Homemade minced meat with white meat - a very tasty and simple recipe

Cookware: cups, bowl, glass, measuring container, sieve, tablespoon and teaspoon, two forks, rolling pin, cutting board, knife, spatula, paper towels, meat grinder / blender, serving dish, frying pan, hob.

Ingredients

Step cooking

Set the dough

1. Pour 250 ml of filtered water and milk into a bowl. Liquids should be slightly warmed up to room temperature. Pour 2 tsp into a liquid. salt and 2 tbsp. l granulated sugar.
   
2. Pour 10 g of dry yeast into a small cup and dilute 2-3 tbsp. l liquid bowl contents. Stir them well so that the yeast dissolves and set aside for 5 minutes. before the onset of the reaction.
   
3. Sift 1 stack into a bowl of liquid. flour and mix thoroughly, preferably until smooth. Send two yolks here, having previously separated them from protein, and 50 g of warm melted butter.
   
4. Follow the yolks and butter to dispense foamy yeast. Stir the contents of the bowl thoroughly and in portions (approximately 8-9 servings) introduce all the sifted flour, kneading the dough after adding each serving.
   
5. When the dough becomes stiff enough to knead with a spoon, add about a glass of flour to the work surface, lay out the dough and continue to knead by hand until the flour runs out.
   
6. Form a ball from the resulting dough and, gradually pouring onto the work surface, mix 50 ml of vegetable oil into the dough. Re-form the ball from the dough, pack it in a bowl under the film and put in a warm place for 20-30 minutes. for parting.
   

Minced meat

1. A piece of non-meatless pork, about 300-400 g, cut into pieces and dissolve in a meat grinder or blender. Peel and cut into quarters 3-4 medium-sized onions and finely chop into cubes or chop with a blender.
   
2. Put the onion mass on a separate plate, add 1 tsp. salt. Combine the minced meat with salted onion mass and season with black ground pepper and, if desired, your favorite spices.
   
3. Stir 30 ml of milk into the prepared meat to add juiciness to the finished product. Set aside the filling for the whites, covering it with cling film until the dough fits.
   

Sculpt the whites

1. Remove the dough doubled in volume on the work surface (it can be slightly greased with vegetable oil) and a little knead.
   
2. Using a knife, divide the mass into two visually equal parts. Remove one part under the film, and again divide the other in half, and divide each one into pieces weighing 50-60 g (5-6 pieces from each part).
   

As soon as the dough is cut into pieces, put the pan with vegetable oil on the stove for heating.

1. Turn (knead) the ball from the dough into a cake of Ø7-10 cm, and the edges should be thinner than the middle. The process can be carried out with a rolling pin, but can also be done manually. Put a spoonful of minced meat in the middle of the tortilla and squeeze lightly so that a tortilla with a smaller diameter is obtained from the minced meat.
   
2. Raise the edges of the cakes from the dough and connect (blind) them in the center. Someone leaves a hole in the center, someone does not - everyone’s business. Press to make a round pie, and put the seam down on the work surface.
   

Deep-fried belyashi

1. Place the whitewash seam down in hot oil.
   
2. Once the bottom has a beautiful golden color, flip to the other side with two forks. Fry for 3-4 minutes. from each side. Put the finished whites on a plate covered with a paper towel.
   
3. When the excess oil drains, transfer the whites to a serving dish and serve hot to the table.

Video recipe

Take a look at the detailed workshop. The step-by-step guide presented by Olya Matvey will coordinate your actions and will help you easily and simply cook the most delicious homemade whites.

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