How to learn how to cook delicious cakes with potatoes in a pan

Kitchen appliances and utensils: pot, knife, cutting board, frying pan, fork, tablespoon and teaspoon, spatula, rolling pin, sieve, bowl, plate, paper towel, potato crusher.

Ingredients

Step cooking

Cooking stuffing

1. Peel medium-sized potatoes (8 pieces), peel, rinse, fill with water (1 liter) and cook until cooked. Salt during cooking (1 teaspoon of salt). Drain the water from the boiled potato until cooked, add the butter (20 grams), milk (about 50 ml) and mash. Mashed potatoes should be neither too thick nor too thin.
   
2. Peel the onion (1 piece), cut into small cubes and fry in vegetable oil (2 tablespoons) in a pan until golden brown. Transfer the onions to mashed potatoes.
   
3. Wash and dry fresh dill. Finely chop (1 tablespoon) and add to mashed potatoes. Pepper with freshly ground black pepper to taste. Mix well. The filling is ready.
   

Knead the dough

1. Pour kefir at room temperature (250 ml) into a bowl. Be sure to remove the kefir from the refrigerator about two hours before cooking. Pour dry ingredients with kefir: sugar (1 tablespoon), salt (1 teaspoon), soda (1/2 teaspoon). Mix well until sugar and salt are completely dissolved. Mass should increase in volume.
   
2. Pour the sifted flour in small portions into kefir and mix with a spoon.
   
3. When the dough has thickened, put it on a table dusted with flour and continue to knead, adding flour if necessary. Kneading the dough, put it in a bowl "rest" for 10 minutes.
   

Form and bake cakes

1. Roll the dough into a flagellum and divide into 5-6 parts. Each piece should be about 100 grams in weight.
   
2. Roll each piece of dough into a ball. Take one ball, dust it with flour and roll it into a small circle. In the center of the circle, lay out the filling from mashed potatoes (about 2 tablespoons) and cover the dough in a circle as khinkali is poured.
   
3. Press the dough with the filling by hand and sprinkle with flour. Using a rolling pin, carefully so that the dough does not tear, roll the cake along the diameter of the pan.
   
4. Transfer the cake to a dry, well-heated pan, and fry for 2–3 minutes on each side to make the dough brown.
   
5. Wipe it with a paper towel before putting the second tortilla on a hot pan.
   
6. Generously grease a hot cake with butter on both sides. Roll and fry the remaining cakes in the same way.
   
7. Serve sour cream cakes with milk or tea.
   

Video recipe

If you have any questions during the kneading test and the formation of lozenges, you will receive answers by watching the video.

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