Belyashi with Meat
by Editorial Staff
Belyashi according to this recipe remain juicy and fluffy even the next day!
Ingredients
For the dough:
- Wheat flour – 480 g (3 cups)
- Dry fast-acting yeast – 7 g
- Sugar – 1 tbsp
- Salt – 1 teaspoon
- Water – 300 ml
- Vegetable oil – 50 ml + for working with dough
For filling:
- Minced meat (beef 70% + pork 30%) – 300 g
- Bulb onions – 1 pc.
- Cold water – 100 ml
- Salt to taste
- Ground black pepper – to taste
For deep fat:
- Vegetable oil
Directions
- Prepare a dough for the dough. To do this, mix yeast, sugar, salt and warm water in a cup (hot yeast will die). Mix.
- Add to the resulting mixture about 5 tablespoon. tablespoons of flour (we always sift flour).
Cover the cup with a napkin and leave in a warm place for 15-20 minutes.
The dough will increase in volume and be covered with bubbles. - When the dough is right, add the vegetable oil and the remaining flour.
- Stir and knead the dough. The yeast dough for the fried whites should not be too tough, so no more flour is added. The dough will be soft and slightly sticky to your hands.
- A clean dry cup and grease your hands with vegetable oil.
Form the dough into a ball and place in a cup. Cover the cup with foil or put in a bag and put in a warm place to rise, for about 1 hour. - Prepare the filling for the whites.
Chop the peeled onion in a blender or chop finely.
In a cup, mix the minced meat, onion, freshly ground black pepper, salt and a little cold water (then the whites will be juicy and the meat will steam well!). Mix.
- The dough came up.
- To prevent the dough from sticking, grease your hands and work surface with vegetable oil.
Slightly knead the dough, put on a work surface.
Divide dough into equal parts (about 14), roll into balls.
Let the balls of dough come up a little, 5-10 minutes. - Gently knead each ball of dough with your fingertips into a cake (do not knead too thin so that the dough does not burn, and the meat is perfectly fried!).
Put the filling in the center of the cakes (about one tablespoon each). - Pinch the edges of the dough, connect them in the center.
- Press down slightly with the palm of your hand to form a round patty.
Place the whites, seam side down, on a greased surface. - Heat oil in a saucepan or deep frying pan (for deep fat).
Put the whites seam side down and fry over medium heat until golden brown, about 5 minutes on each side.
- Remove hot whites with a slotted spoon on a paper towel to get rid of excess oil.
Juicy and airy, like fluff, whites with meat are ready! Enjoy your meal!
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