Imagine biting into a delicate, golden-brown pancake that's perfectly crisp on the outside and filled with succulent, seasoned meat that melts in your mouth. This isn't just any ordinary dish - these Russian Blini Stuffed with Meat are a culinary journey that transforms simple ingredients into an extraordinary meal that will transport your taste buds straight to the heart of traditional Russian cuisine. Whether you're a food adventurer or someone seeking a hearty, comforting dish, these stuffed blini are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Russian
Serves: 4 servings
Ingredients
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 2 cups milk
- 2 eggs
- 1/2 teaspoon salt
- 1 pound ground beef or pork
- 1 onion, finely chopped
- Salt and pepper to taste
- Butter for frying
Instructions
- In a large mixing bowl, combine buckwheat flour, all-purpose flour, and salt. Create a well in the center of the dry ingredients.
- Crack the eggs into the well and gradually pour in the milk while whisking. Mix thoroughly until the batter is smooth and free of lumps, with a consistency similar to thin cream.
- Let the batter rest for 15-20 minutes at room temperature to allow the flour to fully absorb the liquid.
- Meanwhile, prepare the meat filling by heating a skillet over medium heat. Add the ground beef or pork and finely chopped onion.
- Cook the meat mixture, breaking it up with a wooden spoon, until it's fully browned and the onions are translucent. Season with salt and pepper to taste.
- Heat a non-stick pan or crepe pan over medium heat. Add a small pat of butter to lightly coat the surface.
- Pour a small amount of batter (about 1/4 cup) into the pan, quickly tilting and rotating to create a thin, even layer covering the bottom of the pan.
- Cook the blini until the edges become slightly crisp and the bottom is golden brown, approximately 1-2 minutes.
- Flip the blini and cook the other side for an additional 30-45 seconds.
- Transfer the cooked blini to a plate and repeat the process with the remaining batter, adding butter to the pan as needed.
- Once all blini are prepared, place a spoonful of the meat filling in the center of each blini.
- Fold the edges of the blini over the meat filling, creating a compact, sealed package.
- Optional: For a crispy exterior, lightly pan-fry the stuffed blini in butter until golden brown on both sides.
- Serve hot, garnished with fresh herbs or a dollop of sour cream if desired.
Tips
- Let your batter rest: The 15-20 minute resting period is crucial for developing smooth, lump-free blini with the perfect texture.
- Use the right pan temperature: Medium heat is key - too hot, and your blini will burn; too cool, and they won't develop that beautiful golden color.
- Don't overfill your blini: A heaping spoonful of meat is perfect. Overfilling can make folding difficult and cause tearing.
- For extra flavor, consider adding finely chopped herbs like dill or parsley to your meat mixture.
- If you're not serving immediately, keep blini warm in a low-temperature oven (200°F) covered with a clean kitchen towel to prevent drying out.
- Experiment with meats: While beef or pork are traditional, ground lamb or a mix of meats can add interesting flavor variations.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 120mg
