Homemade Belyashi with Juicy Meat Filling

Cooking method

1. Step 1:

   

   Gather the ingredients for these belyashi with their tender dough, juicy filling, and crispy crust.

2. Step 2:

   

   Make the dough: sift 500 g (about 4 cups) of flour into a large bowl, add 1 teaspoon sugar, 1 teaspoon salt, and 2 teaspoons of active dry yeast, and whisk the dry ingredients together well.

3. Step 3:

   

   Pour in 250 ml (about 1 cup) of warm water and knead the dough, adding two tablespoons of vegetable oil.

4. Step 4:

   

   Knead the dough by hand.

5. Step 5:

   

   Dust the counter with a little flour and knead the dough, then set it in a warm place to rise for one hour.

6. Step 6:

   

   Cut up 300 g of onion, blend it to a purée, and transfer it to a bowl.

7. Step 7:

   

   Add 600 g of ground meat to the onion, along with 1 teaspoon of salt, 50 ml of water for juiciness (mineral water works), and pepper to taste. Mix thoroughly.

8. Step 8:

   

   After an hour, turn the dough out onto a counter greased with a tablespoon of vegetable oil and knead it down well to release the gas.

9. Step 9:

   

   Divide the dough into small, roughly equal pieces.

10. Step 10:

    

    Flatten each piece into a disk about a quarter inch (0.5 cm) thick, spoon a generous amount of filling into the center, then gather the edges up over the meat and shape it into a belyash — like a little sealed pouch.

11. Step 11:

    

    Pour about 350 g of vegetable oil into a skillet and heat it over medium until good and hot, then lower the heat and add the belyashi. Fry them on the first side for five minutes.

12. Step 12:

    

    Fry the belyashi seam-side down first, then flip and fry the other side.

13. Step 13:

    

    Transfer the finished belyashi to a paper-towel-lined plate to drain. Enjoy!