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These national VAK-belyashi. No eggs, all very simple, but incredibly tasty.
Ingredients for VAK-belyashi
- Milk - 1 Cup.
- Sugar - 2 tbsp
- Yeast - 60 g
- Margarine - 1 Pach.
- Flour - 2.5 stack.
- Minced meat - 500 g
- Onion - 2 PCs
- Potatoes - 4 PCs
Step by step instruction of cooking VAK-belyashi
In warm milk add yeast and sugar, stir. Through 15 minutes the yeast will come alive.
While the yeast comes alive, prepare the filling. Potatoes cut into small cubes. Scroll through the meat with onions (if you want the bow to cut).
If the stuffing "tight" or "thick" (as it correctly to write...), add a little water. Add the potatoes to the mince and mix well. The stuffing is ready.
Grind the flour with margarine, add milk-yeast mixture and knead the dough. During the kneading if the dough is watery add more flour. Look at the consistency, the dough should not stick to hands.
During the kneading if the dough is watery add more flour. Look at the consistency, the dough should not stick to hands.
Divide the dough into balls the size of a walnut, form VAK-belyashi.
Put on the laid parchment baking sheet.
Bake in a preheated 200 degree oven for 35 minutes. Bon appetit!