For dough:

• 300 ml warm water
• 2 TB spoons oil
• 500 gram flour
• 1 tsp salt
• 1 tsp sugar
• 0.75 oz Active Dry Yeast (1 packet)
For filling:
• 1 lb ground beef or pork
• salt, pepper, garlic powder, onion powder
• 2 TB spoons water

• Mix together water, oil, flour, salt, sugar, and yeast using a stand mixer with a dough hook.
• Put dough in a warm place for approximately 2 hours. (It should be 2 to 2½ times in volume).
• Meanwhile mix together ground meat, spices and water.
• 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.
• Cut off pieces one at a time about ¾″ 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.
•  Place 1 heaping tablespoon of meat filling in the center.
• Cover the meat with the sides of the dough, leaving a hole in the middle. Flatten the belyashi 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 belyashi in the hot oil (about 330° F), hole side down, and fry until deep golden brown on each side.(Approximately 4-5 minutes per side)
• Place cooked belyashi on paper towels to soak in extra oil.
• Enjoy!

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