Belyash is the most delicious meat pie. Its preparation will require certain time costs, but in the end awaits the result. Yes, what!
Here you can find the best step-by-step recipes for homemade meat whites that will surely please your taste.
Meat belyashi - general cooking principles
For classic whites with meat, yeast dough is prepared on water or on water with milk. Below are both step-by-step recipes. The dough is never put in a douche way, since excessive splendor and an abundance of bubbles are not necessary. It is enough to knead the usual dough, leave it for a couple of hours to rise well. Then it lies on the table, is suitable for modeling, it will take about three hours to do everything.
What else is put in the dough:
• salt and granulated sugar;
• butter;
• yeast;
• flour.
Mix the kneaded dough so that it does not dry on top. We keep it in a warm place until it rises very well. In winter and if the room is not very warm it is better to make two lifts.
The filling for whites is traditionally made from meat and onions. For taste, garlic and spices are additionally added. You can break one egg into minced meat, which will hold all this together. When everything is ready, you can start sculpting products. Below, in step-by-step recipes for whites with meat, the process of forming open and closed whites is described in detail.
The whites are always fried in vegetable oil in a skillet or in a saucepan. But there are craftswomen who bake them in the oven, but this is no longer correct.
Classic meat whites: a step-by-step recipe
A simple step-by-step recipe for whitewash with meat from a regular yeast dough on water. If there is no pork and beef. Then take any other types of meat for the filling.
Ingredients
• 550-600 grams of flour;
• 280 ml of water;
• 1 tsp dry fast yeast;
• 30 grams of oil cl. either margarine;
• 30 ml of vegetable oil;
• 2 tsp Sahara;
• 1 tsp salt.
For filling:
• 170 g of beef;
• 200 g of pork;
• 120 g of onion;
• 5 g of garlic;
• salt pepper;
• 1 yolk.
Additionally, you need vegetable oil for frying. It is not indicated in all step-by-step recipes for whites with meat, and it is also impossible to accurately determine the quantity, since the diameter of the pan or stew-pan may differ, as well as the density of the products when roasting.
Cooking
1. Always start cooking whites with dough, as it will take him about two hours to lift. Yeast dough is always kneading in warm water 38-40 degrees, that is, the liquid should be slightly warmer than body temperature. We measure the right amount, pour into a large bowl to knead the dough, or use an enameled saucepan.
2. Add two teaspoons of sugar to the liquid. It is necessary to activate the yeast, to make them work. Sugar also gives a beautiful golden color to pastries, but it is important not to overdo it. In some step-by-step whitewash recipes, you can see 2-3-4 tablespoons of sugar. Such a dough will burn quickly, and the filling will not have time to cook.
3. Now introduce the dry yeast, stir. It is better to leave them for five or ten minutes, so that the grains are saturated with liquid and dissolved.
4. Add an incomplete teaspoon of salt. If the dough is not salted, it will be tasteless.
5. Enter the melted butter, stir and begin to pour the wheat flour. Before kneading the dough, it must be carefully sieved. This will make it easier to connect with the fluid.
6. As soon as almost all the flour is introduced, add vegetable oil. You can use sunflower oil with or without smell.
7. Continue to knead soft and uniform dough. Which will creep slightly on the table. If you hammer in the mass with flour, then after frying the whites will be tough. Cover the kneaded dough with a linen napkin, even if it suits well.
8. Now you can cook the filling. We wash both types of meat. Wipe, cut into pieces. Grind in a meat grinder.
9. Peel the onion. It can also be twisted through a meat grinder, but it is better to chop into small pieces with a knife. We shift to meat.
10. Add chopped garlic to the minced meat, put salt for taste. We throw one pinch of black pepper and egg yolk. If the egg is small. Then you can add it as a whole. Stir the stuffing thoroughly, put it in the refrigerator for an hour, let the stuffing ripen.
11. As soon as the yeast dough for whites rises well, it increases three times, divide it into small pieces. We make koloboks, the size of small apples. We lay it out on the table, leaving 4-5 cm between them. Let them stand a little longer and rise. To prevent the crust from drying out on top, you can cover with a light towel on top.
12. We get the minced meat from the refrigerator. Stir again, as juices come out of the vegetables, the liquid exfoliates.
13. Immediately prepare a frying pan or stewpan. We need the whites to swim freely, not touch each other, as well as the bottom of the vessel. Therefore, we pour in it about two centimeters of vegetable oil. You can immediately put it on the stove and turn on the fire, but not very much, let the dish and oil warm up slowly.
14. Now back to the test. Pieces by this moment have risen. We take one and turn it over. Flatten with your hands into a large tortilla.
15. Put the filling. You can immediately flatten all the dough into flat cakes and divide the minced meat between them so that it turns out evenly and nothing remains. We also flatten the filling and spread it, making a small circle in the middle.
16. Below is a step-by-step recipe for whites with meat with a hole. Now we just collect all the tips in one pile, pinch and flatten again, but already a full-fledged whitewash.
17. We sculpt all the whites with meat. As soon as they are ready, add fire. We make the temperature a little more than average.
18. Lower the whites with oil into the oil. If the test gets into hot fat, it will increase. Therefore, do not put tightly, leave a little space.
19. Fry on both sides for several minutes. If the fire make big. The meat does not have time to cook. If the fire is small, then the dough will actively absorb oil. Here you need to catch the middle ground. Belyash should be fried, but not burned.
20. Put the finished whites on paper to get rid of excess fat.
Leaky meat dumplings: a step-by-step recipe from milk dough
In fact, in this step-by-step recipe for whites with meat, the dough is made from a mixture of milk and water. It is undesirable to use only milk. We will sculpt the whites with holes. They turn out very fragrant, perfectly baked.
Ingredients
• 200 grams of water;
• 200 grams of milk;
• 2 tsp yeast
• 1 tbsp. l Sahara;
• 50 grams of drain oil .;
• 2 tbsp. l oil grows .;
• 1 egg;
• flour and salt.
Stuffing for whites:
• 500 g of mixed meat;
• 2 onion heads;
• 1 small egg;
• a couple of cloves of garlic;
• spices.
Cooking
1. Mix milk and water. We are warming up. Or just dilute the prescription milk with hot water from the kettle. But do not forget to measure the quantity. We send everything to a bowl.
2. We mix granulated sugar with yeast, send it all into a liquid, put a teaspoon of ordinary salt into it, stir it.
3. The oil must be melted or softened very well to melt. Add it to the future dough.
4. Sift the flour, pour into the prepared liquid with yeast. First, stir everything with a large spoon. As soon as it becomes more difficult, we introduce more flour and run our hands. Knead the dough thoroughly. As soon as the consistency is suitable, pour a couple of spoons of vegetable oil. Knead to smoothness and send the lump into a high saucepan.
5. Cover the dough on top so that the crust does not dry. We put in heat for two hours.
6. Grind a pound of meat in a meat grinder or chop very finely with knives. Add chopped onions and add garlic, put a small egg, but you can cook without it. But you can’t do without spices. Minced meat, season with pepper. Stir until smooth. Leave it alone, let it stand and ripen too, before cooking it will be necessary to stir again.
7. Did the dough rise well? You can do the modeling of open whites with a hole. We divide the whole mass into portioned balls, lay out on a table greased or slightly dusted with flour. Bark up a little.
8. Roll out a cake from one ball. You can just stretch your arms.
9. Put a little filling in the center, spread a uniform circle with a fork. We make the stuffing thickness no more than half a centimeter, this will be enough for the whites.
10. Now we take in hand one edge of the cake, we begin to collect it in a pile in a circle, while pinching it together. You should get a round pie with a hole in the middle.
11. We sculpt in this way all the other meat-and-meat dishes.
12. Warm up a layer of oil 1.5-2 centimeters in a vessel convenient for frying.
13. We take one whitewash in a hand and put a hole down on the oil. Repeat this with the rest.
14. As soon as one side of the whitewash is roasted. Turn over. You can’t start to fry products from the closed side, in this case nothing will work, the filling will put in a lot of juice and will shoot hard.
Meat belyashi - useful tips and tricks
• The filling for whites will be juicy and tasty if you add a little water or broth to the minced meat. This is especially necessary when using beef or other similar meat with a low fat content.
• Chop the onion into the minced meat very finely. Large pieces will not have time to bake in the dough, they will crunch, spoil the taste of whites.
• In many step-by-step recipes of whitewash, a cutting table is recommended to sprinkle with flour. In fact, it is better to lubricate the surface with oil, and also process the hands. Particles of flour will burn in a pan, form smoke, spoil the taste.
• For frying domestic whites, it is best to use a cast-iron skillet or other thick-walled cookware. In it, the oil warms up evenly, the whites are well baked.
