Recipe for delicious leek with yeast meat. Homemade whites with meat - recipe

Recipes for delicious pies

belyashi recipe with photo step by step in a pan

24-32

3 hours

280 kcal

3 /5 (2 )

If you are a lover of whitewash, do not risk your health when buying them in street stalls, it is better to prepare them yourself.

In my opinion, the best recipe for making whites at home was developed by my mother, a very advanced cook.

Of course, you will have to tinker a little with this dish, but the result is worth it: your family will be very grateful to you for the delicious and tender whites.

I offer you a recipe for the most delicious fried whites with meat, which my family and friends love so much.

Kitchen appliances and utensils:

• spacious bowl for easy dough kneading;
• a blender is needed to chop onions;
• it is better to have several containers on hand for convenient mixing and laying out some components;
• we can't do without a frying pan large diameter with ceramic or teflon coating;
• a plastic wrap is also required;
• of course, you will need paper towels or napkins;
• I advise you to prepare in advance a large flat dish for placing the ready-made whites and serving them on the table.

General list of required ingredients

Cooking sequence

Food preparation

How to make a yeast dough for whites

1. Pour the same amount of milk and chilled boiled water into a bowl.
   
2. Then add salt and granulated sugar, mix well.
   
3. Pour dry yeast, a teaspoon of sugar and a tablespoon of flour into a separate bowl.
4. Then fill them with 4-6 tablespoons of a mixture of milk and water, stir well.
5. Then we set aside the yeast blank for five minutes, so that it “plays” a little and foams.
6. In the meantime, we return to the milk mixture and sift a glass of flour into it, mix the mass a little.
   
7. Now beat the previously separated yolks well and send them to the milk mass.
   
8. Pour the slightly cooled butter and infused yeast there.
9. Stir the mass thoroughly until the yeast is completely dissolved.
10. Now add the sifted flour in small portions, about a glass, and each time knead the mass well until smooth.
11. When it becomes difficult to mix the dough in a bowl, sprinkle a little flour on the table, put the dough on it and continue kneading by hand, adding the remaining flour in small portions.
    
12. Knead the dough until it stops sticking to your hands.
13. Next, we grease our hands with vegetable oil, wipe the dough with it and grease the table surface.
14. Pouring the remaining butter in small portions, knead the dough for about 10 minutes.
15. We send the finished dough into a deep bowl, which we then cover with plastic wrap.
    
16. Then we set the bowl aside in a warm place for 20-30 minutes so that the dough comes up - its size should double.

How to cook minced meat for whites

How to sculpt whites

How to fry whites

Video recipe for cooking whitewash

For those who better perceive information visually, I suggest a video with detailed description preparation and frying lush whites in a pan.

Any housewife can cook homemade whites if she knows little chef's tricks. The tricks are simple, the products are common, and the result is impressive for both men and even young children.

The main trick, it is also the main

You just need to remember not to roll in flour! Why? Because the temperature of deep fat (preheated to high temperature oil or mixture of oils) is so high that dry flour burns in it. It is simply impossible to use this mixture a second time, and it is difficult to remove the smoke in the kitchen even with a hood.

Roll out, rather simply form, cakes for whitewash (they are also needed on a surface oiled with vegetable oil. It is not necessary to dirty the countertop for this purpose, you can just take a baking sheet, or a baking sheet, or a silicone mat.

Homemade whites: making the dough

To get tasty, juicy, and most importantly, easy-to-digest fried pies, the dough itself must be appropriate for them - soft, easily taking shape, not spreading during baking. at the same time, it forms a golden crust, but does not penetrate inside, does not make the whites heavier.

Ingredients for the dough for 16-17 whites:

• yeast - 10 grams of fresh baking or two sachets of 11 grams of dry;
• sugar - one tablespoon;
• salt - one teaspoon;
• vegetable oil (unrefined sunflower oil) - a quarter of a glass;
• chicken egg - one piece;
• baking flour (in no case add pancake flour) - three glasses;
• milk of any fat content - one glass.

Dough preparation process

Leaven:

1. In a small bowl (200 ml) it is necessary to dissolve the yeast in a spoonful of warm water (slightly warmer than the temperature of the palm). Stir until smooth.
2. Pour in a spoonful of sugar.
3. Add a spoonful of flour.
4. Pour in a quarter of a glass of lukewarm milk, as the hotter will not allow the yeast to grow, and in the cold it will develop very slowly.
5. Mix thoroughly until smooth.
6. Put in a warm (you can on a radiator) place for about fifteen minutes.

Follow the development of the mass. It should rise, increasing about three times. The consistency is creamy, without pronounced bubbles, very delicate.

1. In a saucepan (two and a half liters), mix the egg, vegetable oil, salt, warm milk. To stir thoroughly.
2. Pour in the leaven. Stir gently, try not to disturb the delicate texture.
3. Pour flour in portions (in a glass). Mix. Monitor the condition of the mass. Before fermentation, the initial dough should have the consistency of thick sour cream.
4. Cover with foil (you can use a traditional towel).

In an hour and a half, the mass should double.

The dough needs to be kneaded - while the hands should be watered with oil. Remove the dough, place on an oily surface and divide into 16 pieces. Then form round (if possible) cakes.

The flat cakes can lie uncovered for up to two hours. A thin crust forms on their surface. Themselves in volume increase slightly.

Minced meat recipe for whites

You can use a variety of ingredients to make the filling for our fried pies. The main rule is their compatibility. Here, for example, juicy classic minced meat for whitewash with meat. Its ingredients:

• lean pork - 500 grams;
• a quarter glass of milk;
• butter - 50 grams;
• salt - half a teaspoon;
• pepper to taste.

Pass the pork through a meat grinder, finely chop the onions, mix, pour in milk. Chop the butter into small pieces. Stir with the bulk, salt and pepper.

And now the minced meat for whitewash with meat is juicy, in which we add chicken. Ingredients:

• lean pork - 300 grams;
• chicken (pulp from the breast) - 250 grams;
• two small juicy onions;
• a quarter glass of milk;
• butter - 50 grams;
• salt - half a teaspoon;
• ground black pepper - to taste;
• curry seasoning - to taste (for an amateur).

Pass the pork through a meat grinder, finely chop the chicken with a knife, finely chop the onions, mix with the chicken, then with the pork. Pour in milk. Chop the butter into small pieces. Stir with the bulk, salt and pepper.

Minced meat for whitewash with meat is juicy: add cabbage. Ingredients:

• fatty pork - 400 grams;
• one small juicy onion;
• fresh White cabbage- 200 grams;
• chicken egg - an ode piece;
• salt - half a teaspoon;
• black pepper to taste.

Finely chop the cabbage. Stir, knead with your hands for about a minute. Refrigerate for ten minutes. Pass the pork through a meat grinder. Finely chop the onion. Remove the cabbage from the refrigerator. Squeeze out. Combine with minced meat and onions. Add egg, salt and pepper. Mix.

Minced meat for whites with juicy veal-based meat. Ingredients:

• veal (beef is not fried) - 500 grams;
• two juicy small onions;
• heavy cream (preferably rustic) - 100 grams;
• salt - a quarter teaspoon;
• a mixture of black and white pepper to taste.

It is advisable to chop the veal or pass it through a large wire rack in a meat grinder. Finely chop the onions. Stir in the minced meat, add cream, salt and pepper.

But minced meat for whitish pork is considered a classic - the result is always predictable, it is impossible to make a mistake.

Forming and frying whites

Mash the prepared cakes with your hands (a rolling pin is not needed) into a circle with a diameter of up to 12 mm. Put a ball of minced meat in the center (take it with a spoon from the bulk and roll it, you do not need to do it in advance). Wrap the dough around the minced meat, pinching towards the center, leaving a small hole in the center.

Prepare five to six whites (how many are in a standard frying pan). Pour a sufficient amount of oil into a frying pan with high walls or into a saucepan (most often this is unrefined sunflower oil), 2-3 mm high. Heat over high heat. The readiness of the oil is determined by the hissing of water droplets (they should not crack).

Reduce the intensity of the fire. Carefully put the whites with the hole down. Turn over after 2-3 minutes, and after 2-3 minutes the whites are ready. Work with the rest of the dough and minced meat according to the described scheme. Bon Appetit!

If you have never fried whites on your own, then first I will tell you a couple of nuances that distinguish whites from pies with meat. First, the minced meat is put raw in the belyashi. But they are fried in a well-warmed-up speed a large number butter and meat has time to reach readiness. Secondly, you need to start frying on the side with a hole. When you dip the whites into hot butter, both the dough and the filling in the hole will immediately grab, a crust will be fried, which will prevent the juice formed inside from flowing out. So you will kill two birds with one stone - you will get very juicy whites and avoid more splashing while frying, as if this side were second in line. You will see all this in the recipe below, in detailed step-by-step photos.

Ingredients:

Dough:

Recipe Information

• Type of dish: hot appetizer
• Cooking method: in a frying pan
• Servings: 12-15 pcs
• 1 h 30 min

• 300ml of water;
• 0.5 tsp Sahara;
• 1 tbsp dry fast-acting yeast;
• 320g + 1 tablespoon flour;
• a pinch of salt.

Filling:

• 300g minced pork;
• 1 onion;
• salt and ground pepper;
• vegetable oil.

How to cook fluffy whites in a pan

1. Let's start with the test, of course. The dough is here, as I said, the simplest. We start a dough. To do this, pour warm water (300 ml) into a large bowl, dissolve sugar in it, put yeast and 1 tbsp. flour with a slide. Mix and place in a warm place.
   
2. After 10 minutes, the dough should slightly increase in size and breathe. Bubbles will appear on the surface, which can be clearly seen in the photo below. This means it is ready, you can knead the dough.
   
3. Pour flour into the dough, mix well. Only then put the salt. Add it to yeast dough better already at the end of the batch, since salt has a bad effect on the yeast. The dough should be viscous and sticky.
   
   
4. To rise the dough, take a clean bowl, pour 1 tsp into it. vegetable oil.
   
5. We transfer the dough there, turn it in a bowl so that it is covered with butter.
   
6. Tighten the bowl with cling film. We put it in the heat for lifting.
   
7. The dough rises on such yeast very quickly. One hour is enough, or even less. The dough should at least double in size, become airy and spongy. It means it's ready. You can wrinkle it once to release excess carbon dioxide, cover it with foil again and leave it for another 10 minutes.
   
8. During this time, we prepare the filling. Pork mince is ideal for whites, it is the most juicy, this is important. You can also take pork in half with beef, but I would not recommend pure beef, it is rather dry. If desired, you can either pass the onion through a meat grinder, or finely chop with a knife and mix with the minced meat. Then add salt and pepper to your taste.
   
9. Pay attention to the consistency of the dough. It is such that the dough cannot be rolled out, it is sticky and may seem liquid to you. But this is exactly how it should be. In no case should you add more flour! It is from the viscous dough that the most lush whites in the pan will turn out. You just need to know how to work with it. And I will show this in the next step-by-step photos.
10. Pour oil into the pan on one phalanx of the finger and turn it on to warm up. We do not need a rolling pin or flour for adding. You only need vegetable oil. We will do everything with our hands. Pour 1 tablespoon of oil onto the work surface, best of all directly on the table, distribute. We also grease our hands with oil. Tear off a piece slightly smaller than a tennis ball from the dough. We put it on the oiled table surface. Knead it with your hands into a cake about 5mm thick and about 10cm in diameter.
    
11. Put 1 tbsp in the center. fillings.
    
12. Bend the edges of the cake to the center and glue it together, leaving a small (1cm) hole in the center.
    
13. Put the whites in the pan with the hole down in well-heated oil. The fire can be adjusted and slightly reduced so that the whites do not burn. Fry on one side until a good crust forms.
    
14. Then turn over and fry on the second side.
    
15. To make fried barrels for the whites, you can hold them on the ends a little more.
16. Put the finished whites out of the pan on a dish. See any curvy ones? Here's the whole recipe!