This is a simpler version of making minced meat whites. No, of course, you still have to tinker. The simplicity of the recipe is that you do not need to knead the yeast dough, you do not need to form whites. The dough on soda and kefir turns out to be quite liquid, so the whites are formed directly in the pan during baking. Thus, the overall cooking time is reduced to a minimum.
Ingredients:
Dough:
Kefir - 400 ml
Chicken egg - 2 pcs.
Soda - 1 tsp
Salt - 1 tsp
Sugar - 1 tsp
Wheat flour - 400 g
Filling:
Minced pork and beef - 400 g
Bulb onion - 1 pc.
Greens - 100 g
Salt to taste
Ground black pepper - to taste
Additionally:
Vegetable oil - for frying
Step by step recipe:
1. Prepare the ingredients, they are almost the same as for making traditional whites. The only difference is that instead of yeast - soda. It is advisable to use minced meat unflavored and without additives, if it was frozen, then defrost it in advance.
2. In a deep bowl, whisk together the kefir, eggs, baking soda, salt and sugar until smooth.
3. Leave the mixture for 10-15 minutes or until bubbles appear on the surface.
4. At this time, add chopped onion and herbs to the minced meat. Season to taste with salt and pepper, stir everything. It is better to chop the onion finely, but the greens can be chopped larger.
5. Add flour to the foamed liquid ingredients and knead the batter.
6. It looks like pancake dough in consistency, dripping lazily from the whisk. If it turns out to be too thick, dilute it with a small amount of kefir and stir.
7. Make small, flat cutlets with the seasoned minced meat.
8. In a deep skillet or saucepan, heat enough vegetable oil (the whites should be half submerged). Once it has warmed up, you can fry it. Pour some dough into the butter.
9. Immediately place the prepared filling (cutlet) on top of it and press in slightly. Caution, the oil is very hot!
10. Pour a little more dough on top so that it completely covers the filling.
11. With this method of molding, a not very even shape is obtained for whites, but the taste does not suffer from this.
You can cook 2-3 whites at a time. During frying, the dough greatly increases in volume, so it is important to lay out the pieces at some distance from each other.
12. Fry the meat pies on both sides until golden brown over medium heat. There is no need to make a large fire, otherwise the filling will not have time to cook.
Remove the prepared whites from the pan with a slotted spoon and immediately place on a paper towel.
13. They say that laziness is the engine of progress and in the process of cooking whites, I discovered that there is a second, even more easy method of molding, in which the shape of the pie is even, and the layer of dough is thin, and the butter inside the whitewash is not falls. To do this, it is enough to put the filling (cutlet) in a bowl of dough and turn it over several times so that it completely enveloped it, and then put such a blank in heated oil and fry on both sides until readiness.
14. Serve hot.
Bon Appetit!
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