Belarusian recipe: sorcerers

In Lithuanian, Belarusian and Polish cuisines , this authentic name comes up with an authentic recipe: sorcerers can be both fried dumplings from potato dough, and large dumplings with various fillings. In some ways, the technology of cooking this dish reminds the draniki. Removing from the potato mass of excess liquid that this recipe requires (wizards also need the addition of starch to give the dough and elasticity), involves the use of a small grater or juicer. Let's look at several options for cooking.

Belarusian wizards: a recipe with meat stuffing

It will take two and a half kilograms of selected potatoes and five hundred grams of minced pork. Also, you need two bulbs, salt, pepper, greens, two tablespoons of sour cream, thirty grams of butter, vegetable refined oil for frying, seasoning (if desired) and a little water.

First, prepare the stuffing, which you will begin to infect wizards with meat. The recipe allows you to use the ready. If you twist it yourself, it's better to take pork with fat layers. You can cut it very finely with a sharp knife or use a meat grinder. The increased content of fat in meat is necessary given that the potato mass will absorb some of it into itself and there is a possibility that the filling will then become dry. Shredded pork mixed with seasonings and salt, add greens and finely chopped one onion (onion can be put raw or browned), crushed garlic, a couple of spoons of sour cream, a spoonful of water (if required by the density of the mass). Grate potatoes or squeeze it using a juicer. Drain the liquid through gauze, but do not pour it. After she has settled, starch will settle on the bottom. It will need to be added to the dough for sorcerers. In a potato mass to enter a crude rubbed onion, a spoonful of fatty sour cream. As a result of all manipulations, it must become plastic and elastic, this is what the prescription requires. Wizards must keep their shape and do not fall apart in a frying pan.

Proceed to molding products. Divide a piece of potato paste into two pieces. In the middle of one put the stuffing, cover the second part, protect: a ball with meat stuffing should turn out. Roll it between the palms to make it smooth. Fry the sorcerer in oil until tender. Then transfer to a saucepan, sprinkle with flakes of cold butter or sprinkle with sour cream. Leave in the oven for thirty minutes. Serve with sour cream.

Sweet recipe: Sorcerers with a cherry or blueberry

From two hundred grams of flour and half a glass of milk, cook a fairly stiff dough. Strain the egg and salt to taste. Leave it for thirty minutes. Then roll out, cut out the circles, put cherries on them, sprinkle with sugar (you need three hundred grams of berries and one hundred grams of sugar). Blind large sorcerers in the form of a pouch. Boil in salted water, serve with a sauce of sour cream with sugar and cinnamon. In the dough you can add melted butter for more tenderness. Blueberry berries are also used as fillings.