Juicy Belyashi

Pour milk and 100 ml of water into a bowl, add sugar, salt, and 60 grams of flour. Sprinkle in the yeast and mix everything together.

Cover the yeast mixture and let it sit for 20 minutes. Then pour the remaining water into the starter, add flour gradually. Pour in the vegetable oil and knead the dough.

Once the dough becomes smooth, knead it on the counter for at least 5-7 minutes. Oil your hands first with vegetable oil.

Place the dough in a container, cover it, and let it rise for about 1.5 hours.

While the dough rises, prepare the filling—dice the onion into small cubes.

Sprinkle salt and black pepper over the onion, squeeze it with your hands until the juices release. Add the ground meat, mix thoroughly by hand, and work it well. If the meat isn't fatty enough, add some cold water or crushed ice to the filling for juiciness.

Let the filling rest under a cover while you punch down the dough. Oil your hands and work surface, and continue kneading the ball of dough.

Flour your counter, divide the dough into 12 equal pieces of about 65 grams each. Shape them into small balls and cover with plastic wrap.

Roll each ball into a small disk, making the edges thinner than the center. Place the filling in the center of each disk, seal it inside. Make sure to leave a small hole on top.

Flatten the belyashi and place them on parchment paper.

Cover the belyashi with a towel and let them rest for 10 minutes. Heat vegetable oil in a skillet and place the belyashi in it hole-side down. Fry for 4-5 minutes on each side.