Do you like whites, but don't know how to cook them? From now on, you can make them yourself! In this article, you will learn all the secrets of making juicy and fluffy whites with meat.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Belyashi - appetizing, tasty, juicy, it is simply impossible not to want them. In addition, cooking them is as easy as shelling pears, that even a beginner can easily cope with this task.
Belyashi are quite popular and you can see them on sale in every city. Despite the fact that the dish is of Tatar and Bashkir origin, it has already become a part of our Russian cuisine. They are fried pies, often made from yeast dough, less often from unleavened dough. For the filling, mostly twisted or minced meat is used. The obligatory moment of the whites, they should have a small hole on top on one side through which the meat filling peeps out. But in practice, whites are most often made without this hole. And in this case, it would be more correct to call them closed whites.
In addition, to simplify your work, you can use commercial frozen pie dough. It can be yeast or bland. Well, if you prepare the dough yourself, then there are many options. It can be mixed with kefir, milk, beer or water. There are still many important ingredients for whitewash, onions, which should be quite a few. Otherwise, baked goods will not be juicy and tasty without it. Experienced cooks advise adding 250 g of onion per 1 kg of minced meat.
- Calorie content per 100 g - 360 kcal.
- Servings - 8
- Cooking time - 1.5 hours
Ingredients:
- Flour - 1, 5 tbsp.
- Egg - 1 pc.
- Vegetable oil - for frying
- Sugar - 1 tsp
- Dry yeast - 11 g
- Salt - a pinch in the dough, in the minced meat 1 tsp.
- Ground black pepper - 1/2 tsp
- Pork - 1 kg
- Onions - 2-3 pcs.
- Garlic - 3 cloves
- Pork lard - 100 g
- Sour cream - 50 ml
Cooking whitewash
1. Prepare food for minced meat. Wash, dry and cut the meat. Peel the bulbs and garlic. Prepare the lard.
2. Twist all products (meat, bacon, onions, garlic) for minced meat through a meat grinder and season them with salt, pepper and nutmeg.
3. Add sour cream (or cream) to the minced meat and pour 50 ml of cold water. You can use a few ice cubes instead of water.
4. Stir the minced meat well until smooth and refrigerate to release the gluten.
5. While the minced meat is ripening, start preparing the dough. Pour 100 ml of drinking water into a container, add sugar and yeast.
6. Beat in an egg and add flour.
7. Stir the food well until smooth.
8. Pour vegetable oil into the dough and knead again.
9. Begin to add wheat flour and knead the dough so that it does not stick to your hands. If necessary, add a little water or flour. It should be neither tight nor liquid.
10. Cover the dough with a towel and leave to brew. The dough should fit twice. To make it grow well in volume, close all windows and doors so that there are no drafts and wind in the room.
11. When the dough is ready, start sculpting the whites. Divide it into even 8 parts, roll each of them thinly with a rolling pin and use a plate to cut a circle with a diameter of about 20 cm.
12. Put 2 tablespoons in the middle of the dough. minced meat.
13. Gather the edges of the dough in the middle so that there is a small hole in the center.
14. Put the pan on the stove, pour in the vegetable oil and heat it well. Put the whites to be fried first on the side where the hole is so that the meat is baked well. The amount of oil should be enough to cover half of the whites. Fry them for 3-5 minutes on both sides over medium heat until golden brown.
15. Put the finished whites on a paper towel so that it absorbs all the fat.
16. Serve the ready-made whites immediately after cooking. If you store them, then wrap them in plastic so that they do not weather, remain soft and juicy.
See also a video recipe on how to cook whites.