Belyashi on kefir in a frying pan without yeast with meat

Step-by-step cooking

1. Step 1:

   

   How to make belyashi on kefir? Let's prepare the ingredients for the whites. Let's start with minced meat. Minced meat can be prepared independently from fresh meat or use ready-made. It is better to use minced mixed meat, pork and beef, taken in equal parts, such a filling will be tastier and juicier.

2. Step 2:

   

   Peel the onion, finely chop or grate it and send it to a bowl with minced meat. Add salt and ground black pepper to taste and carefully knead the meat filling for the pies. We tighten the bowl with minced meat with cling film and put it in the refrigerator for half an hour.

3. Step 3:

   

   Meanwhile, we will prepare the dough on kefir for the whites. Pour kefir into the bowl, it will be even better if it is not fresh, a little sour, then the dough will turn out more lush and airy. Add the soda, mix and leave for a few minutes so that an alkaline reaction occurs and bubbles appear on the surface. Add a pinch of salt. Pour in vegetable oil, mix.

4. Step 4:

   

   Sift wheat flour and pour it into a bowl with liquid. Flour should be added in parts, constantly stirring the dough. Flour may require slightly more or less than the specified amount in the ingredients, depending on the density and quality of the flour. Focus on the consistency of the dough!

5. Step 5:

   

   Knead the dough with your hands. The dough should be elastic, smooth, slightly sticky to the hands, but not tight and firm. Put the dough in a bowl, tighten it with cling film and leave it on the table for 20 minutes. The dough is ready to work. On the sprinkled work surface, we divide the dough into eight equal pieces, if desired, the number of whites can be increased by reducing them in volume.

7. Step 6:

   

   Roll out each piece into a flat cake, not very thin, put a tablespoon of cooked meat filling in the center.

8. Step 7:

   

   Carefully fasten the edges, gathering them to the center with folds so that a small hole remains.

9. Step 8:

   

   Pour vegetable oil into the pan so that it covers at least one third of the white. Spread the whites on the heated oil first with the hole down to seal the meat juices and the finished filling was juicy.

10. Step 9:

    

    Fry on medium heat for about 3 minutes, until golden brown, then turn the whites and let them brown on the other side. Cover the pan with a lid and let the filling fry in white, fry for about 7 more minutes.

11. Step 10:

    

    Belyashi are ready. We spread them on paper napkins, let the excess oil soak in and serve them to the table. Bon appetit!