Belyashi, these small, fried dumplings with ground meat filling, are a reminder of my childhood for me. My grandma, a genuine Russian-German, always prepared them for special occasions. The scent of fried dough and savory ground meat then filled the whole house. The ingredients are simple, but their combination is ingenious. The milk, slightly warmed, serves as the basis for the yeast dough and ensures a soft, fluffy texture. The sugar feeds the yeast and supports the fermentation process. The flour, ideally a firm wheat flour, forms the structure of the dough. The egg provides additional binding and a beautiful golden brown color when frying. The oil makes the dough smoother and prevents it from becoming too dry. The onions in the filling are crucial for the taste. They are finely chopped in the Thermomix®, which saves time and ensures an even consistency. The ground meat, preferably mixed, i.e. half beef, half pork, provides the savory note. The water makes the filling juicier and prevents it from drying out during frying. Salt and pepper are the basic seasoning, but you can of course vary this as you like. A touch of caraway or paprika goes perfectly. When preparing in the Thermomix®, it is important to pay close attention to the temperature of the milk. It should not be too hot, otherwise the yeast will die. When kneading the dough, make sure that it comes away from the edge of the mixing bowl. If it is too sticky, you can add a little more flour. The proofing time of the dough is crucial for the texture of the belyashi. It should at least double. When shaping the belyashi, it is important not to roll out the dough too thinly, as it may tear during frying. The filling should not be applied too thickly, otherwise the belyashi will be difficult to close. The hole in the middle allows the steam to escape during frying and prevents the belyashi from bursting. Variations are of course possible. For a vegetarian version, you can replace the ground meat with finely chopped mushrooms, lentils or soy granules. For a vegan version, you can replace the milk with plant-based milk and the egg with an egg substitute. Belyashi taste best fresh from the pan, when they are still warm and crispy. A dollop of sour cream or yogurt goes well with it. A simple salad or pickled vegetables are also a good addition. But you can also eat them cold, for example as a snack on the go. The finished belyashi can be stored in the refrigerator. Before serving, you can briefly warm them up in the pan or in the oven. You can also prepare them well in advance and prepare the dough the day before and let it rise in the refrigerator. The filling can also be prepared and stored in the refrigerator. This saves time on the day of preparation.

Belyashi - Dumplings with Ground Meat

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Description

Ingredients (12 ingredients)

Preparation (9 steps)

Mix milk, sugar and yeast

Prepare dough

Let the dough rise

Chop onions

Prepare ground meat filling

Prepare dough

Shape belyashi

Close belyashi

Fry belyashi

Finished cooking? Great! 🎉

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