Russian Meat-Stuffed Blini

1. 1 Wheat flour 50 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 120 ml
3. 3 Eggspack 10 pcs ≈ $1.89 0.5 pcs
4. 4 Sugar 3 g
5. 5 Salt 1 g
6. 6 Sunflower oil 8 ml
7. 7 Ground beefpack 500 g ≈ $7.63 90 g
8. 8 Onions≈ $1.60 per kg 40 g
9. 9 Butterpack 180 g ≈ $1.60 8 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. For the batter: Whisk eggs³ with sugar and salt, then stir in milk². Fold in flour with a whisk until smooth. Stir in half the butter⁹, then let rest for 15 minutes.

2. For the blini: Heat a 9-inch skillet over medium heat, then grease lightly with butter⁹. Pour ½ cup batter, swirling to coat the pan evenly. Cook for 1 minute until edges dry, then flip and cook 30 seconds more. Make 3 blini per serving.

3. For the filling: Dice onion⁸ finely and sauté in butter⁹ for 4 minutes. Add ground⁷ beef, breaking it up as it cooks for 8–10 minutes. Season with salt and pepper, then cool completely.

4. Place 2 tablespoons of filling on one edge of a blini, fold the sides inward, then roll tightly into an envelope.

5. Just before serving, pan-fry the envelopes in butter⁹ for 2 minutes per side until golden and crisp. Serve with sour cream.