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Pyzy for CUCKOO 1054

 
Tanyulya
This dish was brought by Marishka and everyone was so carried away by it that staying away is blasphemy ...
I decided to make pyziki in Kukushka.

PURSES IN THE CUCKOO

I took the recipe on the Internet.
For the test, we need:
1 pack of cottage cheese 250g (you can take homemade, it will only taste better!)
1 cup flour
1 cup starch
3-4 medium raw potatoes, finely grated.
salt to taste
Filling:
minced pork + beef + onion, salt, egg, spices - the same as on dumplings.

What we do:
We mix cottage cheese, starch, potatoes, flour and salt - a very dense dough is obtained. No water or eggs are added to the dough, and yet it never falls apart or breaks. If the dough does not stick together in one lump, it means that it has little moisture and you need to add a little more grated potatoes.

Then we begin to cut this dough in the same way as the dumplings - we roll the sausages, cut into pieces and roll the juices like on dumplings, only plump ones - 5-6 mm. It is very easy to work with the dough, it is plastic and does not stick to your hands. To be honest, I did not roll it out, but simply flattened it with my hands.

We begin to sculpt pyzy. Put the minced meat on juicy and pinch the juicy "into a knot", forming a ball.
It turns out cute koloboks - pyzy, in size - something in between dumplings and dumplings.

From this portion, 30-35 pieces are obtained, but I made several pieces for testing, I put the rest of the dough in the refrigerator.

I poured a little oil into the cuckoo's bowl, on mode Oven, third level, time 2 minutes, I fried pyziki from all sides.
Then (in the original, you need to fill it with water so that the pyzy is slightly covered), I filled it with water + homemade lecho. Mode Multi-cook 120 degrees, time 5 minutes.
My sooo liked the dish.

Try it. Bon Appetit.

Pyzy for CUCKOO 1054
Tanyulya
Yes, the recipe is wonderful. I am grateful to the girl who introduced me to him. I just decided to adapt it for a cuckoo. So my merit is not great, thanks to the Belarusian people and their cuisine.
 

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