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For the first time I tried zakidanki already in adulthood and I really regretted that I didn’t know how to cook them when the children were small: there would be no problems with homemade dumplings and dumplings. Zakidanki are prepared twice as fast, do not require long sitting at the table, tedious modeling, but come out tasty and appetizing. The most important thing is that they always turn out, regardless of how much meat, onions or carrots you have in your house. Be sure to try!
Ingredients:
500 g raw potatoes
5 large boiled potatoes
2 eggs
⅔ cup wheat flour
a handful of minced meat, preferably pork
about 2 tbsp. l. lard or vegetable, butter, ghee
1 carrot (or more)
1 onion (or more)
salt and pepper to taste
We clean the raw potatoes, three on a fine grater and squeeze well. Mash the peeled boiled potatoes into a puree.
Salt the mashed potatoes, mix with mashed potatoes. Add eggs and stir in flour.
Add minced pork (or whatever you have) and pepper to taste. If there is no minced meat, you can simply cut the meat finely with a knife, it will be even tastier.
Bring water to a boil in a saucepan.
Divide the dough into balls. We put a little minced meat inside each ball, form a kolobok and lower it into boiling water. You need to do it one by one, bun by bun, so that they do not stick together. It takes about 2 minutes of time, as it is molded quickly.
Cook the casseroles over medium heat for 30 minutes.
While they are cooking, fry finely chopped carrots and onions in a pan with lard or any other fat.
With a slotted spoon we take out the zakidanki from the water and fry them together with carrots and onions until golden brown. If you don't like fried carrots, you can fry the snacks just in melted butter. Very simple, appetizing and tasty dish.