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Belyashi – Stuffed Dumplings


Perfect for any occasion! Russian Belyashi are easy to make and boast a hearty flavor. These round dumplings belong in every kitchen.


The Dough:

  • 1 packet of dry yeast
  • 500g flour
  • ½ tbsp sugar
  • ½ tsp salt
  • ~ 300 ml water oder oat milk
  • some sunflower oil


  • 4-5 medium boiled potatoes
  • 1 large onion
  • Salt & pepper


The Filling:

Preparing the Belyashi filling is quick. Start by chopping the onion and sautéing it. Mash the boiled potatoes and mix them with salt, pepper, and the sautéed onion.

The Dough:

  1. First, thoroughly mix the dry yeast with the flour, salt, and sugar.
  2. After mixing, stir in the oat milk.
    • If the dough is too sticky, add more flour.
    • If the dough is too dry, add more milk.
  3. Now, knead the dough vigorously.
  4. Then, cover your work surface and rolling pin with some oil.
  5. Divide the dough into small pieces. Each piece should be about half the size of an egg, but they should all be roughly the same size.
  6. Now, flatten the small dough balls and shape them into thin, round discs. You can do this with your hands. Rub some cooking oil on your hands so the yeast dough doesn’t stick to your fingers.

Filling and Folding Belyashi:

Once the dough discs are shaped, take a fork. Place a spoonful of filling in the center of each dough circle. Then, starting from one edge, fold the dough over the filling in a clockwise direction until the Belyashi are completely sealed.

Beljaschi falten

Baking and Serving:

Now, place the finished Belyashi in an oven preheated to 200°C (390°F) for about 20 minutes using both upper and lower heat.

What goes well with them?

We prefer to eat Belyashi as finger food with various sauces. Several salads complement the dish perfectly and provide variety. Of course, we serve green tea alongside.


regrow itself tip:

Have leftover dough? You can shape it into small pretzels or rings and bake them in the oven, just like the Belyashi.