Kartoplyaniki is a popular dish of Ukrainian cuisine. This is a kind of potato dough pies stuffed with meat, vegetables, mushrooms. The products are fried in fat and served hot. You can eat kartoplyaniki as a main course or accompany borscht and broth with them.
Cartographers with mushrooms
Instead of mushrooms for the filling, you can use pork rinds, chicken, minced meat.
You will need:
- 500 g of potatoes;
- 1 egg;
- 2 tbsp. tablespoons of flour;
- salt;
- ground black pepper;
- parsley greens;
- 400 g of mushrooms;
- 1 onion;
- vegetable oil for frying.
Wash the potatoes, boil in a uniform, peel and mash with a crush. Add egg, sifted wheat flour, pepper and salt. Mix everything well, the dough should become soft and plastic. Fry chopped onion in hot vegetable oil, then add mushrooms to it. Stir and simmer until the liquid is completely evaporated. Add salt and finely chopped parsley.
Take pieces of potato dough with your hands, roll it into a ball and flatten it into a cake. Place a spoonful of mushroom filling in the center, carefully seal the edges. Dip the products in flour. Heat the vegetable oil in a deep skillet and place the card holders in it. Fry them on both sides until golden brown, bring until tender under the lid. Place the items on a paper towel lined plate. When the excess oil has been absorbed, put the potato jars on a platter and serve with fresh sour cream.
Cartographers with cabbage
Ukrainian potato pies can be stuffed with fried fresh or sauerkraut. Such products are especially good during fasting, especially since they are fried in vegetable oil.
You will need:
- 500 g mashed potatoes;
- 3 tbsp. tablespoons of flour;
- 1 egg;
- 400 g of sauerkraut;
- 1 onion;
- 1 apple;
- 50 g of prunes;
- salt;
- ground pepper;
- vegetable oil for frying.
Prepare the filling. Rinse pitted prunes, peel a ripe sweet and sour apple, grate on a coarse grater. Heat a small amount of vegetable oil in a deep frying pan. Squeeze sauerkraut and put in butter. While stirring, simmer the cabbage for 10-15 minutes. Peel the onion, cut into thin half rings and brown in a separate skillet. Add the fried onions to the cabbage, put the chopped prunes and grated apple there. Mix everything, add freshly ground black pepper and heat for 3-5 minutes under the lid. Remove skillet from heat.
Mash boiled potatoes in mashed potatoes, mix thoroughly with egg and flour, beaten with pepper and salt. Knead a non-steep dough without lumps, roll it into a sausage and cut into pieces. To prevent the dough from sticking to your hands, brush them with vegetable oil. Mash the pieces of potato dough with the palm of your hand, turning them into round cakes. Place the filling on each and pinch the pies, giving them a slightly flattened shape. Heat vegetable oil in a frying pan and fry the potato pots in it until golden brown. Then cover the pan with a lid and let the items cook until tender. Serve hot with tomato sauce or sour cream.
