Belyashi with Wheat Sourdough
Main Dishes • Russian
Description
Enjoy your meal. I get 16 pieces. Number of servings is 8 (two for each). Photos will be added later)))
Ingredients
- Wheat Flour 20 oz
- Salt 1 teaspoon
- Sugar ½ teaspoon
- Butter 0 oz
- Vegetable Oil 1 tablespoon
- Milk 10 fl oz
- Sourdough Bread 5 oz
- Pork Mince 5 oz
- Pork Mince 10 oz
- Ground Black Pepper a pinch
Step-by-Step Guide
Step 1
Mix the sourdough with milk (at room temperature) until smooth.
Step 2
Add salt, sugar, and vegetable oil.
Step 3
Sift in the flour and add the butter at room temperature.
Step 4
Knead the dough briefly, just enough to combine the ingredients slightly. Cover with a towel and let it rest for 20 minutes.
Step 5
Now we move on to proper kneading. Once the dough has a smooth texture, cover the bowl with a towel and place it in a warm spot. My 'warm spot' is the oven, which I preheat to about 105°F and then turn off. The main thing is to avoid drafts, but it’s also good to warm it slightly (you can place it near a radiator or in a bread maker on the 'dough' setting).
Step 6
If your dough is rising outside of a bread maker, where it doesn’t need further kneading, check under the towel after an hour to an hour and a half. The dough has risen. You need to 'punch it down'. Knead it gently from the edges to the center and leave it alone again.
Step 7
While our dough is rising, it's the perfect time to prepare the filling. You can use any type of meat for the filling. I like to use mixed options. In this case, I used pork and turkey. Add salt, pepper, and about 100 ml of water.
Step 8
Knead the filling until smooth. To better combine the ingredients, beat it in the bowl.
Step 9
After an hour (after the last contact with the dough), start making the belyashi. Do not dust the dough with flour (it will burn in the fryer); it rolls out beautifully and does not stick to the rolling pin.
Step 10
Pre-portion the dough into the number of pieces you plan to make, so all pieces are the same size.
Step 11
Roll out the dough into circles about 1 cm thick, as they will increase in size during cooking.
Step 12
I pinch my belyashi completely closed, without a hole (some do it this way too). I flatten them to about 1.5 cm in height and fry for about five minutes on each side in vegetable oil.
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