Zrazy are a kind of stuffed cutlets. Zrazy with meat is especially satisfying. Making them at home is a snap, just measure the ingredients accurately and follow the recipe while cooking.
To prepare this dish you will need:
- potatoes - 8-10 pcs.;
- dill greens - to taste;
- chicken egg - 2 pcs.;
- flour - 4 tablespoons;
- minced meat - 300 g;
- onion - 1 pc.;
- salt - to taste;
- pepper - to taste;
- vegetable oil - for frying.
First, rinse the potatoes thoroughly under running water, then peel with a vegetable peeler or a sharp knife. Cut each potato into several pieces. Put a pot of water over medium heat, when it boils, throw in the potatoes and boil until tender. Then drain the water and mash the potatoes in mashed potatoes. Add eggs, flour there and mix thoroughly.
It is best to add flour to potato dough for zraz gradually, stirring continuously, so that no lumps form.
Rinse the dill greens thoroughly, chop finely, add to the potatoes. If you get too dry "dough", you can pour in a little water. Then proceed with the preparation of the filling for the zraz. To do this, peel the onion and chop finely. To keep your eyes from watering, you should periodically dip the knife into cold water.
Place the onion in a preheated pan with vegetable oil, fry until transparent. Then add minced meat there and continue to fry until the meat is cooked. Sprinkle with salt and pepper to your taste.
You can add any seasoning for meat or potato dishes to the zrazy. However, keep in mind that most of these seasonings already contain salt and pepper.
After all the preparations, you can start sculpting. Roll a thick "sausage" from the potato dough, then cut it with a sharp knife into circles a couple of centimeters thick. Each portion of the dough must be slightly flattened to make a cake, and put a spoonful of minced meat in the middle (adjust the amount to taste). Spread the zrazy on a floured surface and at a sufficient distance from each other so that they do not stick to the flour and to the “neighbor”.
You can blind the zrazy in two ways: either pinch the edges, as when sculpting dumplings, or place one more potato cake on top of the minced meat and connect the edges. To prevent the dough from sticking to your hands, it is better to moisten your palms with clean water before cooking.
Then you should give the zrazam an oblong shape and carefully roll in flour so that they do not stick to the bottom of the pan. Fry over medium heat on each side until golden brown. Best served on a large platter, sprinkled with sour cream.
Zrazy also goes very well with garlic-sour cream sauce. To prepare it, it is enough to push the garlic through a special device, salt, pepper and mix with sour cream. Pour a little chopped parsley and dill there. Mix everything and serve in a separate gravy boat.
You can also diversify the recipe by adding some fried mushrooms, such as champignons, or hard-boiled and grated eggs to the filling. In addition, cheese lovers and those who are not afraid of the figure can rub hard cheese (parmesan, for example) and add directly to the potato dough, you get a very interesting spicy taste.
