肉馅饺子（别利亚希）
用酵母发酵的面团包裹多汁肉馅和细碎洋葱，炸制而成的油炸饺子。每个饺子饱满厚实，适合丰盛节日小吃。
- 烹饪时间
- 45 分钟
- 份量
- 520 kcal
- 材料
- ≈ $1.62
- 蛋白质
- 19 g
材料
- 1 Frozen yeast dough包装 500 克 约等于 $3.00 85 克
- 2 Ground pork and beef包装 500 克 约等于 $7.01 75 克
- 3 Onions≈ $1.60 每千克 35 克
- 4 Sunflower oil 10 毫升
- 5 Salt 1 克
- 6 Ground black pepper 按口味
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将面团解冻，放置15分钟使其变软并富有弹性。
将洋葱切成极细末，与碎肉、盐和胡椒混合，揉搓1–2分钟至馅料黏稠。
将面团分成2–3个小团，压扁成饺子皮，放入馅料于中心，捏合边缘并留一小孔。
中火热油锅，饺子孔面朝下炸4–5分钟至外皮金黄。
翻面再炸5–6分钟，至面团金黄透亮且孔中肉汁清澈。
移至吸油纸上沥油2分钟，热食上桌。
小贴士
- 为什么这样做
- Thaw the dough at room temperature so no icy layer forms inside, then the belyashi won't burst when frying. Cold dough in the oil cooks poorly and soaks up fat unevenly.
- 可替换食材
- Swap the onion for 30 g of green onion or 25 g of sweet bell pepper, the taste will be less sharp. Swap the sunflower oil for 10 g of butter, but fry over low heat so it doesn't burn.
- 常见错误
- The belyashi come out raw inside if you don't fry them until clear juice seeps from the opening. Check 3–4 minutes after flipping: the dough should be golden, not pale.
- 保存与加热
- Keep in the fridge in a sealed container for no more than 2 days. Reheat in the oven at 180 °C for 10 minutes or in a pan under a lid for 5 minutes. Don't freeze, the dough turns crumbly.
- 搭配建议
- Serve with 50 g of sour cream or 30 g of grated horseradish to cut the richness of the fried dough. Works as a starter on a festive table before the main course.
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