How to fry belyashi in a frying pan

With vegetable, fish or meat filling, lazy ones, with or without a hole on top, Tatar, Bashkir or mother’s homemade ones with a crispy crust and incredibly juicy filling. Also, baked, fried or steamed. From kefir or yeast. Jokes are told about them; they are a symbol of any station or roadside cafe. And all these are the heroes of our culinary history. We'll talk about delicious homemade whites stuffed with meat.

It is not surprising that such a versatile dish remains one of the most famous and beloved. Belyashi will not only decorate a family feast, but will also provide refreshment during the journey; you can take them on a hike or to the beach, or put them in our student’s backpack so that the child can refresh himself at school. All that remains is to learn how to cook them.

I promise that throughout the article I will regularly tell secrets. And you can share your experience. By the way, I suggest you experiment with the filling yourself! I'm sure you will like its different options.

How to properly fry belyashi in a frying pan

Very often on culinary forums you can find desperate calls from housewives to save their undercooked or completely burnt whites with practical advice on how to prepare them. And you need to start solving the problem from the root, namely with the dough and filling.

The dough for belyashi is kneaded using classic yeast dough, but not dense like bread dough, but very soft. After this, the dough should rise within 1 hour. The correct dough is well fried, and thanks to its elasticity, it does not crack during frying and does not release the filling juice.
To prepare the filling you need to take a lot of onions, almost as much as meat. In addition, you need to cut the onion into small pieces with a knife, and not make your life easier with kitchen choppers. During heat treatment, chopped onions release juice, which, firstly, softens the meat, and secondly, serves as a kind of broth inside the belyash, in which the meat is steamed and quickly cooked.
Also, when kneading the filling, do not be afraid to make the minced meat more liquid and dilute it with a small amount of milk.
You should not roll out the dough for whites more than 6 mm. Dough of this thickness will not burn at the correct temperature, it will fry perfectly and allow heat to pass through to the meat.
After you have molded the whites, give them a little time to rise, literally 10 minutes, and only then start frying.

Fillings

Belyashi is a delicious meat dish, but it is prepared not only with minced meat. The filling can be boiled potatoes or fresh cabbage.

You need to mash the potatoes, add raw eggs, butter, sautéed onions and salt to taste. Everything is mixed well, placed in the dough, after which the finished belyashi can be fried in a frying pan.

And cabbage is usually used in addition to minced meat. It is better to give preference to a white vegetable, which is passed through a meat grinder along with the fillet. Chopped onions and spices are also placed in the prepared mass.

How to fry belyashi in a frying pan

Ingredients

Combined minced meat – 0.6 kg + –
Onions – 0.6 kg + –
Milk 3.2% – 400 ml + –
Salt - 2 tsp. + –
Ground black pepper - 1 tsp. without slide + –
Wheat flour – 1.5 kg + –
Dry baker's yeast – 1 sachet + –
Egg - 1 pc. + –
Sugar - 1.5 tbsp. + –
Vegetable oil – 0.5 l + –

How to fry belyashi in a frying pan

On the Internet you can find many video recipes on how to make belyashi, but the most delicious pies are those prepared according to the traditional recipe. Moreover, this is the simplest option without frills, but truly everything ingenious is simple.

First of all, we need to prepare the dough; to do this, dilute the yeast along with sugar in ½ cup of warm water (no more than 35°C) and leave until it reacts - foam forms, for about 20 minutes.
After a third of an hour, pour the dough into a large bowl, into which we also pour 300 ml of lukewarm milk (no more than 35°C), beat in the egg, add 1 tsp. salt, then add a little, literally 1-1.5 tbsp. sifted flour and use a whisk to mix into a smooth, uniform dough, without lumps.
And after that, you can add more flour and add plastic and VERY SOFT! dough. The dough lump should hold its shape and not spread, but at the same time be much softer than a regular bread batch.
Now dust the dough ball with flour on all sides, wrap it in film or cover it with a lid and leave it warm for half an hour to an hour to rise. In the meantime, we will start filling.
The secret to the juiciness of whitefish lies primarily in the amount of onion and its cutting. According to the classic recipe, you need to take onions in the same proportion as the meat, which is what we did. In addition, onions are NOT allowed under any circumstances! pass through a meat grinder or grind in a blender, and only chop it into tiny cubes with a knife with your own hands.
Now combine the finely chopped onion with the minced meat, add ¾ tbsp. salt, season with black pepper and mix well. Now you can pour milk into the filling and mix the minced meat again. Milk will give the filling tenderness and juiciness.
We leave the finished composition for whites to infuse until the dough is ready.
When the dough has risen well, knead it again and separate portioned spherical pieces approximately 1.5 times smaller than a tennis ball.
We knead each piece of dough by hand into a flat cake, and then stretch it a little with a rolling pin, but not too thin. Place 1 tbsp in the center of the cake. with a heap of filling and seal the edges tightly on top, or leave a small hole if you like holey whites.
Turn the molded belyash over with the “seam” down and press lightly so that the filling spreads evenly inside. We don’t turn whites with a hole over! Cover the finished pies with a napkin and leave them to rise a little on a greased board for 10-15 minutes.
At this time, put a large frying pan on the fire, heat it up, then pour in the oil and heat it over medium heat almost to a boil, after which we lower the temperature a little (by 1-2 notches) and it is on this fire that we will fry the whites.
Place the belyashi in hot oil with the seam (hole) down and fry for 7 minutes under the lid, then turn the pies over with the rosy side up and cook for another 7 minutes, but without covering.

Ground meat

Traditional belyashi is made from lamb, but pork fillet, beef and even chicken are quite suitable for the filling. The product can be twisted in a meat grinder or simply finely chopped. You should add chopped onions in a 1:1 ratio and a little milk or cold water to make the minced meat juicier. Be sure to add salt and pepper to the meat to taste and mix the ingredients thoroughly. It is recommended to put the finished filling in the refrigerator overnight so that it can brew.

How to cook fluffy belyashi with meat using dry yeast

Belyashi cannot be called a wholesome and healthy food, but sometimes, it is still possible to pamper yourself and your loved ones. This food has a great taste and aroma and it is not for nothing that they are sold in the most crowded places, as their aroma attracts many buyers. But don’t buy belyashi from dubious trays; it’s best to cook them yourself using a very easy recipe.

Not everyone likes to tinker with yeast dough, because it takes a lot of time and effort. However, there is an easy way to make yeast dough. In addition, it does not contain milk or eggs, which means this recipe is suitable for people who support fasting. Such pies can be prepared with meat, potatoes, cabbage, and fish.

Minced meat 500 gr.
Onions 2 pcs.
Two cups flour
Yeast 1.5 tsp.
Sugar 0.5 tbsp.
Sunflower oil 1/3 cup
Water 1 glass
Salt to taste
Pepper to taste

Let's prepare the ingredients for the test. We need flour, warm water (40 degrees), yeast, butter, sugar and salt

Pour warm water into a deep container.

Add sugar and dissolve it

Then add dry yeast. Wait a few minutes, then thoroughly stir the contents.

Leave the yeast for five minutes to “activate” it. Add salt.

Add flour and stir the contents. Slowly pour the oil into the container and immediately mix it with the dough.

Place the dough in a warm place for half an hour, covering it with cling film.

After half an hour, remove the film. The dough should be kneaded. Then we cover it again with film and set it aside again for half an hour.

Belyashi on kefir without yeast

I really loved these belyashi and now I have been preparing them according to this recipe for more than 20 years. My whole family loves them, I hope you will too!

The recipe with photographs (step by step) presented in this article will help you prepare belyashi without yeast, which is very simple to prepare and does not take much time, like regular classic preparation. Belyashi made with kefir dough is often called lazy, but this does not mean that they taste worse than those made from yeast dough. A very tasty, nutritious and aromatic dish can be prepared in less than an hour.

Kefir two glasses
Sugar 0.5 teaspoon
Salt 0.5 teaspoon
Flour 500 grams
Soda 0.5 teaspoon
Minced meat 1 kilogram
Sunflower oil for frying, two cups

Kefir needs to be heated so that it is a little warm, add soda and mix thoroughly, add salt, sugar and mix everything again, set aside for ten minutes at room temperature.

Add one tablespoon of flour into this mixture, slowly stirring with a whisk, so that the dough is free of lumps. You need so much flour for the dough to turn out like sour cream.

Heat oil in a frying pan. Place the dough with a spoon, and add minced meat on the dough, add salt, then put a little more dough on the minced meat so that small holes remain.

Fry over low heat on one side, then turn over and fry on the other side until golden brown, about three minutes.

This dish is suitable for first courses as an addition or instead of bread, and is also good as an appetizer.

Fillings

Belyashi is a delicious meat dish, but it is prepared not only with minced meat. The filling can be boiled potatoes or fresh cabbage.

You need to mash the potatoes, add raw eggs, butter, sautéed onions and salt to taste. Everything is mixed well, placed in the dough, after which the finished belyashi can be fried in a frying pan.

Delicious lazy belyashi with minced meat

These wonderful fried meat pies, very common in many countries, they are very nutritious and flavorful, you can cook at home. They are usually made from yeast dough, but there are recipes without using yeast. And, of course, self-cooked belyashi are of course much tastier than those sold in nearby kiosks and are often made from low-quality meat.

If you don’t have time to cook belyash for a long time, but really want to, this recipe is for you. This dough for early ripening whitefish is prepared very easily from a minimum amount of ingredients, it comes out quickly and they come out very tasty. And if you use ready-made minced meat, it will take even less time. The main condition is not to skimp on the onion and chop it as finely as possible, using a blender.

Salt 1 tsp. + in minced meat to taste
Sugar 1 tbsp.
Flour 2.5 tbsp.
Onion 100 gr
Ground black pepper 1, 2 tsp.
Water 1 tbsp (warm)
Pressed yeast 10 g
Minced meat 150 gr
Sunflower oil 150 ml (for frying)

Dissolve the yeast in water, add salt, sugar and flour and knead a loose dough. Cover the dough, place it in a container with warm water and cover it with a towel on top. Thanks to this procedure, the dough will rise in half an hour. While it is rising, prepare the filling: chop the onion in a blender, mix with meat, add salt and black pepper to taste. The filling should be thin.

The dough that has risen needs to be divided into pieces, roll out and spread the filling over the flatbreads.

I like to sculpt belyashi in a triangle

As in the previous recipe, we keep the middle open so that the juice does not burst. Apply so that the filler is distributed evenly

Fry in hot oil on both sides, remove to paper towel to remove excess fat.

Serve hot. You can serve pickled apples, salted watermelon, or any preserved food to your taste with the whites.

I use this dough to make pies, possibly with potatoes and cabbage - the dough fits perfectly

Cooking with beef

The filling for belyashi made from minced beef is probably the most popular. It is not too fatty, tasty and moderately juicy.

Required ingredients:

50 milliliters of water or milk;
minced beef – 400 grams, you can take a piece of meat and twist it;
any seasonings to your liking;
one medium sized onion.

Cooking process:

Add spices, chopped onion to the already prepared minced meat and add the selected spices. Regular salt and black pepper work best here.
Add water or milk. It doesn't really matter what you use. Mix the mixture well and fill the whites with it.