Belyash is the most delicious meat pie. Its preparation will require a certain amount of time, but in the end there will be results. And what a one!

Here are the best step-by-step recipes for homemade white meat with meat that will definitely delight in taste.

Belyashi with meat - general principles of preparation

For classic white meat with meat, yeast dough is prepared in water or water with milk. Below are both step-by-step recipes. The dough is never made using the sponge method, as excessive fluffiness and an abundance of bubbles are not needed. It is enough to knead the usual dough and leave it for a couple of hours so that it rises well. Then it will lie on the table, it will be suitable for modeling, everything will take about three hours.

What else is put into the dough:

Salt and granulated sugar;

The kneaded dough must be covered so that it does not dry out on top. Keep it in a warm place until it rises very well. In winter and if the room is not very warm, it is better to do two lifts.

The filling for belyashi is traditionally made from meat and onions. Garlic and spices are additionally added for taste. You can break one egg into the minced meat, which will hold it all together. When everything is ready, you can start sculpting the products. Below, step-by-step recipes for whites with meat describe in detail the process of forming open and closed whites.

Belyashi are always fried in vegetable oil in a frying pan or in a saucepan. But there are craftsmen who bake them in the oven, but this is no longer correct.

Classic belyashi with meat: step-by-step recipe

A simple step-by-step recipe for white meat with regular yeast dough and water. If there is no pork and beef. Then take any other types of meat for filling.

Ingredients

550-600 grams of flour;

280 ml water;

1 tsp. dry quick yeast;

30 grams of butter l. or margarine;

30 ml vegetable oil;

2 tsp. Sahara;

1 tsp. salt.

For filling:

170 g beef;

200 g pork;

120 g onion;

5 g garlic;

Salt pepper;

1 yolk.

Additionally, you will need vegetable oil for frying. Not all step-by-step recipes for white meat with meat indicate it, and it is also impossible to accurately determine the quantity, since the diameter of the frying pan or saucepan may differ, as well as the density of the product during frying.

Preparation

1. You should always start preparing whites with the dough, as it will take about two hours to rise. Yeast dough is always kneaded in warm water at 38-40 degrees, that is, the liquid should be slightly warmer than body temperature. We measure the required amount, pour it into a large bowl for kneading the dough, or use an enamel saucepan.

2. Add two teaspoons of sugar to the liquid. It is necessary to activate the yeast and make it work. Sugar also gives baked goods a beautiful golden color, but it is important not to overdo it. In some step-by-step recipes for whites you can see 2-3-4 tablespoons of sugar. This dough will burn quickly, and the filling will not have time to cook.

3. Now add dry yeast and stir. It’s better to leave them for five or ten minutes so that the grains are saturated with liquid and dissolved.

4. Add an incomplete teaspoon of salt. If the dough is undersalted, it will be tasteless.

5. Add melted butter, stir and begin adding wheat flour. Before kneading the dough, it must be thoroughly sifted. This will allow it to bond with the liquid more easily.

6. As soon as almost all the flour has been added, add vegetable oil. You can use sunflower oil with or without scent.

7. Continue kneading the soft and homogeneous dough. Which will spread slightly on the table. If you fill the mass with flour, then after frying the whites will be hard. Cover the kneaded dough with a linen napkin until it fits well.

8. Now you can prepare the filling. We wash both types of meat. Wipe and cut into pieces. Grind in a meat grinder.

9. Peel the onion. You can also twist it through a meat grinder, but it is better to chop it into small pieces with a knife. Transfer to meat.

10. Add chopped garlic to the minced meat, add salt for taste. Throw in one pinch of black pepper and an egg yolk. If the egg is small. Then you can add it entirely. Stir the filling thoroughly, put it in the refrigerator for an hour, let the minced meat ripen.

11. As soon as the yeast dough for whites has risen well and tripled in size, divide it into small pieces. We make koloboks, the size of small apples. Lay them out on the table, leaving 4-5 cm between them. Let them stand a little longer and rise up. To prevent the crust from drying out, you can cover the top with a light towel.

12. Take the minced meat out of the refrigerator. Stir again, as the juices come out of the vegetables and the liquid peels off.

13. Immediately prepare the frying pan or saucepan. We need the whiting to float freely and not touch each other or the bottom of the vessel. Therefore, we pour about two centimeters of vegetable oil into it. You can immediately put it on the stove and turn on the heat, but not too much, let the vessel and oil gradually warm up.

14. Now let's return to the test. The pieces had risen by this point. We take one and turn it over. Flatten it with your hands into a large cake.

15. Add the filling. You can immediately flatten all the dough into flat cakes and divide the minced meat between them so that it turns out evenly and there is nothing left. We also flatten and spread the filling, making a small circle in the middle.

16. Below is a step-by-step recipe for white meat with a hole. Now we just collect all the ends in one pile, pinch them and flatten them again, but this is a full-fledged white.

17. We make all the belyashi with meat. As soon as they are ready, turn up the heat. Make the temperature a little higher than average.

18. Dip the whites with butter into the oil. When the dough gets into hot fat, it will expand. Therefore, we do not place it tightly, leaving a little space.

19. Fry on both sides for several minutes. If the fire is made big. The meat will not have time to cook. If the heat is low, the dough will begin to actively absorb the oil. Here you need to find the golden mean. Belyash should fry, but not burn.

20. Place the finished whites on paper to get rid of excess fat.

Leaky whites with meat: step-by-step recipe from dough in milk

In fact, in this step-by-step recipe for whites with meat, the dough is prepared from a mixture of milk and water. It is not advisable to use only milk. We will make whites with holes. They turn out very fragrant and bake perfectly.

Ingredients

200 grams of water;

200 grams of milk;

2 tsp. yeast;

1 tbsp. l. Sahara;

50 grams of butter, drained;

2 tbsp. l. growing oils;

Flour and salt.

Filling for whites:

500 g mixed minced meat;

2 onions;

1 small egg;

A couple of cloves of garlic;

Preparation

1. Mix milk and water. Let's heat it up. Or simply dilute the prescription milk with hot water from the kettle. But don't forget to measure the quantity. Place everything in a bowl.

2. Mix granulated sugar with yeast, add it all to the liquid, add a teaspoon of regular salt, and stir.

3. The butter needs to be melted or softened very well so that it melts. Add it to the future dough.

4. Sift the flour and add it to the prepared liquid with yeast. First, stir everything with a large spoon. As soon as it becomes more difficult to do, add more flour and use your hands. Knead the dough thoroughly. As soon as the consistency is suitable, add a couple of tablespoons of vegetable oil. Knead until smooth and place the lump into a tall saucepan.

5. Cover the top of the dough so that the crust does not dry out. Place in a warm place for two hours.

6. Grind half a kilo of meat in a meat grinder or chop very finely with knives. Add chopped onion and garlic, add a small egg, but you can cook without it. But you can’t do it without spices. Salt the minced meat and season with pepper. Stir until smooth. Leave it alone, let it sit and ripen, you will need to stir it again before cooking.

7. Has the dough risen well? You can start sculpting open whites with a hole. Divide the entire mass into portioned balls and place them on a greased or lightly floured table. We bark to sit up a little.

8. Roll out one ball into a flat cake. You can simply stretch it with your hands.

9. Place a little filling in the center and spread it into an even circle with a fork. Make the minced meat no more than half a centimeter thick, this will be enough for the whites.

10. Now we take one edge of the cake in our hands and begin to collect it in a pile in a circle, pinching it together at the same time. You should end up with a round pie with a hole in the middle.

11. We make all the other whites with meat in this way.

12. Heat a 1.5-2 centimeter layer of oil in a container convenient for frying.

13. Take one belyash in your hand and place it with the hole down on the butter. We repeat this with the rest.

14. As soon as one side of the whites is fried. Turn it over. You cannot start frying the product from the closed side, in this case nothing will work, the filling will release a lot of juice and will shoot out strongly.

The filling for whites will be juicy and tasty if you add a little water or broth to the minced meat. This is especially important when using beef or other similar low-fat meats.

You need to chop the onion into minced meat very finely. Large pieces will not have time to bake in the dough, they will crunch and ruin the taste of the whites.

In many step-by-step recipes for whites, it is recommended to sprinkle the cutting table with flour. In fact, it is better to lubricate the surface with oil and also treat your hands. Flour particles will burn in the pan, create smoke, and spoil the taste.

For frying homemade whitefish, it is best to use a cast-iron frying pan or other utensils with thick walls. In it, the oil heats up evenly, and the belyash is well baked.

Belyashi is a hearty and at the same time simple dish of Tatar cuisine. Round (cheesecake-shaped) or triangular with a hole, pies made of delicate dough with a juicy aromatic meat filling, fried in oil until crispy. Adults and children love them. Buying belyashi in stores is not always safe for your health, so we suggest you prepare them right at home. It's completely easy and very tasty. You can verify this by reading our article!

Source: vkusnaykuxny.ru

Secret 1

To simplify the process of making whites as much as possible, you can buy the dough. This can be regular pie yeast dough.

Secret 2

In order for the whites to be juicy, they take two types of minced meat: beef and fatty pork or lamb. But even with lean beef filling you can get juicy belyash. To do this, before sculpting the whites, you need to add crushed ice to the minced meat. The main thing is to do everything very quickly so that the ice in the filling begins to melt only during the frying process. The secret is that when the ice melts, it will absorb all the seasonings of the minced meat and make the white meat filling juicy and aromatic.

Secret 3

During the frying process, the whites will not absorb much oil if you pour 1 tablespoon of alcohol into the frying pan.

Source: liveinternet.ru

Secret 4

Frying the whites should last about 5 minutes on each side. You need to add enough oil for frying so that it covers half of the white meat. It is very important to place the whites so that they do not touch each other.

Secret 5

During the frying process, the belyash should be laid out first on the side where the hole is located. This way it will cook well and retain all the juices inside.

Source: youtube.com

Secret 6

After frying in boiling oil on both sides, place the belyashi on a paper towel to remove all excess fat.

Belyashi with meat, especially in the fried version, is not a dish that can be recommended to be cooked often, but sometimes you can pamper yourself and your household with such a tempting and aromatic unsweetened delicacy by preparing it yourself at home.

How to cook belyashi with meat?

Any recipe for whites with meat involves the simultaneous preparation of two components - the filling and the dough, the quality of which fully determines the final result and the impressions of tasting your favorite dish. In our case, minced meat with onions will be used as filling, and when creating it, you need to take into account certain subtleties of the recipe, without which the minced meat will not be juicy.

Juicy minced meat for whites with meat

The classic filling for white meat with meat should be made from lamb, but in our cuisine we often use fatty pork or a mixture of it with beef. The onion should be exactly half the size of the meat components and it is preferable to chop it into medium-sized cubes with a sharp knife - 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.

Preparation

1. The meat is ground through a meat grinder.
2. Peel the onion and chop it into cubes as small as possible.
3. Mix the meat component and onion mass, add some salt to the minced meat, pepper and pour in a little ice water or milk.
4. Before decorating the products, keep the filling on the refrigerator shelf for about thirty minutes.

Belyashi dough with meat

Ideal homemade belyashi with meat, the recipe of which is verified and balanced, is soft, fluffy and simply melts in your mouth. Properly made dough is responsible for these properties. It should not be tight or oversaturated with flour or baking powder. The correct flour base is soft, but not sticky, easily kneaded and molded without difficulty. Below 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.

Preparation

1. Yeast, salt and sugar are dissolved in water heated to 40 degrees.
2. The flour is sifted, poured into a bowl in portions and kneaded, adding melted butter at the end.
3. Leave the container in a warm place for an hour and a half for the contents to rise.
4. After the mass has at least doubled in volume, you can begin to design the products.

How to make belyashi with meat?

Cooking belyashi with meat is not only about making dough and filling. Products also need to be molded correctly. In modern cooking, there are two options for preparing preparations - closed and open. Let us next consider the intricacies of sculpting closed whites.

1. The finished flour ball is decorated with a sausage five centimeters thick.
2. Cut it into equal pieces.
3. Roll each cut into a ball.
4. Place the round pieces on the table for 30 minutes to proof (for yeast dough).
5. Knead each ball until you get a cake.
6. Place a spoonful of filling on top.
7. Fold the edges of the dough up and pinch them.
8. Twist the tuck and fold it down.
9. The workpieces are laid seam down on a flat surface.
10. They are allowed to distance themselves and approach in a warm place.
11. Gently knead the balls with your fingers until you get a flat cake and immediately lower them into hot oil for frying.

Tatar belyashi with meat is decorated 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, the products are deep-fried in a heated frying pan, in a saucepan or cauldron. Moreover, the recipe for white meat with meat in a frying pan can be either classic, implemented in compliance with all norms and rules, or noticeably different from those. Next, we will consider variations of quick preparation of similar fried products in a frying pan, the design of which will significantly save time.

Belyashi with meat - recipe with kefir

The properties of kefir to increase the fluffiness of baked goods and transform their characteristics for the better can be applied in this case. The following instructions outline how to cook belyashi with meat in a frying pan from a quick yeast-free kefir dough. The 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 further.

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;
• without aroma frying oil - 360 ml;
• filling - 500 g.

Preparation

1. Combine kefir with soda and leave for ten minutes.
2. Beat in the eggs, add sugar, salt, pour in the oil and mix the ingredients with a whisk.
3. Add flour in portions and knead.
4. The resulting lump is left for about thirty minutes under the film.
5. Cut it into pieces and form each into a flat cake.
6. Place the filling in the center, fold the edges up and pinch, leaving a small gap (hole).
7. Place the workpieces in hot oil with the hole facing down and fry the products until golden brown on both sides.

Recipe for lazy whites with meat on kefir

Lazy whites with meat, a very tasty homemade recipe for which is outlined below, are prepared much faster than classic yeast and even yeast-free ones made with kefir. However, they turn out to be divinely aromatic, appetizing and delicious. Perhaps the only drawback of the products will be the excessive fat content in the output, which can be reduced by placing them 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.

Preparation

1. Mix kefir with soda, and after ten minutes add salt, sugar, egg and flour.
2. Mix the mixture with a whisk until it has the texture of a pancake base.
3. Heat the vegetable fat in a frying pan, spoon the dough into it at some distance, and place small flat cakes of minced meat on top.
4. Pour the filling with a small amount of dough on top and brown the pieces over medium heat on both sides.

Recipe for whites with meat in the oven

One, perhaps, the most significant drawback of fried whites is the excessive fat content of the product and the not entirely healthy, although very appetizing, fried crust. Next, you will learn how to bake white meat with meat without unwanted greasy gloss in the oven. This 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 the classic ones fried in oil.

Belyashi with meat - recipe made with yeast

Products in the oven will be soft if the dough is prepared correctly. It can be made without yeast using kefir, following the recipe containing soda, or kneaded with yeast. Next, you will learn how to make belyashi with meat from yeast dough, which, when using high-quality ingredients, always turns out fluffy, fits perfectly and gives excellent results.

Ingredients:

• flour - 520 g;
• milk - 220 ml;
• dry yeast - 10 g;
• granulated sugar - 25 g;
• salt - 10 g;
• eggs - 2 pcs.;
• butter - 45 g;
• filling - 950 g.

Preparation

1. Dissolve yeast and sugar in warm milk, add a few tablespoons of flour, stir and leave for about twenty minutes.
2. Add eggs, salt, melted butter, and remaining flour to the dough and knead.
3. The suitable lump is divided into portions.
4. They decorate the belyashi and let them come up.
5. The products will be ready after 20 minutes of baking in the oven at 185 degrees.

Step-by-step recipes for homemade whites with meat made from yeast, bulk, kefir dough

2017-11-20 Marina Vykhodtseva

Grade
recipe

1716

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

8 gr.

20 gr.

Carbohydrates

30 gr.

331 kcal.

Option 1: Classic homemade belyashi with meat made from yeast dough

In the recipe, homemade yeast dough is made with fresh milk. This is exactly what housewives usually do, but sometimes they take half or a third of ordinary water. Minced pork. We remember that we take all products for yeast dough at room temperature or a little warmer.

Ingredients:

• 640 g flour;
• egg;
• 9 g yeast;
• 400 g pork;
• 250 ml milk;
• 150 g onion;
• 5 g garlic;
• 30 g sugar;
• salt and pepper;
• 60 g sl. oils;
• 200 ml oil for frying.

Step-by-step recipe for classic whites

Melt the butter. Or replace it with margarine. Just heat the milk to about 40 degrees. Mix it with sugar and yeast, after a couple of minutes throw in the egg, shake, add a small spoon of salt, and then melted butter. Stir everything, add flour. Mix until you have a soft dough in your hands. We put it in a warm place, cover it so that the crust does not dry out. Since the whites will fry just one good rise, there is no need to knead them again.

We prepare minced meat from twisted meat, chopped onion and garlic. Season with salt, about a level teaspoon for this amount. You can pepper it. Mix thoroughly. If the meat is not very fatty or even dry, add a few tablespoons of water or milk.

Divide the risen dough into pieces of approximately 75 grams, place each one on the table in front of you, and round it with your hand. Give the balls a few minutes to rise.

Roll each piece into a flat cake, add minced meat, and connect the free edges. Flatten the belyash to make a round pie.

Heat the oil. It is advisable to choose a flat frying pan so that the layer is the same everywhere. Add the belyashi, fry on both sides, and cook until done.

It is important to catch the right temperature. If the fire is high, the meat inside will not have time to cook. If you cook on low, the dough will absorb oil. When placed in oil, the white meat should immediately begin to “crackle”, but not very actively.

Option 2: Quick recipe for white meat with meat (lazy)

This recipe is a godsend. You can prepare belyashi using it in just half an hour or even faster. The dough is based on kefir, which can easily be replaced with yogurt or fermented baked milk.

Ingredients

• 0.4 l kefir;
• 0.25 kg of any minced meat;
• egg;
• 10 g soda;
• 0.28 kg flour;
• 50 g onion;
• oil for frying.

How to quickly cook homemade belyashi with meat

Throw an egg into a large bowl, pour in kefir, add baking soda, salt and add a pinch of sugar, which is not indicated in the recipe. Shake with a whisk or mixer. Add flour, stir again.

Chop the onion very finely, literally to crumbs. Pour the prepared vegetable into the dough and immediately add any minced meat, stir vigorously.

Spoon the belyashi into the heated oil. We fry it like pancakes. Is the first side browned? Turn over, cover and steam for 2-3 minutes.

Using this principle, you can prepare belyashi with different fillings, use mushrooms or minced fish, or cut crab sticks into pieces.

Option 3: Belyashi with meat (with a hole)

Recipe for delicious homemade whites with meat and a small hole in the middle. Thanks to this formation, the meat is slightly fried, completely cooked, and gives a very pleasant aroma. Minced meat from any meat will do.

Ingredients:

• 250 ml water;
• 1.5 tablespoons of sugar;
• 70 ml oil;
• 0.55 kg of any meat;
• egg;
• 4.5 tbsp. flour;
• bulb;
• garlic optional;
• 0.5 bunch of parsley;
• 11 g yeast (sachet).

How to cook

Heat the water, it should become lukewarm, add sugar with yeast and about a glass of flour. Make a mash and let it sit for 15 minutes.

Beat the egg and half a teaspoon of table salt. Add yeast, pour in vegetable oil or melt margarine. You can knead the dough in butter, add flour, knead, leave for an hour and a half.

We prepare the usual minced meat: chop the meat and onions, add chopped parsley, salt and garlic if desired. Mix thoroughly.

Did the dough rise well? We make small balls out of it, place it on the table, cover with film. After 15 minutes, roll out each one, put minced meat in the central part, spread. Now the most important thing is the sculpting. We gather the edges of the cake with a fold, leaving a hole. Lightly flatten the whitewash.

Heat the oil. We always place the white meat in the pan with the hole facing down. Turn over as soon as the dough is browned. The meat may also brown a little.

Is the belyash ready? After turning it over to the second side, broth should form in the hole, sometimes just a little if the meat is dry. As soon as the liquid begins to gurgle, that is, boil, you can remove the whites from the frying pan.

Option 4: Homemade belyashi with meat from bulk dough

Another version of the kefir dough, but these homemade belyashi with meat are more similar to the original. The filling is not poured into the total mass, but is placed in the middle. It is advisable to use fine minced meat.

Ingredients:

• 0.45 l of kefir;
• 10 g sugar;
• 0.37 kg flour;
• 0.25 kg minced meat;
• 12 g soda;
• egg;
• bulb;
• oil for frying.

Step by step recipe

If the dough needs to be kneaded quickly, then use a mixer. Combine the following ingredients: egg, kefir, sugar, soda, and a little salt. Beat for a minute. Add flour and knead the dough. There should be a mass, as for fluffy pancakes.

Mix the minced meat with chopped onion and season with spices.

Heat the oil, a layer of 3-4 millimeters is enough. Now we work quickly: spread the dough in the form of thin pancakes. Quickly spread a layer of minced meat into the central part, without touching the edges. We take the dough again and “hide” the filling. Fry the belyashi on both sides.

For these whites, it is advisable to chop the onion very finely; it is even better to blend it with a blender, since the pieces may not be ready and will crunch.

Option 5: Belyashi with meat on kefir in the oven

A variation of baked homemade whites with meat, which are cooked in the oven. The dough can be classified as a quick recipe, since it is prepared with soda.

Ingredients:

• 0.22 l kefir;
• 3 tbsp. flour;
• 0.45 kg minced meat;
• 0.1 kg margarine;
• 0.1 kg of onion;
• 2 eggs;
• 12 g soda.

How to cook

Immediately remove one yolk. Beat the whites and the remaining egg, add melted margarine, kefir, and soda. Salt the dough. You can add a little sugar. Shake, add flour, it will take about three glasses. Knead soft dough. Cover and leave for ten minutes.

Grind the onion, combine with minced meat for whites, add spices, stir.

We make whites. It is advisable to form products with a hole; a detailed description can be found just above. Transfer to a baking sheet, leaving space.

Add a spoonful of water to the remaining yolk, beat, and grease the whites. Bake for about half an hour at 200 degrees.

If in the middle of baking you add a little broth through a hole in each belyash, you will get a lazy version of Tatar triangular pies.

Option 6: Homemade belyashi with meat and rice

Another recipe for whites with yeast dough. To make it work, you need to knead it three hours before cooking. Only from lush and mature dough the products are soft.

Ingredients

• 250 g water;
• 150 g sour cream;
• 11 g yeast;
• flour;
• 0.4 kg of meat;
• 0.1 kg of lard;
• 1.5 tablespoons of sugar;
• salt and pepper;
• 1 onion;
• 4 spoons of rice;
• oil for frying.

How to cook

We make classic dough. Dissolve instant yeast with sugar and salt in warm liquid, add sour cream, add flour. Knead, put in a warm place to stand.

Since the filling is with rice, we twist not only the meat, but also a piece of lard. You can completely or partially replace it with a fat tail. If you use fatty pork, then immediately take 0.5 kg of meat.

Boil the rice, add to the twisted meat, add chopped onion. Season the filling with spices and stir.

After increasing the dough by at least 2.5 times, you can make whites. We form products with a hole or close the filling. Fry in a regular frying pan.

Yeast dough must rise in warmth; it is placed in a dish with high sides, often a saucepan, but you cannot put on a regular lid. Cover only with a kitchen towel or other “breathable” fabric.

Option 7: Homemade belyashi with meat from sour cream dough

A very successful version of the dough, which does not go stale for several days. 20% sour cream is used for it. From these products you will get 15-16 homemade whites of an open type, that is, with a hole.

Ingredients

• 80 ml milk and 2 tbsp. l. into minced meat;
• 400 g sour cream;
• 10 g yeast (dry);
• 0.8 kg flour;
• 0.5 kg minced meat;
• 2 onions;
• 3 eggs;
• 1.5 tablespoons of sugar;
• salt pepper;
• oil for frying.

How to cook

Add yeast to warm milk (80 ml) and stir. Separately, place the eggs in a large bowl, add one and a half teaspoons of salt, add sour cream and sugar. Stir with a whisk until smooth.

Pour yeast into the sour cream mixture, stir again and add flour. Mix. Leave the prepared dough until it has risen well.

Chop the onion, add mince, add a teaspoon of salt, pepper to taste, and add milk. Knead.

Divide the dough into 15-16 balls, place it on the table, cover it, and let it rise for about ten minutes. Then we roll it out with a rolling pin, distribute the minced meat, sculpt the whites with a hole, collecting a fold inside.

Place the whites, hole side down, into the heated oil. Fry this side, then carefully turn it over. After cooking, transfer to a bowl and fry the next batch.

You need to turn the whites carefully, but very quickly, so that as little juice as possible flows out when tilted. Otherwise, when it gets into boiling oil, it will start to “shoot”.

Option 8: Belyashi with puff pastry meat

If you don’t want to knead the dough at all or simply don’t have enough time, then this recipe will come in handy. These whites can be fried in a frying pan or cooked in the oven. Ready-made puff pastry is used.

Ingredients

• 0.5 kg of dough;
• small egg;
• spices;
• 300 g minced meat;
• 100 g onion;
• oil for frying.

How to cook

Chop the onion, mix with minced meat, add spices.

Roll out the dough. For classic whites, you can cut out circles. But it’s better to cut rectangles, it will be more reliable and without waste. The size of the pieces is at your discretion; each whitewash will be half the size.

Beat the egg, grease the dough around the perimeter, grab at least a centimeter. Place the minced meat on one half, cover with the free side, and pinch. We sculpt all the whites, let them lie on the table for a while so that the seams become stronger.

Place the formed belyashi with meat into a preheated deep fryer and fry until golden brown.

If puff whites are baked in the oven, then before placing them in the oven you can grease them and sprinkle them with sesame seeds. And don't forget to make a puncture to let the steam out.

Belyashi is a dish that can conquer any person with its amazing aroma, appetizing appearance, juicy filling and crispy crust. The taste of these “pies” largely depends on the correct preparation of the dough.

White dough with dry yeast is the optimal solution if you are afraid of the capriciousness of yeast dough.

The only drawback of yeast dough is its long preparation time.

We will knead the dough with:

• flour (500 grams);
• milk (500 ml);
• eggs (3 pcs.);
• butter (150 grams);
• water (100 ml);
• one packet of yeast.

Preparation:

First of all, prepare the dough - dissolve the yeast in warm water and leave it for 20 minutes. Thus, we “launch” them into work. Beat eggs into the dough, pour in warm milk, add butter, salt and stir. Next, gradually and thoroughly mix the flour into the resulting mass. As you add it, the mass will become thicker. When this happens, place the dough on a cutting surface and continue the kneading process with your hands. Return the resulting mass back to the container, cover and place in a warm place for 40 minutes. We knead it with our hands and leave it to rise again. Divide into pieces, cover them and leave for 20 minutes to finally rise.

A simple recipe with water

The dough, mixed according to such a simple recipe, will delight you with its airiness and lightness. In addition, it will not absorb a large amount of oil during frying and the dish will not be too greasy and heavy.

To prepare it we will use:

• flour (600 grams);
• water (1.5 tbsp.);
• sugar (1.5 tbsp);
• vegetable oil (3 tbsp);
• dry yeast (1 tsp);
• salt (1/3 tsp)

Preparation:

Pour yeast and flour (4 tbsp) into heated water. Whisk a little until bubbles form. Cover and set aside in a warm place for 30 minutes. After the foamy “cap” appears, add salt and flour. Knead the dough thoroughly. Add oil and repeat the kneading procedure. Cover and leave for 2 hours. After the volume of the mass has increased by 3 times, we begin to prepare the whites.

Cooking using whey

The whey-based belyashi dough recipe allows you to prepare a tasty, fluffy and tender dough that remains soft for quite a long time.

Mix it with the addition of:

• whey (250 ml);
• flour (3 tbsp.);
• vegetable oil (1/2 tbsp.);
• dry yeast (11 grams);
• sugar (1 tbsp);
• salt (1 tsp)

Preparation:

Heat the whey a little until it is warm and pour the oil into it. Add salt and sugar and stir until they dissolve. Sift the flour and pour the yeast into it, mix. Using a whisk, gradually mix the dry ingredients into the liquid ones. Finally, knead the dough with your hands. Cover and keep warm for 1 hour.

Quick dough for whites with dry yeast

If you can’t knead the dough for a long time and wait for it to rise, quick white dough is the ideal solution to the problem. It will delight you with its airiness, fluffiness and appetizing crunch.

Cooking for:

• flour (450 grams);
• water (300 ml);
• sugar (50 grams);
• dry yeast (1 tbsp);
• vegetable oil (1/3 tbsp.);
• salt to taste.

Preparation:

Pour yeast and flour (3 tablespoons) into heated water and place in a warm place for 15 minutes. Next, mix in the butter, salt and flour. Knead and set again to rise. After increasing the mass by 2 times, we begin to form the whites.

Yeast base on kefir

A distinctive feature of kefir dough is its incredible softness and long shelf life. The product prepared from it does not go stale for a long time.

We “create” it based on:

• flour (450 grams);
• eggs (3 pcs.);
• fat kefir (250 ml);
• sugar (1 tsp);
• salt (1 tsp);
• one packet of yeast.

Preparation:

Heat the kefir a little and pour the yeast into it. Mix and set aside for 20 minutes. Next, add eggs, sugar and salt to the yeast mixture and mix thoroughly. Add flour in small portions and stir the mixture with a spoon. When it thickens, place it on a cutting surface and continue the process with your hands. As soon as the dough stops sticking to your hands, put it in a container, cover and leave for 2 hours. We knead it with wet hands and leave it to rise again.

Bread maker option

A bread maker is an indispensable assistant when working with dough. There is no need to waste effort on kneading it, the technique will do everything for you and will delight you with a lush and soft “result”.

Prepare the dough with the addition of:

• vegetable oil (1.5 tbsp);
• water (445 ml);
• flour (4 cups and additional 20 grams);
• salt (1 tsp);
• dry yeast (1 tbsp)

Preparation:

Fill the bread machine bowl with the necessary ingredients. First pour in the oil, then warm water, then sift the flour and pour in the yeast. On the machine panel, select the “Dough” option and launch the program. It lasts 1.5 hours. Do not open the lid until the bread maker beeps when finished.

Preparing the filling and preparing whites

After the yeast dough for whites is prepared, we begin to prepare the filling.

To make it juicy and soft, we use meat with a little fat, onion and a little water.

For minced meat we take:

• pork (200 grams);
• beef (200 grams);
• medium sized onion;
• salt and pepper to taste.

Grind the meat and onions using a meat grinder, add salt, pepper, a little water and mix well. Water can be replaced with broth; it will transform the taste of the filling. Divide the dough into small balls and cover them so that they do not dry out. Place a frying pan over medium heat, add oil (at least 1 cm high) and let it heat up. We make belyashi in batches so that the dough does not get soggy. Mash each ball with your fingers until you get a flat cake and place the meat in its center. We wrap the edges so that they cover part of the minced meat, but leave a small hole in the center. We fix it well, forming folds. Lightly squeeze the whites and place them in the pan, hole side down. The heat should not be at maximum, otherwise the pies will not cook properly. After one side has become golden brown, turn it over and fry until light juice appears in the hole.

• To make the filling more tender, we prepare it in advance, so it can brew and soak in the onions. For a juicier filling, pre-fry half of the onion mass on high speed.
• The crispy, appetizing crust is the result of the whites “swimming” in a large amount of oil during the frying process. They will turn out even more beautiful if you do not lay them out tightly to each other, but leave at least 1 cm between them.
• To obtain airy and soft whites, knead the dough in several stages.
• If after frying it turns out that the meat is not fried properly, we bring it to a ready-made state using the oven or microwave. However, when cooking in the latter, do not set high power, otherwise we risk turning the dough into “rubber”.
• After cooking, place the belyashi on paper towels to drain excess fat.
• “Pies” are served with broth or sour cream sauce with herbs.