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Mecklenburg roll with squirrels in german
1 serving
cook the potatoes, grate or pass through a meat grinder, add flour, salt, eggs and knead the cool dough. roll the dough into a layer with a thickness of a finger. lightly fry the finely chopped onions on the gruel obtained from the squalls, add the parsley, salt and pepper heavily and distribute the resulting mixture evenly on the dough sheet. then gently roll it up and cut into pieces 5 cm long. Put the resulting rolls in a pan, drizzle with fat and fry. From time to time, you should pour rolls with 1-2 tablespoons of milk. serve hot.
cook the potatoes, grate or pass through a meat grinder, add flour, salt, eggs and knead the cool dough. roll the dough into a layer with a thickness of a finger. lightly fry the finely chopped onions on the gruel obtained from the squalls, add the parsley, salt and pepper heavily and distribute the resulting mixture evenly on the dough sheet. then gently roll it up and cut into pieces 5 cm long. Put the resulting rolls in a pan, drizzle with fat and fry. From time to time, you should pour rolls with 1-2 tablespoons of milk. serve hot.
potatoes - 100 g, flour - 250 g, onions - 60-80 g, eggs - 2 pcs., milk - 1 glass, or sour cream - 1 cup, parsley greens - 1 tbsp. spoon, pepper to taste, salt to taste, squash - 250 g
