Fluffy Belyashi in a Skillet
Description
Baking is simple and quick. Beleshis made with this recipe come out with a pleasant golden crust on top and a delicious juicy filling inside. Making fluffy beleshis in a pan is quite easy; I’ll describe the whole process in detail below. The filling can be any kind—choose the one that suits your family best. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Dissolve the yeast in 2 tbsp warm water. Add sugar and 2 tbsp flour. Stir and let stand for 20 minutes.
- 3
Step 3
In a deep bowl, combine the remaining water, vegetable oil, and salt.
- 4
Step 4
Add the yeast mixture and gradually incorporate the flour.
- 5
Step 5
Knead the dough. The dough should be sufficiently sticky; do not overflour it. Cover the bowl with a towel and let it sit in a warm place for 1 hour.
- 6
Step 6
The dough should increase in size by 1.5–2 times.
- 7
Step 7
For the filling, combine the ground meat and the onion diced into small cubes. Add cold water for juiciness, salt and pepper to taste. Mix everything well.
- 8
Step 8
Divide the ready dough into 8–10 pieces, coat them in flour, and shape them into small balls.
- 9
Step 9
Then, one by one, roll out each dough ball into a circle and place the filling in the center.
- 10
Step 10
Pinch the edges at the top, leaving a small hole in the middle. You can shape the belyashi into a triangular form if desired.
- 11
Step 11
Let them rise, leaving them for 5–10 minutes.
- 12
Step 12
Fry the belashis in a large amount of vegetable oil over low heat. The first side for frying should have a hole.
- 13
Step 13
Place the belyashi on a paper towel first to remove excess oil, then transfer them to a plate. The belyashi turn out very juicy and tasty. They are best served hot, but they will also be good when cooled.