Beliashi Recipes

EASY BELYASHI RECIPE - PIROZHKI

Steps:

• Combine milk and water. Heat in microwave for 45 sec, or on the top stove until barely warm. Add sugar and dry yeast. Mix until sugar dissolves and set it a warm environment to proof, for 15 minutes.
• Add eggs, salt, sour cream and mix everything together with the dough hook attachment (or hand whisker) on medium speed. Add melted butter and mix again.
• Add 1 cup of flour, mix on low, and then ½ cup at a time after that until all flour is incorporated.
• The dough should be thin (starchy) and sticky, unlike for pirozhki baked in the oven.
• Cover the dough in the mixer bowl with a clean kitchen towel and let it rise for an hour.
• Filling Instructions:
• While the dough is rising, make the meat filling (or filling of your choice). Rinse and grind meat. Add egg, shredded garlic, onion, salt, and pepper to taste. Mix everything together with a hand mixer on low until combined. Cover and refrigerate until ready for use.
• Assembly Instructions:
• The dough should triple in size. Scrape the sides of the mixer with a silicone spatula to deflate the bubbles. Dip your finger in oil and pinch off chunks about ½ cup in size. Flatten each chunk of dough with your hands, place some filling on each dough pancake, bring the surround edges together and pinch to seal in the filling.
• Pinch the edges together tightly so they don't come apart at the seams, especially when deep frying. Dip your hands in oil again if necessary and shape the Belyashi into an oval shape.
• Frying Instructions:
• Pour half a small saucepan of oil. Heat the oil to 300F. Place as many Belyashi as will fit on the surface without overlay. Fry Belyashi for about 2 min on each side or until golden brown.
• Place fried Belyashi onto a paper towel to soak in excess oil. Repeat the same steps with the rest of the dough and filling. Form a few Belyashis at a time, while others are frying. Do not make all Belyashi at once then fry them, because they will rise too much by the time they make it in the oil, and will be very airy inside once fried. Not pretty! :)
• Cool Belyashi for about 15 minutes and enjoy!

RUSSIAN BEYLISHI

Steps:

• Heat the oil in a large fry pan and when the oil glistens add the meat. As the meat cooks break up the large clumps with a wooden spoon.
• Once the meat is cooking, stir well and sprinkle with the garlic powder, pepper and half of the salt. Stir again.
• When meat is close to being cooked add the carrots and onions and continue to cook until the onions are soft. About 10-15 minutes total.
• Now, remove the belyashi meat filling from the stove and stir in the mayo, dill and stock. Once blended, taste and adjust seasoning as required.
• Set aside for use later and allow the filling to come to room temperature.
• Dissolve your fresh yeast in half the warm water or if using active yeast, it should be proofed per manufactures recommendations. If using instant yeast, add to you flour and salt.
• Mix your drys, flour, salt and instant yeast if using in the mixing bowl.
• Combine your wets, yeast (not instant), water and oil.
• Next, using a stand or hand mixer with bread hook, combine your drys (flour and salt) and your wets (yeast, water and oil). Mix at a low speed until the dough bowl comes clean from the mixing bowl. (see note 1)
• After pausing, knead the bread at low speed for an additional 3-5 minutes. If the belyashi dough appears too wet or dry, adjust with flour (for wet) or water (for dry) remix until blended well.
• Put your belyashi dough in a large bowl (about 3 time larger than the dough), cover with oiled plastic wrap. Set the bowl in a warm place free of drafts and rowdy kids. I place mine on top of the oven or close by. Let dough rise until it has 2 to 2-1/2 times it's original size. This should take about 1 to 1-1/2 hours.
• Once the belyashi dough has risen, gently deflate the dough. Next, using a plastic scraper (or spatula) work the dough in the bowl into a roughly shaped ball and roll out on a flour dusted work counter. (see note 2)
• On a floured surface, roll the belyashi dough into the shape of a log about 3 to 4 inches in diameter. Using a bread scrapper, cut the dough into pieces about 3/4″. If using a scale (see note 2), weigh the piece of dough and adjust a needed. If not weighing, just mark off twenty equal pieces and cut. Weighing does produce more uniform hand pie.
• Using your fingers, on a floured surface, stretch out the belyashi dough to form a circle about 3 to 4 inches roughly the same thickness. (see note 3)
• Next, place a heaping tablespoon of the cooled Belyashi filling in the center of the stretched dough. Stretch and fold the dough over and seal the edges by pinching the dough.
• Now, gently flatten the belyashi in to a round flat shape.
• Place enough cooking oil (I used sunflower) so as to have at least half of the belyashi submerged. Next, heat your cooking oil to 330° F (165°C).
• Gently place the belyashi, seam side down in the heated oil. Be careful here, we don't want any burns! (see note 4)
• Continue to cook until the bottom is golden brown (use tongs to lift, check and turn). Ounce they are brown, again gently turn and cook the other side.
• When the belyashi are done, place them on a rack to drain or on paper towels.
• Serve warm or at room temperature. For food safety's sake, don't leave out of refrigeration for more than a couple of hours once cooled.
• The belyashi is traditionally served with a garlic dip (Vmochanka). Mix all ingredients well and and serve.
• You can use an immersion blender for a really emulsified dip.

MEAT PIROSHKI (BELYASHI)

Steps:

• Heat a large skillet over medium/high heat. Brown ground beef and turkey, breaking it up into small pieces with a spatula. Season meat with 1/2 tsp salt, 1/ tsp pepper and 1/2 tsp garlic powder.
• When the meat is almost done, add diced onion and saute 5 minutes, stirring occasionally.
• Add shredded carrots and saute another 3 minutes, stirring occasionally.
• Add 3 tbsp dill, mix well.
• Add mayo, stir well.
• Stir in 1/2 cup water to moisten the meat mix. Transfer meat mix to a bowl and let cool to warm or room temperature.
• The easiest way to do this is in a bread maker. If you have one, set it to the dough setting and add the ingredients in the following order: Oil, water, 2 cups flour, salt, 2 cups + 2 Tbsp flour, yeast. A bread maker will do the following: mix, let dough rise, mix again and let the dough rise (It takes about 1 to 1 1/2 hours) and once it's done in the bread maker, its ready to go.
• You can also make this dough using a stand mixer with a dough hook on speed 2(mix all the ingredients together, let rise, mix again and then let it rise in a warm place (like the oven). (It should be 2 to 2 1/2 times in volume). While it's rising, work on the meat filling for piroshki - see below.
• Put the finished dough onto a well floured cutting board, dust the dough with flour and with well-floured hands, shape it into a large log.It will rise more as you make the piroshki.
• Cut off pieces one at a time about 3/4″ thick.
• Place the piece of dough over your well-floured hand (dough will be sticky) and shape it into a 3″ to 4″ circle using your hands. Do not put flour on the side where you are going to put the meat, otherwise the sides won't seal.
• Stir the meat mix to distribute the juices. Place 1 heaping tablespoon of meat filling in the center.Cover the meat with the sides of the dough (being careful not to let oils or juices seep out), and pinch the edges together to seal the dough. Flatten the pirojki slightly to make them a more uniform size.
• Heat oil in a large, deep, heavy-bottomed pan or cast iron dutch oven. There should be enough oil to cover the pirojki half-way up the side.
• Place them in the hot oil (about 330° F) and fry until deep golden brown on each side. Sometimes they puff up a lot on one side so you may end up with a third side that needs to be fried.
• Place on paper towels to cool and enjoy!

BELYASHI (MEAT PIES)

Steps:

• 1)Warm up milk in a pot until lukewarm. Mix yeast in 1/4 cup of milk, add 1/2 tsp sugar and put aside to rise and foam.
• 2)Beat eggs, add to the milk. Add oil, salt, sugar, and yeast mixture when it is foamy.
• 3)Add 3 cups of flour, mix with wooden spoon until incorporated. Transfer to the board dusted with flour and knead with your hands, turning and pressing, until you get a ball that doesn't stick to your hands.
• 4)Toss the dough into the plastic bag, tie loosely, and put in the fridge for 30 minutes.
• 5)Meanwhile, prepare the filling. Mix meats with grated onion, parsley, salt and pepper.
• 6)Take the dough out of the fridge. Cut small pieces of dough, spread them on floured surface. Work in batches of 5-10 pieces. Form dough balls between your palms, put them on floured surface to rise (leave enough space between them - about the size of 1 or even 2 balls).
• 7)Cover with plastic wrap and let rise until balls double in size. It will take different time depending on the quality of yeast, flour, and the temperature in the room.
• 8)When dough balls double in size and feel tender to the touch, form rounds, about 4 inches each, using a roller or fingers. Put about 1.5-2 Tbsp filling in the middle of each round and pinch together the sides. Leave a little hole in the middle.
• 9)Heat the frying pan on medium heat, add oil. Ideally you need so much oil that belyashi are half deep in it. Place a few belyashi in the pan leaving some space between them. Fry on one side until golden, flip over and finish the other side.
• 10)Remove ready belyashi in a dish layered with paper towels.

FOOD AND DRINKS

Steps:

• For the dough: break up yeast with 50 ml of warm water, add 1 tbsp. sugar. Stir, leave in a warm place for 10-15 minutes. Separately mix 200 ml of warm drinking water with milk, add eggs, vegetable oil, the remaining sugar and salt. Stir until smooth. Add the sifted flour portion-wise, stirring intensively, knead to a thick sour cream consistency. Pour in the yeast, stir quickly, cover with a towel and leave in a warm place (about 40°C) for 1.5 hours. Add 70-100 g of sifted flour. Knead and leave for 1 hour. For the filling: Combine beef and pork. Peel onion and chop finely. Add to the meat along with salt, pepper and 100 ml of ice water. Intensively knead. Divide dough into 18-20 pieces and roll each of them into a 1cm thick flat cake. Put minced meat into the center, mold as a classic patty, connect the two ends together, twist and press down so that belyash was 1.5 cm thick. Deep fry for 7-10 minutes, pouring in hot oil at regular times.

EASY BEEF BELYASHI

Steps:

• To make the filling combine the ground beef with pureed onions, season with salt and pepper and add chopped cilantro. Mix everything well, cover and refrigerate for at least half an hour.
• To make the dough combine all the ingredients except the oil in the mixer bowl and knead on low speed until everything is combined, about 5-7 minutes. Gradually add the oil tablespoon at a time, waiting between each addition until everything is incorporated. After last oil addition knead the dough for 3 more minutes. Cover the dough and leave to rest for 20-30 minutes.
• Then transfer the dough onto a well-oiled surface like baking sheet and divide the dough into 14 equal pieces, forming the dough balls. Keep the hands well-oiled as well to keep the dough from sticking.
• Stretch each dough ball on the baking sheet using your hands to make 4,5 inch flat circles.
• Divide the meat filling into 14 equal meat balls and place in the centre of each dough circle. Each dough meat ball should be about 1-2 tablespoons of filling.
• Then gather up the sides of the circle, pinching them together. Leave the small hole in the centre. Press it slightly to release the air between the filling and dough.
• Heat a large non-stick pan or dutch oven over medium high heat with enough oil to cover half of the belyashi.
• Place 3-4 belyashi at a time in hot oil seam side down. It's important not to overcrowd the pan, leaving some space between belyashi as they rise while frying.
• Reduce the heat to medium and fry until deep golden brown. Flip belyashi to the other side, reduce the heat to low and fry for another 4-5 minutes.
• Place on paper towels to cool slightly and enjoy! Try these easy beef belyashi with simple sour cream or your favorite garlic sauce and hot cup of tea.

FRIED PIROSHKI RECIPE (SAVORY BELYASHI)

Steps:

• To make the dough: combine the wet ingredients into a bowl of a stand mixer, followed by the dry ingredients. Knead the dough for 3 minutes. Let rise until doubled (30-45 minutes.)
• To make the filling: Saute the onion in 3 Tbsp of oil over medium heat for 2-3 minutes. Set aside. Boil the liver in a quart of water for 20 minutes. Drain and run through a meat grinder with the sauteed onion mixture (or chop in a food processor.) Stir into the mashed potatoes.
• To Shape Piroshki: transfer dough onto a lightly floured surface. Form dough into a 34" long log and cut into 1-inch slices.
• Slightly flatten dough piece and fill with 1 Tbsp of filling. Fold and pinch the edges shut. Place onto a floured tray.
• Fry the Piroshki for 2-3 minutes on each side or until nicely browned. Drain on paper towels. Serve Warm!

BELYASHI BUNS

Steps:

• Knead a smooth dough from the flour, baking soda , sugar, salt and yoghurt. Divide the dough into 20 balls. Mix the mince with the grated onion , salt, pepper and a little water.
• Shape a pita from each ball, put about 1 tablespoon of the filling in their middles, and fold the edges in toward the middle, making sure to leave a small hole.
• Fry thus prepared belyashi in plenty of preheated oil on both sides, starting with the hole facing down. Drain the fried belyashi on paper towels.

BELIASHI

Steps:

• In a small bowl soften yeast in 1/4 cup of the lukewarm milk with the sugar. Let it stand a few minutes, stir to dissolve completely; set it aside for 5-8 minutes till it's foamy.
• Pour flour into a deep mixing bowl & make a well in it. Pour the yeast mix & remaining flour into the well and mix well, beating vigorously till a stiff dough forms.
• Remove dough to lightly floured board and knead about 10 minutes till dough is smooth & elastic.
• Place in buttered bowl, cover with towel & allow to rise about 45 minutes or until dough doubles in bulk.
• The Filling.
• Combine beef, onions, salt & pepper and mix well.
• Assembly:.
• On lightly floured board roll out dough to 1/8" thickness & cut out 16 circles with a 4-1/2 inch cookie cutter.
• Place 5 teaspoons of filling on each circle & moisten the edges with cold water.
• Fold up all edges of the dough, enclosing the filling & making a flat, round cake.
• Heat oven to 250 degrees.
• In a 10 to 12 inch heavy skillet set over high heat melt 3 tablespoons butter in 2 tablespoons oil till hazy;.
• Add half of the flat cakes & cover the pan.
• Reduce heat to moderate and cook cakes about 10 minutes on each side and are crisp & brown.
• Transfer to ovenproof platter and keep warm while you cook the other half of the cakes, adding remaining butter & oil to pan if needed.
• Serve at once.

CABBAGE BELYASHI

Steps:

• Stir all ingredients (except oil) together to form a tacky dough. Cover and allow to rise for about 1 hour.
• Scoop out dough into 1/4 cup balls onto a lightly watered (or floured) surface.
• Spoon a tablespoon of filling into the center. With wet hands gather the sides and bring up to the top.
• Lightly pat down and fry in hot oil a few minutes on each side until cooked through and golden brown.

BELYASHI.

Steps:

• Cooking in my site! Rate my site, I really appreciate your opinion! http://www.risnovr.ru/articles.php?lng=en&pg=161