How to cook homemade belyashi: hearty food for the winter

October 23 , Alexandra Bondareva

By satiety, homemade whites replace a full lunch or dinner, besides, this is a great option for snacking between main meals.

Real belyashi are a round cheesecake with meat filling. But recently, many other variations of belyashi have appeared: with potatoes, cabbage, chicken, fish and even cheese. We will tell you how to cook homemade belyashi according to the classic recipe - on yeast dough with meat filling.

In different recipes for whites, there are methods of cooking on unleavened, puff pastry or on kefir. But it is thanks to the yeast dough that the whites turn out to be more magnificent, tender and appetizing.

Recipe for homemade whites

Minced meat for belyashi is best made from several types of meat: lean beef and pork with the addition of a small amount of fatty lamb. Then the whites are more juicy and tender.

We will need:

For test:

• Milk (1 glass);
• Wheat flour (2.5-3 cups);
• Egg (1 pc.);
• Dry yeast (1 sachet);
• Vegetable oil (6-4 tablespoons);
• Sugar (1 tablespoon);
• Salt (0.5 tsp).

For filling:

• Mixed minced meat (700 grams total);
• Onion (2-3 pieces);
• Cold water (0.5 cups);
• Salt and ground black pepper (to taste).

For frying:

• Odorless vegetable oil.

Cooking:

1. We take sugar and dry yeast and dissolve them in warm milk. We put in a warm place for 15 minutes so that the yeast rises a little.
2. Pour two cups of flour into a bowl, add salt there. Whisk an egg at room temperature a little.
3. We make a small depression in the flour and carefully pour in the beaten egg, the risen dough and vegetable oil.
4. Knead the dough gently with a wooden spoon. Strongly and for a long time it is impossible to mix!
5. If the dough seems too sticky for you, you can add some flour. As soon as the dough comes off your hands, coat it with vegetable oil and put it in a warm place.
6. The dough for whites rises for about an hour (increases by about 2-2.5 times).
7. Add a little finely chopped onion to the minced meat (the onion should be 1/3 of the whole meat), salt, pepper, add cold water (to make the dough more juicy and cook faster).
8. When the dough has risen, flatten it out a bit. If the dough still seems too liquid to you, add a little flour.
9. Place the dough on a cutting board and cut into small balls. We roll each ball into a cake 3-5 mm thick.
10. We put minced meat on the cakes - not too much so that the meat comes to readiness during frying (1-2 tablespoons). We connect the edges to the center with a “skirt” and leave a small hole in the middle. Then lightly slap the workpiece with the palm of your hand so that the minced meat is evenly distributed inside.
11. Lightly crimp the edges around the hole with your fingers so that the stuffing protrudes slightly above the dough. This is done so that the minced meat does not “fall through” into the dough during frying.
12. We heat the pan over high heat, pour vegetable oil.
13. We put the whites in the pan with a hole down, leaving enough gaps between them so that they do not stick together. We make a medium fire. You can cover the whites with a lid to make them cook faster.
14. Fry the belyashi on both sides until golden brown.
15. We spread the finished whites on a paper towel to get rid of excess fat.

If you suddenly find that the filling in the whites is somewhat damp (this happens for the first time until you get the hang of it), you can bring them to readiness in the oven or microwave.

In order for the whites to turn out juicy, fried, not hard, not burnt, you must follow the recipe exactly and know some of the secrets of their preparation.

• Oil when frying should not be overheated or underheated. If it is overheated, the dough in the whitewash will quickly char, while the filling is not yet ready. If the oil is not heated enough, the belyash will begin to absorb too much oil and it will turn out to be very greasy.
• To make the minced meat in belyash more juicy and tender, you can add milk or a little cream to the meat filling instead of water.
• In order for the minced meat to be sufficiently fried, when frying, you need to add boiling vegetable oil to the minced meat hole with a spoon.
• It is best to cook belyashi in a thick-walled dish: a duckling or a cauldron so that they bake well.
• There should be enough oil for cooking whites - it should reach about half of the whites (that is, we practically cook in deep fat).
• If the process of forming whites with a hole seems too complicated for you, you can also sculpt whites in the form of a cheesecake, a triangle or a round pie.

The procedure for preparing belyashi at first glance may seem very complicated, but if you follow all the proportions of the products and strictly adhere to these recommendations, this process will bring you a lot of pleasure and an excellent result.