Fried Meat Belyashi (Skillet Meat Pies)

Cooking method

1. Step 1:

   

   To make belyashi, start with a yeast dough. In a small cup, combine the dry yeast and sugar. Add a little warm water and a couple of spoonfuls of flour, mix well, cover with plastic wrap or a lid, and set in a warm spot for 30 minutes.

2. Step 2:

   

   Then combine the rest of the water, the vegetable oil, the salt, and the activated yeast starter. Add the sifted flour.

3. Step 3:

   

   Knead into a smooth yeast dough. Cover the bowl with a towel and set it in a warm place for 1 hour to rise well.

4. Step 4:

   

   Meanwhile, make the filling. Peel and finely chop the onion, then scrunch it with your hands so it starts releasing its juice — that's what gives the belyashi a juicy filling. Use plenty of onion; it keeps the filling moist. For the meat, a pork-and-beef blend works well. Combine the onion with the ground meat. Add salt and a little seasoning to taste, and mix well. Work in a little water for extra juiciness.

5. Step 5:

   

   After an hour, the dough has risen nicely, doubling or tripling in size.

6. Step 6:

   

   Turn the dough out of the bowl. There's no need to add more flour — better to oil the counter and your hands. Divide the dough into small pieces and shape each into a small round by hand.

7. Step 7:

   

   Place a little meat filling in the center of each round and pinch the edges up toward the middle, forming a small, almost-closed pie with a little hole left in the center.

8. Step 8:

   

   Pour a good amount of vegetable oil into a deep skillet and heat it until hot. Set the belyashi in the hot oil hole-side down and fry over medium heat for a couple of minutes.

9. Step 9:

   

   Then flip and fry the other side for 2–3 minutes, until the belyashi are a rich golden color.

10. Step 10:

    

    Transfer the finished belyashi to a paper-towel-lined plate to soak up the excess oil. Your tasty, fragrant belyashi are ready. Enjoy!