All ingredients should be folded into HP according to the manual (for HP Panasonic SD-2501/SD-250) - in the order listed. To select "13 - Dough. The main" for model SD-2501 or "12" for models SD-2500. For other CPS to select the mode "Dough" according to the instruction to model. Click "Start" and after 2 hours and 20 minutes to get ready of a soft elastic dough, which is so pleasant to work with.

For stuffing: meat (sirloin, pork and beef in a 1:1 ratio or to your taste) wash, dry. Onion peel, wash, dry. Mince the meat and onions through a meat grinder. Dill wash, dry and finely chop. Add the chopped herbs to the mince. Season the mince with salt and pepper to taste, add 2-3 tablespoons of ice water and well stirred for 15-20 minutes.

Ready put the dough on the oiled work surface, divide into pieces. The dough may be more or less "thick" - it all depends on the humidity of the flour. If the dough you thought not thick enough, just when cutting, use flour instead of vegetable oil. Each piece of mash in the flapjack, put in the middle of an incomplete art. spoon of stuffing and raising of the edges, molded tat, leaving the middle open.

In a deep frying pan heat vegetable oil, put belyashi (in fact, all are recommended to first put the meat patties in oil on the side where the hole is, but I have the "wrong" belyashi, because I always put them first with a hole up) and on medium heat fry until Golden ruddy color. The oil should reach the MINIMUM height to the middle of the tat (higher - better)!

Belyashi then gently turn and fry the second side. Remove with a slotted spoon, allowing to drain the excess oil and place them on a dish.

Ready belyashi are crisp with a characteristic air voids. As it cools down they become soft, while remaining such, and the next day (if you will!). Well, it remains only to shout: "Belyashi. Belyashi! Hot belyashi!"