How to mold a belyasha: recipes, options and reviews. How to mold a Vak-Belyashi

The dish called "Belyashi" has Tatar and Bashkir roots. In Russia it is quite popular, therefore it has many cooking options. In our days, any mistress knows how to mold the Belyasha. However, each of them does it his own way.

Juicy pies

In order to learn on your personal experience how to mold a white cloth, you can try the simplest version first.

To do this, you will need to prepare the following products.

For the test:

A glass of milk, flour, 7 grams of yeast pressed, 20 grams of salt, a half-pint of butter, a teaspoon of sugar and half a cup of warm water.

For filling:

Half a kilogram of minced meat, onion, 200 milliliters of cream, spices and 2 cloves of garlic.

Now you can begin to learn wisdom:

1. The first step is to prepare the dough. To do this, you first need to separately dissolve the sugar in warm water, add the yeast and leave for 15 minutes, until the mixture begins to wander.
2. Warm up the milk, and then mix it with melted butter and salt.
3. Mix both masses together, add a little flour and make a knead.
4. Vegetable oil pour into a clean pan, put dough into it, roll it on all sides and leave for a couple of hours to proof.
5. To prepare the filling for minced meat, add chopped onions with garlic and spices. After that, pour the cream and mix again.
6. Then follows the process of modeling. From the test, you need to separate the piece, roll it into a ball, and then flatten it lightly on the table with your hand.
7. Center the filling and gently wrap the edges. In this case, the middle of the workpiece must remain open.
8. Give the semi-finished product stand in this position for 10-15 minutes, and then bake in a pan in a large amount of vegetable oil. Ready pies must first be held on a napkin, to leave all the fat, and then put on a dish and serve to the table.

Interesting details

Before you figure out how to mold the whiteish, you need to learn about them as much as possible. The first thing to remember is that for such pies used mainly yeast or unleavened dough. Another option here will not work. As a filling, meat is usually taken, arbitrarily cut with a knife into small pieces. To facilitate the work often use the ready-made stuffing. This significantly reduces the time spent on cooking. It is customary to add potatoes to meat. But sometimes, as an additional component of the housewife, use grits (rice or millet). And in order to simplify the process altogether, only spices are placed with meat. It is in this form that Belyashas are familiar to most people in our country. In Soviet times, at every corner, it was possible to meet sellers who were selling warm "pies" with stuffing, from which emanated a unique aroma. While cooking whites at home, we must remember that they are saturated with oil during the frying process and become very greasy. Therefore, before meals, they must always be held on a napkin or paper towel.

For every taste

It is customary to cook real Tatar whites from a mixture of lamb and beef. But this is not a prerequisite. Pork and chicken are quite suitable for filling. The main thing is that the prepared stuffing is not dry. This can be achieved in many ways:

1. Add the mixture of fermented milk products such as kefir or ryazhenka. With their help you can achieve not only moistening the mass. Meat under the influence of such a component becomes softer and more tender.
2. Fresh onions can not be cut with a knife, but grind them using a conventional grater for this. As a result, a huge amount of juice is allocated, which not only dilutes the dry meat mass, but also gives it a pleasant aroma.

In addition, it is necessary to decide how to sculpt the Belyasha. Some people like the look of a ruddy filling with a crispy crust, and others think it's not entirely appropriate. Indeed, when baking through a hole, some of the liquid flows out, which begins to churn, falling into boiling oil. If you do not do it, then all moisture remains inside.

Non-standard variant

Some people do not like the way fried meat stuffs look. It becomes a little stiff and dryish. To prevent this from happening, you just need to change the molding method. So how to sculpt closed whites? The recipe of the dish can be left the same or use a new interesting way.

The number of products should be as follows: per kilogram of ready yeast dough half a kilogram of minced meat, 100 milliliters of ryazhenka, a little salt of 4 onions, ground pepper and vegetable oil.

The cooking technique is simple:

1. Mix meat with the chopped onions, stir, then add the fermented and spices. Such a filling will be more tender and juicy.
2. Tear off a small piece of arbitrary size from the dough and form a cake from his hands.
3. In the middle put the stuffing, and then carefully one by one around the circle wrap the edges.

The workpiece should be given a quarter of an hour to stand. After that, it can be boldly fried in boiling oil.

Similar option

The first closed Tatar pies began to be prepared by Soviet canteens. Given the large volumes of baking, this decision was fully justified. But each cook had his own secret of how to mold a white cloth without a hole. And the composition of the filling and the preparation of the dough had no significance. The beginning of the process remained the same. The dough had to be divided into a certain number of parts, and then each of them, using simple hands to turn into a flat cake. Then exactly in the middle you need to put meat semi-finished product, having formed it in the form of an oval cutlet. After that, it remains only to connect the edges of the cake, pinching them with your fingers in analogy with dumplings or dumplings.

After a short training, a certain skill appears, and the work goes on easily. The workpieces, as before, should be allowed to lie a little. After that they can be fried. First, lay them down with a seam, and then just turn them over.

Original solution

Usually, each hostess wants to make something of her own in the recipe so that it is individual and not like others. To do this, you can use a new way of how to sculpt a white with a hole. The usual wrapping is known to everyone. But if you want, you can improve it a little. For this you need:

1. On a preformed test piece lay part of the filling.
2. Turn the edges so that they converge at one point, forming a bundle in the form of a ball. This is very similar to the way in which mantas are prepared.
3. Turn the workpiece with the knot down.
4. On the smooth side, with a small knife, make an incision, and then use your fingers to unfold the edges and form a smooth hole.

When frying in the first place on the pan, put the semi-finished product with the side where there is a hole. Thus, it will be possible to prevent the leakage of juice from within the belyash. It turns out an even lush pie with a neat hole and a pleasant aroma. But it is better to eat it after full cooling.

What is "Vak-Belyashi"?

In the Bashkir national cuisine there are many interesting dishes. One of them is "Vak-Belyash". Sometimes people ask why it is so unusual called? What is the difference between this "patty" and the habitual for everyone? It turns out that the difference exists, both in the method of kneading the dough, and in the preparation of the filling.

The following ingredients are needed for the job.

For the test:

250 grams of margarine, a third of a teaspoon of salt, flour, 6 grams of soda food and 7 tablespoons kefir.

For filling:

Minced meat (it is better to take a mixture of beef and pork), onions, potatoes and ground pepper.

Everything is done, surprisingly, quickly:

1. Soda is extinguished in kefir, and then add the remaining ingredients and knead the dough.
2. For the filling, fresh potatoes and onion cut into small pieces.
3. Next we need to figure out how to mold the "Vak-Belyashi". To do this, a flattened piece of dough should be placed on the palm. From top to put stuffing, and then, gradually lifting with fingers of other hand, edges to impose to the middle. The blank is a bit like a volcano.
4. Lay the workpieces on a baking tray covered with paper.
5. After 10-12 minutes put it in the oven, typing in there pre-200 degrees.

In 40 minutes Bashkir "Vak-Belyashi" will be ready.

Different techniques

Until now, no one can say exactly how to correctly mold the white. Each mistress tries to do it the way she likes. There are dozens of completely different ways, so there is always a choice. Take, for example, a variant of a white dog with a hole. To save the hole, you must first put the index finger of one hand in the center of the filling. Then, with the other hand, you can raise the edges of the dough and squeeze them together, forming a neat hole with two fingers. To the filling evenly distributed inside, palm should be slightly pressed the workpiece. After that, you can safely send it to a skillet. There is another option, which is much simpler than all the previous ones. First you need to take two cakes. On one of them, distribute the filling so that at the edge there is a free space of 1.5-2 centimeters. From above put a second cake and methodically tear both blanks along the perimeter.

It turns out a closed workpiece. If necessary, it can be made with a conventional knife.

Unusual geometry

All are accustomed to perceive Belyashi as round pies with complex stuffing inside. And how to mold whites with meat, so that they look even more unusual and at the same time appetizing. There is an exit. You can simply change the geometry of the workpiece itself.

For this, you will still need oval flat cakes and meat stuffing. At first glance, nothing changes. But the surprise is ahead:

1. It is necessary to distribute the juicy forcemeat by the usual movement over the blanks laid out on the table.
2. After that, each of them must first lift one end.
3. Then the remaining part should be divided in half and wrapped towards each other so that the right triangle is obtained. If desired, you can leave a small hole in the center. So the blank will look more impressive.
4. Fry the semi-finished product on both sides. First of all, the part containing the seams should be placed on the frying pan.
5. At the very end, the container should be covered with a lid and a little bit lowered. Belyashi should be a little bit more.

After that, they can be obtained and stacked on a dish with a neat pile.