Potato piglets (kartuliporss)

Potato piglets (kartuliporss)

Category: Meat dishes

Kitchen: estonian

Ingredients
Lean pork	250 g
Boiled potatoes	500 g
Chicken eggs	2 pcs.
Sour cream	3 tbsp. l.
Wheat or rye flour	2 tbsp. l.

Cooking method

• Cut the pork into pieces the size of a matchbox, fry until half cooked.
• Boil the potatoes in their skins, peel and puree with salt, 1 egg and three tablespoons of sour cream. Add 1 spoonful of flour (preferably rye).
• Moisten hands with water, put mashed potatoes on the palm, a piece of pork in mashed potatoes, sculpt a bun, grease with a beaten egg, roll in flour.
• I cooked potatoes on "Steam", fried meat on "Zharka". I shaped the cutlets and put them in a bowl, set the "Baking" mode - 25 minutes. At the end, I decided to turn the cutlets over - and it didn't work! Collapsed….
• I didn’t risk the second batch, made it in film, cooked it on “Steam” - 20 minutes, default pressure.
• 
• When they cooled down, I laid out a plate from the microwave, sprinkled it with cheese on top and baked in the microwave.
• 

The recipe reminded me of zeppelin, a very tasty Baltic dish, I tried them in Vilnius. Although there is a completely different cooking technology, more confused. And here everything is quite simple, I'll try to do it. Thanks for the recipe! To bookmarks!

To your health! This recipe is from Estonian cuisine.
I him already didbut in the oven.

Well, it's not in vain that the zeppelin came to mind, most likely, these are "variations on a theme." Then I really liked the zepelins, but the taxi driver told us how to make them when we were driving from the cafe, how they make them. At their house (at the taxi driver's) he makes them together with his wife, helps her, because there it is necessary to squeeze raw grated potatoes, and this requires strength. Of course, I wanted to make zeppelins at home, but I never got ready. And they were served with a sauce of finely chopped fried bacon with sour cream. I don’t like cracklings, but it was very tasty!

To your health! This recipe is from Estonian cuisine.
I him already didbut in the oven.

Paaaprusha! If from the Estonian cuisine, then the name should sound "kartulipyrsad".

All claims about pronunciation and Russian transcription - HERE 🔗
For what I bought, for what I sell.

Aah, I see . Perhaps under Pokhlebkin, the pronunciation was different, or he heard from some ethnic groups ... Estonians themselves do not understand their mulgs, who prepare the famous Mulgikapsad (cabbage in Mulg).
Marie, well, you must admit, I could not help but call you to account.

Yes, dear, it won't rust for me - the answer ... Fortunately, the Internet suddenly started working quickly in the village, otherwise I would not fall asleep without answering ...

Perhaps under Pokhlebkin, the pronunciation was different

I remembered the difference in the Russian spelling of the Danish surname Kierkegaard. Now Kierkegaard, now Kierkegaard. The main thing is that both are applied in parallel.
By the way, this year on March 5, Kjorkegaard turned 200 years old.

I remembered the difference in the Russian spelling of the Danish surname Kierkegaard. Now Kierkegaard, now Kierkegaard. The main thing is that both are applied in parallel.
By the way, this year on May 5, Kjorkegaard turned 200 years old.

200 years! A good reason!

Rick, here's a taxi driver who bred you about zeppelin. Well, what special strength is needed to wring out a canvas bag with grated potatoes ...
It's not at all tricky to make them, at least not more difficult than many dishes from this site. Look, even this recipe: fry pork, boil potatoes - peel - puree - mix - stuff - dip - roll - wrap in a film - sprinkle with cheese - bake in microwave ...

Rick, here's a taxi driver who bred you about zeppelin. Well, what special strength is needed to wring out a canvas bag with grated potatoes ...

Yeah, but on a fine grater before that, rub it. I'm not saying that this PPC is a complicated dish, there is a more complicated one here. But this recipe, in my opinion, is still simpler.To break the finished potatoes with a blender and dazzle the pies - it's just not difficult.
And the taxi driver, oh, he told us so colorfully ... Well, let him bred, but five years have passed since I was in Vilnius, and the impression is still there. (Now he hiccups)

Break the finished potatoes with a blender ...

Not that! The potatoes after the blender are so "snotty". With a crush or rub.

But, how yummy! : nyam: We, too, once ate zeppelin in the Soviet Baltic states. Like our zrazy, only fried, but steamed.

Not that! The potatoes after the blender are so "snotty". With a crush or rub.

I have a special nozzle for potatoes in my blender. When you whip it, the potatoes do not become "snotty". It turns out like a crush, only more homogeneous.

Yes, Kenwood has a special nozzle for puree. But the old Soviet crush with holes is also good at it.

Raw potatoes are quickly and painlessly grated on the combine's fine grater. Of course, the taste of raw potatoes is peculiar. And never cooked zeppelins steamed, only boiled.

Hello. And I also pass the potatoes through the juicer. It turns out very well - and the dranniki are delicious from such potatoes.

No raw potatoes are needed in this recipe. I also have a juicer, BRAUN, but when I think about it - assembly-disassembly-washing -. If for potato pancakes - on a grater, if there are many pancakes - on a combine.