Belyashi are fast budget ones without the approach of the “Shustriki” test. Belyashi recipe.
Belyashi are good because you don’t have to wait, but immediately make and fry from the resulting dough.
That is why in the beginning you need to prepare the filling.
Twist fatty pork in a meat grinder (several types of meat are possible) with onions, pepper, salt, pour in 3 tablespoons of cold water for juiciness, squeeze one clove of garlic for meat flavor, finely chop the parsley.
Put more onions for juiciness.
Let’s start preparing the dough.
Dilute twenty grams of dry yeast or 50 grams of fresh yeast in half a liter of warm water.
In the bowl where you will knead the dough, add half a glass of odorless refined vegetable oil and two parts of sugar, one teaspoon of salt, it remains to mix 3-4 cups of premium flour in parts, after sifting it so that it is enriched with air.
It will be better to approach the dough when frying.
This test should not be allowed to pass, but with us, as I said earlier, it will be suitable during frying.
Divide into small pieces.
Roll the pieces into balls.
Lubricate your hands with vegetable oil.
Press the balls with the palm of your hand and put the filling on each dough cake, forming whites.
Flatten them, stretch them a little and deep-fry them in a well-heated, refined, so as not to foam, vegetable oil on all sides. Fry one at a time so that the oil is at a constant temperature, until golden.
Remove with slotted spoon and place on paper towel to drain excess oil.
Belyashi should not be raw inside.
Don’t put too much mince.
Chicken is the fastest to cook inside.
This, a kind of pie, should be juicy inside.