How to make potato dough correctly. Potato dough

Traditional zrazy, as a national dish of Lithuanian, Polish, Ukrainian and Belarusian cuisine, is prepared from minced meat stuffed with vegetables, mushrooms or eggs. There was no mention of any mashed potatoes in the original recipe. And changes in cooking technology, apparently, were made by the poor, who simply could not afford meat. The choice of filling options has also become much wider.

Today this dish is also served in restaurants. We’ll tell you in our article how to prepare potato zrazy at home and what fillings are available for them.

Potato dough for zraz

There are a lot of filling options for this traditional Slavic dish. You can put anything inside a potato cutlet: minced meat, mushrooms and onions, boiled eggs, herbs, vegetables. And even with sausages, the zrazy will turn out terribly tasty. But the base is always mashed potatoes, prepared in the following way:

Wash potatoes (1 kg), peel, cut into large pieces and place in a saucepan. Pour water to the top and place on medium heat.
As soon as the potatoes boil, salt them. Cook over low heat until done.
After 20 minutes, drain the water. Mash the potatoes with a mortar, pepper and cool at room temperature.
Add 1 egg to the cooled potatoes. Add 50 g flour. Mix the puree well. It should be thick enough to be easy to work with. Don't add too much flour. Otherwise the zrazy will turn out rubbery.

How to properly wrap the filling

Making mashed potatoes for zraz is only half the battle. It is equally important to learn how to properly shape the products so that they do not fall apart during frying. But first you need to decide what filling to make the potato zrazy with. Here are the most popular options:

minced meat (pork, beef, chicken);
mushrooms;
boiled egg with green onions;
fried cabbage;
fish;
liver and offal;
sausages;
prunes with garlic;
vegetables;
cheese.

A prerequisite is that the filling should not be too wet.

To make zrazy, you need to place a small amount of minced potato on a table dusted with flour and flatten it into a flat cake. Place a tablespoon of filling inside. Lift the edges of the flatbread and form a patty with your hands. Use the wide side of a knife or your palm to flatten it. Roll the zrazy in flour or breadcrumbs on all sides. Fry the semi-finished products in a frying pan with vegetable oil until golden brown, first on one side and then on the other.

Recipe for zraz from potatoes with minced meat

Pork, beef, chicken, and even turkey are suitable for this recipe. The meat must be passed through a meat grinder to obtain minced meat. Well, then you can start preparing the meat filling:

Finely chop 1 onion with a knife and grate the carrots.
Fry vegetables in vegetable oil (2 tbsp) for 3 minutes.
Place the minced meat in a frying pan and fry it until tender along with the onions and carrots. At the very end of cooking, add salt and pepper.
Cool the filling, then use it to stuff mashed potato cakes.
Fry potato zrazy with meat filling in vegetable oil and serve with sour cream. The dish can be stored in the refrigerator for up to two days and reheated in the microwave before serving.

How to make potato dough for pies

Wash the potatoes well, cover with water, add salt and boil until tender, right in the skins. It will cook for about 20-25 minutes. Then remove the tubers from the water and let them cool slightly. Peel the potatoes and grate them using a large hole grater.

Break a couple of chicken eggs into the chopped potatoes and add seasonings: a little salt and allspice.

Mix well and start adding flour, thoroughly kneading the mass.

If the dough practically stops sticking to your hands, it means you have added enough flour. Set it aside and start filling, in our case, chicken liver.

Thaw it, add salted water and boil until tender. Then turn the liver through a meat grinder. Peel the onion, finely chop and fry in a small amount of sunflower oil. Add it to the liver and mix well.

The filling for pies may not be meat. Boil a few chicken eggs and half a glass of rice. Peel the eggs, combine with rice and add a bunch of green onions, previously chopped into small pieces.

The filling can also be sweet - from fresh strawberries, for example. Boil the berries a little with sugar and you’re done. An important nuance: after putting some berries on the dough, you need to sprinkle them with potato starch.

It's time to make pies. Dust the table with flour and roll out half the dough into a large, fairly thin flat cake.

Using a wide mug, cut out circles.

Place a little filling in the center of each circle and pinch the edges.

Be careful: you need to pinch the edge very well so that the seam is strong enough. Place the pies seam side down.

Fry the pies in plenty of oil. For convenience, you can use a small saucepan with a thick bottom.

Each housewife has her own recipe for potato pies - with cabbage, mushrooms, minced meat. We have collected the best!

I would like to offer you a recipe for potato pies, which I decided to prepare as a snack version - with cheese, garlic and sausage. You can choose any filling at your discretion. The dough turns out very tasty, and the pies themselves are incomparable. Try it!

mashed potatoes - 500-600 g;
eggs - 2 pcs;
flour - 150-200 g;
chopped dill greens - 1-2 tbsp. l.;
salt, ground black pepper - to taste;
hard cheese - 100 g;
smoked sausage - 100 g;
garlic - 2-4 cloves;
vegetable oil - for frying.

Add dill, salt and pepper. Mix well until smooth.

Place the filling in the center of each circle. In my version, it’s a slice of cheese, a piece of sausage and a little chopped garlic.

Sausage filling for zraz

The following dish is especially revered by children. Sausages are used as a filling for potato zrazas, and they do not need to be ground into mince. Preparing this dish is as easy as shelling pears:

Boil the potatoes and make a puree from them. Use only a potato masher, not a blender. Otherwise the puree will be too viscous. Add egg and flour to it.
Pre-boil small sausages or lightly fry them in a frying pan.
Make a ball out of the puree and flatten it in your palm to make a flat cake. Place the sausage in the center, then form the flatbread into a cutlet. Bread it in breadcrumbs or flour.
Fry the zrazy in heated vegetable oil until browned on top.

Zrazy can be served both hot and cold as a side dish or taken with you for a snack.

Step-by-step recipe with photos

Potato pies with meat are a great addition to first courses or tea, and are also perfect for a daytime snack. Crispy crust, tender potatoes and meat filling - that's what awaits you. You can boil the potatoes specially, or you can use leftover mashed potatoes. The preparation will take little time, and the wonderful pies will definitely delight your loved ones.

So, to prepare fried potato pies with meat, we will prepare the products according to the list. I used corn flour, but wheat flour is also quite suitable.

Peel the potatoes and set them to boil, adding some salt. While the potatoes are cooking, let's make the filling. Finely chop the onion and sauté until transparent.

Add minced meat to the pan, stir and fry until cooked, stirring, 7-10 minutes. Let's add salt and pepper.

Let the filling cool a little while we prepare the potato dough. Salt the water from the boiled potatoes and mash the potatoes. Let it cool slightly and add the egg.

Stir, add flour one spoon at a time, mixing well. The dough should be soft, do not over-flour it. It took me 3 tbsp. flour. This is the dough we got.

Dust the board with flour, roll the dough into small balls, and knead them into flat cakes.

Lay out the meat filling.

The dough is very tender and soft, it is more convenient to form potato pies in the palm of your hand. Carefully make the pies. You can give them a round shape. Dip the pies in corn flour.

Fry the pies on both sides in heated vegetable oil. They fry very quickly, about 3-4 minutes on each side.

Place the finished pies on a paper napkin to remove excess oil.

Potato zrazy stuffed with mushrooms

When preparing the next dish, both wild mushrooms and champignons can be used. It will turn out equally delicious. Only in the first case will the mushroom filling for potato zrazas be more flavorful. Well, preparing this minced meat for potato dough is as easy as shelling pears:

Finely chop mushrooms (300 g).
Chop onion (2-3 pcs.).
Fry it in vegetable oil (3 tablespoons) until a pleasant golden color.
Place chopped mushrooms in the pan with the onions. Fry them for 2-3 minutes over medium heat. After this, cover the pan with a lid, reduce the heat to low and continue cooking until the liquid has completely evaporated. At the very end, add salt and pepper.
Cool the filling. Place 1 tbsp in potato cakes. l. mushrooms with onions. Form elongated cutlets. Fry them in vegetable oil until they have an appetizing crust on top.

Potato pies with cabbage

Preparing such pies takes a small amount of time and requires little effort, but, nevertheless, it is a very tasty and interesting dish.

To make the pies you will need:

1000 g potatoes;
2 eggs (chicken);
3 tbsp. l. wheat flour;
spices - at personal discretion;
cabbage (fresh or pickled) – 500 g.

Cooking time – 1 hour.

Calorie content – 125.8 kcal.

Preparation:

Spicy zrazy with prunes

The combination of potatoes and prunes is quite unusual. But how delicious potato zrazy turns out. The prune filling gives the dish a piquant sourness that potatoes so lack. It is very easy to prepare such zrazy:

Boil the potatoes and make a dough from mashed potatoes, eggs and flour.
Remove pits from prunes if necessary. Place it in a bowl and pour boiling water over it. Leave on the table for 15 minutes.
Remove the prunes from the water and place on a paper towel.
Place the dried berries in the center of the mashed potato cake.
If desired, you can cut the prunes with a knife and add finely chopped garlic to it for piquancy.
Fry the potato zrazy with prunes in vegetable oil as usual.

Zrazy with liver filling

Liver and potatoes go well together. Many housewives choose this filling option for fried pies. In zrazy, the same ingredients are used, but they do not mix with each other. Each pie will have chopped liver inside and mashed potatoes on the outside. And no fried dough!

Now in more detail about how potato zrazy with liver filling is prepared:

While the potatoes are cooking, it's time to start preparing the filling. For this you will need onions, carrots, beef liver (300 g), salt and pepper.
Heat vegetable oil in a frying pan. First fry the chopped onion on it for 5 minutes, and then the carrots, grated on a coarse grater.
Add pieces of beef liver to the vegetables. Mix.
Cover the pan with a lid and cook the liver for 15 minutes. It is important not to dry out the liver so that it remains soft. At the end of cooking, add black pepper and salt.
Cool the liver and vegetables a little, then pass the filling through a meat grinder.
Place minced liver inside each tortilla and wrap. Then the zrazy can either be frozen or immediately fried in vegetable oil.

↑ Puff pastry pie with potatoes and chicken

In addition to potatoes, the filling for this pie also contains meat, so it turns out to be very nutritious. A good option for pampering your family with delicious pastries. At the same time, you don’t need to spend half a day in the kitchen, just one hour and your household will be full and happy.

Ingredients

chicken fillet – 300 g;
onions – 1 pc.;
potatoes – 4 pcs.;
mayonnaise – 2-3 tbsp. l.;
yeast-free puff pastry (ready) – 1 package (900-1000 g);
ground black pepper and salt - to your taste;
vegetable oil – 4 tsp. (2 – for greasing the baking sheet, 2 – for frying meat).

Preparation

Wash the chicken fillet, dry it and cut it into small cubes.
Peel the onion, rinse and cut into small cubes.
Heat vegetable oil in a frying pan and fry the onion with meat pieces until half cooked.
Rinse peeled potatoes under running water, dry and cut into strips. Transfer to a bowl, add mayonnaise and mix well.
Combine all prepared ingredients in a bowl, add salt and pepper to your taste, mix. The filling is ready.
Divide the dough, thawed at room temperature, into two parts and roll into thin layers.
Grease a baking sheet with vegetable oil and place one layer of dough on it.
Spread the filling evenly over the entire surface and cover with the second layer. Carefully pinch the edges, make light cuts with a knife or pierce them with a fork to allow steam to escape.
Place the baking sheet in an oven preheated to 180 degrees for 40 minutes.
Let the finished crispy and very juicy pie cool a little, then cut it into pieces and invite everyone to eat.

Cooking tips

Potatoes for the filling can be used either raw, boiled or stewed. If there are a few tubers left in their uniforms after preparing holiday salads, they are quite suitable for such a pie; you can cut them into circles or small cubes. Even the leftover mashed potatoes will be used for filling.
You can also use yeast-free puff pastry, but then the cake will not be as airy and tender.
Puff pastry pie with potatoes is quite filling, so it is quite suitable as a full second course. You can supplement it with stewed or fresh vegetables (in the form of slices or a light salad).
Potatoes in puff pastry will turn out even juicier and tastier if you add fried, boiled or pickled mushrooms, meat or sausage products, canned or fresh fish, any vegetables and fresh herbs. The potato filling is ideally combined with minced meat, previously lightly fried, finely chopped boiled eggs, grated cheese (hard cheese, feta cheese, smoked sausage).
The pie will be more delicious if you first fry the sliced onions in a frying pan in a small amount of vegetable or butter, and then add them to the filling.
If boiled potatoes or mashed potatoes are used for the filling, half an hour is enough for baking in the oven. In the case of raw potatoes, the cooking time should be increased to 40-60 minutes, depending on the cutting method. It is best to cut the tubers very thinly so that the potatoes do not remain raw. Because if you increase the baking time too much, the dough may burn.
The pie will turn out more beautiful if you do not use a whole egg to grease it, but beat the yolk with a tablespoon of milk (when there is no milk, you can replace it with a tablespoon of water with a pinch of granulated sugar). The top of the finished baked goods will be especially shiny.
Previously, we prepared a delicious puff pastry pie with potatoes and minced meat.

Potato zrazy with fish filling

A very tender filling can be made from pollock fillet. You can use any other fish. Potato zrazy stuffed with minced salmon and salmon will be very tasty. The whole process can be represented step by step like this:

First sauté the onions and then the carrots in vegetable oil.
Cut pollock fillet (250 g) into small pieces.
Place the fish in the pan with the already soft vegetables. Salt, add lemon pepper or other spices.
Stirring occasionally, cook the filling for 10 minutes. The result should be not very fine minced fish with small pieces of pollock. It needs to be cooled and mixed with dill (optional).
Now the filling can be used as mince for potato cakes, forming them into elongated cutlets.

Filling for zraz with green onions and egg

The next version of minced meat for zraz turns out fresh and aromatic in spring. Green onions, dill and boiled eggs are used as filling. Thus, from the simplest and most affordable ingredients you can prepare a very tasty dish.

Making this filling for potato zrazas is very simple:

Place 5-6 raw eggs in a saucepan and fill them with water. Add a tablespoon each of salt and vinegar.
Place the saucepan over medium heat and cook the eggs for 10-12 minutes after boiling. Then transfer them to cold water, cool and peel them.
Cut boiled eggs into small cubes.
Finely chop a bunch of green onions and dill.
Combine eggs with herbs, season them with salt and pepper. Mix the filling.
Immediately use the minced egg to prepare zraz.

Recipe for zraz stuffed with cheese

Below is another option for using leftover mashed potatoes after dinner, which also allows you to diversify your usual menu. This recipe uses hard cheese as a filling. By the way, there is no need to grate it or chop it into cubes. You can put a whole piece (weighing 30-50 g) inside a potato cake at once, then it will be easier to form the product. You need to prepare such zrazy as follows:

Make potato dough by adding 50-70 g of flour and 1 egg to the cooled mashed potatoes.
Form it into flat cakes on a plate.
Cut the cheese into thin plates (slabs) slightly smaller in size than the flatbread.
Wrap cheese in mashed potatoes.
Roll the prepared zrazy in a breading of flour or breadcrumbs and fry in a frying pan until golden brown on top. Under the influence of high temperature, the cheese will melt inside and the filling will turn out very juicy.

Pies with potato broth - recipe

Having prepared everything you need for work, you can start preparing dough for pies using potato broth. Wash and peel the potatoes. Cut into large pieces. Fill with cold water. Add some salt. Boil until done. Cover the pan with a lid and pour the potato broth into a deep bowl.

Add butter to the potatoes themselves, a little milk and puree. The side dish for lunch or dinner is ready. The mashed potatoes obtained in this way can also be used as a filling for pies. You can add fried chicken liver or champignons to the potatoes, then the filling for the pies will become even tastier.

After the potato broth has cooled a little and becomes warm (temperature is about 40C), you can start preparing the dough for the pies. Since our dough will be made with yeast, we will need yeast. You can use both wet and dry yeast to prepare the dough. Remember that the ratio between dry and wet yeast is 1:4. I prefer working with wet yeast, so I use it in this recipe too. Crumble the yeast into a bowl of potato broth with your hands.

Add sugar, which will help the yeast “wake up” faster.

Add salt.

Add sunflower oil.

Mix all ingredients with a whisk. Sift the required amount of flour. While constantly stirring, add flour to the dough base.

The finished potato broth dough should be quite dense.

Like other types of yeast dough, dough made with potato broth with yeast should stand in a warm place and rise. To prevent the dough from chapping and becoming crusty on top, it is recommended to cover the bowl with a clean towel.

While the dough is rising, you have time to prepare the filling for the fried pies in a frying pan. I chose stewed cabbage as the filling. Finely chop the cabbage and carrots. Stir and place in a frying pan with sunflower oil poured into it. Add salt, spices, bay leaf and a small amount of water to allow the cabbage to simmer.

After stirring the cabbage, simmer it for about 15 minutes. For flavor, spiciness and a bright red-orange color, add ketchup or tomato sauce at the end of cooking the stewed cabbage. Stewed cabbage will turn out even tastier if you use homemade tomato ketchup or sauce. Place the finished cabbage on a plate and let it cool slightly.

After this, you can start making pies. Sprinkle your work surface with flour. Roll the ball of dough into a flat cake. Place a teaspoon of stewed cabbage or any other filling in the center of the flatbread.

Bring the edges of the pie together and pinch tightly. Give it an oval shape.

Prepare a small batch of pies in this way, and to prevent them from sticking to the work surface while waiting for their frying time, sprinkle the table or board generously with flour.

In a frying pan with enough sunflower oil, fry the pies on both sides until golden brown.

Serve the fried pies with potato broth hot. Enjoy your meal. I will be glad if this recipe for pies with potato broth is useful to you.

Zrazy with fried cabbage

Sourish toppings are ideal for the neutral taste of mashed potatoes. You can use sauerkraut as minced meat or fried cabbage with cucumber brine. It will make a very tasty dish for dinner. Potato zrazy stuffed with fried cabbage is prepared as follows:

Chop white cabbage (500 g) with a knife.
Finely chop the onion and grate the carrots.
Heat vegetable oil (3 tbsp) in a frying pan. Fry onions and carrots on it, and then add cabbage.
Fry vegetables until done. To prevent the cabbage from burning, add a little water as it cooks.
At the very end, pour 100 ml of cucumber pickle or a little vinegar into the pan. Add salt and spices to taste.
Cool the cabbage filling, then use it as minced meat for zraz. If desired, it can also be used for fried pies.

Potato dough preparation options

The zraz dough is prepared from the following components:

potatoes (410 g);
medium fat sour cream (200 g);
chicken eggs (5 pcs.);
margarine (50 g);
onions (1-2 pcs.);
cooking fat (100 g);
crackers (20 g);
salt (1-2 pinches);
fresh herbs (1/2 bunch).

The tubers are cleaned, boiled, dried and ground. Then the mass is cooled to a temperature of +40°C. Add an egg to the mixture and mix. Then, for zraz, mince is prepared from boiled eggs, which are cooled, chopped, and mixed with fried chopped onions. The filling is salted to taste.

The potato dough is formed into flat cakes, and minced meat is placed in the center. Zrazy are rolled in breadcrumbs and fried in a frying pan in melted fat. Then the semi-finished potato products are cooked in the oven.

The dish is served with sour cream and chopped herbs.

Croquette dough is made from the following set of products:

potatoes (2.3 kg);
crackers (100 g);
chicken eggs (5 pcs.);
cooking fat or butter (200 g);
sauce (500 g);
wheat flour (100 g).

The tubers are rinsed, peeled, boiled, ground into puree and cooled. Add flour and yolks to the mixture and mix. The dough is formed into round croquettes, rolled in breadcrumbs and fried in a heated frying pan. You can add fried onions and chopped boiled mushrooms to the potato mixture. Serve the dish with herbs, tomato or soy sauce.

Yeast dough is prepared from the following products:

sour cream (2 tbsp);
water (350 ml);
dry mashed potatoes (40 g);
wheat flour (650 g);
sunflower oil (75 ml);
granulated sugar (1 tbsp.);
dry yeast (2 tsp);
chicken eggs (1 pc.);
salt (1 tsp).

You need to heat the water, dissolve the yeast, add sunflower oil and other ingredients. Flour and potato powder are gradually mixed into the liquid mixture. In a bread machine at a warm temperature, the mass is brought to readiness for 1.5 hours.

From the prepared dough you can make pies stuffed with cabbage and mushrooms, bake pizza, open pies and various versions of savory pastries.

Potato zrazy with vegetable filling

If you do not add an egg to the cooled boiled potatoes, and prepare the filling exclusively from vegetables, you will get just an excellent lean dish. Such designs will help add great variety to your table during the church fast. They can also be prepared for vegetarians. As with meat filling, potato zrazy with vegetables turns out no less tasty. The process of their preparation consists of the following steps:

Onions are fried in vegetable oil, and then grated carrots (2 pieces each). It is recommended to stir the frying constantly so that the vegetables do not burn.
When the onions and carrots become soft, add frozen green beans (300 g) to the frying pan. It should be salted immediately.
Cover the pan with a lid and cook the vegetables over low heat for 5 minutes. If desired, the beans can be pre-cooked for 2 minutes. Then the filling will be softer.
Stuff the zraz preparations with vegetable filling, arrange them in the form of cutlets and place them in a frying pan with hot sunflower oil. Fry quickly until browned on both sides.

Sauce

With different fillings, potato zrazy turns out equally tasty. To find the perfect minced meat, it is recommended to try each of the recipes presented above.

But it is customary to serve potato zrazy with sour cream sauce. To prepare it, you need to mix 200 ml of sour cream with dill and garlic squeezed through a press. Then the ingredients should be salted and peppered to taste and the sauce can be considered ready. It should be done immediately before serving.

Zrazy with tartar sauce will be no less tasty. The pickled cucumbers that are included in it are ideally combined in taste with mashed potatoes - the main ingredient of zraz. Zrazy with tomato sauce prepared with the addition of chili pepper will be no less tasty.

Potato croquettes

Products for the recipe:

potatoes 2330 g;
eggs 5 pcs.;
crackers 100 g;
cooking oil or fat 200 g;
sauce 500 g;
flour 100 g.

Recipe

Peel the potatoes and boil until tender. Grind hot potatoes as for mashed potatoes. Cool to 55 degrees.
Add 30 g of wheat flour, raw yolks to the cooled potatoes, mix.
From the resulting potato dough, form into round or oblong products the size of a walnut, roll in the remaining flour, moisten in the beaten egg white, and roll in breadcrumbs. Croquettes must be deep fried.
You can add fried onions and finely chopped mushrooms to the potato dough.
Before serving, golden balls of croquettes are placed on a dish or plate, lettuce leaves or sprigs of herbs are placed on top. Serve with tomato or mushroom sauce.

Yeast dough with dry mashed potatoes

Yeast dough with the addition of potatoes turns out very tasty. You can use it to make any savory pastries.

Products for the recipe:

water 350 ml;
sour cream 2 tbsp. l.;
vegetable oil 75 ml;
salt 1 tsp;
sugar 1 tbsp. l.;
egg 1 pc.;
dry mashed potatoes 37 g;
flour 650 g;
dry yeast 2 tsp.

Recipe

This dough can be prepared in a bread machine or in a regular saucepan. It differs from regular yeast dough in taste and more delicate, light structure.
To prepare, you need to heat the water, add yeast, vegetable oil, sugar and salt. It is advisable not to mix salt with yeast, because the dough will not rise well.
Break the egg and add to the rest of the dough ingredients. Add two tablespoons of sour cream to the mixture. Add sifted flour and instant mashed potatoes.
In a bread machine, the dough with mashed potatoes will be ready an hour and a half after kneading. In the pan you need to watch when it has increased several times. Usually this takes one and a half, two hours.
From ready-made potato dough you can make pies with potato or cabbage filling. This dough is perfect for baking pizza and open meat pies.