Belyashi with Meat (Peremyachi)
by Editorial Staff
Delicious whites with juicy and tender filling inside and crispy, golden brown outside.
Ingredients
For filling:
- Minced meat (pork + beef) – 1 kg
- Large onions – 1 pc.
- Cold water – 100 ml
- Ground black pepper – to taste
- Salt to taste
For the dough:
- Wheat flour, premium grade – 1 kg
- Warm water – 500 ml
- Sugar – 2 tbsp
- Salt – 1 teaspoon
- Vegetable oil – 2 tbsp
- Dry fast-acting yeast – 11 g
To work with the test:
- Vegetable oil or flour
For frying:
- Vegetable oil
Directions
- Add onion chopped in a blender and cold water to the minced meat. Season with salt and pepper. Mix well.
- Mix all dry ingredients for the dough (flour, yeast, sugar and salt) in a deep bowl. Add water and vegetable oil. Knead the dough. Cover the dough with cling film and place in a warm place to rise for 1 hour. Then knead the dough and leave for another 1 hour.
- When the dough rises again, remove it from the bowl onto a greased or flour-dusted table, knead and divide into equal pieces the size of a large chicken egg. Roll the dough pieces into balls, which are rolled into flat cakes with a diameter of 10-12 cm.
- Put a tablespoon of minced meat on each cake. Gather the edges of the dough and mold the round whites, leaving a small hole in the middle.
- Fry the whites in a pan in preheated sunflower oil over medium heat until golden brown (first put the hole side in the pan).
- Put the finished whites on a dish and serve immediately.
Bon Appetit!
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