How long 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 fry belyashi

Products
for 17-20 whites
Beef – 400 grams Onions – 2 heads Milk – 150 milliliters Water for filling – 150 milliliters Dry yeast – 7 grams Wheat flour – 250 grams Sugar – 2 level teaspoons Salt – 1 teaspoon Ground black pepper – 1 teaspoon Sunflower oil – 1 glass

How to fry in a frying pan

1. Wash the beef, dry it, grind it using a meat grinder, and place it in a bowl. 2. Peel the onions, chop finely, add to the ground beef. 3. Add onion and half a glass of water to the minced meat, mix thoroughly. 4. Pour milk heated to room temperature into a bowl, add salt and sugar to the milk, dissolve. 5. Dissolve the yeast in part of the milk, add to the main part of the milk. 6. Sift flour, add to milk, kneading stiff dough. 7. Grease the dough with vegetable oil, cover and leave at room temperature for 1.5 hours. 8. Roll the dough into a sausage with a diameter of 4 centimeters and cut into rings 1 centimeter wide. 9. Sprinkle the work surface with flour and roll out the dough into circles. 10. Place 1.5 tablespoons of minced meat in the center of each circle. 11. Raise the edges of the dough circle and fix it so that the middle with the meat is not covered with dough. 12. Heat a frying pan, pour oil. 13. Place the whites on the side with the hole so that the whites do not touch each other. 14. Without covering with a lid, fry the belyashi for 5 minutes. 15. Turn the belyashi over and fry for another 5 minutes. 16. Place the finished whites on a napkin to drain excess oil.

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Sprinkle the table with flour, place the dough on it and roll it into “sausages” with a diameter of about four centimeters. Then divide each of them into one-centimeter pieces, form into balls and roll them out no thicker than 4 mm. Place the minced meat on the resulting round cakes, one and a half teaspoons in the middle. The edges of the dough should be lifted and sealed with your fingers so that there is a hole. Although many people prefer to make belyashi in the form of closed pies, so that more of their own liquid remains inside.

The last step is to pat down each white dough with a light movement and leave for ten minutes so that the dough can rise. The formed bun can then be fried.

White dough without yeast

Products

Flour – half a kilo Kefir – half a glass Milk – half a glass Chicken egg – 1 piece Salt – half a teaspoon Sugar – 1 teaspoon Vegetable oil – 3 tablespoons

How to prepare dough for whites

1. Mix milk and kefir in a bowl, heat to room temperature. 2. Add the egg to the mixture and beat. 3. Add salt and sugar and beat again. 4. Gradually adding flour, knead the dough until it sticks to your hands just a little. 5. Pour vegetable oil into the dough and knead until smooth. 6. Roll the dough into a ball, place in a bowl, cover and leave at room temperature for 15 minutes.

This delicious traditional Tatar dish can easily compete for the right to the best delicacy with such harmful Western fast foods.

If desired, such pies can be bought ready-made or in the form of a semi-finished product, but homemade belyashi remain the best, of course, if you know how to fry them correctly in a frying pan. To make the meat donut juicy and airy, you just need to follow the rules of the original recipe, and then success in the kitchen will not be long in coming.

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 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.

Frying

Not everyone knows how much and how to properly fry belyashi in a frying pan.
It is better to choose dishes with a wide diameter and a thick bottom. Semi-finished products are prepared without preliminary defrosting for about ten minutes on each side. This product should be fried over low heat under a closed lid in a small amount of vegetable oil. Fresh belyashi in a frying pan begin to fry from the side of the hole, placing them in hot oil. It is necessary to leave a little space between each product, as the dough will increase in size. Over medium heat, cook the meat pies for five minutes per barrel. According to the advice of experts, there is no need to save on oil, pouring it so that the whites are completely immersed in the liquid. The lid should not be closed. The finished buns should have a golden color and crust.

Cooking a meat pie in a frying pan is not difficult, but is it possible to fry belyashi in a slow cooker? This method allows you to use less oil and is more accurate, since the high sides of the bowl do not allow the liquid to splash out. In the “Frying” mode, the product is baked for twenty minutes under a closed lid. At the same time, do not forget to turn the whites over after half the time.

If you are not sure that the dough or meat remains raw, then you can put each pie on its side and fry for another ten minutes.

Place the finished baked goods on paper towels so that excess oil can be absorbed.

Belyashi has proven itself in the home kitchen for its taste, nourishing properties and simple cooking method. Frying them is quite simple if you follow the appropriate technology. The aromatic dish will diversify the menu and will be a pleasant addition to a family dinner.

Belyashi or Tatar meat pies have become popular in many home kitchens. They are tasty, satisfying and very aromatic, and you don’t need any special skills or abilities to prepare them. But there are still some nuances on how to fry belyashi correctly so that they do not burn and remain juicy. The baking process is influenced by factors such as the thickness and composition of the dough, the type of filling used, the presence or absence of a hole on the surface of the belyash, the cooking temperature and even the chosen utensil for frying. Using the advice of experienced housewives and some rules, you can easily diversify your home menu with an appetizing dish of dough with meat.

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.

We will not turn the whites over again, otherwise juice may begin to come out of the seam. That is why you should adjust the frying temperature yourself so that during the 14-15 minutes of cooking the whites do not burn and remain pale, possibly raw inside.

Place the finished meat buns with a fork on a dish lined with napkins to drain off excess fat, and after a couple of minutes they can be transferred to a serving dish for serving.

If you follow our recipe step by step, you will not only be able to prepare an excellent filling, but also learn how to properly fry the belyashi in a frying pan so that they turn out soft, juicy and literally melt in your mouth. But we warn you in advance, get ready for the fact that after such cooking, your household will demand these delicious meat pies for breakfast, lunch and dinner every day.

Do you want to remember and feel the taste of childhood? Then you definitely need to prepare belyashi yourself. And we will help you with this. First, a little introduction. Here we go!

Quick option

This recipe is interesting because you can use it to make simple and fluffy dough for Tatar whites in literally half an hour. Pies fried from it remain fresh and soft for several days. Before you begin the process, be sure to make sure that you have all the required ingredients at your disposal. In this case you will need:

A pack of live yeast.
A teaspoon of salt.
A couple of glasses of water.
Three tablespoons of sugar.
Six onions.
Five glasses of wheat flour.
Three hundred grams of minced chicken.

This simple set makes very tasty belyashi in a frying pan. It is advisable to fill fluffy pies with minced meat seasoned with a small amount of spices.

In one bowl combine live yeast, granulated sugar, salt and three tablespoons of vegetable oil. Pour all this into a glass of warm water, mix and set aside. After a foamy cap appears on the surface, pour four glasses of sifted wheat flour into a bowl and pour in a glass of boiling water. The resulting mass is laid out on a work surface and kneaded thoroughly.

The finished dough is divided into approximately equal pieces, rolled into flat cakes and stuffed with minced chicken. The molded belyashi are fried on both sides in heated vegetable oil and served.

These wonderful deep-fried meat pies are very filling and flavorful and can be made at home. They are usually prepared from yeast dough, but there are also yeast-free recipes. And, of course, belyashi prepared at home will be much tastier than those sold in a stall nearby and often made from low-quality meat.

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.

Then knead the dough. It should turn out very soft and obedient. Set the dough aside and move on to the filling.

Peel and cut two onions. Grind in a blender.

Attach the onion to the minced meat. Add salt and black pepper.

Using the palm of your hand, make a flat cake from each ball. Place a little minced meat in the middle.

We connect the edges of the dough. We should have an even cake. We try to flatten it carefully onto the board. Do not press too hard to prevent the filler from falling out.

Place the whitewash on the frying pan. It is very important that it is about half in oil, as it will not have an appetizing crust. Fry on both sides for fifteen minutes.

We take out the finished belyashi immediately onto paper, and then onto a plate. This way we will get rid of excess fat. Fragrant white meat with meat is ready!

Absolutely any meat is suitable for whites: pork, lamb, beef or chicken. They acquire their unsurpassed aroma from onions, which we mix with raw meat. The dough must be yeast. It can be made with milk or just water.

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.

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

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The last step is to pat down each white dough with a light movement and leave for ten minutes so that the dough can rise. The formed bun can then be fried.

How to fry belyashi so that they are fried

Belyashi is a well-known and beloved dish and there are many recipes for its preparation. Choose one of the proposed recipes, you will see that preparing belyashi is not difficult. But beginners in this business should learn simple but very important secrets of preparing these delicious products.

1. Fry the belyashi for about five minutes on both sides. Oil should be poured so much that it covers half of the belyash. It is very important that the whites do not touch each other; they need to be placed taking into account the growth of the dough.

2.When frying, lay out the belyash first on the side where the hole is located. This way, it will be thoroughly fried and retain all the juices.

3.After frying, place the belyashi on a paper towel to remove excess fat.

4.When the first side begins to acquire a rich golden color, it’s time to turn the white meat over and fry on the other side until cooked.

5. To keep the whites soft after frying, you can put them in a heated oven for fifteen minutes, and then put them in a pan and cover with a lid.

6. The juiciness of the whites is given by the large amount of onion in the filling, approximately the same amount as the minced meat. But do not grind the onion in a meat grinder together with the meat; it is better to finely chop it separately or finely chop it with a knife.

Belyashi dough should be prepared exclusively in a good mood, however, this principle applies when preparing any dough that is very sensitive to the warmth of the hostess’s hands

Belyashi with meat is quite labor-intensive, but the end result fully compensates for the time spent. The filling should have a great taste and should not be too dry.

For my husband, the day when I cook belyashi is always a holiday. And naturally he takes part in the preparation (peels the onions and prepares the minced meat). And of course, cooking together in the kitchen brings us closer together.

Valuable advice

To make the whites round and beautiful, do not place them too tightly in the pan. Let there be a distance of 1 cm between them. This will make it easier to turn them over. And while turning over, your pies will not lose their shape.
After frying the whites, do not rush to serve them immediately. Place the pies on a kitchen paper towel to remove excess fat. And then serve it on the table.
If suddenly after frying you find that the whites are still damp inside, do not panic. You can cook them in the microwave or oven. Just don’t set the microwave to maximum power.

Video: Belyashi with meat on kefir. Very simple and delicious recipe!

I am a very big fan of home-baked goods and a variety of pies, whites and chebureks and so on... Now I always conduct experiments on what is sold and produced in production and try to create something similar. This also includes belyashi, the recipes of which I want to share with you in the video. Bon appetit and good mood! Delight your loved ones with delicious dinners and they will definitely thank you.

Author: Maria Sukhorukikh
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