Sorcerers are tasty, like magic

This dish Belarusian cuisine is less known than pancakes or dumplings, but no less delicious. Wizards of the potato can be a great option for a hearty lunch or dinner, and their preparation is quite simple, so master it will be able to attend.

A dish called sorcerers are in Lithuanian, and Polish cuisine in these countries refers to the small dumplings made of very thin, almost transparent test. But the Belarusian variant of sorcerers, which will be discussed is large patties of potato stuffed with meat. Because potatoes for Belarusian sorcerers crushed in puree or grate, often also called potato dumplings or potato pancakes.

So, with the definition of the concept figured out, you can now proceed to cooking. The task is simple, so it is easy to master even inexperienced cooks.

Preparation of sorcerers is reduced to the following steps:

• Preparation of a "test" of the potato.
• Prepare filling;
• Formation and preparation of witches - boiling and roasting, as well as (optionally) the making available until cooked in the oven.

Cooking potato "test"

There are different recipes of witches, in which the dough from potatoes cooked in different ways. But in General, you can select the following options:

• The potatoes raw, rubbed on a fine, medium or coarse grater (or crushed blender), then it pushes the liquid (this weight is laid out in a colander with a fine grid), after which the liquid settles to the starch settled on the bottom - then the fluid is drained, and gathered at the bottom of vessel starch is added back into the potato mixture.

• Potatoes boiled until tender in uniform, cleaned, rubbed on a fine grater or pulirula.

In both cases, and both raw and cooked potatoes to give the mass of plasticity can be added eggs and flour (1 kg potatoes about 1 Cup of flour and 2 eggs), but in the traditional recipe Belarusian sorcerers they are not used, and plasticity "test" is achieved through proper wringing moisture from raw potatoes. This is a distinctive feature of sorcerers, so if you want to prepare this dish in its traditional version, after I grind the potatoes, remove excess liquid, it is easier just to do it using cheesecloth, folded into several layers - put the potatoes in a cheesecloth and extruding his hands, press fluid, collecting it in any capacity. It is also important to add to the dough starch, which will gather at the bottom after the liquid some time to stand up is the second important aspect of making real magicians.

Giving weight plasticity is the most important and the most difficult step, but if done according to the recipe, the difficulties with modeling wizards should not arise.

To prepare the filling for sorcerers

Traditional toppings - minced meat (pork or pork+beef). However, there are other options for toppings, for example, often sorcerers do with mushrooms.

The stuffing is better to do yourself, passing the meat through a meat grinder. Another option is finely chopped meat, without kinking it in the grinder (it is believed that the so-sorcerers get more delicious). It is important that the onions for stuffing rubbed on a fine grater, or cut very finely.

If you decide to cook sorcerers with mushrooms, you can use both fresh and dried mushrooms. Fresh it is necessary to chop, dried, soak and boil, then mix with chopped fried onions, pepper and salt.

Formation and preparation of witches

If the potato dough is properly prepared, in forming the sorcerers, difficulties should not arise. However, if the potatoes are not still holds its shape, it is better to add the egg and flour (add gradually so that the weight started to keep the shape).

Measure equal parts potato mass, every stretch in the cake and put in center of bread stuffing - all as in the preparation of conventional cutlets with stuffing. Can each part split in half to make 2 cakes, one to put the stuffing and cover with the second, then crease the edges, closing the filling on the sides.

Potato dough is made, wizards molded - you can sigh with relief: the hardest part is already behind! To prepare sorcerers, they can be put in a pan with heated oil (if you do not want your sorcerers turned out to be fatty, do not pour a lot of oil) and cook them on high heat on both sides until Browning, then bring until tender over low heat. Another option is to first fry, then put out the witches 20-30 minutes in a preheated 180 to 200 degree oven. Another option is to omit the witches in boiling salted water (however, when using this method of cooking, be sure to add in the potatoes, eggs and flour).

Wizards of the potatoes with the meat dish is very tasty and filling, which appeals to all. Make no mistake: if you cook them well once, you will hear requests to do this "yummy" more than once!

Classic recipe potato witches with meat

You will need: 1 kg of potatoes, 500 g minced pork-beef, 1 large onion, pepper, salt, cumin

How to cook potato witches with meat. RUB the potato on a grater or blender, grind, the same to be done with onions, combine potato mixture with half an onion, salt to taste, put in a colander and squeeze out the liquid. The remaining onion and mix with the minced meat, add the cumin, salt and pepper. Be separated from potato dough equal pieces, each one to make the cake, in the center put the stuffing, gently shape the patties. Heat the pan with 2 tablespoon of vegetable oil, heat on the fire just below the middle, put the wizards until ready to fry on each side for about 10 minutes, If desired, fried wizards put on a sheet and put out another 15-20 minutes, serve with sour cream.

Recipe potato-meat cooked sorcerers

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You will need: 1 kg of potatoes, 250 g minced pork-beef, 100 g of cheese, 50 grams of vegetable oil, 2 eggs, 1 large onion, 4 tbsp bread crumbs, flour, pepper, salt.

How to cook boiled sorcerers. Boil the potatoes in their skins until tender, adding some salt water, cool and clear, and then on a coarse grater rubbing. Finely chop the onion and fry, adding bread crumbs, until Browning, then put the minced meat, pepper and salt, add spices to taste, until cooked beef fry. Add to the potatoes raw eggs, pepper and salt, mix well, then gradually add enough flour so that the dough does not stick to hands - about 1 Cup. Divide the dough into balls, each roll the cake in the center, and put the meat, to raise the side edges up and sumipntg as dumplings. Lower sorcerers in salted boiling water, mix gently, after surfacing cook for 10 minutes Before serving boiled sorcerers drizzle with melted butter and sprinkle with grated cheese.