In Lithuanian, Belarusian and Polish cuisines , this name has its own authentic recipe: sorcerers can be either fried dumplings from potato dough, or large dumplings with various fillings. In some ways, the cooking technology of this dish resembles potato pancakes. Removing excess liquid that this recipe requires from potato mass (sorcerers also need to add starch to give the test density and elasticity), involves the use of a fine grater or juicer. Let's look at a few cooking options.
Belarusian sorcerers: recipe with meat filling
It will take two and a half kilograms of selected potatoes and five hundred grams of minced pork. Two onions, salt, pepper, greens, two tablespoons of sour cream, thirty grams of butter, refined vegetable oil for frying, seasoning (optional) and some water are also needed.
First, prepare the stuffing with which you will fill the sorcerers with meat. The recipe allows you to use the finished one. If you twist it yourself, it is better to take pork with layers of fat. You can chop it very finely with a sharp knife or use a meat grinder.
An increased fat content in meat is necessary given the fact that the potato mass absorbs part of it and there is a chance that the filling will then become dry. Chopped pork with seasonings and salt, add herbs and finely chopped one onion (onions can be put raw or sautéed), crushed garlic, a couple of spoons of sour cream, a spoonful of water (if the mass density requires). Grate the potatoes or squeeze it using a juicer. Drain the liquid through cheesecloth, but do not pour it. After it settles, starch settles at the bottom. It will need to be added to the dough for sorcerers. In the potato mass, add raw grated onion, a spoonful of fat sour cream. It should become flexible and elastic as a result of all manipulations, this is what the recipe requires. Sorcerers should keep their shape and not fall apart in a pan.
Start sculpting products. Divide a slice of potato mass into two parts. In the middle of one, put the minced meat, cover with the second part, pinch: you should get a ball with meat filling. Roll it between your palms for smoothness. Fry the sorcerer in oil until browned. Then transfer to a stewpan, sprinkle with flakes of cold oil or sprinkle with sour cream. Leave in the oven for thirty minutes. Serve with sour cream.
Sweet recipe: sorcerers with cherries or blueberries
From two hundred grams of flour and half a glass of milk, prepare a fairly cool dough. Beat the egg and salt to taste. Set aside for thirty minutes. Then roll out, cut circles, spread cherries on them, sprinkle with sugar (you will need three hundred grams of berries and one hundred grams of sugar). Blind large sorcerers in the shape of a pouch. Boil in salted water, serve by pouring sour cream sauce with sugar and cinnamon. You can add melted butter to the dough for more tenderness. Blueberries are also used as a filling.