Potato zrazy

Potato zrazy

Category: Vegetable and fruit dishes

Ingredients
Potatoes	6 pcs Wed size
Eggs	2
Wheat flour	2-3 tbsp. l
Vegetable oil for frying	2 tbsp. l
Butter	1 tbsp. l
Filling:
boiled meat	250 g
bulb onions	1
black pepper	taste
salt	taste
mushrooms	500 g

Cooking method

• Peel the potatoes, boil, drain the water, dry slightly.
• Make mashed potatoes in any way convenient for you. I like to wipe through a sieve. Drive eggs one by one into the still warm puree, add flour and mix.
• Knead the dough.
• Make a potato tortilla. Pour a little flour on your hand, put a flat cake, stuff in the middle, make a boat and mold a cutlet.
• Roll in flour. Fry in a hot frying pan in vegetable oil, first on one side, then on the other.
• Put some butter on each meal and put in a hot oven for a few minutes.
• Filling:
• 1.boiled beef, minced with onion passivated in vegetable oil.
• 2. fresh or frozen mushrooms, fried with onions, salt and pepper.
• You can serve it with sour cream or yogurt, salted and mixed with garlic and herbs or with adjika, spicy tomato sauce ...

The dish is designed for

6-7 times

Time for preparing:

30-40 minutes

Note

Our family loves this dish very much. It was also cooked by my husband's grandmother, from whom I borrowed this recipe.
Cook and eat to your health. I hope you enjoy it too.

for some reason everything fell apart, although it was a recipe.

[iluakugel]

iluakugel
I am very sorry that such a failure befell you. I make them very often, especially when boiled meat remains. But we were for dinner tonight, everything worked out as always. Perhaps it depends on the potato. When you add the eggs and flour, you should try to knead the bun (if it doesn’t stick, add a little more flour), then take it with a tablespoon on your hand, make a cake, stuffing on the cake, roll in flour and on a hot frying pan with butter, fry with two sides, then you can put it in the oven, or cover with a lid.

The recipe is excellent, I confirm!

And these are my zrazy, knyshiki. I love them the most with stewed cabbage inside.



Usually I boil potatoes in a peel, peel them warm, twirl them in a meat grinder.
There is also one secret - the kneaded dough must be molded and baked immediately, otherwise it begins to blur.

[artisan]

artisan
I am very glad that you confirmed my recipe, thanks. Your eyes look very appetizing. It will also be very tasty with cabbage, especially if you mix fresh and sauerkraut, so that the filling is a little sharper.
But the fact that you need to sculpt the mixed dough right away, you are right, I somehow did not think to write about it, since in general I do everything very quickly, such a hurry.

[artisan]

artisan, pretty zrazy!
I also love with cabbage and make the same oblong shape. In general, your images are a copy of mine.
And about the potatoes in their uniforms, you are right about that. When you peel potatoes and boil them in water, the potatoes are saturated with moisture more than boiled potatoes in their uniforms.
And I somehow never thought about it and boiled potatoes in water, like barbariscka.

[Zhivchik]

Zhivchik, if you try to do in uniforms - please sign off. Although this is a matter of habit, my mother-in-law categorically does so as barbariscka
Girls, that's what I remembered !!!! My mother-in-law does (that's why she forgot, she hasn't tried it herself yet, but she has already eaten it more than once, and it's really tasty!) In stewed cabbage, which goes into the filling for zraz or dumplings, adds boiled meat twisted in a meat grinder (finely).I usually just carcass in pieces, together with cabbage, but minced meat is much tastier! Try it!

And with these knyshikov we had a joke ... many years ago. My sister's husband never tasted such pancakes. And that's when my mother put a large dish with zrazy on the table for breakfast. he just ate nothing else besides them. But it was funny when we started drinking tea. He completely gave up the cake and continued to eat zrazy with tea. So it is still. As soon as he arrives, he directly begs his mother - well, make your yum-pies ...

Potatoes for zraz need to be cooked in "uniforms" and in no case should you digest it so that it does not crack, then it turns out to be very "sticky" although it is harder to knead, flour is not needed, so as not to wet your hands with cold water, you can use polyethylene oiled with vegetable oil, it is quite convenient to sculpt
Here is the result
🔗

And I have such a secret. I do not like to close up the filling, I do it differently: I put the dough into the pan with a spoon, the filling on top and again the dough. The zrazy are slightly larger (although, depending on which spoon to spread), but for me the size does not matter. I will eat them anyway and 2 days in a row ... and 3 ... and a week in a row

although it's harder to knead

I pass the potatoes through a meat grinder. I like it that way. And if you knead, then lumps of potatoes remain.

I will eat them anyway and 2 days in a row ... and 3 ... and a week in a row

I pass the potatoes through a meat grinder. I like it that way. And if you knead, then lumps of potatoes remain.

Exactly !!! And I still twist on the smallest, pate !!!

How many people, so many ways. I rub the potatoes through a metal sieve, it turns out fluffy, without lumps, and there is no need to wash the meat grinder. But if the filling is meat, then of course I pass it through a meat grinder.

Zrazy in Israeli (Iraqi)

🔗

[Gypsy]

Gypsy
Very interesting, I got great pleasure while watching your video.

[Gypsy]

Gypsy Thank you very much for the video But interestingly, the second recipe with cigars - what kind of dough is there?

He doesn’t want a movie to work, but from memory a dough like filo, we have it ready-made frozen for sale.

[Gypsy]

Gypsy Thank you I have never seen Filo ...

from the internet russia