Potato-Stuffed Belyashi: Fluffy, Crispy, and Delicious

Nourishing, fluffy, airy, for the whole family for every day! Belyashi with potatoes is a wonderful option for delicious unsweetened homemade baked goods. The crispy yeast dough combined with the potato filling is incomparable. Plus, these pies can not only be fried in a frying pan, but also baked in the oven.
cook time: 2h
Nora Vaughn
Potato-Stuffed Belyashi: Fluffy, Crispy, and Delicious

Nutrition Facts (per serving)

161
Calories
3g
Fat
27g
Carbs
4g
Protein

Ingredients (4 portions)

Dough:

Wheat flour 400 g
Water 225 ml
Vegetable oil 50 ml
Sugar 1 tbsp
Yeast 1.5 tsp
Salt 1.5 tsp

Filling:

Potato 1 kg
Dill 20 g
Salt to taste

Recipe instructions

Step 1

Step 1
How to fry Tatar belyashi with potatoes in a frying pan? To begin, prepare the necessary ingredients according to the list. Take the highest grade flour. You can replace dry yeast with fresh yeast at a ratio of 1:3, that is, you will need about 18 g of fresh yeast. You can knead the dough not only with water, but also with milk.

Step 2

Step 2
In a bowl, combine warm water heated to a temperature of 37-40°C, sugar, salt and yeast. To check whether the yeast is working or not, leave the mixture for 10-15 minutes until a fluffy cap appears. If the caps still do not appear, then either the yeast is spoiled or the water is overheated. You need to make the dough again because the dough will not rise.

Step 3

Step 3
Add 100 g of flour and mix thoroughly until smooth. Gradually adding the remaining flour, knead a soft elastic dough. Please note that you may need more or less flour. The dough itself will take as much as it needs.

Step 4

Step 4
At the end, add vegetable oil and knead the dough thoroughly again. If the dough seems too oily after adding the butter, you can add a little more flour. The finished dough will be very soft and pliable. Roll the finished dough into a ball, place in a bowl and cover with a towel. Leave in a warm place to rise for 1-1.5 hours.

Step 5

Step 5
Now prepare the necessary ingredients for the filling.

Step 6

Step 6
Peel the potatoes and cut into cubes.

Step 7

Step 7
Wash the dill, shake off moisture and chop finely. If you wish, you can replace or supplement with other herbs, for example, parsley, green onions, or use a mixture of different herbs.

Step 8

Step 8
Boil the potatoes in boiling salted water until tender.

Step 9

Step 9
Mash the potatoes with a potato masher. If you wish, you can add a piece of butter. Add chopped herbs to potatoes and stir.

Step 10

Step 10
Knead the risen dough again. Divide the dough into 10-12 equal pieces and roll them into balls.

Step 11

Step 11
Roll each piece of dough into a small circle. Place 1-2 tbsp in the center of the dough. l. potato filling.

Step 12

Step 12
Pinch the edges of the whitewash.

Step 13

Step 13
Cover the resulting pieces with a towel and leave for 15 minutes to rise.

Step 14

Step 14
Heat vegetable oil in a frying pan over medium heat. The oil should completely cover the bottom of the pan. Fry the belyashi on both sides until golden brown.

Step 15

Step 15
Transfer the finished belyashi with potatoes and dill to a plate and serve. Bon appetit!

Additional rubrics

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