How to fry belyashi with meat in a frying pan according to a recipe with photos

Recipe sent by Victoria Naimova

COMPOUND

FOR THE DOUGH: 1 kg flour 1 heaped teaspoon dry yeast 1 heaped teaspoon salt 1 tablespoon sugar warm water

FOR THE FILLING: 1 large onion 0.5 kg minced meat large bunch of green onions salt, black pepper

FOR FRYING: vegetable oil

Dough

Pour flour into a large bowl. Mix with salt, sugar and yeast. Knead the dough until it has the consistency of regular unleavened dough. Coat it with vegetable oil so that it does not dry out when it rises. Place in a warm place, covered with a napkin. The dough rises for 1.5-2 hours.

Filling

At this time, prepare the filling. Finely chop the onion. Fry in vegetable oil. Add minced meat there. Fry thoroughly (for 15-20 minutes). Salt, pepper, taste. Remove from heat. Finely chop the green onions and add to the fried minced meat. The filling is ready.

Manufacturing

When the dough has risen, we begin to cut the whites. Roll out two circles of dough 0.5 cm thick and about 7-8 cm in diameter. Put the filling on one circle (about 2 teaspoons) and close with another circle, pinch the edges. Place the molded whites on a large cutting board sprinkled with flour. From the above quantity of products, about 50-60 whites are obtained. Fry the belyashi over low heat in a small amount of vegetable oil.

(From 4 to 10 whites are placed in a frying pan (depending on its diameter). During the frying process, it is advisable to pour out the used overcooked oil more often and wash the frying pan).

Any housewife can prepare homemade belyashi if she knows some little cooking tricks. The techniques are simple, the products are common, and the results impress both men and even small children.

The main trick, it’s also the main one

You just need to remember that the dough for whites cannot be rolled in flour! Why? Because the temperature of deep frying (oil or mixture of oils heated to a high temperature) is so high that the dry flour burns in it. It is simply impossible to use this mixture a second time, and it is difficult to remove smoke in the kitchen even with the help of a hood.

You need to roll out, or rather simply shape, flat cakes for whites (aka fried pies with meat) on a surface greased with vegetable oil. It is not at all necessary to dirty the countertop for this purpose; you can simply take a baking sheet, or a baking sheet, or a silicone mat.

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 prepare belyashi with meat in a frying pan from a quick yeast-free dough made with kefir. 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 pieces 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.

Homemade belyashi: preparing the dough

To make tasty, juicy, and most importantly, easy-to-digest fried pies, the dough itself must be appropriate - soft, easy to take shape, and not spread during baking. The oil (deep frying) forms a golden crust, but does not penetrate inside and does not weigh down the whitewash.

Dough ingredients for 16-17 whites:

• yeast - 10 grams of fresh baking yeast or two bags of 11 grams of dry yeast;
• sugar - one tablespoon;
• salt - one teaspoon;
• vegetable oil (unrefined sunflower) - a quarter cup;
• chicken egg - one piece;
• baking flour (do not add pancake flour under any circumstances) - three glasses;
• milk of any fat content - one glass.

Whiteshi test recipe

Ingredients • Flour – 5 tbsp. • Eggs – 2 pcs. • Kefir – half a liter • Salt, soda – 1 tsp each. • Vegetable oil – 3 tbsp. l. Preparation 1. Take a small bowl, pour kefir, break eggs, add butter, salt. Mix everything well. 2. In another large bowl, combine flour and soda and stir. 3. Pour kefir and eggs into the flour and begin to knead. You can just use a fork. 4. When the dough becomes thicker, sprinkle the board or table with flour and knead the dough with your hands. We achieve smoothness and elasticity. 5. Wrap the dough in film and leave for 10, 15 minutes. While the dough is rising, it’s time to prepare the meat filling:

If your minced meat is ready-made, you can scroll through this item.

• Half a kilo of pork • Onions – 200 gr. (2, 3 large) • Salt, spices

If you use pork for the filling, the dish will be fattier, so you can add beef to the pork with a total ratio of 7:3.

• We separate the meat from the bones and veins and pass it through a meat grinder. • Finely chop the onion, mix with minced meat, salt and pepper. The more onions you take, the juicier the filling will be. The allowed proportion with meat filling is 1:1.

Dough preparation process

1. In a small bowl (200 ml), you need to dissolve the yeast in a spoon of warm water (slightly warmer than the temperature of your palm). You need to stir until you get a homogeneous mass.
2. Add a spoonful of sugar.
3. Add a spoonful of flour.
4. Pour in a quarter glass of lukewarm milk, since hot milk will not allow the yeast to grow, and in cold milk it will develop very slowly.
5. Mix thoroughly until smooth.
6. Place in a warm place (can be on a radiator) for about fifteen minutes.

Monitor the development of the mass. It should rise, increasing approximately three times. The consistency is creamy, without pronounced bubbles, very tender.

1. In a saucepan (two and a half liters) mix egg, vegetable oil, salt, warm milk. To stir thoroughly.
2. Pour in the starter. Mix carefully, trying not to disturb the delicate consistency.
3. Add flour in portions (one glass at a time). Mix. Monitor the condition of the mass. Before fermentation, the initial dough should have the consistency of thick sour cream.
4. Cover with film (you can use a traditional towel).

After an hour and a half, the mass should double.

The dough needs to be kneaded, while your hands should be covered in oil. Remove the dough, place it on an oiled surface and divide into 16 pieces. Then form round (if possible) cakes.

The scones can last up to two hours, even uncovered. A thin crust forms on their surface. The volume themselves increase slightly.

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.

Making simple and quick whites with kefir

Do you happen to have a piece of meat left in the refrigerator and don’t know what to cook with it? And it doesn’t seem like much for goulash, and not enough for dumplings. Now let me teach you a very easy and quick way to prepare delicious whites with meat. Just find another glass of kefir in the refrigerator, preferably not completely fresh, it will be very tasty, I promise.

Product composition:

• Kefir 3.5% – 250 ml;
• Flour – 220 grams;
• Soda – 1/3 teaspoon;
• Sunflower oil – 3 tablespoons.

Filling:

• Meat – 400 grams;
• Onions – 1 piece;
• Salt, spices - half a teaspoon.

Let's get started:

You can take ready-made minced meat, or you can grind any meat in a meat grinder.

First we make the minced meat, since it will be tastier and juicier only if it is not steeped too much.

We also finely chop the onion, you should get 1 part onion to two parts minced meat. Stir, add salt and spices. Then beat it for a few minutes to thoroughly mix it. Now sift half a glass of flour into a plate, pour kefir into it and mix with a fork. Next, add unslaked soda and the remaining flour and mix well until the flour is completely absorbed. The dough should be soft and not too sticky.

Then add sunflower oil one spoon at a time and knead it thoroughly for five minutes. The result will be a smooth, homogeneous and elastic dough that practically does not stick to your hands. Roll the finished dough into a ball and let rest for about thirty minutes. Then grease a baking sheet with sunflower oil and place on it at the same time the required number of whites in one pan.

Such belyashi cannot be sculpted in advance, since the filling may make them damp.

Heat the oil thoroughly in a frying pan, pour about one centimeter of it. And fry the belyashi with the hole down until golden brown. Dry the finished products, place on napkins and transfer to a dish. That's all, bon appetit!

Delicious whites at home

It must be said that this dish requires not only meat, but also time, since especially tasty belyashi are made with yeast dough, and you will need some time to prepare it.

And so, to prepare fluffy whites you will need yeast dough without sponge. You can read how to prepare it by following this link. In this article I described in detail how to make yeast dough. Well, if I tell you briefly, the point is this.

In a bowl, mix water, yeast and sugar. Mix everything well and begin to slowly add flour. Add flour until everything can be mixed with a spoon. As soon as it becomes difficult to stir with a spoon, transfer the dough to the table and continue kneading the dough on the table.

Add a little salt and butter. Mix the dough with butter and knead well. Now we leave it in the bowl so that it fits well.

While the dough is rising, it’s time to start filling and prepare good minced meat.

Pass the pieces of meat through a meat grinder. If the meat has little fat, you can add a little lard, about 50 grams per kilogram of finished minced meat.

Now you need to add onions to the meat. Traditionally, chopped onions are added to the minced meat, but if you don’t want to fuss, you can always grind it in a meat grinder or chop it with a blender. The consumption is approximately 3-4 onions per half kilo of minced meat.

Don't forget to salt and pepper the minced meat to taste. And mix well and beat it. To do this, you need to take a little minced meat in your hand and forcefully throw it back into the bowl and repeat this 10-15 times. Now we can say that the filling for the whites is completely ready.

After an hour, the dough will rise; you need to settle it and wait until it rises again. And only now you can start preparing the whites themselves.

We take the finished dough out of the bowl onto a table treated with oil, and make something similar to a sausage out of it. Divide into equal parts. Divide the minced meat into the same number of parts.

We turn the dough pieces into flat cakes. It is advisable to make the edges of the cake thinner than the middle.

I place the minced meat in the middle of the flatbread and spread it over almost the entire surface.

Then I take the edges of the cake and gather the edges towards the center, gradually pinching the dough so that a little of the filling remains exposed. This way it will cook well and remove excess moisture.

Press the resulting whitewash with your hand, as if flattening it a little.

In this way I form all the belyashi and proceed to frying them.

I fry the belyashi in sunflower oil. First I fry the side where the filling is exposed, and then the other.

This allows the filling to brown faster and better.

Fry the belyashi for about 3-4 minutes on each side.

These are the beauties you should get. Ruddy, aromatic and incredibly satisfying. In our family, such belyashi is served exclusively on Saturdays and only after the bath. It's like a tradition for us. What family traditions do you have?

Useful tips

• Yeast dough does not like drafts, so it must always be covered.
• Rising dough requires a warm place at a constant temperature.
• Follow the rising time specified in the recipe. And if it doesn’t need to be wrinkled periodically, don’t look at it unless absolutely necessary.
• White dough can be prepared with either pressed or dry yeast. The packaging of the latter indicates how much the bag is designed for. The classic weight ratio is 3:1 (you need to take 3 times less dry).

The yeast dough must rise. If this does not happen, the products will be hard. Has something gone wrong and the dough has stopped rising or is not rising at all? Don’t rush to throw it away and mix something new. First try to “reanimate” it:

• Raise the temperature surrounding the dough, for example, by placing it in a switched off oven and placing a bowl of boiled water underneath it;
• Add really fresh yeast (pressed or dry), previously diluted in a little warm water with sugar and slightly risen;
• Add flour to the new dough (60% of the liquid volume);
• Knead the dough longer, adding flour in portions: it loves long kneading.

If you are still not comfortable with yeast dough, then prepare “lazy whites with kefir.” Just remember: belyashi, no matter how they are prepared, are especially tasty hot.

You, of course, can add boiled potatoes, rice or noodles, fried or boiled mushrooms, and boiled eggs to the minced meat. This will improve the taste, but it is unlikely that the product will be called a classic belyash.

I hope my recommendations will help you prepare excellent belyashi. One request: write in the comments what you did.