Fried belyashi in a frying pan with meat

Step-by-step cooking

1. Step 1:

   

   To prepare the whites, you need to prepare a yeast dough. To do this, combine dry yeast and sugar in a small cup. Add to them a little warm water and a couple of spoonfuls of flour. Mix the whole mass well, cover with a film or lid and put in a warm place for 30 minutes.

2. Step 2:

   

   Then combine the rest of the water, vegetable oil, salt and the finished yeast starter. Pour the flour sifted through a sieve.

3. Step 3:

   

   Knead a homogeneous yeast dough. Cover the bowl with a towel and put it in a warm place for 1 hour so that it fits well.

4. Step 4:

   

   During this time, prepare the filling for the whites. Peel and finely chop the onion. Remember him with your hands so that he starts to let the juice out. Thanks to this, ready-made belyashi will be with a juicy filling. Add onion in sufficient quantity. Thanks to him, the filling will be juicy. Minced meat can be used from a mixture of pork and beef. Combine the onion with the prepared minced meat. Add salt and a little spice to taste. Knead the minced meat. Mix a little water into the minced meat for juiciness

5. Step 5:

   

   After an hour, the dough came up well and increased in size by 2-3 times.

7. Step 6:

   

   Remove the dough and bowls. It is not necessary to add extra flour. It is best to lubricate the table and hands with vegetable oil. Divide the dough into small pieces. Form small tortillas with your hands.

8. Step 7:

   

   Put a little meat filling in the cent of each tortilla and pinch the edges to the center. Form a small almost-pie. There should be a small hole in the center.

9. Step 8:

   

   Pour a sufficient amount of vegetable oil into a deep frying pan and heat it to a hot state. In the hot oil, spread the whites with the hole down and fry on medium heat for a couple of minutes.

10. Step 9:

    

    Then turn over and fry on the other side for 2-3 minutes. The whites should become a rich golden color.

11. Step 10:

    

    Remove the finished whites on a plate covered with paper napkins to absorb the remaining oil. Delicious and fragrant belyashi are ready. Bon appetit!