Open-Top Belyashi Recipe with Beef and Pork Filling

Name: Open-Top Belyashi Recipe with Beef and Pork Filling
Prep time: 30 min
Cook time: 25 min
Total time: 115 min
Yield: 12 belyashi
Cuisine: Eastern European
Ingredients: 500 g all-purpose flour; 250 ml warm water; 7 g dry yeast; 1 tsp sugar; 1 tsp salt for dough; 2 tbsp vegetable oil for dough; 500 g mixed ground beef and pork; 2 whole onions, finely diced; 0.75 tsp salt for filling; 0.25 tsp black pepper; 700 ml vegetable oil for frying

These fried yeast buns hold a seasoned beef-and-pork filling beneath a small opening in the top.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 55 minMakes 12 belyashi

Jump to Recipe

These fried yeast buns hold a seasoned beef-and-pork filling beneath a small opening in the top. The open center distinguishes them from the fully enclosed market-style version elsewhere on the site. Let the dough rise until airy, shape the meat into a thin layer and cook with the opening down first. Keep the oil moderate so the meat cooks completely before the outside turns dark. Stir yeast and sugar into warm water for 10 minutes; add flour, dough salt and 2 tbsp oil, knead 8 minutes, then cover and rise about 60 minutes. Cook diced onions in a dry or lightly oiled pan until soft and cool; mix with ground meat, filling salt and pepper.

Open-Top Belyashi Recipe with Beef and Pork Filling

How to tell when it is ready

Lift onto paper towels and let rest briefly before serving hot.

Tips

Stir yeast and sugar into warm water for 10 minutes.
Cook diced onions in a dry or lightly oiled pan until soft and cool.
Divide dough into twelve rounds.
Heat oil to 170°C (340°F).

Troubleshooting

If dough tears, rest it before stretching.
If crust darkens early, lower oil temperature.

Substitutions

Use all-beef ground meat.
Use neutral frying oil instead of sunflower oil.

Variations

Add chopped parsley to the meat.
Make smaller appetizer portions.

Serving suggestions

Serve with sour cream.
Add sliced cucumber.
Offer hot tea.
Pair with tomato salad.

Make ahead

Prepare the measured ingredients in advance. Refrigerate promptly up to 2 days and reheat to 74°C (165°F).

Storage

Refrigerate promptly up to 2 days and reheat to 74°C (165°F).

Food safety

Mixed ground meat must reach 71°C (160°F); check filling through the opening and avoid splashing hot oil.

Frequently asked questions

How do I know open-top belyashi with beef and pork is ready?

Lift onto paper towels and let rest briefly before serving hot.

How should I store open-top belyashi with beef and pork?

Refrigerate promptly up to 2 days and reheat to 74°C (165°F).

Serve with sour cream. Refrigerate promptly up to 2 days and reheat to 74°C (165°F).

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Open-Top Belyashi Recipe with Beef and Pork Filling