Tatar-style Belyashi

Description

The pastry is simple and quick to prepare. Traditionally, the filling for belyashi is made from beef and lamb, making it juicy but not greasy. Plain dough, delicious filling, crispy crust—this is why this dish is so popular. The most important thing is that

Instructions

1. 1

   Step 1

   Season the minced meat with salt and pepper, add carbonated water, and mix. Let it sit for half an hour so it can marinate.

2. 2

   Step 2

   Sift the flour, make a well in the center, and gradually pour in the kefir. Knead the dough.

3. 3

   Step 3

   Extinguish the baking soda with vinegar and add it to the dough, then add salt and mix. The dough should not be too runny, but neither too stiff. It should not stick to your fingers. Let it rest for half an hour.

4. 4

   Step 4

   Finely dice the onion and add it to the minced meat, squeezing it slightly beforehand.

5. 5

   Step 5

   Roll out the dough thinly and cut out 15 cm diameter circles using a saucer. Place 2 tablespoons of filling in the center. Pinch the edges together, leaving a hole in the middle.

6. 6

   Step 6

   Fry the belyashi in heated vegetable oil; the oil should be about two fingers deep. First, place them opening-side down, then flip them over.