Sorcerers with minced meat
6 servings
60 minutes
Dumplings with minced meat are a soulful dish of Belarusian cuisine, where the tenderness of potato dough combines with the juiciness of meat filling. Essentially, it's a variation of draniki but with a surprise inside. Historically, they were part of the traditional peasant menu since potatoes and meat are staples of Belarusian diet. Dumplings turn out crispy on the outside and soft on the inside, and their rich flavor is perfectly complemented by sour cream or homemade sauces. They are convenient to take along, serve for lunch or dinner, and also to treat guests. The main thing is to let them rest a bit before serving so that the texture becomes especially tender.
1
Grate raw potatoes on a coarse grater. Add salt. Drain the resulting juice. Add pepper. Add eggs and flour. Mix well.
- Potato: 10 pieces
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 2 pieces
- Wheat flour: 0.5 glass
2
Shape patties from the minced meat. Big or small — it's up to you.
- Ground meat: 500 g
3
Place a thin layer of potato on the palm of your left hand, then add the cutlet on top, and cover it with more potato. Essentially, this results in potato pancakes with a meat filling.
- Potato: 10 pieces
- Ground meat: 500 g
4
Fry in vegetable oil in a covered pan on both sides.
- Vegetable oil: 1 glass
5
Place the ready dumplings in a covered pot to rest for 10 minutes before serving — the potato crust will soften.