Open-Top Fried Belyashi with Beef and Pork

What you need

• 450 g (3 1/2 cups) all-purpose flour
• 250 ml (1 cup) whole milk, warm
• 7 g (2 1/4 tsp) instant dry yeast
• 1 tbsp sugar
• 1 tsp salt, for the dough
• 1 large egg
• 2 tbsp sunflower oil, for the dough, plus about 400 ml for frying and a little for your hands
• 200 g (7 oz) ground beef
• 200 g (7 oz) ground pork
• 2 medium onions, about 250 g
• 100 ml (scant 1/2 cup) cold water
• 1 tsp salt, for the filling
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Mix the flour, sugar, 1 tsp salt and yeast in a large bowl.

2. 2

   Add the warm milk, egg and 2 tbsp sunflower oil. Stir, then knead for 8-10 min until the dough is smooth, soft and only slightly sticky.

3. 3

   Cover the bowl and leave it in a warm place until the dough doubles, about 1 hour.

4. 4

   While the dough rises, grate the onions on the fine side of a grater.

5. 5

   Combine the onions with the ground beef, ground pork, 1 tsp salt and the pepper.

6. 6

   Add the cold water a little at a time, mixing well, until the filling is loose and juicy.

7. 7

   Oil your hands and the work surface with sunflower oil. Divide the dough into 12 pieces and shape each into a ball.

8. 8

   Flatten each ball into a round about 10 cm (4 in) wide. Put a heaped 3 tbsp of filling (about 50 g) in the middle.

9. 9

   Pull the edges up over the filling and pinch them together toward the center, leaving a hole about 2 cm (3/4 in) wide. Rest for 10 min.

10. 10

    Heat 2 cm (3/4 in) of sunflower oil in a wide, deep frying pan to 170 °C (340 °F).

11. 11

    Fry the belyashi in batches, hole side down, until deep golden, 4-5 min. Turn and fry the other side for another 4-5 min, until the meat is cooked through and reaches 71 °C (160 °F).

12. 12

    Drain on paper towels and serve hot.

Imported from home-recept.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.