Pan-Fried Meat Belyashi
Golden, crisp, juicy - for the whole family! Pan-fried belyashi with meat will win everyone over. They’re simple even for beginners, with soft dough and lots of filling.
Updated : 15 January, 2026
Easy
More than 1 hour.
Ingredients
Dough
440 milliliters
Water
700 grams
Wheat flour
2 teaspoon
Sugar
8 grams
Dry yeast
3 tablespoon
Vegetable oil
1 teaspoon
Salt
Filling
600 grams
Ground meat
2
Onion
to taste
Salt
to taste
Dry spices
100 milliliters
Water
300 grams
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to fry pan-fried meat belyashi? Prepare all the necessary ingredients. How to make the dough? In a small bowl, combine dry yeast and sugar. Add a little warm water and a couple of spoonfuls of flour. Mix well, cover with plastic wrap or a lid, and place in a warm spot for 30 minutes. A foamy cap should appear. If it doesn’t, use different yeast - this one won’t make airy dough.
Step 2
Then combine the remaining water, vegetable oil, salt, and the activated yeast starter. Mix. Add wheat flour, sifted through a sieve or using a sifter cup.
Step 3
Knead a smooth yeast dough. Cover the bowl with a towel and leave in a warm place for 1-1.5 hours to rise well. You may need a little less or more flour, as flour properties vary by brand.
Step 4
Peel the onion and finely dice it. Massage it with your hands so it releases juice - this will make the belyashi juicy. You can use a mix of pork and beef mince, or choose to your taste. Combine the onion with the minced meat. Add salt and a little seasoning to taste. Knead the filling. Mix a little water into the mince for extra juiciness.
Step 5
After an hour, the dough will have risen well and increased 2-3 times in volume.
Step 6
Remove the dough from the bowl. Do not add extra flour. It’s better to grease the work surface and your hands with vegetable oil. Divide the dough into small pieces. Shape each piece into a small flat round.
Step 7
Place a little meat filling in the center of each round and pinch the edges toward the center. Form a small pie and leave a small hole in the middle.
Step 8
Pour enough vegetable oil into a deep frying pan and heat it well. Place the belyashi into the hot oil hole-side down and fry over medium heat for a couple of minutes.
Step 9
Flip and fry the other side for 2-3 minutes as well. The belyashi should become a rich golden color.
Step 10
Remove the finished belyashi and place them on a plate lined with paper towels to absorb excess oil. Delicious, fragrant belyashi are ready. Enjoy your meal!
Author note
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