INGREDIENTS

For the dough

• milk (or sour milk, kefir, fermented baked milk) 300 ml.;
• sugar 1 tbsp;
• salt 1 tsp;
• sunflower oil 2—3 tbsp;
• dry yeast 7 g.;
• flour, how much dough will take.

For the filling

• homemade minced meat (pork + beef) 500 g.;
• onion 5 pcs.;
• vegetable oil for frying 300 g.;
• ground black paper 1 tsp,
• salt 1 tsp.

METHOD

1. In slightly warmed milk (kefir, ryazhenka), add sugar, salt, vegetable oil. Add yeast and wait for it to rise. Pour flour, knead the dough, put it in a warm place to rise.
2. Take 500 grams of minced pork and beef. We buy minced meat ready-made or make it ourselves, for which we pass 250 grams of pork and beef meat through a meat grinder. It is better to take pork with fat - whites will turn out more juicy. Add salt and ground black pepper to the minced meat. Peel the onion and cut it finely. Onion is not specially chopped in a meat grinder, so it will give the whites more juiciness. Juiciness in whites is an important characteristic, the juicier the whites, the tastier they are.
3. We knead the minced meat well and beat it out so that it is saturated with oxygen as much as possible: lifting a piece of minced meat over the basin by 15-20 centimeters, we sharply throw it back, and repeat this several times. This procedure will make the filling light and porous.
4. After the dough has risen - it will become noticeable by the increased volume, we begin to make our whites. Having kneaded the dough, we cut it into pieces, roll it out with a rolling pin into succulents about 2 mm thick, the size of a palm. We spread the filling in the middle of the juice, pinch the edges, moving our fingers in a circle to leave the middle open. You can pinch and whole.
5. We form whites, laying them on a floured table or board, leave to rise for 20 minutes, and start frying in hot oil, first put the top side with a hole down, the juice will not flow out, then turn over. Put the finished belyashi on a dish, serve on the table with sweet tea, enjoy your meal!