Fried whites made from yeast dough. Delicious homemade belyashi with meat - step-by-step recipes in a frying pan

Do you like pasties and fried pies? Are you not indifferent to white meat, but are you afraid to buy ready-made food with meat filling at the stalls? Then for a large family you can make juicy belyashi with meat in a frying pan.

How to cook belyashi with meat in a frying pan

To make belyashi, you need to be patient, because the dish is prepared in several stages. Of course, you can buy ready-made minced meat and even dough, then the process will take a minimum of time.

What you need for this dish:

pork Ground beef or pure pork - 400-500 g;
onions – 2 pcs.;
egg – 1 pc.;
flour - 3 cups or a little more;
milk - a glass;
dry yeast – 1 tsp;
sugar – 1 tsp;
salt - to taste;
ground black pepper for minced meat – a pinch;
vegetable oil for frying.

How to cook belyashi:

First you need to prepare the dough. To do this, in a large bowl, mix the following ingredients: egg and sugar (mix), milk and yeast (pre-dilute dry yeast in a small amount of milk), as well as a spoonful of vegetable oil and sifted flour.
Knead a homogeneous, plastic dough. If the dough requires it, add a little more flour. Knead the dough, put it in warm place, cover with a towel or film.
We make minced meat: wash the meat, remove fat and veins, cut into pieces.
Onion – peel and chop in a blender.
Grind the meat through a meat grinder, add onion, salt, a little pepper, and mix.
Just while we were doing the stuffing, the dough came up, it’s time to start forming the whites.
Roll out the dough into a sausage, divide it into equal pieces with a knife, give each piece a flat cake shape, pressing it a little in the middle.
Place the frying pan on the stove, pour in oil, and heat over medium heat.
Place a tablespoon of filling in each circle, pinch the edges so that the meat remains inside. We leave a small hole in the middle so that the whites are thoroughly fried.
Place in a frying pan in well-heated oil. Fry on one side first.
Then turn it over to the other side and fry it in oil until golden brown. Frying time over medium heat is about 6 minutes.
Place the finished belyashi on a plate, you get a lot!

Serve slightly cooled or hot. Bon appetit!

How to cook belyashi with kefir

For those who don’t like to tinker with dough for a long time, we offer a simplified recipe for preparing whites - using kefir. It will turn out just as delicious!

Ingredients for this recipe:

fat kefir (2.5-3%) – a glass;
flour – 300 g;
refined sunflower oil – 3 tbsp;
salt - half a teaspoon;
soda - half a teaspoon;
for filling: 250 g minced pork, onion, a little salt and pepper.

How to make the dough and bake belyashi:

First we make the filling: grind the meat through a meat grinder or take ready-made minced meat, add chopped onion, salt, pepper, mix for a very long time so that the minced meat turns out juicy. Wrap it in film and put it in the refrigerator.
We prepare the dough: take the kefir out of the refrigerator, immediately add the sifted flour (literally a few spoons), mix.
Add baking soda and salt, mix again, pour in the rest of the flour, and knead into a soft dough. While kneading, add a little vegetable oil and continue kneading the dough so that it becomes plastic and does not stick to your hands.
The test needs a little time to rest, literally 20 minutes.
Then we form balls, no longer use flour, and if the dough is a little sticky, grease the table and hands with vegetable oil.
We form the cakes, roll them out a little with a rolling pin, add the chilled filling, make open whites exactly as much as needed for 1 frying pan, and immediately start frying.
Fry the belyashi on one side, then on the other, until cooked.

We serve delicious meat dish hot, immediately along with sour cream and fresh herbs.

Flour – 1 kg. ;
Milk – 250 ml. ;
Water – 250 ml. ;
Chicken egg – 2 pcs. ;
Dry yeast – 10 gr. ;
Salt – 2 teaspoons;
Butter – 60 gr. ;
Sugar – 2 tablespoons;
Sunflower oil – 50 gr.

Step-by-step recipe for whites with meat:

1. We will need a small bowl where we will knead the white dough according to the classic recipe.

2. Pour in 250 grams of milk and water.

3. Add two teaspoons of salt and two tablespoons of sugar and mix.

4. We take dry yeast separately, add a little milk and water that we just mixed so that our yeast dissolves. Add here one teaspoon of sugar and a heaped teaspoon of flour. Set aside for about five minutes for the yeast to activate.

5. Sift a glass of flour into the milk and mix, there may be small lumps left - this is normal.

6. Separate the whites from the yolks and add two yolks to the dough.

7. Add melted butter here.

8. Add the resulting yeast and mix thoroughly.

9. Add the rest of the flour in parts, be sure to sift it, the softness of the dough will depend on this. Mix some of the flour until smooth, then add more and mix again. When the dough becomes thick, then pour the flour onto the table and knead the dough already on the table. As a result, we used 1 kg of flour; if after this the dough still sticks to your hands, we do not add any more flour.

10. Next, take 50 ml of olive or sunflower oil, mix the oil into the dough, lubricating your hands and rubbing, gradually kneading all the oil.

11. Place the dough in a bowl, cover with cling film or a towel and leave for half an hour until the dough rises.

In the meantime, let's make minced meat for the whites:

12. You can take any meat: beef and lamb, but the most delicious belyashi are obtained from pork, you can make different meats in half. For this dough we will need 300 grams of minced meat and 300 grams of onions.
13. Grind the onion in a blender or chop it very finely. Salt the onion to taste and mix with the minced meat.

14. Add black pepper and any spices you like, add red pepper for spiciness. Mix everything well until smooth.
15. Add 40 g to the minced meat. milk or water for juiciness.

16. The dough has risen and doubled in size. Remove the film and take the dough out onto the table. Divide the dough into two parts. Divide one half in half again, the dough for the belyash should be 50-60 grams. Let's make identical balls of the required size in advance.

17. Let's heat the oil in a frying pan.
18. Lightly grease the table with sunflower oil. Take one ball and knead it evenly in a circle using your hands, so that the dough at the edges is thinner than in the center. Place a tablespoon of minced meat in the center. We lift all the edges of the dough and fold them into the middle, forming a mold. We give the belyash an oval shape, mold 4 pieces at a time so that the rest don’t leak, and start frying. Place seam side down in oil. We pour oil so that it hides half of our future whitewash. Fry for 4 minutes on each side.

Fragrant meat whites are certainly an indispensable dish on any table. Their dough is much softer than the same pies, and the aroma of the meat filling inside, which seeps through a small hole on top, cannot be confused with anything else. Prepare lush whites Any housewife can do it in a frying pan, but not everyone knows all the tricks of this simple recipe.

Lush whites in a frying pan: a classic recipe

Crispy dough and juicy, meat filling– this is definitely what distinguishes belyashi from other dishes.

To make delicious, crispy yeast dough you will need:

water at room temperature – 300 ml;
sugar – 30-40 gr.;
flour – 700 grams of flour or more;
yeast – 30 gr. (if dry - 1.5 tsp);
eggs – 1 pc.;
butter/margarine – 100 gr.;
salt - a pinch.

Filling:

minced meat (pork, beef, veal) – 400 gr.;
onion – 1 pc.;
garlic – 2 cloves;
loaf – 50 g;
milk – 200 ml;
salt, pepper - to taste.

Preparation:

Yeast dough is prepared using the sponge method. To do this, mix water, sugar, salt and yeast well until the yeast is completely dissolved. Then add a little less than half the flour mass. The consistency of the dough should be quite thick, like very rich sour cream. Leave the dough to ferment in a warm place. This usually takes about an hour. During this time, the dough triples in size and bubbles are visible on the surface.

While the dough is rising, separate the yolks from the whites of the chicken eggs. Beat the whites into a stable foam. After this, the remaining ingredients are added to the dough: melted butter, yolks and the rest of the flour. Then add separately whipped whites and gently mix the fluffy dough, which is left in a warm place for another one and a half, kneading periodically once every half hour.

In order to prepare the filling, you need to pass the meat through a meat grinder along with peeled onions and garlic. If you bought ready-made minced meat, then onion and garlic should be crushed separately and added to it. The onion must be chopped, since it is this that gives the juice to the entire filling later. Separately, soak the loaf in milk and add to the rest meat mass. Season with salt, pepper and mix well, you can beat it lightly to saturate the filling with oxygen.

After both the dough and the filling are ready, you can start making the whites: divide the dough into small lumps, roll it into a flat cake and put the minced meat in the middle, then seal the edges of the flat cake on top, leaving a small hole. Or you can make triangular-shaped whites by pinching all the edges on three sides. Leave to stand for 5-10 minutes.

Pour into a deep frying pan large number oil and let heat over medium heat. Immerse the belyashi in oil with the hole down and fry on both sides.

Keep in mind that when frying whites, they can only be turned over once, otherwise nothing will work!

Belyashi with meat made with milk and yeast

Many argue that yeast dough In fact, it turns out tasteless without adding milk. Well, when baking, milk actually gives the dough a pleasant, sweetish milky aroma, which makes it pleasant to eat buns with a sweet filling. Fried yeast dough smells a little different, and some people don’t like this smell very much, but milk only enhances it.

You can add milk instead of water to the dough recipe above. Or, what is most the best option– add both ingredients in equal proportions. That is, instead of 300 ml of water you will need 150 ml of milk and the same amount of water.

By the way, the filling can be made more liquid than usual - since the products will still be fried, this is permissible, since the liquid will quickly set inside.

Tatar belyashi on kefir in a frying pan

Since belyashi is still a Tatar dish, you need to cook it like the Tatars themselves. To get very fluffy and porous belyashi, Tatars use fermented milk products - that is, kefir or fermented baked milk. Moreover, there are recipes where kefir is even included in the filling itself in order to make it more fluffy due to the fermentation of lactic acids.

So, for yeast dough with kefir you will need:

fermented baked milk/kefir – 300 ml;
flour - 350 or more;
yeast – 15 g;
egg – 1 pc.;
vegetable oil – 1 tsp;
sugar – 15 g;
salt - a pinch.

Filling with kefir:

beef (veal) – 400 gr.;
onion – 1 piece;
garlic – 2-3 cloves;
loaf – 50 gr.;
milk - 100 ml; salt, pepper - to taste.
kefir – 70 ml. (a third of a glass).

Preparation:

There is nothing new or complicated in preparing the dough, especially since it can be prepared in a straight way: the presence of fermented milk products allows this. Yeast is dissolved in kefir at room temperature, sugar, warm egg, salt, vegetable oil (can be replaced with butter) and flour are added. The dough is thoroughly kneaded and left to rise in a warm place for 2 hours, kneading it periodically.

You should pay attention to the fact that this recipe contains less flour, since kefir and fermented baked milk themselves are quite thick and fatty.

There is also nothing new to prepare the filling: chop the meat, onion and garlic together, add a loaf of bread soaked in milk, kefir, salt, pepper and mix everything thoroughly. It is important that the minced meat is initially thick without excess moisture, since milk and kefir can significantly thin the filling. It is better to add liquid to the filling carefully, and it is best to first squeeze the excess milk out of the bread.

Lush belyashi with meat and rice

What to do if there is too little meat, but there is quite a lot of dough? You can diversify the filling with various additives. To make it more filling, you usually add some pre-cooked white rice.

For this you will need:

minced meat or meat – 400 g;
onion – 1 pc.;
garlic (optional) – 2 cloves;
boiled rice – 150 g;
salt, pepper - to taste.

This filling will be more “meaty” and less juicy due to the absence additional ingredients, but it will be much more satisfying!

Diversify taste sensations Greens will also help against whiting: parsley, dill, cilantro, green onions. It all depends on the recipe of a particular housewife.

The filling of buckwheat and minced meat is also considered very exotic, but in combination with spices such as thyme, coriander and black pepper, it is worth a try. The taste will be more delicate due to the taste of buckwheat and piquant due to unusual spices.

Contrary to popular belief, yeast-free dough It can also turn out very lush and tasty. It also contains raising agents and dairy products, and in terms of its calorie content it clearly outperforms yeast. Unleavened dough turns out crispier and, if desired, thinner.

For the test:

flour - 500 g or more;
sour cream – 200 ml;
egg – 2 pcs.;
butter/margarine – 50 g;
salt - a pinch;
sugar – 1 tsp.

Filling:

minced meat – 500 gr.;
onion – 1 pc.;
salt, pepper - to taste;
garlic - optional.

Preparation:

Mix sour cream with butter, salt, eggs and sugar until smooth. You can add half a teaspoon of soda slaked with vinegar to the dough for “porosity.” Add flour and quickly knead the dough. Next, leave the dough in a cold place to infuse for 30-40 minutes. Unlike yeast, which needs heat, unleavened dough, on the contrary, needs cold, since in this case all chemical processes proceed better in it and the dough loosens more evenly.

The next step is to prepare the minced meat. You can wrap any filling you like in unleavened dough: from very juicy to dry meat, but the latter option is best, since this dough is still thinner than yeast dough, although much denser.

Roll out the dough balls into flat cakes, put the minced meat in the middle and wrap with any in a convenient way, then fry seams down in a deep frying pan in a large amount of vegetable oil.

Let the finished whites drain from the oil on a napkin, and then start eating.

Belyash, as we all know, is the same meat pie, prepared slightly differently and, in my opinion, tastier. It will take some time to prepare, but the result is worth it. Belyashi prepared at home has nothing in common with those sold in markets and train stations.

This dish was invented by the Tatars and Bashkirs several centuries ago. And since that time it has become one of the favorites in many countries around the world. This pie was prepared only from unleavened dough and filled with chopped meat, and in some cases potatoes were added.

We prepare belyashi from yeast dough, often called sour dough.

Despite the high calorie content, even those people who adhere to the pleasure of eating hearty belyash cannot refuse healthy eating and trying to lose excess weight.

There are several ways to prepare “meat pies”. In this article we will look at several common and simple options.

Recipes for making whitefish step by step. Dough for whites at home

Regardless of the recipe we use, we will need to prepare the dough and filling. Traditionally, minced beef or lamb is used, but you can make belyash from other types of meat. Spices and chopped onions must be added to the filling.

Preparation:

Pour the milk into an enamel bowl and heat it.
Then add salt, sugar, yeast and chicken eggs.
Mix all ingredients thoroughly and leave for a few minutes.
In the meantime, we will grate the margarine on a fine grater or heat it in the microwave.
Add margarine to the milk mixture, add sifted flour in portions, stirring constantly until a homogeneous mass is obtained.
Place the kneaded homogeneous thick mass on a floured work surface and knead the dough until it stops sticking to your hands.
Place the dough in a container, sprinkle a little flour, cover with cling film and leave for 1-1.5 hours until it rises.
After an hour and a half, the dough is ready, you can start cutting.

2. How to cook belyashi

Belyashi became popular in Soviet times, when they could be bought at any snack bar or cafeteria. The population loved this dish so much that they began to cook it themselves at home. We will also prepare this dish at home..

500 g of first-grade flour.
1 glass of milk.
1 egg.
2 tsp salt.
1 tsp sugar.
30 g fresh yeast.
500 g minced meat.
500 ml sunflower oil. You will need 2 tbsp for the dough, and the rest for frying.
2 heads of onions.
½ tsp. ground black pepper.

Preparation

1. First, heat the milk, add yeast and sugar. Mix thoroughly until the sugar crystals are completely dissolved in the liquid. Let it sit for a while so that the yeast begins to ferment. You can determine this by seeing the appearance of bubbles on the surface.

2. Sift the wheat flour into a deep container, then pour the milk mixture into it, and also add beaten eggs at room temperature with salt. Add all ingredients gradually, and do not forget to constantly stir the mass.

3. Add a couple of tablespoons of odorless vegetable oil to the dough. Mix everything thoroughly, place the dough on a floured work surface, knead the dough until it stops sticking to your hands. Place in a container and let the dough rest for at least 1 hour.

4. After an hour and a half, place the dough again on the work surface, lightly knead it and divide it into several parts. We form them into balls small size.

5. Now we need to prepare the filling. First of all, we will cut the onion into small pieces; if they are large, they will not bake well during frying, as a result of which the taste will be spoiled.

6. In a separate plate, mix chopped onion, minced meat, pepper and salt. You can add other spices if you wish.

7. Many housewives sprinkle flour on the cutting table, but it is best to grease its surface and rolling pin with vegetable oil. Otherwise, the flour may burn in the pan. Roll the balls into small flat cakes, 1.5 cm thick, and spread the meat filling on them.

8. Now you need to make whites of any shape. In this recipe they will be triangular in shape. We leave a small hole in the center. Cover them with a towel and let them stand for 40-60 minutes until they are ready.

9. In order for the whites to bake well, it is recommended to use a cast iron frying pan with thick walls. First, pour about 1.5 cm of oil into it, heat it well, then fry the side on which the hole was left until golden brown. Turn over and fry the other side as well.

Place the finished yummy on paper napkins to get rid of fat. To prevent the dish from drying out, it is recommended to cover the plate with a lid.

Hearty and tasty “pies” with meat are ready, you can invite everyone to the table.

Bon appetit!

3. Recipe for whites with meat

Belyashi is liked by both children and adults. You can easily prepare them yourself. This does not require special skills.

3 cups flour.
300 g kefir.
300 g minced pork.
1 egg.
1 onion.
1 tsp soda.
100 ml vegetable oil.
Salt according to preference.

How to cook:

1. Let's prepare all the products. Twist the meat, peel the onion and grind it in a blender or through a meat grinder.

2. Now you can start preparing the filling. To do this, we mix minced meat, spices and onions in a bowl. For now, put the plate aside and start preparing the dough.

3. Pour kefir into a separate bowl, add soda and leave for 2-3 minutes until bubbles appear. After this, add a little salt and chicken egg. Mix everything thoroughly to achieve a homogeneous mass.

4. Add sifted flour to the prepared mass. Depending on the thickness of the kefir product, you may need a little more flour, so you need to be guided by consistency.

5. Knead the dough, then divide it into several small parts.

6. Roll out the pieces into flat cakes and place the prepared minced meat in the middle. Then we wrap the edges and pinch them securely. Be sure to let them stand for 40-60 minutes so that they rise, covered with a towel.

7. Heat the oil in a frying pan, then switch to medium heat and place the pie seam side down so that it does not come apart. Fry on both sides until well browned.

Bon appetit!

4. Belyashi with meat on yeast dough

Now let's consider classic recipe preparations. In this case, there should be a hole in the middle of the whitewash. If you don't succeed the first time, you will definitely succeed on the second try.

3 cups wheat flour.
250 g each of beef and pork.
20 g fresh yeast.
3 tbsp vegetable oil.
0.5 tsp salt.
100 ml water.
2 onions.
Pepper and salt to taste.

Step-by-step preparation

1. Let's prepare all the products so that they are at hand. Grind the pieces of meat through a meat grinder.

2. Now we need to heat the water and dissolve the yeast and salt in it. If you want to speed up the fermentation process, add a little granulated sugar.

3. Add flour and vegetable oil to the bowl, then knead and knead the dough until plastic.

4. Cover the kneaded dough with a towel and put it in a warm place for one hour.

5. In the meantime, we will make minced meat. First, peel the onion and chop it finely. Mix it with minced meat, add pepper, salt and a small amount cold water or broth. Mix everything thoroughly.

6. To make the minced meat juicy and homogeneous, it is recommended to lift it several times and throw it onto the work surface. (beat the minced meat)

7. After an hour, the dough should rise. Divide it into small balls and roll them into flat cakes on a table greased with vegetable oil.

8. Place a small amount of minced meat in the middle of the workpiece.

9. Gradually fold the edges of the dough, moving in a circle. As a result, you should have a piece with a hole in the middle, as shown in the image. You need to let them sit for 40-60 minutes and then start frying.

10. In a frying pan with a thick bottom, heat the vegetable oil, then reduce the heat to medium and lay out the whites. Cook until golden brown.

11. Then turn the pie over and fry it on the second side.

To get rid of fat, it is recommended to place the finished whites on paper towels. Serve with milk or tea.

Bon appetit!

5. Lush belyashi in a frying pan

Meat pies are much tastier when hot, so they are best served immediately after frying. If this is not possible, then heat them in the microwave.

800 g of first-grade flour.
400 ml milk.
1 tbsp sugar.
1 kg ground beef.
2 onions.
150 ml water.
20 g pressed yeast.
Pepper and salt to taste.

Cooking process

1. Heat the milk, but do not need to bring it to a boil. After this, add sugar, yeast, mix everything and set aside for a few minutes.

2. Sift the flour into a separate plate to enrich it with oxygen. Add salt.

3. Add flour to the milk mixture in small portions and knead the dough. Then cover it with a towel and put it in a warm place for at least one hour.

4. Then place the dough on the work surface and knead with your hands until it stops sticking. Place it back into the container, cover with a towel and leave for another hour.

5. While the dough is rising, we will peel the onion and chop it finely.

6. Place the minced meat in a bowl, add onion, pepper, salt and water. After this, mix all the ingredients thoroughly.

7. When the dough has risen, divide it into small pieces and form balls, which we place on the table, previously greased with sunflower oil.

8. We will also form balls from minced meat.

9. Flatten it a little and place a piece of minced meat on it.

10. Lifting the edges of the dough, wrap the minced meat. Since we have a large volume of dough, we will have to spend some time on this, so it is recommended to cover the workpieces with cling film, or better yet, with a towel, so that they do not get windy and rest. (The dough has risen)

11. Place the frying pan on the stove, fill 1.5-2 cm with vegetable oil and heat it well. Then lay out the belyashi and fry them on both sides until golden brown.

Serve immediately. Don't get burned! Hot whites have a lot of juice.

Bon appetit!

6. Belyashi with meat in a frying pan

If you have already prepared belyashi according to different recipe, then this cooking option will become your favorite as soon as you use it.

300 ml milk.
500 g flour.
50 ml vegetable oil.
6 g dry yeast.
2 onions.
300 g each of ground beef and pork.
1 tsp salt.
1 tbsp sugar.
Ground black pepper to taste.

Preparation

1. First, put the milk on the stove and heat it to 40 degrees. You can also put it in the microwave for one minute. Then add yeast, sugar, salt and sunflower oil. Mix everything thoroughly. The yeast should be completely dissolved.

2. Add sifted wheat flour in small portions and knead. Then place the mixture on a work surface sprinkled with flour and knead the dough until elastic. Leave the prepared dough for one hour in a warm place, covered with film or a towel.

3. If you don’t have ready-made minced meat, then skip both types of meat along with onions through a meat grinder. After this, add pepper, salt and mix thoroughly.

4. When the dough has risen, divide it into several parts, from which we form balls and roll them into small flat cakes. In the middle of each of them we lay out minced meat.

5. Carefully fold the edges of the dough, leaving a hole in the middle. Cover the whites with a towel and let stand for 40-60 minutes, allowing the dough to rise.

6. Heat the sunflower oil in a thick-walled frying pan, then place the workpieces into it. We start frying from the side with the hole. After 3-5 minutes, this side should acquire a golden color, and then turn it over to the other side and also fry until golden brown.

The juicy and satisfying dish is ready, serve it hot.

Bon appetit!

7. Video recipe for Tatar Peremyachi

In conclusion, we will consider the method of preparing Tatar whites. Follow step by step instructions and you will definitely succeed.

It is better to prepare whitefish on weekends, as you need to set aside several hours for this. And if you want to enjoy this dish on weekdays, you can use store-bought dough.

You can supplement the recipes with different spices. Try adding chopped potatoes to the filling. Experiment and perhaps you will come up with an original recipe.

Belyashi– delicious meat pies, fried in a lot of oil. The food is not healthy, of course, but this does not prevent it from having a large number of fans. If you do not use them too often, then, believe me, there will be no harm to your health and figure. Belyashi can be classified as one of the varieties of Tatar pies called vak-belish or peremyachi.

Only the latter always have a hole in the center, and yeast dough is used. In order to cook homemade belyashi with meat, the dough can be kneaded not only with yeast, but also with water, kefir, milk, and even adding vodka to it.

Ingredients for the dough:

Sunflower oil – 3 tbsp. spoons,
Salt – 1 teaspoon,
Sugar – 1 tbsp. spoon,
Yeast (wet) – 40 gr.,
Flour – 700 gr.,
Water – 400 gr.,

Filling ingredients:

Minced meat – 400 gr.,
Onion - 1 pc.,
Spices,
Salt.

Belyashi from yeast dough - recipe

The preparation of these delicious pies begins with kneading the dough. The dough for whites is quite simple to prepare. Pour into a deep bowl warm water temperature approximately 45C. Crumble the yeast with your hands. Add sugar. Stir the mixture well with a fork. After this, add vegetable oil and salt, mix again.

Add half the flour and stir everything again. Add the rest of the flour and knead the dough with your hands. Cover the finished dough with a towel and leave to rise for half an hour. While the dough is rising, you can prepare the filling. It is convenient for her to use ready-made minced meat. Grate the onion on a fine grater, or chop it in a blender bowl. Place it along with salt and spices into the minced meat.

Knead thoroughly.

Sprinkle your work surface with flour. Take some of the dough. Roll it out with a rolling pin. Using a cup or bowl with a diameter of 8-10 cm, cut out circles.

Place the filling in the center of each circle.

Raise the edges and secure with a knot. The result was things like manti rays.

Take one pie in your hands and flatten it with your fingers, aligning it with the edges so that it remains round. Do not forget to dip your hands in flour or vegetable oil so that the dough does not stick to them. Place the finished pies on a surface sprinkled with flour - a table or a kitchen board.

Try not to make the belyashi thick, otherwise the minced meat and dough in the middle may not be cooked properly. The ideal thickness of raw whiting should be about 5 -8 mm. Carefully place them, seam side down, into the hot oil.