How to cook belyashi from minced chicken. Belyashi with minced chicken

Minced meat for whites can be prepared in different ways and only if done correctly with the addition necessary products it will become incredibly tasty, tender and juicy.

Juicy minced meat for whites - a classic recipe

Very juicy minced meat for whites can be prepared using the simplest traditional recipe.

Required ingredients:

• about half a kilogram of any minced meat;
• spices to your taste, usually salt and pepper are used;
• one onion;
• about a glass of milk.

Cooking process:

1. Place the selected minced meat in a container, add very finely chopped onion to it or put it through a blender.
2. Sprinkle everything with spices, pour in milk, beat the mixture well on a bowl or table.
3. As a result, you should get a filling that is not too thick, only in this case it will come out juicy.

Cooking with beef

The filling for belyashi made from minced beef is probably the most popular. It is not too fatty, tasty and moderately juicy.

Required ingredients:

• 50 milliliters of water or milk;
• minced beef – 400 grams, you can take a piece of meat and twist it;
• any seasonings to your liking;
• one medium sized onion.

Cooking process:

1. In already ready minced meat add spices, chopped onion and add the selected spices. Best fit here regular salt and black pepper.
2. Add water or milk. It doesn't really matter what you use. Mix the mixture well and fill the whites with it.

Perfect minced chicken filling

Juicy and delicious minced meat Belyashi is made from chicken. Such baked goods are less caloric. The best meat to take is fillet.

Required ingredients:

• 500 grams of chicken fillet;
• one medium onion;
• seasonings to your taste;
• about 100 milliliters of water or milk.

Cooking process:

1. We wash the meat, remove all excess from it and dry it with paper towels or naturally so that there is no excess moisture.
2. We pass it through a meat grinder, you can also use a blender, but then the minced chicken will come out just like puree.
3. Add the selected spices to it, mix, then chop the onion into small cubes and pour in milk or water.
4. Mix the mass well again, it should not be too hard and thick. If necessary, add a little more liquid and fill the belyashi with filling.

Minced pork for whites

Required ingredients:

• minced pork - half a kilogram;
• salt, a mixture of peppers and other spices;
• one onion;
• 3-4 tablespoons of milk, water or broth.

Cooking process:

1. Place the minced meat in a container, add onion to it, which has been very finely chopped or grated on a fine grater in advance.
2. We add spices there, usually salt and pepper are enough, but you can use something else.
3. Pour in cold water, milk or broth, mix the mass thoroughly, you can even beat it a little with a fork or whisk. We use the resulting mixture for filling.

Filling for lazy whites

Lazy Whites - great option for those who don't want to bother for a long time. After all, it’s enough to make the filling and dough, combine them and fry them.

The result will be quick, tasty, hearty dish, somewhat reminiscent of pancakes, only with meat.

Required ingredients:

• various seasonings based on your preferences;
• one onion;
• two cloves of garlic and fresh herbs;
• about 500 grams of any minced meat.

Cooking process:

1. Place the minced meat in a medium-sized container, add onion and garlic, which must be chopped in advance using a grater or simply cut into small cubes.
2. Sprinkle this mixture with selected spices, for example, salt and pepper, you can add some herbs for a stronger and richer aroma. We also put fresh herbs there, chopped as finely as possible, and mix everything thoroughly until smooth.
3. Combine the resulting mass with the dough and fry the belyashi.

Classic white dough

There are many recipes for white dough, but if you want to try original dish, then make the base using the traditional method.

Required ingredients:

• half a small spoon of salt;
• about 20 grams of fresh yeast;
• glass of water;
• three tablespoons of vegetable oil;
• about three cups of flour or a little more.

Cooking process:

1. Heat the indicated amount of water slightly, but so that the liquid is not very hot.
2. To make the process go faster, you can add a little sugar, but this is not necessary. Pour salt into it and add yeast. Mix everything well.
3. Add all the remaining ingredients from the list to the mixture and knead until you get an elastic lump. If necessary, add flour or reduce its amount.
4. Leave the mixture for at least an hour in a warm place before using. During this time you can prepare the filling.

What to add to minced meat for whites to make it even tastier?

If you want to get the most juicy filling, then be sure to use two types of minced meat. One can be beef or chicken, and the other should be fattier, such as pork or lamb.

But even if you make them out of lean meat, then you can still try to correct the situation and add pieces of ice before filling the belyashi with filling. Do everything as quickly as possible, so that the ice begins to melt only during the frying process. This will cause him to absorb meat juice, all the seasonings and filling used will turn out more tender and aromatic.

Another secret is to use cold water or milk. Add a little liquid to the minced meat to make it more liquid. As a result, the whites will turn out juicier and richer.

Don't forget about the onions. Do not put too much, you need to maintain a 2:1 ratio.

To enhance the taste, add to minced meat boiled rice, mushrooms, sour cream, pumpkin and most importantly - do not forget about spices, because they are the basis. In addition to salt and regular ground black pepper, use garlic, herbs that go well with the chosen meat, as well as fresh and dried herbs.

Cooking time: PT02H30M 2 hours 30 minutes

Approximate cost per serving: 150 rub.

For those who are not on duty, I want to offer my recipe for whites. There are a great many of them on the Internet, but I couldn’t find them with tea leaves.
My dough is simple, but my family loves it very much. The filling is very juicy, the dough is very tender. It remains soft the next day (and sometimes it doesn’t..)

Ingredients:
FOR TEST:
Warm water-0.5 l
Honey-1 tbsp (sugar)
Salt-1-1.5 tsp
Pressed yeast-25-30g
grows oil - 2 tbsp
Flour - ok 500g (as much as will go in)

FOR FILLING:
Minced meat (chicken) - 400g
Onion (juicy) - 150g
Strong tea leaves (black tea) - 50-75 g
Salt, pepper to taste

Vegetable oil for frying

Preparation:

What is the most important thing for whites? The main thing is that the dough proofs well. IN warm water dissolve yeast, honey, salt and vegetable oil. Then, gradually add flour so that it turns out very soft dough. We hide it under a film in a warm place and come over.

Add about half of the amount of onion to the minced meat (legs).

It is desirable that the onions are juicy, and it would be good to pass them through a meat grinder with a fine mesh. I got a lot of juice out, which is great! Salt, pepper, mix well. And then add strong tea leaves to the minced meat. I read it somewhere on the Internet and decided to try it. I don’t know what kind of chemical reactions take place there, but the fact that the filling turned out great, despite the fact that it’s still a bird, then that’s YEAH. It turned out very juicy and aromatic.

While the dough is heating up, let the minced meat also exchange impressions.
After about an hour, my dough had more than doubled in size. I kneaded him well again, lubricating my hands. vegetable oil. I divided it into more or less equal pieces, formed them into balls and left them on the table for another 15-20 minutes to proof.

Then, using a rolling pin, roll out the dough thinly, place 1 tablespoon of minced meat in the center of the flatbread, and fasten it on top, carefully gluing all the seams.

I make belyashi without a hole in the center (I read somewhere that without a hole these are real belyashi, and with a hole they are permyachi, but this is just a lyrical digression). We give our products another 10 minutes to proof, and only then we start frying them.

Step-by-step recipes for preparing whites with minced chicken on the stove, in the oven and in the bread maker

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

10 gr.

3 gr.

Carbohydrates

176 kcal.

Option 1: Belyashi with minced chicken - classic recipe

During the time of Ivan the Terrible, cooks did not know how to fry, only bake; they were mostly Tatars; it was they who taught the Russians how to prepare this dish. What they sell in ordinary bakeries on every corner is completely different from classic belyash. Although it may differ in size, it is always baked in an oven and not in a frying pan, and not minced meat is used, but finely chopped meat mixed with chopped onions or potatoes.

Ingredients:

• 3 cups flour;
• 1 egg;
• 1 teaspoon dry yeast;
• 1.5 glasses of milk;
• 300 grams of chicken fillet;
• 1 onion

Step-by-step recipe for whites with minced chicken

Mix flour with yeast.

Heat the milk to 40 Cº, pour into the flour, add butter and salt.

Knead the soft dough, wrap it in a towel and put it in a warm place for forty minutes.

Wash the chicken and cut into pieces.

Chop the onion, grind together with the meat in a meat grinder, add a little water and mix well.

Divide the dough into flatbreads, place a tablespoon of filling on them, pinch the corners so that the middle remains open.

Heat a frying pan, place the belyashi on it, filling side down, fry for three minutes, turn over and cook for another seven minutes.

For the Russian people, belyashi are practically National dish, although it is of Tatar origin. This pie is usually made from minced meat, leaving a hole on top, it turns out similar to the Tatar permemballs. Sometimes potatoes or rice are added to the filling.

Option 2: Quick recipe for whites with minced chicken

If you don’t want to bother with the dough, you can buy ready-made dough at any grocery store, but then it’s unlikely that you’ll be able to make the same ones. delicious belyashi, as on homemade dough prepared with one’s own hands from the most quality ingredients. It is better to leave the purchased option for novice housewives.

Chicken meat is the most popular and for good reason. It contains a lot of protein and amino acids, and there are fewer calories in it than in any other form, so it is actively included in the diet during a healthy diet or weight loss. The main benefit lies in animal protein, since it is a building material for human body. In addition, chicken is also good for the immune system due to its micronutrient content. Those who use it regularly are less likely to get sick colds than those who eat beef or pork.

Ingredients:

• 2 glasses of kefir;
• 10 tbsp. spoons of flour;
• 0.5 teaspoons of soda;
• 300 grams of minced chicken;
• 1 clove of garlic;
• 1 onion;
• a bunch of greenery.

How to quickly cook belyashi with minced chicken

Heat kefir, stir soda in it, add salt, sweeten, and let stand for a minute.

Gradually add sifted flour to kefir, stirring. It is important to do this in one direction.

Chop vegetables and herbs and mix them with minced meat.

Place a spoonful of dough on the pan, top with the same amount of filling and another spoonful of dough.

Fry for seven minutes on each side.

Useful vitamins included chicken meat improve activity nervous system, therefore especially recommended for those who sleep poorly, suffer from depression and stress. It also contains a lot of mineral components, iron, magnesium and virtually no carbohydrates.

Option 3: Belyashi with minced chicken in a bread machine

There is nothing easier than cooking with a bread machine; it supports itself desired temperature dough, kneads and lowers it, there is no need to control it. Even a novice, completely inexperienced housewife can handle this recipe.

Ingredients:

• 3 cups flour;
• 100 ml milk;
• 200 ml water;
• 1.5 teaspoons of dry yeast;
• 600 grams of minced meat;
• 1 onion

Step by step recipe:

Pour yeast, butter, milk and fifty ml of water into the bread machine, cook for an hour and a half on the “Kneading” mode, a couple of minutes after starting, pour in the remaining water.

While the dough is being prepared, you can start filling: chop the onion and mix it with minced meat and spices.

Divide the flour mixture into equal balls, knead into flat cakes, stuff and seal the corners.

Cover the belyashi with a towel and let stand for ten minutes.

Fry until done and place on paper towels to drain excess fat.

To call belyashi a dietary dish, of course, but sometimes it’s worth pampering yourself, especially with such delicious dishes. If desired, the filling can be made from potatoes and mushrooms instead of meat. It all depends on what you like best.

Option 4: Belyashi with minced chicken in Tatar style “Vak” in the oven

Belyashi cooked in the oven will bring more benefits than fatty fried ones. In addition, they are much easier to prepare and you don’t have to stand at the stove. From specified quantity There will be about twenty products. You can prepare them either for tea or as a main dish with a side dish of vegetable salad.

Ingredients:

• 4 cups flour;
• 1.5 cups kefir;
• 70 ml water;
• 420 grams of chicken;
• 420 grams of potatoes.

How to cook

Mix all the ingredients for the dough and leave for half an hour.

Cut vegetables and meat, make minced meat, mix, add salt and pepper.

Divide the dough into parts, knead, add the filling, join the edges, place on a baking sheet.

Cook for forty-five minutes at a temperature of 190 Cº.

Nutritionists believe that chicken meat is beneficial for many diseases, such as ulcers, gout, diabetes and polyarthritis. And for diabetics, it is absolutely necessary to use, as it helps to increase the amount of polyunsaturated acids, which are well absorbed by the body. Despite the fact that the whites themselves are not the most dietary dish due to the dough, but they contain fewer calories than those cooked, for example, with minced pork or beef.

Option 5: Lush belyashi with minced chicken in a frying pan

Belyashi according to this recipe turn out to be especially fluffy and tasty, but you should not pour too much sunflower oil into the frying pan; two tablespoons will be enough.

Gluten contained in chicken meat helps build muscle mass, which is why bodybuilders and professional athletes love it so much. Eating chicken is especially beneficial for children and the elderly. The latter helps normalize arterial pressure, and are also used for the prevention of atherosclerosis and strokes. In addition, chicken reduces cholesterol and improves function; it is also useful for those who suffer from gastritis with high and low acidity.

Ingredients:

• 50 grams of yeast;
• 2 tbsp. spoons of sugar;
• 800 grams of flour;
• 500 grams of chicken;
• 70 grams of loaf
• 0.5 tbsp. kefir;
• 0.5 tbsp. milk;
• 1 onion

Step by step recipe

Combine half a glass of milk with yeast and sugar, put in a warm place for fifteen minutes. This must be done so that it rises and the whites turn out fluffy and tender.

Add the rest of the milk and flour, knead the dough, cover with a towel, leave for an hour and a half to rise.

Melt the butter, chop the vegetables, separate the whites from the yolks.

Soak the loaf in milk, mix with minced meat, kefir, salt, vegetables and pepper.

Take out the dough and mix it with the yolks.

Beat the whites with salt, pour into the dough, and replace again.

Divide the dough into sections, put it in each filling, and form into triangles.

Fry over low heat for seven minutes on each side.

Unfortunately, despite the obvious benefits of chicken meat, it can also cause harm. For example, it is always better to remove the skin, as it contains too much fatty tissue, and it is better to purchase domestic chicken, since many companies give chickens antibiotics and hormones, which make them grow faster, but produce bad meat. If the meat is not cooked thoroughly enough, you can become poisoned; bacteria will enter the intestines and begin to multiply. It's better not to eat fried and smoked chicken, as it contains a lot of cholesterol. The best option is Domestic bird, carefully boiled and not too much salt and pepper.

I suggest you prepare some wonderful Belyashi with minced chicken. The pies turn out very tasty, airy and juicy. The shape of the whites is also interesting in this recipe. You can serve them for breakfast and dinner, and you can take them with you outdoors or to work. Cooled belyashi need to be reheated in the microwave and they will reappear as soon as they are removed from the frying pan. Try it!

Ingredients

To prepare whites with minced chicken you will need:

For the test:

dry yeast - 2 tsp;

milk - 1 glass;

salt - 0.5-1 tsp;

sugar - 2 tsp;

flour premium- 2 glasses.

For filling:

minced chicken - 400 g;

green onion - 1 bunch;

cold water - 50 ml;

salt, freshly ground black pepper - to taste;

vegetable oil for frying.

Glass with a capacity of 250 ml.

Cooking steps

Add sugar, salt and dry yeast to the sifted flour.

Also add salt, pepper and cold water to the minced meat, mix thoroughly.

Knead the dough, divide into pieces, weighing about 40 grams. Roll out each part a little and place a tablespoon of minced meat in the center.

Connect the ends of the dough in the form of a triangle, leaving a small hole in the center.

Heat vegetable oil in a frying pan. Place the whites, hole side down, into the hot oil. Next, fry the belyashi until golden brown on both sides over low heat, covering the pan with a lid.

Serve the finished, very tasty, rosy belyashi with minced chicken to the table hot.

Enjoy your meal!