Dissolve the yeast in warm water, add sugar, salt, then gradually add flour and knead soft dough. Cover the dough with a towel and put it in a warm place to approach, the dough should double in size, then remember with your hands and put it in again.
Add finely chopped onion, salt and pepper to the minced meat to taste, mix well.
Divide the dough into identical balls a little more walnut.
Each ball of dough should be flattened by hand, put the minced meat in the center and close the edges. Flatten the ready-made whit again.
Fry the whites until golden brown in a large amount of oil, the oil should be well heated.
Put the finished whites in a bowl and cover, so they stay warm for a long time, and the dough becomes softer.
Belyash with meat on yeast dough is very tender, juicy and satisfying. It’s not too difficult to cook them, the main thing is to knead the dough correctly and give it enough time to come up. To make the whites juicy, use two types of meat for the minced meat and add a little water or broth to it so that the mince is a little moist. For the test, it is better to use live shivers, but of course dry ones will do.