I do not write the exact amount of ingredients, it can be absolutely anything, the main thing is to observe the proportions of puree and flour: 2 to 1

Leave the mashed potatoes in the refrigerator for 3 hours.
We do not ignore the product that contains the refrigerator!
Measure the puree and add half the volume (e.g. 2 cups puree, 1 cup flour).
Flour can be whole grain or spelled.
Add some salt and a pinch of baking soda.
Mix the dough.
It is important not to knead the dough for a long time, the longer we knead it, the thinner it will be.
Once the flour is combined with the puree, we no longer knead.
Divide the dough into pieces and shape them into crazy shapes, just like we make pies.
To do this, flatten each piece of dough in your hands, add the filling and pinch.
If the dough is still sticky, flour your hands and work surface a little.
Fry zrazy in vegetable oil over medium heat without a lid.
For the mushroom filling I grate it on a coarse grater
champignons, carrots and onions.
There are approximately as many carrots as mushrooms, 2 times less onions.
And I fry it all under the lid with a spoon of olive oil, spices and salt until the carrots become soft.
The filling needs to be cooled and filled with zrazy.
You can make it without stuffing, or you can make it as cutlets.
Enjoy your meal!


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