Russian minced meat dumplings

Ingredients for 24 servings:

• 1 jar water, room temperature
• 1 jar milk, room temperature
• 2 eggs
• ½ cube of yeast
• 1 tsp salt
• 1 tsp sugar
• 1 kg flour
• 125 g butter
• 1 kg minced meat
• salt and pepper
• Spice(s), to taste, e.g. paprika powder
• 1 onion(s), diced
• Fat, for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Belishie – recipe from my grandma

Place flour, salt, and sugar in a bowl, mix together the milk and water, dissolve the yeast, add it to the flour mixture, add the eggs, and make a yeast dough. Let it rise for about half an hour, then knead in the butter. Let it rise for half an hour to an hour. In the meantime, finely dice the onion, mix it with the minced meat, and season. Divide the yeast dough into 24 equal portions. I always roll out small circles and then flatten them with the heel of my hand. Then I fill the “flatbreads” with about 1 tablespoon of the minced meat mixture and join the dough edges together to form a triangular pocket. Fry the meatballs either in the deep fryer or in a deep pan with plenty of fat until the dough is golden brown, then fry for about 1 more minute. Place the Belischie on a kitchen towel to allow the fat to drain. They taste best warm, but are also delicious cold. Tip: Since my grandma always made this recipe by eye, I sometimes end up with either leftover dough or filling. I try to compensate by making a smaller triangle, or simply a larger one.