Belyashi with cabbage in a pan. Delicious Belyashi

15.03.2020 Bakery products

Recipes for delicious pies

belyashi recipe with photo step by step in a pan

24-32

3 hours

280 kcal

3 /5 (2 )

If you are a lover of whitewash, you shouldn't risk your health When buying them in street stalls, it is better to prepare them yourself.

In my opinion, the best recipe for making whites at home was developed by my mother, a very advanced cook.

Of course, you will have to tinker a little with this dish, but the result is worth it: your family will be very grateful to you for the delicious and tender whites.

I offer you a recipe for the most delicious fried whites with meat, which my family and friends love so much.

Kitchen appliances and utensils:

a spacious bowl for convenient kneading of dough;
a blender is needed to chop onions;
it is better to have several containers on hand for convenient mixing and laying out some components;
We cannot do without a large-diameter frying pan with a ceramic or Teflon coating;
also requires plastic wrap;
of course, you will need paper towels or napkins;
I advise you to prepare in advance a large flat dish for placing the prepared whites and serving them on the table.

General list of required ingredients

products	number
To prepare the dough
Wheat flour	900-1000 g
milk	250 ml
water	250 ml
egg	2 pcs.
dry yeast	10-12 g
granulated sugar	30-40 g
salt	10-12 g
butter	60-70 ml
vegetable oil	50 ml
To prepare the filling
minced pork	300-350 g
onion	300-350 g
salt	20-30 g
ground black pepper	taste
milk	40 ml
vegetable oil	50-60 ml

Cooking sequence

Food preparation

How to make a yeast dough for whites

Pour the same amount of milk and chilled boiled water into a bowl.
Then add salt and granulated sugar, mix well.
Pour dry yeast, a teaspoon of sugar and a tablespoon of flour into a separate bowl.
Then fill them with 4-6 tablespoons of a mixture of milk and water, stir well.
Then we set aside the yeast blank for five minutes, so that it “plays” a little and foams.
In the meantime, we return to the milk mixture and sift a glass of flour into it, mix the mass a little.
Now beat the previously separated yolks well and send them to the milk mass.
Pour the slightly cooled butter and infused yeast there.
Stir the mass thoroughly until the yeast is completely dissolved.
Now add the sifted flour in small portions, about a glass, and each time knead the mass well until smooth.
When it becomes difficult to mix the dough in a bowl, sprinkle a little flour on the table, put the dough on it and continue kneading by hand, adding the remaining flour in small portions.
Knead the dough until it stops sticking to your hands.
Next, we grease our hands with vegetable oil, wipe the dough with it and grease the table surface.
Pouring the remaining butter in small portions, knead the dough for about 10 minutes.
We send the finished dough into a deep bowl, which we then cover with plastic wrap.
Then we set the bowl aside in a warm place for 20-30 minutes so that the dough comes up - its size should double.

How to cook minced meat for whites

How to sculpt whites

How to fry whites

Video recipe for cooking whitewash

For those who better perceive information visually, I propose a video for review with a detailed description of the preparation and frying of lush whites in a pan.

I am extremely glad that I found your site. For a long time I could not find a good recipe for whitewash with meat in a pan. I was already desperate that I would cook a dish. Immediately after watching, I started to work. Belyashi with meat turned out great. My family appreciated it. Low bow. Good health.

I have been looking for a beginner chef on various sites for a long time on how to cook belyashi. All the recipes didn’t fit, difficult. Accidentally stumbled upon your video. It’s clear to me the first time. Special thanks for the whitewash recipe. The dough turned out to be soft and tasty. It molds easily, took little fat from the pan. The filling came out juicy. Thanks to. I wish you continued prosperity.

In the recipe, I not only liked the dough, but also the juicy minced meat for the whites. In general, I do not often indulge my own baked goods, but I think I will take these belyashi with meat into "arms". Fidget a bit when compared to yeast whites, and it tastes great. As for how long they remain soft, I can’t say anything, since our whites did not stay on the table at all, they ate them hot. I advise everyone to try this recipe, and especially to those who are not yet strong in the culinary arts.

I had a recipe for whitewash with meat in a pan from yeast-free dough, only more eggs are added in it. I think the extra eggs in the dough make it harsh, your recipe has one egg, and the dough is the most tender. So it turns out, I thought, I know how to cook whitewash, but it turned out, as in that famous saying: "Live and learn." I will closely follow the publications, you have quite interesting dishes, Grandma Emma, and most importantly - everything is simple and clear.

Yesterday I cooked these whites. The recipe is just super! With yeast dough, I'm not too "friends", but here everything seems so simple, but the result exceeded expectations - the dough is airy, the filling is juicy and nothing comes out, although at first I was afraid that the juice would leak out of the hole in the dough and it would be dry. In vain, I was just worried, everything turned out great and the zira in the filling turned out to be in place. By the way, grated onion became a real discovery for me, meat tastes better with it.

What lush whites turned out to be! The recipe with a photo step by step in a pan is just a fairy tale! In general, the dough is universal, I will try to bake pies with it, especially since everything is so simple. True, instead of kefir I used not sour cream, but fermented baked milk, but it turned out perfect. Next time I will certainly try to make it with kefir. I wrote down the recipe in my notebook, in which I collect the best and proven ones. When they come to visit, I will treat my grandchildren to hot whites.

Your whitewash recipe just struck my spouse. I'm afraid that now I will have to stand at the stove more often, he was so pleased. I would also like other recipes.

Thanks to your video, I learned how to sculpt whites correctly, the recipe I found on your culinary portal. I started to cook, strictly following the instructions. You are great. Everything was explained and shown. Now I will be a regular guest on the site. I will definitely advise my friends. I wish you success and prosperity.

Hello Granny Emma! I have long been a fan of your culinary talent. Your videos inspire me to cook, I go to the kitchen to create with renewed vigor. Recently I saw how you masterfully prepare a recipe with a photo step by step, which is on the site. For myself, I decided for sure that I would follow your example. They turned out amazing. It is a masterpiece. I liked the minced meat. Aromatic filling, pleasant to the taste. They are not greasy, with a golden crust. Thank you so much for your work and advice.

I liked the whites very much. The recipe with a photo is step by step, so everything is extremely clear and simple. It was the first time I made such a dough with soda, but everything turned out great. Thanks to!

It turned out that it was very difficult to find in the networks a whitewash recipe with a photo step by step in a pan. I wasted a lot of time. There was no positive result. Although it is enough to go to the site. Next time I will use this portal, watch video recipes. It’s clear, it’s just delicious.

Good afternoon Leonid, grandmother Emma and Danielle! I have long wanted to write to you. I've been watching your videos for a long time. All my friends also joined me. It was only thanks to your project that I learned how to cook deliciously. Your advice is simply invaluable. A variety of dishes, high-quality videos, your pleasant voice, I was bribed from the first visit. The use of available products is a big plus. High-quality videos are pleasant to watch. Musical accompaniment, pleasant voice, delight. And yesterday I gladly prepared a recipe with a photo that I spied on. With all my heart I wish you good health and long life.

We are very grateful to you for these whites with meat. The recipe with a photo is detailed, everything is painted in an accessible language. We cooked on weekends with our daughters, it worked out so quickly! Our men were satisfied with the delicious dinner. You are great, of course, that you post such wonderful recipes, we especially like baked goods. I hope you will soon delight your readers with new dishes.

I've been cooking whites for many years. This is a favorite dish in our family. Constantly faced with the problem, the minced meat for the whitewash is rather dry. After watching the video, I realized the error. I will definitely fix it.

The husband has long asked to fry him delicious food. It was with you that I found how to make a whitewash recipe with a photo, besides. I was very pleased with the result. Followed your instructions closely. There was no need to redo it, it turned out very tasty. My husband was pleased with my success.

Already read: 88083 times

Belyashi is a traditional dish of the national Tatar cuisine. Real Tatar belyashi have the shape of a round cheesecake or sometimes there are triangular pies with a hole. They are prepared from tender yeast or unleavened dough with a juicy aromatic meat filling, fried in fat or vegetable oil until crisp.

How to cook the most lush and delicious home whites at home, as well as a video recipe for the step-by-step preparation of whitewash, read on.

Belyashi is a fairly popular type of baked goods in Russia. They are often used by millions of Russians on the go. Needless to say, buying pies and whites, including on the street, from dirty vendors is a dubious and even dangerous business. It is much tastier and more pleasant to eat a fresh fragrant bun, pie or whitewash, straight from the heat of the heat, but homemade.

Having fresh food, high-quality meat or minced meat, a lady can stick and fry a lot of whites in an ordinary kitchen and feed the whole family fragrant and satisfying. And most importantly, it is absolutely reliable. You know exactly what and how much you put in the dough and minced meat.

How to cook whitewash at home?

There are various recipes for whitewash, but they all differ in the method of preparing the dough in terms of the composition of the filling. Previously, the Tatars made dough for whitewash only unleavened, they turned out whitewash without yeast, whitewash on kefir, now they most often use yeast dough, from which more appetizing and fluffy whites are obtained.

Minced meat for whitewash according to the traditional recipe, it is made from beef or lamb, sometimes with the addition of minced pork. In addition to whites fried in oil or fat, such a variety is known as small whites. Such whites are baked in the oven or in a bread maker.

Video recipe for Belyasha with meat:

How to sculpt whites?

If you think it is difficult, then you are wrong. Especially for this case, there is a variant of lazy whites, more like large pancakes with meat filling.

Classic Tatar belyash is cooked exclusively with meat. However, today on trays there are also whitewash with potatoes, and with cheese, and with chicken and even with fish. The preparation and sale of hot whites has become a good profitable business, because almost everyone loves whites here. No matter how tempting the whitewash looks in the store or on the tray, the most delicious whites are of course homemade. The recipes for making whites in this article will tell you how to cook delicious whites at home.

Secrets of making delicious homemade whites:

It is more convenient to fry the whites in a roaster or in another dish with a wide, thick bottom.
In the process of frying, it is necessary to add boiling oil to the hole with a spoon to whiten, then the minced meat will fry faster.
Put the fried whites on a paper towel or napkins to remove excess fat and oil, so you can reduce the calorie content of the whites.

Whitewash recipes

Homemade Belyasha recipes

Ingredients:

1 pt dry yeast
2 tbsp. water or milk (what is in the house)
2-4 liters. butter
1 tbsp. l. Sahara
2-3 eggs
1 tsp salt
1-1.5 kg flour (how much the dough will take)
Filling: minced meat with onions, like cutlets

(click on this link to view minced meat recipes)

Cooking method:

Heat the liquid, add sugar, salt, oil. Beat in eggs, yeast.
Stir in flour and prepare a soft elastic dough. Let it come up several times. Divide the dough into balls. Roll out the balls.
Cut out circles from the dough, roll thinly, put the minced raw meat with onions in the middle, close up and flatten, leave a hole in the middle of the dough and fry in a frying pan.
You can put it on a baking sheet, let it rise again before placing it in a hot oven.

Little secret. The softer the dough, the softer the finished cakes. It is better to make the dough so soft that you can barely mold pies from it. But the taste of such whites is simply amazing.

Video recipe Delicious Belyashi!

Belyasha's recipe with fish

Ingredients:

For the test:

3 cups flour
100 g butter,
1 tbsp. l. Sahara
1 p. Yeast,
1 glass of water
1/3 tsp salt.

For filling:

0.5 kg fillet of any fish
Onion
1 tbsp. l. flour
2 tbsp. l. vegetable oil
salt pepper,
fat or oil for frying.

Cooking method:

Prepare a dough using flour, water, ghee, eggs and other ingredients. Let it come up 2-3 times. Cut into balls and roll out.
For the filling, boil the fish fillets until half cooked, chop the onion and sauté with flour, then pass the fish fillet through a meat grinder, add the onion, salt, pepper and mix. Place the filling on the rolled dough.
Blind the whites and fry in the usual way.

Here is the promised video recipe for the step-by-step preparation of whites.

Video recipe for making whitewash

Call your guests and family, bon appetit!

You can endlessly talk about what belyashi are, who invented them, what nationality they came from and how they prepare canonically correctly. You can argue, prove your case and back it up with the arguments of your own experience, but the truth is still different for everyone: the Tatar cuisine will consider them their own, the Bashkirs and Kazakhs will certainly challenge the historical ownership of the idea, and everyone else who is somehow involved in the belyash will smile, cherishing their truth.

Let's not go into the historical jungle today. We will not argue and find out whose contribution to the formation of the centuries-old history of whites is greater and more significant. Let's just cook and enjoy, savor and enjoy, because in fact, this is the main task of home cooking.

Belyashi, a recipe with a photo step by step in a pan

An ideal, very tasty homemade recipe for whitewash with meat. It is considered basic, although it differs from the requirements of the scrupulous GOST. The dough is kneaded with dry yeast and milk. Meat - pork, can be replaced with any other or ready-made minced meat.

Ingredients

Ingredients for the dough

4 cups flour;
1 glass of milk;
1 egg;
4 tbsp. l. butter or margarine;
1.5 tbsp. l. Sahara;
a pinch of salt;
1 tsp dry soluble yeast.

Ingredients for minced meat

400-500 g of pork;
200 g of onions.

How to cook whites

Dissolve yeast in half of warm milk, add sugar. Covering with a towel, leave for 10 minutes. After the yeast is activated (yeast foam will go on the surface of the milk), add salt, add melted butter (margarine), the second half of the milk and flour.

Knead a soft, pliable dough. We round and, covering with cling film or a towel, leave for 50-60 minutes until doubled in a warm place.

Cooking the filling: we roll the meat through a meat grinder, finely chop the onion. Mix the minced meat with salt, pepper and garlic, add a little water. While the dough is coming up, let the minced meat stand.

We form the whites in the form of a flower, with folds, slightly flatten.

Peremyachi are fried in a sufficient amount of vegetable oil over low heat on both sides until golden brown.

We remove excess oil by placing the finished products on paper towels.

Tips for tasty whites

What is the secret of juicy minced meat for whites?

Contrary to popular belief, lard doesn't add much moisture to the filling. Your best helper is plain water: to mix it well into minced meat, try to beat it off. The second option is small ice crumbs, however, in this case, you will have to work quickly and very quickly. A couple of your assistants in this matter are onions and herbs.

How to fry whites so that they are fried?

In the process of frying, it is necessary to find the optimal temperature corridor: if the fire is too strong, the dough inside and the filling will remain moist. If you make the heat too low, the pies will absorb so much oil during frying that you will definitely not want to eat them later.

When frying whites, you should not arrange a hostel: there should be enough space for everyone, let the products be located freely and freely - this way they will cook better and more evenly. Ideally, the butter should completely surround the whites from all sides and rise at least to the middle of the pie.

Put the pies in hot butter with the hole down: the high temperature will immediately "seal" the meat, preventing the juice from unauthorizedly flowing into the pan.

How to sculpt whites?

Flatten the ball of dough into a cake, put the minced meat in a slide in the center. We rest against the minced meat with the thumb of one hand, crushing the minced meat into the dough. With the other hand we close the edges of the dough with a small "assembly" around the minced meat, rotating the cake around the finger crushing the minced meat. You should have a hole with a diameter of 1 cm, and the sides of the dough should rise above the minced meat. Cover the formed pies with a towel and leave for 15-20 minutes. Most of the folds of the dough will be smoothed out during this time.

Try, for example, and in this way: roll out the dough into a circle of rather large diameter, put the minced meat in the center with a thin flat cake, then lift the dough from one edge and make a tuft with a "fold"; then collect all the dough in a circle, forming the same "pleated folds" as khinkali. Then flatten them, leaving a hole in the center.

Don't like the folds? Blind the flower:

Or formulate the simplest pie with a hole. Make a vertical cut and lightly stretch the dough to the sides, as in the photo. Why a hole? When frying, the meat inside the whitewash gives off a lot of liquid. This liquid must spread over the whitewash, and not blow it up in the absence of a hole.

Belyashi with meat in a pan in accordance with GOST

Yes, yes, the same ones that could be bought in the canteen around the corner for 11 kopecks a piece. With an amazing crust, soft dough and juicy filling. The very ones that now seem to be the top of the catering art - even taking into account the meat of an indistinct quality and repeated boiling of sunflower oil.

The yield of the dough according to this recipe is 120 g, the fillings are 144 g (here it is, the main secret of delicious GOST whites: there should be more fillings than the dough!), As a result, you will get 3 whites with a total weight of 240 g (80 g each) ... Cooking in such quantities is ridiculous, so arm yourself with a calculator and re-calculate the recipe based on your needs and expectations.

Ingredients for the dough:

80 g premium flour;
40 g of water or milk;
2 g of compressed "live" yeast;
2 g sugar;
1 g of salt.

Ingredients for the filling:

110 g beef or lamb;
20 g onions;
0.5 g ground black pepper;
2 g salt;
15 g of water;
17 g of vegetable oil for frying.

How to cook whites:

Put yeast and sugar in warm milk (water), stir and wait for the yeast to start working. When a light foam appears on the surface, add salt and flour, knead the dough and, rounding it, put it in a warm place for lifting. After about an hour (the dough will double), knead and leave for the second rise.
In the meantime, we are preparing the filling. Minced meat, of course, we do ourselves. Add finely-finely chopped onion, salt and pepper to it. Stir, add water.
Further molding - aerobatics. We take the dough, knead it again, pinch off a piece and ... put it on the scales. It should be exactly 40 g. Not enough - add, a lot - remove. Making balls. We weigh the first, the rest can be molded like the first, if you trust the eye. If you don't trust, keep weighing. Leave for 5-10 minutes for proofing.
In the meantime, we divide the minced meat - we measure out portions of 48 g. Amount - of course, equal to the number of balls of dough.
Roll out each piece of dough into a round layer (or it's easier to just flatten it with your fingers), spread a portion of the filling on top.
Form the whites, collecting the dough at the top and leaving a hole so that the meat is better fried.
We fry in a sufficient amount of oil (we recommend not to pay attention to 17 g - it all depends on the shape and volume of the frying pan, so we just focus on the fact that the whites should be at least half closed with deep fat during frying). On both sides, until golden brown. The oil temperature is 190 degrees (can you withstand the required one during the whole process?).
We spread the finished whites on paper towels, then transfer them to a common bowl while the rest are fried. Serve hot.

Tatar belyashi with meat - peremyachi

In fact, peremyachi (pirimachi) are the same belyashi, just with a Tatar "name". The filling can be classic meat, curd or potato filling. Dough - yeast or unleavened, fried in hot oil. Serve with ayran, katyk or broth. We will prepare Tatar belyashi with meat on a dough with dry yeast.

Ingredients for the dough:

2 tsp dry yeast;
500 g flour;
50 g fat (lamb, beef)
1 egg;
1 tbsp. l. Sahara;
1 tsp salt;
320 g warm milk;
1 tbsp. l. vegetable oil.

Ingredients for the filling:

300 g minced meat;
1 onion;
2 cloves of garlic;
salt and pepper to taste.

200-250 ml of vegetable oil for frying.

Cooking whites:

Dissolve yeast in 150 g of warm milk (37-40 degrees), add sugar, remove in warm weather. After they are activated, add salt, add melted fat (or butter (margarine), the second half of the heated milk, egg and flour. Knead the soft, pliable dough. Round and, cover with cling film or a towel, leave in a warm place on 1 hour We knead and leave again for an hour And again - for half an hour The dough will increase 2 - 2.5 times.
Mix the minced meat with salt, pepper and garlic, add a little water.
Divide the finished dough into balls of equal size (each weighing 40-50 g), flatten it. In the center we spread 1 tbsp. l. minced meat.
Form the peremyachi with pleated folds, slightly flatten. We leave it alone for half an hour, covering it with a towel.
Peremyachi are fried in a sufficient amount of vegetable oil on both sides until golden brown. Dip the peremyachi in the oil with the hole down. Turn over, when the edges turn brown, fry on the other side. We remove it with a slotted spoon.
We eliminate excess meat by placing the finished products on paper towels.

A little culinary trick. Experienced housewives advise you to check the temperature of deep-frying by lowering half of the carrots - if it "jumps", the temperature for frying the meat is suitable.

Vak-belyash (belyashi in the oven)

For those who love belyashi, but consider them a harmful and laborious dish, a recipe for wak-belyash was invented. Everything is much easier to prepare, it tastes great. It is worth trying to do it at least once in order to be able to appreciate the dish at its true worth.

Yes, and a little more. Vak-belyash are standard small-sized patties. If you are really, really lazy, you can cook zur-belyash - all the same, but in the format of one big pie.

Ingredients for the dough:

500 g of kefir;
800 g flour;
50 g butter;
2 eggs;
1 tsp salt;
2 tbsp. l. vegetable oil to grease the dough.

Ingredients for the filling:

500 g minced meat;
4-5 medium-sized potatoes;
2 onions;
pepper, salt to taste.

How to cook:

Mix kefir with eggs, add salt and melted butter, then add flour and knead a soft, non-sticky dough. Round and wrap in a bag. We leave to "rest" for 10 minutes.
In the meantime, we are preparing the filling. Wash potatoes, peel, cut into small cubes and mix with minced meat. Salt, add pepper, finely chopped onion, mix. If the minced meat is very lean, you can additionally chop 20-30 grams of lard or pour in a small amount of water.
Roll out the dough into a layer about 4 mm thick, cut out circles with any suitable dish. Put the filling in the center of each circle, pinch the dough in a circle, lifting the edges up and leaving a hole at the top.
We put the products on a greased baking sheet. With a culinary brush, grease each vac-belyash with sunflower oil. We bake in an oven preheated to 180 degrees for about 40 minutes.
Serve hot.

Another recipe for whites with meat (juicy minced meat)

The filling in the oven-baked whites is especially juicy. The secret is that half of the onion is introduced into the meat in a fried form, but, perhaps, let's not get ahead of ourselves - read carefully and cook with pleasure.

Ingredients for the dough:

500 g flour;
220 g of milk;
2 eggs;
1 tsp salt;
1 tbsp. l. Sahara;
50 g butter;
2 tsp dry yeast.

Ingredients for the filling:

500 g of beef;
200 g pork;
4 onions;
vegetable oil;
2 cloves of garlic;
salt, pepper, herbs to taste.

How to make whitewash:

We prepare the usual yeast dough: dissolve the yeast in warm milk with sugar, after 10 minutes add eggs and melted butter, add salt and flour, knead a soft elastic mass, which we send to rise to a warm place.
We are engaged in filling. Twist the meat in a meat grinder with a large grill. Cut the onion into cubes, add half to the minced meat, fry the other half in vegetable oil until light golden and add it to the minced meat too. Add salt, pepper, finely chopped herbs, squeeze out the garlic and mix.
Knead the dough that has come up, divide into equal balls weighing about 50 g, flatten each into a round layer. We spread the filling in the center, pinch the edges of the dough, lifting them up and leaving a hole in the center. Put the formed whites on a baking sheet covered with parchment paper, leave in a warm place for 20 minutes for proofing, then grease with vegetable oil and bake at 180 degrees for about 25 minutes.

Homemade whites with meat "like on the market"

Fans of street fast food have certainly tasted belyash more than once, which are prepared and immediately sold at bazaar markets, train stations and other crowded places - juicy to mind-blowing, soft, with elastic, perforated dough. Putting aside reflections about how healthy food cooked in repeatedly heated sunflower oil is, and what kind of meat is used for minced meat for such products, let's figure out what is the secret of these whites and why they are so tasty (arguments about fresh air , an outburst of appetite and the pleasant realization that someone else has prepared this food for you, we will omit).

Ingredients:

2.5 tsp dry yeast;
360 ml of water;
2 tsp Sahara;
1 tsp salt;

4 glasses of water;
500 g minced pork, salt and pepper for mince;
2 large onions;
frying oil.

Knead the dough: dissolve the yeast in warm water, add sugar, leave for 10 minutes, then add salt and butter and add flour. We introduce flour gradually - we look at the consistency of the dough: it will be quite difficult to manually knead, it should be soft and even slightly liquid. Better to use a dough bench or a powerful mixer with hook attachments.
We leave the kneaded dough to rise in a warm place for half an hour, during which time we cook the minced meat - mix the meat with grated onions, salt and pepper, add water in small portions, making sure that the liquid is completely absorbed into the meat. The minced meat should ultimately be soft, but not watery.
Roll out the finished dough into a large thin layer. Cut out dough circles with a glass with thin walls. Put a small amount of minced meat in half - not with a ball in the center, but with a flat cake over the entire area, leaving half a centimeter of dough in a circle. Cover with a second circle, squeeze the edges with a spoon or wrap by hand.
Contrary to popular belief, the whites cannot be molded in large quantities and wait for the "clients" to come: with prolonged proofing, the dough will break, the whites will turn out to be sloppy and dry. We shape - fry, shape - fry. In a well-heated skillet with enough oil. If we do not eat immediately, you can put the whites in the oven with the light on - it provides a temperature of 30 degrees, the pies will not cool down quickly.

Belyashi with meat on choux pastry

Choux pastry is incredibly easy to use! Due to the fact that it is plastic, soft and non-sticky, the whites are smooth, neat, “picture-like”. All in all, a recipe for perfectionists.

Ingredients:

1 glass of warm water;
1 cup boiling water;
50 g of "live" yeast;
1 tbsp. l. Sahara;
1 tsp salt;
3 tbsp. l. vegetable oil;
4 cups flour;
500 g minced meat + salt, pepper;
2 onions.

Dissolve yeast and sugar in warm water, leave for 10 minutes to activate. After that, pour in the oil, add salt, mix and pour the resulting mass onto the flour sifted into another bowl. We mix it in haste - there will be crumbs, flakes and just an indistinct mass. Here we evenly pour boiling water over it, after which we knead a pleasant smooth dough with it, which we round and set aside for exactly the time it takes to prepare the filling and a frying pan.
Finely chop the onion, mix with minced meat, add salt, pepper and a little water.
Pour a sufficient amount of oil into the pan (ideally, when frying, the whites should be covered with oil a little more than half), put on the stove to warm up.
We tear off a small piece from the dough, round it, flatten it, lay out the filling and collect the dough at the top, shaping the whites. We fry right away - this dough behaves well even without proofing.

Belyashi with meat and potatoes

Either two in one, or just a concession to the family budget or common sense, which believes that potatoes with meat are still a little healthier than just a piece of meat, it doesn't matter, the essence is still simple: whites with meat and potatoes are unexpectedly tasty and interesting. The filling turns out to be softer, softer and more pleasant. Well, and a separate plus is the dough on kefir, which is prepared once or twice and does not require proofing. Of course, if desired, ordinary yeast dough can be prepared for this filling.

Ingredients:

170 g flour;
100 g of kefir;
1/2 tsp soda;
1/2 tsp salt;
1 tsp Sahara;
200 g potatoes;
100 g minced meat;
1 onion;

Mix flour with soda, salt and sugar. Pour in kefir, knead soft, but not sticky dough. If necessary, add a little flour, but without fanaticism: the more flour, the harder the dough in the finished product will be. We try to get by with the minimum. We hide the finished dough in a plastic bag for 10 minutes.

Meanwhile, peel the potatoes, three on a coarse grater. Mix with minced meat, salt and add pepper to taste.

Roll out the dough into a layer about 4-5 mm thick. Cut out circles with a glass with thin walls. Put a small amount of filling in the center, wrap it like classic whites with a hole in the middle.

Fry immediately - in a sufficient amount of oil, until golden brown, on both sides. We spread the finished whites on disposable towels or paper napkins.

"Lazy" whites

In fact, of course, these are not whites at all - so, pancakes with meat filling: batter below, then minced meat, then dough again on top. Not whitening at all. But the set of products is identical, the difference is only in the quantity and method of molding, and so - all the same pies with meat.

In general, if you suddenly really want to be whitewashed, but you absolutely do not want to work and create, take this recipe into service and boldly go to the kitchen. You will not be disappointed.

Ingredients:

1 egg;
100 ml of milk;
1/2 tsp salt;
1 tsp Sahara;
1/2 tsp soda;
3 tbsp. l. kefir;
120 g flour;
2 tbsp. l. vegetable oil for dough + vegetable oil for frying;
300 g minced meat;
1 onion;
salt, pepper for minced meat to taste.

First, prepare the dough: mix the egg, sugar, salt, soda, kefir, add vegetable oil. Pour in flour. We dilute the resulting mass with milk - the dough should not be thick, but not liquid either. Generally classic pancake dough.

Mix minced meat with chopped onion, salt, add pepper.

Then we fry. A well-heated frying pan, a little oil. First of all, pour a spoonful of dough, then immediately put a spoonful of minced meat on top of it (we try not to draw a bunch in the middle, but to depict a thin pancake), then cover it again with a small amount of dough.

We cook such pancakes from both sides until a beautiful golden crust. Fire - confidently below average, otherwise minced meat risks upsetting you with dampness and wetness.

"Fast" whites on kefir in a pan

Well, if you are even lazier than it takes to cook whites according to the previous recipe, try to persuade yourself to these pancakes with meat. Yeah, absolutely with meat - in this case, it is proposed to mix the dough and minced meat immediately at the pre-molding and pre-frying stages. And yes, of course, this is definitely not whitish at all, but the people in their time came up with this thing and called it this very word, but should we argue with long-term folk traditions? It has been said - whitish, so whitish.

Ingredients:

500 ml of kefir;
3 eggs;
1/2 tsp salt;
1 tsp soda;
1 tbsp. l. Sahara;
300 g flour;
300 g minced meat;
1 large onion;
salt, pepper to taste;
vegetable oil for frying.

Combine kefir and eggs in a convenient bowl. In another container, mix salt, sugar, soda and flour. We provide "friendship" of both masses, quickly knead the dough into pancakes. Add finely chopped onion and minced meat there.

Fry pancakes on both sides in a well-heated frying pan in vegetable oil. We spread ready-made "lazy" whites on napkins or disposable towels, serve hot.

Filling for whitewash

The dough for whitewash is prepared according to dozens of different recipes (each housewife chooses her favorite and proven one), but you can take the filling that matches your mood at a given time. In addition to the standard and expected games with types of meat, "Magic Food" has something new to try, for example ...

The traditional filling for whites is minced meat from pork, beef, lamb or their mix with onions.
Minced meat + potatoes. Also a classic.
Rice, onion, egg. Yes, yes, it is completely illogical, but this is also whitish. One of the varieties.
Mushrooms. Fried with onions, sliced or twisted into minced meat. With or without added meat.
Sausage or sausages. Yeah, in a hurry, if there is no minced meat, but you really want something.
A fish! Finely chopped fillet or minced meat, river or seafood, red or white - it's all very, very tasty.
Cheese and herbs. Classics, not "white", but classics, and, moreover, very, very tasty. Especially if you add a couple more garlic cloves to it.
Cabbage, with or without carrots, onions and herbs.
Chicken fillet. Diet version of whitewash with meat.
Carrot whites. Are you surprised? Meanwhile, the addition of grated carrots and bell peppers to minced meat is traditional for Tatar cuisine.

Belyashi is a very popular pastry.

It is always a pleasure to have a snack with fresh, crispy, juicy whites.

It is not only tasty, but also satisfying.

Of course, we are not talking about the dubious quality of baked goods that are sold on the streets.

How to cook whites at home, we'll talk about this today.

How to cook whites at home - the basic principles of cooking

Belyash is a fried pie, usually stuffed with meat. Whitewash recipes differ in the way the dough is prepared and the composition of the filling. Previously, the dough for whites was prepared in water or sour milk without yeast. Today, whites are prepared from yeast dough, so they turn out to be mouth-watering and fluffy.

Traditionally, the filling is made from ground beef, sometimes with the addition of pork. But you can use minced meat from any meat. It is seasoned with spices and salted. To make the filling juicy, add a lot of finely chopped onions or a small amount of water to the minced meat. Knead everything thoroughly with your hands and leave for a while. Also, the filling for the whitewash can be made from potatoes, cheese, rice or fish.

When the filling is ready, and the dough has come up, they begin to form the whites. Divide the dough into pieces and leave it for another ten minutes for proofing. Then each piece is kneaded with your hands into a cake. Put the filling in the center and pinch the edges to the center, leaving a small hole in the middle.

Fry the ready-made whites in a large amount of sunflower oil until golden brown on both sides.

We have collected the best recipes on how to cook whites at home so that your baked goods are delicious, fluffy and juicy.

Recipe 1. How to cook whites at home - a classic recipe

Ingredients

flour - four glasses;

milk - 250 ml;

bow - two heads;

active dry yeast - 15 g;

minced meat - half a kilogram;

refined sunflower oil - 100 ml;

granulated sugar - 6 g.

Cooking method

1. We dilute the yeast in milk, preheating it to 40 C. Then salt, add sugar, stir until the yeast is completely dissolved. Pour in three tablespoons of vegetable oil and an egg, beating it with a fork.

2. Gradually introduce flour into the resulting mixture and knead not too steep dough. Cover it with a clean towel and leave for an hour. Then knead the dough and leave for a while.

3. Peel the bulbs and grind them in a blender. Add the onion, along with spices and salt to the minced meat. Pour half a glass of boiled water here and knead thoroughly with your hands. We put the filling in the refrigerator.

4. Divide the matched dough into small pieces and leave to proof. Then we knead each ball with our hands into a cake and put the filling in the middle. We wrap the edges to the middle and pinch, leaving a small hole.

5. In a frying pan, bring the vegetable oil to almost a boil, reduce the heat and spread the whites with the hole down. Fry on both sides until golden brown.

Recipe 2. Belyashi "Home"

Ingredients

Dough

half a glass of warm water;

dry yeast - sachet;

100 g butter;

milk - a glass;

sugar - tsp.

Filling

half a kilo of mixed minced meat;

spices for minced meat;

large onion;

two cloves of garlic;

150 ml 33% cream;

vegetable oil for frying.

Cooking method

1. Dissolve sugar in heated water and add dry yeast. Mix and leave until a hat appears on the surface.

2. Pour melted butter into warm milk. Salt, add the yeast mixture and mix. We knead a smooth, elastic dough, adding flour little by little.

3. Pour two tablespoons of ghee into a deep bowl and spread it along the sides and bottom. We transfer the dough into it and roll in oil. We cover and put in a warm place for two hours.

4. Peel the garlic cloves and grind them through a garlic press directly into the minced meat. Add finely chopped onion and spices to this. Stir, pour in the cream and knead again. Insist minced meat for ten minutes.

5. Knead the dough. We grease our hands with oil and divide it into small balls. We put them on the table and leave for ten minutes. We divide the minced meat by the number of the resulting balls from the dough.

6. Sprinkle the table with flour, put a piece of dough and knead it into a cake with the palm of your hand. Put the filling in the middle and fasten the dough to the center, leaving the filling open in the middle. Leave the whites for a quarter of an hour.

7. Fry in a deep frying pan, pouring a large amount of oil into it, until golden brown, starting from the side with the hole. After frying on both sides, put the whites on the wire rack.

Recipe 3. How to cook whites at home with mushrooms and chicken

Ingredients

kefir or fermented baked milk - a glass;

black pepper;

milk - a glass;

bulb;

three eggs;

champignons - 300 g;

flour - six glasses;

minced chicken - half a kilogram;

soda - 3 g;

vegetable oil - 140 ml.

Cooking method

1. Warm milk slightly, combine it with kefir and stir. Add three tablespoons of butter, slaked soda and eggs. Beat everything well with a mixer.

2. Now start adding flour a little, without stopping to beat the dough. As soon as it becomes thick, begin to knead with your hands. Place the dough in a suitable dish, cover it with cling film and leave to come up.

3. Remove the husk from the bulbs and chop them as small as possible. Add the onion to the minced meat.

4. Clean the mushrooms, cut into pieces and fry in vegetable oil. Cool the mushroom frying and add to the minced meat. Mix everything thoroughly.

5. Divide the dough into pieces. We form a cake from each with our palms, making a small depression in the middle. We put the filling in it and begin to collect the edges towards the middle.

6. Fry the whites in a large amount of well-heated vegetable oil.

Recipe 4. Belyashi with fish

Ingredients

Dough

salt - 3 g;

flour - 750 g;

drinking water - a glass;

butter - 100 g;

a bag of yeast;

30 g granulated sugar.

Filling

fillet of any fish - half a kilogram;

onion;

black pepper;

50 ml of sunflower oil;

flour - 30 g;

lean oil for frying.

Cooking method

1. Combine slightly warmed drinking water with melted butter. Beat the eggs separately with a fork and add them to the butter-milk mixture. Gradually add flour, sifting it first, and knead soft, smooth dough. We let him come up a couple of times. Then we divide into pieces and leave to proof for another ten minutes.

2. Dip the fish fillet in boiling water. Boil it until half cooked. Chop the peeled onion as small as possible. We spread the chopped onion and saute until light ruddy. Sprinkle everything with flour and fry for a couple of minutes. We twist the fish fillet in a meat grinder and add fried onions to the minced fish. Salt it, pepper and stir.

3. Knead the pieces of dough with palms into a cake. Place the fish filling in the middle and pinch to the center of the dough edge. Fry the whites in a large amount of hot vegetable oil.

Recipe 5. Belyashi with potatoes and meat in the oven

Ingredients

yogurt or kefir - one and a half glasses;

flour - five glasses;

two onions;

two eggs;

butter or margarine - 200 g;

potatoes - 4 pcs.;

salt - 5 g;

400 g minced meat;

3 g of baking soda.

Cooking method

1. Chop margarine or butter into pieces and put in a bowl. Sift half the flour to it and grind everything into crumbs with our hands. Add slightly beaten eggs, salt and soda quenched with boiling water to kefir. Pour the mixture into flour and butter crumbs. Gradually add the remaining flour and knead the dough. We put it in a plastic bag and leave it warm for half an hour.

2. Coarsely peeled potatoes. Peel and chop the onion as small as possible. Add chopped vegetables to the minced meat, pepper, salt and knead everything with your hands.

3. Divide the dough into pieces. From each we form a flat cake with our palms and put the filling in the middle and turn the edges of the dough to the middle. Put the whites on a baking sheet and grease them with melted butter. We send them to the oven for forty minutes. We bake at a temperature of 180 C.

Recipe 6. Belyashi according to GOST in a multicooker

Ingredients

black pepper - 2 g;

336 ml of filtered water;

wheat flour - 534 g;

onions - 113 g;

dry yeast bag;

13 g sugar;

700 g of beef;

salt - 16 g;

liter of lean oil.

Cooking method

1. Dilute yeast with sugar in warm water. Stir well. We leave for ten minutes so that foam forms on the surface. Add the rest of the ingredients and knead the dough. We leave, covered with foil, to approach. We knead a couple of times.

2. Wash and clean the beef from veins and films. We cut it into pieces and twist it in a meat grinder. Chop the peeled onions as small as possible. Add the onion to the minced meat, season everything with pepper and salt. Pour in some cold water and mix thoroughly.

3. Lubricate the hands and the surface of the table with vegetable oil. Divide the dough into pieces, roll them into balls and leave to rise for a quarter of an hour. Flatten each piece with the palm of your hand. Place the filling and pinch the dough in the center.

4. Pour a lot of oil into the container of the multicooker. We heat it well in the "Baking" or "Frying" mode. Put the whites in hot butter and fry them until golden brown on both sides.

Recipe 7. Puff pastry whites

Ingredients

half a kilo of puff pastry;

ground black pepper;

half a kilo of minced meat;

bulb;

150 g of hard cheese;

carrot;

two eggs.

Cooking method

1. We clean vegetables. Chop the onion as small as possible. Three carrots. Fry chopped vegetables in vegetable oil until golden brown, cool and add to the minced meat. Drive in an egg here, pepper, salt and mix until smooth.

2. Defrost the puff pastry completely and cut out the circles. In half of them, make holes in the center.

3. Put the filling in the center of the mug without a hole. Cover the top with a circle of dough with holes. Fasten the edges of the dough with a fork. Finely chop the cheese and put it in the middle of the future whites. Lubricate the baking surface with a beaten egg.

4. Put the whites on a baking sheet. We bake at 180 C for half an hour.