Traditional Ukrainian Potato Zrazy with Meat and Cheese

ByEmily International Cuisine, Side Dishes
Traditional Ukrainian Potato Zrazy with Meat and Cheese

Discover the beloved comfort food of Eastern Europe with these incredible potato zrazy—golden, crispy potato patties filled with savory seasoned meat and melted cheese. This traditional Ukrainian dish transforms simple potatoes into tender, pillowy pockets that encase a juicy, flavorful filling. The contrast between the soft potato exterior and the rich meat-and-cheese center creates an unforgettable eating experience. Perfect as a main course, hearty lunch, or satisfying dinner, these zrazy are budget-friendly, use everyday ingredients, and deliver restaurant-quality results that will have your family asking for them again and again.

Ingredients

For the Potato Dough:

  • 1-1.1kg/2.2-2.4 lbs potatoes, peeled (whole, not diced)
  • 1 large egg
  • 4 tablespoons all-purpose flour, 60g/2 oz
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried garlic powder

For the Meat Filling:

  • 1 medium onion, finely diced
  • 1 tablespoon vegetable oil
  • 20g/1.5 tablespoons butter
  • 400-500g/14-17.5 oz ground meat (mixture of chicken and beef, or your choice)
  • 2 tablespoons sour cream
  • 1-2 tablespoons water
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried garlic powder
  • Salt and black pepper to taste
  • 100g/3.5 oz mozzarella or cheese, grated

For Cooking:

  • 3-4 tablespoons all-purpose flour for dusting
  • 3-4 tablespoons vegetable oil for frying

Optional Enhancement:

  • 1-2 teaspoons cream cheese or feta per zrazy for extra creaminess

Instructions

Prepare and Cook the Potatoes:

Peel the potatoes and place them whole in a large pot—do not cut them into pieces, as this will make them too watery. Cover the potatoes completely with cold water and add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce to medium heat and cook for 20-25 minutes until the potatoes are completely tender and easily pierced with a fork. They should be soft enough to mash smoothly.

While the potatoes are cooking, you can prepare the meat filling. Once the potatoes are cooked, drain them immediately in a colander. Return the drained potatoes to the empty pot and place it back on very low heat for 1-2 minutes, shaking the pot gently. This crucial step evaporates any excess moisture from the potatoes, which ensures your dough won’t be too wet. Watch carefully to prevent the potatoes from sticking or browning.

Make the Meat Filling:

Heat a large skillet over medium heat and add the vegetable oil and butter. Once the butter melts and begins to foam, add the finely diced onion. Sauté for 3-4 minutes, stirring occasionally, until the onion becomes golden and translucent. Add the ground meat to the skillet, breaking it up with a wooden spoon. Mix the meat thoroughly with the onions, spreading it evenly across the pan. Cook for 5-6 minutes, stirring occasionally, until the meat begins to brown and releases its juices.

Add the sour cream and 1-2 tablespoons of water to the meat. The amount of liquid depends on your meat—if it’s very lean, add more liquid; if it’s already releasing a lot of fat and moisture, use less. Stir everything together, then cover the skillet with a lid. Reduce the heat to medium-low and simmer for 8-10 minutes, stirring 2-3 times during cooking. The meat should cook through completely and most of the liquid should evaporate, leaving the filling moist but not watery.

Season the cooked meat with smoked paprika, dried garlic powder, salt, and black pepper to taste. Stir well and remove from heat. Let the filling cool to room temperature. Once completely cooled, add the grated mozzarella or suluguni cheese and mix thoroughly. The filling must be cool before adding cheese, or the cheese will melt prematurely. Set aside.

Prepare the Potato Dough:

Transfer the hot, dried potatoes to a large bowl and mash them immediately while they’re still hot, using a potato masher or ricer. Work thoroughly to create a completely smooth puree with no lumps whatsoever. The smoother your puree, the better your dough will be. Transfer the mashed potatoes to a clean, wide bowl to help them cool faster. This spreading out speeds up the cooling process.

Season the mashed potatoes with salt, black pepper, and dried garlic powder to taste. Stir well and let cool to room temperature, stirring every 10 minutes to ensure even cooling and prevent the potatoes from forming a thick crust or lumps. The potatoes should be cool enough to touch comfortably but don’t need to be refrigerator-cold.

Once the potatoes have cooled to room temperature, add the egg and mix thoroughly until completely incorporated. Add the flour all at once and mix very well with your hands or a large spoon, ensuring the flour is evenly distributed throughout the potato mixture. The dough should come together into a smooth, pliable mass that doesn’t stick to your hands and holds its shape well. If it seems too sticky, you can add an extra tablespoon of flour, but don’t add too much or the zrazy will be dense.

Shape the Zrazy:

Place several tablespoons of flour in a wide, shallow plate for dusting. Take about 120g/4 oz of potato dough and form it into a ball, rolling it between your palms. You shouldn’t need to dust your hands with flour if your dough has the right consistency, but keep flour nearby just in case. Flatten the ball slightly in your palm, then use your fingers to create a deep well in the center, leaving thick edges all around to contain the filling.

Spoon 2 heaping dessert spoons of the meat filling into the center of the potato well. If you want an extra creamy version, add 1 teaspoon of cream cheese or crumbled feta on top of the meat filling. Carefully bring the edges of the potato dough up and over the filling, pinching them together like a dumpling or stuffed bun. The dough is very forgiving and easy to work with. Seal the seam completely, then gently press and shape the filled ball into an oval or round patty about 2cm/0.8 inches thick. Try to make the thickness as even as possible so they cook uniformly.

Place the shaped zrazy on a flour-dusted cutting board or plate. You can also line the surface with plastic wrap and dust it with flour. Form 3-4 zrazy at a time, then start cooking them before forming more—this prevents the dough from becoming too moist while sitting. If your hands become slightly sticky, you can either dust them lightly with flour or wet them with a little water. Both methods work well.

Cook the Zrazy:

Heat a large skillet over medium heat and add enough vegetable oil to create a thin layer on the bottom—about 3-4 tablespoons. The zrazy should not swim in oil, just have enough to create a golden crust. Once the oil is hot but not smoking, carefully place the zrazy in the pan, leaving space between each one. Cook for about 2 minutes on the first side without moving them, allowing a beautiful golden crust to form.

Very gently flip each zrazy using a wide spatula, being careful as they are delicate and the crust can shift. Cook for another 2 minutes on the second side until golden brown. The filling is already cooked, so you’re just heating it through and creating a crispy exterior on the potato dough. Remove the cooked zrazy carefully from the pan and place them on a serving plate. Repeat with the remaining zrazy, adding more oil to the pan as needed.

Serve:

Serve the potato zrazy hot, right after cooking when they’re at their most tender and the cheese inside is perfectly melted. They’re delicious on their own or with a dollop of sour cream, fresh herbs, or a simple salad on the side.

Time & Servings

Prep Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8-10 zrazy (4-5 people)

Nutrition per zrazy: Approximately 245 calories, 12g protein, 24g carbohydrates, 11g fat, 2g fiber

Why This Recipe Works

These traditional Ukrainian potato zrazy are comfort food at its finest, combining nutrition with incredible satisfaction. Potatoes are an excellent source of complex carbohydrates that provide sustained energy, and they’re naturally rich in potassium, which supports heart health and proper muscle function. They also contain vitamin C and vitamin B6. When cooked whole and properly dried, potatoes create a dough that’s perfectly textured—not too wet, not too dry. The ground meat filling provides high-quality protein essential for muscle maintenance and repair, along with important minerals like iron and zinc. The addition of onions contributes antioxidants and compounds that support immune health. Cheese adds calcium for bone strength and additional protein. The cooking method uses a moderate amount of oil for pan-frying rather than deep-frying, keeping the dish lighter while still achieving that irresistible golden crust. The beauty of this recipe is its versatility—you can adapt the filling to include mushrooms, cabbage, eggs with herbs, or any combination you prefer, making it easy to use what you have on hand. This is budget-friendly cooking at its best, transforming humble ingredients into something truly special that brings families together around the table.