Yeast-Fried Potato Pies (Belyashi)
Hearty, fluffy, airy - great for the whole family every day! Potato belyashi are a tasty savory home-baked treat. Crispy yeast dough with potato filling is irresistible. You can fry them in a pan or bake them in the oven.
Updated : 02 February, 2026
Easy
More than 1 hour.
Ingredients
Dough
400 grams
Wheat flour
225 milliliters
Water
50 milliliters
Vegetable oil
1 tablespoon
Sugar
1.5 teaspoon
Yeast
1.5 teaspoon
Salt
Filling
1 kilograms
Potato
20 grams
Dill
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you fry potato belyashi in a skillet? First, prepare the ingredients listed. Use all-purpose flour. You can replace instant dry yeast with fresh yeast at a 1:3 ratio (about 0.6 oz / 18 g fresh yeast). You can knead the dough with water or with milk.
Step 2
In a bowl, combine warm water heated to 99-104°F (37-40°C), sugar, salt, and yeast. To check whether the yeast is active, leave the mixture for 10-15 minutes until a foamy cap forms. If no cap appears, the yeast is spoiled or the water was too hot - start the sponge again, because the dough won’t rise.
Step 3
Add 3.5 oz (100 g) of flour and mix well until smooth. Gradually add the remaining flour and knead a soft, elastic dough. Keep in mind you may need more or less flour - the dough will take what it needs.
Step 4
Add vegetable oil at the end and knead again thoroughly. If the dough feels too oily after adding the oil, add a little more flour. The finished dough should be very soft and pliable. Shape into a ball, place in a bowl, cover with a towel, and let rise in a warm place for 1-1.5 hours.
Step 5
Now prepare the ingredients for the filling.
Step 6
Peel the potatoes and cut into cubes.
Step 7
Wash the dill, shake off excess water, and chop finely. If you like, replace or add other herbs such as parsley or green onion, or use a mix of herbs.
Step 8
Boil the potatoes in salted boiling water until tender.
Step 9
Mash the potatoes into a puree with a potato masher. If desired, add a small piece of butter. Add the chopped herbs to the potatoes and mix.
Step 10
Punch down the risen dough. Divide it into 10-12 equal pieces and roll them into balls.
Step 11
Roll each ball into a small circle. Place 1-2 Tbsp of potato filling in the center.
Step 12
Pinch the edges to seal the belyash.
Step 13
Cover the shaped pieces with a towel and let rise for 15 minutes.
Step 14
Heat vegetable oil in a skillet over medium heat. The oil should fully cover the bottom of the pan. Fry the belyashi on both sides until golden brown.
Step 15
Transfer the finished belyashi with potatoes and dill to a plate and serve. Enjoy your meal!
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