Zrazy with Pork Meat

by Editorial Staff

This dish is called zrazy with meat.

Summary

Course	Main Dish
Cuisine	Eastern European

Ingredients

For the dough:

Potatoes – 1 kg
Egg – 1 pc.
Flour – 160 g (1 glass of 250 ml) + for working with dough
Salt – 0.5-1 teaspoon

For filling:

Boiled meat (pork) – 300 g
Meat broth – 4 tbsp
Salt – 0.5 teaspoon
Ground black pepper – 0.5 teaspoon

For frying:

Vegetable oil

Instructions

Grind the pre-cooked meat (I have a pork neck) using a meat grinder. Add broth, black pepper, and salt to the minced meat. Mix well so that the salt and pepper are evenly distributed throughout the filling.
Cooking the dough. Boil the potatoes until tender. Mash the boiled potatoes in mashed potatoes and cool. Add the egg to the cold mashed potatoes and salt to taste.
Add flour. Knead the dough and knead well. The dough is moderately sticky.
Sprinkle the hands with flour. Measure out a portion of the dough with a tablespoon and flatten it into a cake in the palm of your hand. Put the meat filling in the middle of the cake.
We form the cardholder according to the principle of a pie.
Dip the zrazy in flour, shake off the excess flour. This is how we form all the gophers.
Heat the oil in a frying pan and fry the zrazy with meat over medium heat for 2-3 minutes on each side.
Zrazy with meat is ready! They are served with sour cream or mushroom sauce!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.