Potato Zrazy with Mushroom or Cabbage Filling
The fate of zrazy — Ukrainian and Belarusian stuffed potato patties — hangs on one thing: the temperature of the mash. Warm, it sticks to your hands, spreads in the pan and won’t hold a seam, so mash the kilo of potatoes (about 2¼ lb) and let it cool right down before the egg and flour go in. Two and a half tablespoons of flour is enough to make the mixture hold together; add more and the shell turns rubbery instead of tender. Keep a bowl of flour by your hands while you shape — it beats fighting sticky dough.
The filling is open-ended: fried mushrooms with onion bring a woodsy note, braised cabbage a soft tang, and either keeps the dish meat-free. Shape the patties about a finger thick and pinch the seam twice, pressing it flat — a thin wall splits and the filling bleeds into the oil. Get the oil properly hot first; cool fat soaks straight into potato, hot fat sets a crust on contact. Serve with smetana (full-fat sour cream — the Western tub works, but avoid low-fat, which slackens). Leftovers crisp up far better in a dry skillet than in the microwave.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Boil the potatoes, mash them, and let cool.
Add the raw egg and flour and salt to taste.
The mashed potato is sticky, so dust your hands with flour often.
Divide the potato dough into several pieces, shape palm-sized patties, place the filling in the center, and pinch the edges shut.
Fry in boiling oil.
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