How to sculpt belyashi: cooking features, recipes and reviews

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Prepared by: Vika Vasilenko

02/19/2017 Cooking time: 2 hours 0 minutes

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There are recipes that are always relevant, and the classic version tastes best. In my opinion, classic belyashi are the most delicious and correct. Why? Watch my recipe and find out!

A little history

Only the Tatars knew how to make belyashi and fry them correctly, so they were invited to prepare dishes from their national cuisine. After all, belyash is an original Tatar invention; it was these people who taught the Russians how to cook round pies with meat filling. The ancestor of the belyash was an ordinary pie, which was called “peremyach”.

In the national Tatar cuisine there was a dish “belish”, which was the name of a large round pie made from unleavened dough. Its filling included many ingredients, one of which was meat. Time passed, and gradually the small meat pie lost its name somewhere and began to be called “belish”. To this day, there are two types in Tatar cooking - a small pie “belish” and a large pie with meat - “zur belish”.

Nowadays belyashi are made not only from yeast dough, but also from unleavened dough; the filling can also be very varied - potato, potato-meat, with vegetables and even berries.

Unusual geometry

Everyone is accustomed to seeing belyashi as round pies with a complex filling inside. And how to sculpt belyashi with meat so that they look even more unusual and at the same time appetizing. There is an exit. You can simply change the geometry of the workpiece itself.

For this you will still need oval dough cakes and meat filling. At first glance, nothing changes. But there's a surprise ahead:

You need to use the usual movement to distribute the juicy minced meat among the preparations laid out on the table.
After this, each of them must first lift one end.
Then divide the remaining part in half and wrap it towards each other so that you get a regular triangle. If desired, you can leave a small hole in the center. This way the workpiece will look more impressive.
Fry the semi-finished product on both sides. First of all, you need to put the part where the seams are on the frying pan.
At the very end, cover the container with a lid and reduce the heat slightly. The belyashi should get a little darker.

After this, they can be taken out and placed on a dish in a neat stack.

In ancient times, the best chefs prepared for the representatives of the royal families. The kitchen was considered a secret abode, where cooking was treated as a sacred ritual. But during the time of the tsars, Russian cooks did not know how to cook fried dishes; their skills were limited to boiling or baking. For these purposes, specialists of other nationalities were invited.

Types of whiting

Probably every housewife knows how to make belyashi. But not everyone knows how varied the recipes for this dish are:

Belyashi with meat is a traditional dish; the filling consists of minced meat and onions.
Potato whites in the oven are a great alternative for vegetarians, and they are also a healthier option.
Lazy belyashi - this wonderful recipe will tell you how to make belyashi with meat when you have absolutely no free time.
Belyashi with cabbage - the filling includes cabbage, carrots, onions and greens.
Chicken whites - chicken fillet makes this dish lighter and more dietary.
Belyashi with beef and lamb is a Kazakh version of the dish, but since lamb has a specific taste and smell, it is suitable for lovers of this type of meat.
Belyash-cheesecakes are large round open pies with meat or other filling, fried in vegetable oil or baked in the oven.
Belyash with sausage filling is a quick way to prepare this dish.
Fish white - the filling can include any sea fish, this is a very tasty and light option.
Belyash with egg and onion - made from boiled egg and green onions.
Belyash with carrots is also an original Tatar recipe; in addition to meat, the filling includes bell pepper and grated carrots.
Belyash with veal and beets is a rather unusual, but very tasty dish.

These are not all the varieties of this wonderful pie, but most prefer the traditional version, so let’s look at all the intricacies of its preparation.

How to put the dough on belyashi

What dough to use and how to make belyashi is a matter of taste for every housewife. You can make them from store-bought dough, or you can use homemade dough, which, of course, is much better. Typically, yeast dough is used for this purpose; preparing it yourself is not at all difficult. For this you will need:

Flour - 1 kg.
Milk - 0.5 l.
Chicken egg - 1 pc.
Dry yeast - 1 sachet.
Warm water - 50 ml.
Salt, sugar to taste.

Pour the yeast into warm water, stir well, add sugar and leave for a few minutes. Sift the flour into a large bowl, break the egg and pour in the warm milk. Add the yeast mixture, salt and knead the mass thoroughly. The dough should stick to your hands a little; if it is too steep, the whites will turn out tough. Cover the dough and place in a warm place for 1 hour. When it doubles in volume, grease your hands with vegetable oil, knead it a little and leave for a while. When it rises a second time, you can start cooking.

Juicy pies

To learn from personal experience how to sculpt belyashi, you can first try the simplest option.

To do this, you will need to prepare the following products.

For the test:

a glass of milk, flour, 7 grams 20 grams of salt, half a stick of butter, a teaspoon of sugar and half a glass of warm water.

For filling:

half a kilogram of minced meat, an onion, 200 milliliters of cream, spices and 2 cloves of garlic.

Now you can begin to master the wisdom:

The first step is to prepare the dough. To do this, you first need to separately dissolve the sugar in warm water, add the yeast and leave for 15 minutes until the mixture begins to ferment.
Heat the milk and then mix it with melted butter and salt.
Combine both masses together, add a little flour and knead.
Pour vegetable oil into a clean pan, put the dough in it, roll it on all sides and leave for a couple of hours to proof.
To prepare the filling, add chopped onions, garlic and spices to the minced meat. After this, pour in the cream and mix everything again.
Next comes the sculpting process. You need to separate a piece from the dough, roll it into a ball, and then slightly flatten it on the table with your hand.
Place the filling in the center and carefully fold the edges. In this case, the middle of the workpiece should remain open.
Let the semi-finished product stand in this position for 10-15 minutes, and then bake in a frying pan in a large amount of vegetable oil. The finished pies must first be kept on a napkin so that all the fat is removed, and then placed on a dish and served.

Before you figure out how to sculpt whites, you need to learn as much as possible about them. The first thing to remember is that for such pies, mostly yeast or unleavened dough is used. The other option won't work here. The filling is usually meat randomly cut into small pieces with a knife. To make the work easier, ready-made minced meat is often used. This significantly reduces the time spent on cooking. It is customary to add potatoes to meat. But sometimes housewives use cereals (rice or millet) as an additional component. And to completely simplify the process, only spices are added to the meat. It is in this form that whites are familiar to most people in our country. In Soviet times, on every corner you could find sellers selling warm “pies” with filling, from which a unique aroma emanated. When preparing whites at home, you must remember that during the frying process they become saturated with oil and become very fatty. Therefore, before eating, be sure to hold them on a napkin or paper towel.

How to prepare the filling

To achieve an excellent result, you need to know how to properly sculpt belyashi with meat fillings, the most popular of which is a mixture of pork and beef. To make the minced meat juicy and tasty, you need to add a lot of onions to it. Experienced chefs say that for 1 kg of meat you need from 300 grams. up to 1 kg of onion. Many people add chopped garlic and herbs to the minced meat. This gives the product a pleasant aroma and spicy taste. You can also put various spices there; these preferences are purely individual.

One of the secrets to success is ice water. It is poured into minced meat for greater juiciness and taste. It gives it more viscosity and elasticity, as a result of which the whites will become more tender. It is not recommended to add raw egg white to the filling, it will make it dry, it is better to limit yourself to one yolk.

So, the dough and minced meat are ready, you can start preparing the whites.

Cooking closed whites

There is a simple way to sculpt closed belyashi with meat, which will not take much time. Place the dough on a floured table, knead it a little and cut it into small balls. Roll each ball into a flat cake at least 7 mm thick, place the filling in the middle, gather the edges on top and pinch well.

Shape the white dough into a ball, make sure that there are no cracks on the surface of the dough, otherwise all the juice will leak out during frying. Let the products rise a little, flatten them slightly and fry in oil until cooked.

Cooking open whites

Many people prefer open products, but not everyone knows how to make open whites and fry them so that they remain juicy and do not lose juice during the frying process. It's actually simple. Roll out the dough into flat cakes and place a tablespoon of filling in the middle. Connect the opposite edges together, and do the same with the other two edges. You can’t close them, you need to bend the corners so that the center remains open, then flatten the whitewash a little with your hand.

When the oil in the frying pan is well heated, place the white meat with the open side down and fry over medium heat until cooked. It is thanks to the hot oil that the meat will become crusty and prevent the juice from leaking out. Using a wooden or plastic spatula, carefully turn the white meat over to the other side and cook until done.

Non-standard option

Some people don't like the look of the fried meat filling. It becomes a little hard and dry. To prevent this from happening, you just need to change the molding method. So how to sculpt closed whites? You can leave the recipe the same or use a new and interesting method.

The quantity of products should be as follows: per kilogram of ready-made yeast dough, half a kilogram of minced meat, 100 milliliters of fermented baked milk, a little salt, 4 onions, ground pepper and vegetable oil.

The cooking technique is simple:

Combine the semi-finished meat product with chopped onion, mix, and then add fermented baked milk and spices. This filling will be more tender and juicy.
Tear off a small piece of any size from the dough and form it into a flat cake with your hands.
Place the filling in the middle, and then carefully fold the edges one by one in a circle.

The workpiece should be allowed to stand for a quarter of an hour. After this, you can safely fry it in boiling oil.

Canteen workers were the first to prepare closed Tatar pies in Soviet times. Given the large volumes of baked goods, this decision was completely justified. But every cook had his own secret of how to sculpt belyashi without a hole. Moreover, the composition of the filling and the dough recipe did not matter at all. The beginning of the process remained the same. The dough had to be divided into a certain number of parts, and then each of them, using simple hand pressure, was turned into a flat cake. Next, you need to place the semi-finished meat product exactly in the middle, forming it in the form of an oval cutlet. After this, all that remains is to connect the edges of the flatbread, pinching them with your fingers in the same way as dumplings or dumplings.

After a short training, a certain dexterity appears, and further work proceeds easily. The blanks, as before, should be allowed to rest for a while. After this they can be fried. First, you should lay them seam side down, and then simply turn them over.

Preparation of triangular whites

Everyone knows how to sculpt round whites. But you can give the product another shape, for example, triangular. There is a very simple way to sculpt triangular belyashi. As in all cases, the dough needs to be rolled out into a flat cake, in the center of which the filling is laid out.

Then you need to close the two opposite edges in the center and pinch the dough with your fingers from the center to the edge, forming an angle. Connect the third side of the belyash in the center with the other two and form the corners of a triangle. You can leave a small hole in the middle of the product.

Various techniques

Until now, no one can say exactly how to sculpt belyashi correctly. Every housewife tries to do this in a way that suits her. There are dozens of completely different ways, so there is always a choice. Take, for example, the version of whitewash with a hole. To save the hole, you must first place the index finger of one hand in the center of the filling. You can then use your other hand to lift the edges of the dough and press them together, using two fingers to form a neat hole. To ensure that the filling is evenly distributed inside, you should press the workpiece slightly with your palm. After that, you can safely send it to the frying pan. There is another option that is much simpler than all the previous ones. First you need to take two cakes. On one of them, distribute the filling so that there is a free space of 1.5-2 centimeters along the edge. Place the second flatbread on top and methodically pinch both pieces around the perimeter.

The result is a closed blank. If necessary, you can make a hole in it using a regular knife.

A way to beautifully sculpt

How to sculpt belyashi so that they turn out not only tasty, but also beautiful? Many housewives do not pay attention to the appearance of the product, believing that good taste is enough. In fact, dishes should also be aesthetic. There are many ways to beautifully sculpt belyashi, let’s look at one of them.

Roll out the dough to a thickness of no more than 5 mm, and the middle of the cake should be slightly thinner than the edges. Place the minced meat in the middle, place your index finger in the center of the filling and begin making tucks around it. While collecting the dough, the white dough needs to be turned all the time so that it turns out smooth and beautiful. Then carefully remove your finger and flatten the product slightly.

Original solution

Usually, every housewife strives to add something of her own to the recipe so that it is individual and different from others. To do this, you can use a new way to sculpt whites with a hole. Everyone knows the usual wrapping. But if desired, it can be improved a little. To do this you need:

Place some of the filling on the pre-formed dough piece.
Fold the edges so that they meet at one point, forming a ball-shaped knot. This is very similar to the way manti is prepared.
Turn the workpiece over with the knot facing down.
Make a cut on the smooth side with a small knife, and then use your fingers to unfold the edges and form a smooth hole.

When frying, first of all you should put the semi-finished product on the frying pan with the side where there is a hole. This way, it will be possible to prevent the juice from leaking out from inside the belyash. The result is an even, fluffy pie with a neat hole and a pleasant aroma. But it is better to eat it after it has cooled completely.

Tips and tricks

There are several recommendations on how to make belyashi and cook them so that they turn out tastier and juicier:

for frying whitefish, dishes with a thick and wide bottom, for example, a duckling pan, are best suited;
To ensure that the products are not too greasy, after frying they should be placed on napkins or paper towels, then the excess fat will be absorbed;
to prepare the filling faster, you need to pour hot oil in small portions into the hole of the belyash, besides, this will add juiciness to the product;
If fried foods are contraindicated for anyone, you can use an oven or bread maker.

Fragrant meat products are made quite quickly, so you can pamper your loved ones with them not only on weekends, but also on weekdays.

Housewives reviews

Belyashi has long ago become a popular and favorite dish in many families. Many recipes and subtleties of their preparation have been invented, and experienced housewives share them. To this day, there is no specific technique or specific rules for sculpting whites. There are many ways to do this, so housewives have quite a large choice. But each of them tries to bring something of their own, individuality to the cooking process. Some women, for example, add not only fresh onions to the minced meat, but also fried onions in oil, believing that this way the filling will be more juicy and tender. Others, for the same purpose, use grated potatoes, herbs or cheese as part of the filling.

Despite the fact that traditional belyashi is made from yeast dough, many housewives use a simplified version - kefir dough. They claim that the taste of the products does not suffer at all from this. There are even several quick ways to make whites - usually they are used by women who have very little free time. Such products are more like pancakes with meat filling. You can fry belyashi in a large amount of oil in a frying pan, deep-frying or in the oven, in a word, all methods are good - choose to taste and improve.