Mix the egg, liquid butter, salt and the remaining flour into the ripened dough. When the dough stops sticking to your hands, stir in the vegetable oil.
Before starting the molding of products, you need to let the mass ripen in heat. This will take 1-1.5 hours.

On sour cream

Successful belyashi are always with a juicy filling, but not every type of dough is able to keep all the meat juices inside the baking. Sour cream-yeast dough is considered ideal in this regard. It is not difficult to prepare it, since it uses a non-paired kneading method. You can take sour cream of any fat content, even heavy cream will do.

The composition of sour cream dough for whites:

250 ml sour cream;
30 g of pressed yeast;
50 g of granulated sugar;
2 yolks;
70 g of softened butter;
4 g salt;
500 g flour.

Mixing algorithm:

Grind the yeast with sugar and sour cream, add two egg yolks slightly beaten with salt and mix.
Then add flour. You need to mix it in small portions. When the dough can already be kneaded with your hands, mix in soft butter in two or three steps.
Transfer the finished elastic dough to a bag sprinkled with flour and leave to ripen for 2 hours in a warm place. After that, you can divide the dough into parts and proceed to the formation of whites.

How to cook crispy dough for whites?

As they say, there is no friend for taste and color, so some appreciate the softness and porosity of the base in whites, while others love crispy pastries with a golden crust. Yeast dough, part of the flour in which was brewed with boiling water, fully meets the requirements of crispy crust lovers.

For the base of crispy whites you will need:

300 ml of boiling water;
100 g of sugar;
5 g salt;
30 g butter or margarine;
30 g mayonnaise;
5 g dry yeast;
75 ml of vegetable oil;
600 g flour.

Procedure:

Pour sugar, salt into a large bowl, put softened butter, mayonnaise and pour vegetable oil. Pour this mixture with boiling water, mix quickly so that everything is mixed into a homogeneous solution.
Sift half the flour onto the hot liquid, pour dry yeast on it. Top with the remaining flour again.
Quickly knead the dough and leave a warm bun of custard yeast mass, leave to rest for 40 minutes, and then you can fry the pies.

Yeast Potato Recipe

If boiled potatoes in dough seem impossible for the hostess, then you should definitely try to cook whites on it. Baking will turn out without the aroma of potatoes, long non-stale and very soft. In addition, the recipe for this test will help out if only first grade flour is in the kitchen. Potato starch can improve the quality of baking.

For one kilogram of potato yeast dough or 10-12 whites, you need to take:

200 ml of warm potato broth;
180 g boiled potatoes;
1 egg;
30 ml of vegetable oil;
25 g sugar;
7 g salt;
12 g fast acting yeast;
550 g flour.

How to prepare the dough:

Prepare a mixture of dry ingredients: sifted flour, sugar, yeast and salt. These products must be poured into one container and mixed with an ordinary culinary whisk. So all the components are evenly distributed.
Turn warm boiled potatoes into puree using an immersion blender, then add the egg, vegetable oil and the broth in which the potato tubers were boiled into it.
Blending liquid ingredients is also easy with an immersion blender. When the base becomes lush and airy, it's time to introduce a loose mixture.
The resulting mass must be carefully kneaded for at least 10-15 minutes so that it becomes soft, like an earlobe and sticks a little to your hands.

250 ml of milk;
100 g butter;
50 g of sugar;
25 g pressed fresh yeast;
6 g salt;
320-460 g flour.

Test preparation steps:

Boil milk. Throw in it a measured amount of all ingredients except flour and yeast. Stir so that all products are dissolved in milk.
When its temperature becomes close to 35-37 degrees, dissolve the yeast in it, add flour and knead a non-sticky, smooth dough.
Collect the mass in a round bun and put in heat. When the dough has doubled in size, punch it down. After that, it will be ready for transformation into delicious belyashi.

Hot and airy - this is the most appropriate and common characteristic of these fried donuts with meat. Belyashi at home is the dream of every housewife. After all, store-bought ones are distinguished by such a delicious dough, which is not always obtained at home. We will tell you how to cook real belyashi, recipes with photos will help you with this.

Type of dish: pastries
Subtype of dish: dough.
Number of servings per outlet: 15-20 servings.
Weight of the finished dish: 800-1000 g.
Time for preparing: .
National cuisine to which the dish belongs: Russian.
Energy or nutritional value of the dish:

Belyashi dough: yeast recipe, ingredients

This recipe for belyashi can be called traditional. It is for him that many housewives prepare this delicacy. You will need the following components:

2 cups of flour;
1 egg;
15 g yeast;
150 g of milk (water is possible, but milk is preferable);
0.5 teaspoon of salt;
1 teaspoon of sugar.

Preparation of dough (recipe for belyashi)

We start by breeding yeast for kneading doughless dough.

To do this, the milk must be heated to a warm state and the yeast is dissolved in it.
Add sugar, salt and egg to this liquid.
The safe method does not require infusion, so you immediately need to pour in the oil and pour in the flour, and you can knead.
And only after kneading, you can leave the dough alone, cover it and let it rise.
While the dough is rising, let's work on the filling. It will require minced meat in the amount of 300 grams. Minced meat is better to take pork and beef - it is moderately fatty, but will be able to provide juiciness to the finished product. Add one finely chopped onion to the minced meat, salt and pepper to taste. You can add a little cream or sour cream to the meat, literally one tablespoon. This will provide more juiciness.

Our preparation (recipe for belyashi) continues with the formation of the products themselves. To do this, you need to tear off a small piece from a whole piece of dough, rolling each into a ball. If the dough is sticky, oil your hands. The ball needs to be rolled out or just kneaded with your hands. Put a small amount of minced meat in the middle. Roll the edges of the dough towards the middle so that the stuffing is visible. And you can make a completely closed version. To make the product not round, but flat, you can crush it a little. To complete the recipe for whites, it remains only to fry them in vegetable oil on both sides.
Belyashi recipes with photos filled the Internet and cookbooks. We offer you another one - a yeast-free option.

How to make belyashi on kefir?

This dough recipe for whites allows you to achieve a very appetizing crisp. The ingredients for it are as follows:

1 glass of kefir;
2 eggs;
3 cups flour;
2 tablespoons of vegetable oil;
1 tablespoon of sugar;
1 teaspoon of salt and soda.

Pour soda into kefir, it will foam, add eggs, butter, salt and sugar. Mix everything well and you can add flour. The dough will be soft, but should not stick to your hands. Cover the mass with cling film and let stand for about half an hour.
Now we will prepare the filling in the same way as in the previous recipe. In all other processes, all belyashi recipes are similar to each other - roll out circles, lay out the filling, close and fry.
In the event that you have made a recipe, for example, twice as much, or you want fresh fried donuts with meat to be constantly on your table without effort, you can freeze them unfried. To do this, the formed products that are ready for frying must be laid out on a flat surface (a bowl, a board, a plate), covered with a film or bag and placed in the freezer. When they are frozen, to save space, you can put the products in one bag and keep them in the freezer. Thus, you can always get and quickly fry your favorite dish, and it will delight you.

Juicy fragrant belyashi came to our culture from the Tatar and Bashkir cuisine. They are somewhat similar to belish pies with a hole in the middle, however, the filling is made from meat and potatoes. These mouth-watering dough products have another name - peremyachi, and with us they have taken root as belyashi, the recipe of which every housewife once knew.

Belyashi: it doesn't taste better!

Whites are made from fresh or, but a round hole in the center is not at all necessary. Some housewives did it, while others did not, but at the same time, whites did not cease to be called whites. By the way, kefir, yogurt and even beer are often added to the dough.

With holes, these pies became like cheesecakes, while they definitely had to be fried in oil until golden brown and slightly crispy. The filling for belyashi was made from ground or minced beef, pork, chicken or lamb, and sometimes from a mixture of different types of meat. Sometimes chopped onions, garlic and herbs were added to it to make it tastier. However, you can put any spices in minced meat, such as chili, ginger, cumin and coriander. They will give the whites a pleasant sharpness and a bright taste.

Subtleties of taste

What are the secrets of cooking whites? Let's go in order. As already mentioned, minced onions will make it even tastier. Experienced cooks say that you can’t spoil whites with onions. The recommended proportions are from 250 g to 1 kg of onion per 1 kg of meat. It all depends on your love for onions! You can add spices, among which black pepper and salt are mandatory. There is another secret here - you need to salt not the meat, but the onion, slightly crushing it so that it gives juice. If the mince is dry, add ice water or crushed ice to the meat, which has already begun to melt. Some housewives add kefir or milk. But there should not be a lot of liquid so that the stuffing does not become liquid. This culinary technique makes the filling tender, juicy, smooth and very plastic. But you should not add eggs, because the protein gives the minced meat stiffness and dryness. Some housewives put the yolk in the filling, but this is not at all necessary.

In restaurants, chefs beat the minced meat, collecting it into a ball and throwing it into a bowl up to 15 times. Or they put it in a plastic bag and beat it on the table. This is done so that all the air comes out and the filling is more dense.

Successful kneading

The best dough for delicious whites is still yeast, because it makes the whites soft and melt in your mouth. To do this, you can take both live and dry yeast, only dry ones will need 3 times less.

Take 15 g of fresh yeast and mix it with 1 tbsp. l. sugar, and then add 1.5 tbsp. l. water and mix well. Leave this mixture for 5 minutes, but for now, take care of the flour, which will need 500 g.

Sift it, make a hill with a hole at the top, pour 1 egg into it, 250 ml of warm milk, yeast dissolved in water and throw in a pinch of salt. Sometimes vegetable oil is added instead of an egg. For 15 minutes, knead a soft dough for whites. It should not be tight, and if it sticks to your hands, that's great! The main thing is to cover it with a towel and leave it warm for an hour so that it comes.

Tastes better with meat!

And yet it’s good that whites are made with meat, which turns them into a full-fledged independent dish, by type. As already mentioned, any meat will do, but if you are using beef, take the back, and if pork, the neck will do. It has the perfect combination of meat fibers and fat, so the whites are juicy. If the meat is too lean, add 30 g of butter to it or put a tiny piece of butter in each white belyach before frying.

For the filling, you need to scroll the meat through a meat grinder and add finely chopped or chopped onion in a blender. For 500 g of minced meat, take 2 medium-sized onions. And don't forget the salt and black pepper! Add 50 ml of ice water to the meat and mix the stuffing well.

If you want to make minced meat, first cut the meat into 1 cm cubes, and then put them in small portions on a cutting board and chop with two knives at the same time. Knives must be very sharp!

Leave the minced meat for 15 minutes, covering the bowl with a towel, so that the flavors and aromas of all the ingredients mix. Such whites are more delicious!

Sculpting secrets

Sprinkle the table with flour, roll the dough into a tourniquet, cut it into pieces and roll into balls with a diameter of about 4 cm. Squeeze them a little and roll out a cake 1-1.5 mm thick and about 15-18 cm wide. All this, of course, approximate dimensions. Perhaps you like tiny belyashiki or huge, like pancakes. Make the edges of the cake thinner. Some housewives grease the table with vegetable oil, rather than sprinkle it with flour. They do this so that the flour in the pan does not burn. Probably, there is a rational grain in this.

Put in the middle of the cake 1 tbsp. l. minced meat with a slide, lift the edges to the middle and pinch them, leaving a hole about 2 cm wide. Now lightly press the whites with the palm of your hand to make it flatter.

Let the products stand for 15 minutes before baking so that they rise slightly.

Until golden brown

Heat vegetable oil in a cast-iron pan with thick walls and put the whites with a hole down so that a crust immediately forms on the meat, “locking” the juice inside. There should be enough oil so that it reaches the middle of the whites, and it should not be too hot, otherwise the whites will turn out damp. Outside, they will quickly brown, but inside they will not have time to cook. In other words, they should be cooked almost deep-fried.

Fry on both sides for 3-4 minutes, and so that the products are better fried, cover the pan with a lid.

Lay the whites on the dish very carefully, without turning over, so that the juice does not flow out. To remove excess fat, first place the products on a paper towel, and then serve.

If it seems to you that you have not fried the whites, send them for 10 minutes in the oven, heated to 180 ° C. There they will definitely reach readiness and become even tastier! Put the finished whites in a saucepan and cover it with a towel - they will become softer and more tender.

Experiment with beer

Do you want to know the secret of making delicious belyashes? They are cooked on, which in this situation replaces yeast, only the dough rises much faster.

Mix 1 egg, a pinch of salt and 1 tbsp. l. vegetable oil, beat well, pour in a glass of any beer and add 400 g of sifted flour. Knead a very soft dough, cover it with a napkin and leave it on the table.

Now finely chop 1 onion and 3 cloves of garlic for the filling. Mix all this with 300 g of minced meat, a pinch of salt and black pepper. How to cook minced meat - read above, as well as useful tips for cooking belyashi.

Roll the dough into balls and then into cakes. You can also roll up the layer and cut out circles from it with a mold or a cup - blanks for whites. Blind appetizing whites according to our tips and tricks and fry them in vegetable oil until they are browned.

Delicious, fragrant and very soft belyashi on beer dough will appeal to all members of your family!

For those on a diet

And here is another recipe for making whites, the secret of which is unleavened dough. Such pies will appeal to those who have excluded fermentation products from their diet or are on a diet, because there are much fewer calories in unleavened dough.

Adding kefir will make the dough softer and more tender, and soda will help it rise.

Add 1 tsp to 1 glass of low-fat kefir. salt, the same amount of soda and 1 tbsp. l. Sahara. Separately, beat 2 eggs and a third cup of sunflower oil. Combine the mixture with kefir and knead the dough with 3 cups of sifted flour. Vary the amount of flour per eye. Now you already know that the dough should be soft and slightly sticky. Let it stand for an hour under the bowl and gain strength.

For the filling, take 300 g of minced turkey, add chopped onion, gruel from a couple of garlic cloves, salt and any seasonings to it. Place the filling in the refrigerator until the dough rises. And it’s better to make minced meat first, and then do the dough.

Fry belyashi in vegetable oil or bake in the oven at 180 ° C and serve with sour cream or natural yogurt! Turkey meat is dietary meat, so you don’t have to worry about the waist!

curd dough

Yes, imagine, belyashi can be made from curd dough. It is, of course, a little different in taste, but goes well with minced meat.

Mix 200 g of cottage cheese with 1 egg, and 0.5 tsp. soda - with 100 g of sour cream. Combine the ingredients and grind them with an immersion blender to make the mass smooth and homogeneous. Pour 300-350 g of sifted flour into it in small portions. Knead a soft dough, and then grease your hands with vegetable oil, roll the dough into a ball and place to rest under cling film or a towel.

Prepare the filling with 400 g minced chicken and 200 g bacon. Grind everything well in a meat grinder or blender, and then add 2 onions chopped into the gruel.

Roll out the dough and sculpt whites, and how to do it - read above. Fry them in vegetable oil, let the fat drip off and serve piping hot right on the table so that the astonished household will try this culinary miracle.

Belyashi are delicious with meat and vegetable broth, with sour cream and just with tea. Although this dish came to us from the Tatar and Bashkir culture, it took root in our land. And that already says a lot...

Hello dear hostesses!

Today we have a special recipe, it is suitable even for beginners, it is so simple.

We will make amazingly juicy and at the same time crispy and fragrant whites in a pan.

We have our own tricks for preparing these wonderful meat pies.

We will definitely share them with you. And also show the whole process with step-by-step photos. Forward!

Delicious yeast whites in a pan

To prepare belyashi we need:

For filling

700 gr minced meat
2 onion heads
Salt, pepper, coriander to taste

For the test

500 ml warm water
2 tsp yeast (1 package dry)
750 gr flour
1 tsp salt
1 st. l sugar
1 st. l vegetable oil
1 liter vegetable oil for frying

At the output, we get 24-26 ruddy and delicious whites.

Cooking dough for belyashi yeast

First, knead the dough. To do this, place the yeast in warm water, 1 tbsp. l sugar, 1 tsp salt, 1 tbsp vegetable oil, mix to dissolve the yeast.

Then gradually add all the flour, kneading the dough.

The dough is quite elastic. Knead it until it stops sticking to your hands.

We put the finished dough in a glass or plastic dish and place it in a warm place so that it fits.

While the yeast is getting to work, making the dough fluffy, we will work on the filling.

Let's take minced meat, it can be ground pork and beef or minced meat with the addition of poultry meat, depending on which one you prefer.

We have minced pork + beef in equal parts.

One of their white tricks is that we will add 50 g of water to the minced meat to make it more juicy.

Onions need to be chopped in a blender or scroll through a meat grinder, combine it with water and add this onion gruel to the minced meat.

Salt, pepper, if desired, you can add coriander, it will give a piquant taste. We mix everything.

Meanwhile, our dough is ready.

Our task is to roll it into a long sausage and cut it into equal pieces.

We form these pieces into balls so that it is convenient to work with them later.

Another trick: to prevent the dough from ventilating while waiting for the filling, cover it with cling film.

After that, we take a bun from the dough and evenly flatten it with our fingers, giving it the shape of a circle.

Make the edges thinner than the middle. This will allow you to beautifully decorate the neck of the belyash.

Place the filling in the center of the circle.

Now, holding the dough with your fingers, we pull the edges to the middle and begin to collect the neck.

We constantly pinch the dough with an overlap, moving in a circle. A little practice and you'll be fine.

This is how you should get a pie, with a small hole on top.

Slightly press it with your palm so that the meat is better distributed inside.

We do this with all our koloboks - we stuff them with minced meat and pinch them.

Getting ready to fry our whites.

A few secrets:

fry belyashi in a pan with a thick bottom
add some salt to the oil to reduce splatter
to check if the oil is hot enough for frying, dip a wooden spatula into it, if bubbles and hiss go, you can fry
do not spare oil, do not pour less than in the recipe, otherwise the whites will absorb a lot of oil during the frying process, instead of being immediately covered with a crisp
do not try to cram as many whites as possible into the pan at a time, during frying they will become fluffy and stick to each other

We lower the whites into the oil with the “eye” down, fry for 3-5 minutes until browned.

Flip over and fry on the other side for another 3-5 minutes.

Try not to get the juice from the whites into the oil, otherwise such a shelling will begin, it won’t seem enough.

We take out the finished whites and put them on paper towels.

When the excess oil drains from them and they cool down a bit - you can eat! Meals for the whole family.

Belyashi are juicy, tasty, with a stunning crispy crust.

See you with new sweets in our blog!