Potato “Pockets” with Mushrooms
These pockets are a home version of zrazy — the Eastern European family of stuffed patties, where a soft starchy or meat casing wraps around a filling. Here the casing is mashed potato bound with egg yolk, the filling is mushrooms and onion, and a breadcrumb coat crisps it in the pan. They’re good hot for supper and, unusually for a fried potato dish, just as good cold from the fridge.
The dough decides everything. Boil the potatoes in their skins so they don’t take on water, and let them steam dry for a minute after peeling. Yolks and two teaspoons of flour are enough to bind 1 kg (about 2 lb) of mash; keep the whites aside for sealing and breading, and resist adding more flour, because every extra spoonful pushes the dough toward rubbery.
Cook the mushrooms and onion until the pan looks dry — a wet filling will split the pockets open from the inside. Wild mushrooms or sauteed sauerkraut are both worth trying in their place. Pinch the edges firmly, coat in two stages, egg white then crumbs, and serve with sour cream or a mushroom sauce.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Potato dough
Wash the potatoes and boil them in their skins, then peel and mash into a puree.Separate the egg whites from the yolks. Mix the puree thoroughly with the yolks, butter, 2 teaspoons of flour, and salt to taste.
Filling
Clean the button mushrooms and chop finely. Peel and chop the onion and combine with the mushrooms.Saute for 10 minutes in oil, then add salt, pepper, and parsley to taste.
Shaping and frying
Roll out the potato dough and cut 16 rounds. Place a spoonful of mushroom filling in the center of each.Brush the edges of the rounds with egg white and seal. Dip the sealed pockets in egg white, then in breadcrumbs.
Fry in oil on both sides until browned. Garnish with herbs before serving.
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