Belyashi with fish
Description
In this recipe, pink salmon was used for the filling. With it, the belyashi turned out very tasty and hearty. However, you can swap this fish for a cheaper one—for example, pollock, blue whiting, or some river fish will work. The dough was mixed with water, but you can just as well make it with milk. You can serve them with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In a bowl, mix warm water with dry yeast and salt.
- 3
Step 3
Add the flour.
- 4
Step 4
Knead the dough.
- 5
Step 5
Leave it in a warm place for an hour.
- 6
Step 6
Then divide the dough into pieces and place the fish filling on each one. You can mince the fish fillet in a meat grinder or chop it finely.
- 7
Step 7
Press the edges together firmly / Seal the edges well. Actually in recipe context it's often: "Seal the edges well." or "Press the seams firmly." "Скрепите хорошо края" = Seal the edges well. (most natural for pastries/dumplings) The user asked ONLY translation, no explanations. Single best line: Seal the edges well. Or if it's about clipping/paper: "Secure the edges well." But for recipes almost always Seal/Press. I'll output: Seal the edges well. Some might say "Crimp the edges well" for pie crust. I'll go with **Seal the edges well.** as the most versatile recipe translation. Seal the edges well.
- 8
Step 8
Heat vegetable oil in a frying pan, add the belyashi, and fry over medium heat until both sides are an even, golden-brown crust.
- 9
Step 9
Place the cooked fish belyashi on a serving platter.
- 10
Step 10
Fish belyashi can be served at the table!