Kruchenyky is a hot appetizer of traditional Ukrainian cuisine. It consists of small rolls of meat or fish with various fillings. They are also called meat fingers.

In old times this dish was prepared mainly from pork and served on major holidays. In the modern interpretation, krucheniki can be prepared from any type of meat (pork, chicken, beef, turkey, fish).

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How to cook krucheniki?

The filling can also be very varied (cheese, vegetables, mushrooms, dried fruits, lard, pickled cucumbers), it all depends on the imagination of the cook.

We suggest you consider most common options prepare this wonderful Ukrainian dish and choose the one that suits your taste.

Pork krucheniki

Required ingredients:

750 g pork (loin or neck);
225 g hard cheese;
2 small onions;
1 medium carrot;
1 egg;
100 ml homemade sour cream;

breadcrumbs;

vegetable oil.

Slice the pork small plates and beat it off. Add spices to taste (salt, pepper) and leave to marinate. While the meat is marinating, you need to prepare the filling.

Fry one finely chopped onion until golden brown. Chop the parsley and dill, add the fried onion and grated cheese, mix well.

Place the filling on the beaten meat and roll up like a roll.

To prevent the kruchenik from losing its shape during cooking, wrap it with thread or fasten the edges with a toothpick. Dip each roll in the egg, then in breadcrumbs and fry until golden brown.

Next, you need to fry the grated carrots and diced onions until half cooked. Add sour cream, salt, pepper and mix thoroughly. Place the fried meat fingers in a frying pan with the sauce, cover with a lid and simmer over medium heat within 30-35 minutes.

Krucheniki with mushrooms

Required ingredients:

750 g pork (loin or neck);
300 g of wild mushrooms (you can take champignons);
100 ml natural yogurt;
2 small onions;
ground allspice, salt;
75 ml water;
vegetable oil.

Cut the pork meat, beat it, add salt and pepper and leave to marinate. Meanwhile the filling is being prepared. To do this, fry the onion, cut into small cubes, until transparent, add finely chopped mushrooms, salt, pepper to the onion and fry until tender.

Place the cooled filling on the pieces of meat and form torsion pieces. Secure them with a thread or toothpick and fry until golden brown. Dilute yogurt with water, add salt and pepper. Pour the resulting sauce over the meat rolls, cover and simmer for 40 minutes over low heat.

Chicken torso

Required ingredients:

750 g chicken fillet;
225 g hard cheese;
150 g lard;
70 g butter;

fresh parsley, dill;
salt, ground allspice;
refined vegetable oil.

Chicken fillet lightly chop the slices into small slices, add salt and pepper and set aside for now. Mix softened butter with sour cream and finely chopped herbs. Add grated cheese and chopped lard, mix well.

Place the finished filling on the fillet pieces, wrap and secure the rolls with toothpicks. Place the formed tortillas into a mold greased with vegetable oil, cover it with foil, sealing the edges, and place in the oven for 30 minutes at 180°.

Krucheniki with prunes

Required ingredients:

700 g chicken fillet;
100 g prunes (smoked);
100 g walnut kernels;
100 ml homemade sour cream or natural yoghurt;
75 ml cream;
80 ml soy sauce;
2 small onions;
ground allspice, salt;
30 g butter.

Cut the fillet, beat, salt and pepper. Mix soy sauce with sour cream (or yogurt) until smooth, pour the resulting marinade over the fillet and chopped onion. Leave for 15 minutes. At this time it is necessary prepare the filling. Dry the washed prunes, chop and mix with chopped walnut kernels.

Place the resulting mass onto fillet pieces and form into rolls.

Secure them with thread or a toothpick. Place meat rolls in a baking dish greased with butter, pour in soy sauce marinade, put onion rings on top, brush with cream and bake for 30 minutes at 180°.

A real festive dish from Ukrainian cuisine - krucheniki! Made from meat with fillings - prunes, cheese, lard, mushrooms.

• Pork (balyk) - 900 g
• Lard (smoked) - 110 g
• Soy sauce (TM Kikkoman) - 2 tbsp. l.
• Water - 2 tbsp. l.
• Dill - 10 g
• Garlic - 5 teeth.
• Onion - 1 piece
• Allspice
• Black pepper (ground)
• Vegetable oil - 3 tbsp. l.

Pork balyk is good for spinners. You can also use the neck, but it will be a little fattier.

Cut the meat into thin pieces across the grain, thickness up to 0.5-1 cm. I got 13 pieces. Each piece must be beaten thoroughly so that the meat is very thin. Cut each broken piece in half. Krucheniki are especially tasty when they are small! A big twist made from a thick piece of meat loses its charm...

Now mix the soy sauce with water. Lubricate each cut piece of meat with soy sauce using a brush and sprinkle with ground black pepper.

Fold in a stack. Like this.

While the meat is marinating (15 minutes is enough), you can start filling. Cut the smoked lard into small cubes, chop the dill and squeeze out the garlic. Mix everything and pepper to taste.

Place the filling on one edge of the meat piece, wrap it in a roll, starting from the side where the filling is, and secure it with a toothpick.

Heat the frying pan with vegetable oil thoroughly. Fry the tortillas on both sides over high heat until golden brown, place in a saucepan.

Pour boiling water over the fried krucheniki, add onion (pre-cut into cubes and lightly fry), allspice, and salt. Simmer for 15-20 minutes. You can serve!

When you try torsion bars, you will not regret the time spent!

Recipe 2: pork torsos in the oven (with photo)

Delicious and juicy pork rolls with cheese, which in Ukraine are called krucheniki - a real festive dish! They are prepared in one go, just like they are eaten, so prepare several servings at once. Krucheniki are an excellent replacement for regular chops and a wonderful variation on the cordon bleu cutlet theme. In Ukraine, such a dish is always prepared for any celebration, from birthdays to weddings and christenings.

For rolls, purchase excellent pork pulp with light layers of fat, which will add juiciness to the rolls.

• 0.5-0.7 kg pork pulp
• 150 g hard cheese
• 50 ml vegetable oil
• salt and pepper to taste
• greens to taste

Rinse the pork pulp in water and dry lightly with a paper towel. Cut it into thin slices and beat each of them with a culinary hammer on both one side and the other. Cut the cheese into long strips the size of the chopped slices of meat. Place a block of cheese on a slice of pulp.

Roll it up and wrap it with thread, preferably black or white so that the paint does not fade from it during frying.

Stuff all the slices of pulp in the same way and roll them into rolls, wrapping them with thread or kitchen twine.

Pour vegetable oil into a frying pan or saucepan and fry the krucheniki in it until golden brown on both sides for 8-15 minutes.

While they are fried, grate the hard cheese on a fine grater.

Chop the washed greens: dill, parsley, green onions, etc. and mix it with the cheese.

Remove the threads from each twist, put them back in the mold and sprinkle them with cheese so that they are completely under the cheese layer. Place the pan in the oven and bake for about 15-25 minutes until the cheese crust is golden brown.

Serve the dish hot to the table, equipping it with any side dish to your liking.

Recipe 3: chicken fillet tortillas (step by step)

Today we offer one of the simple, tasty dishes that you yourself will eat with pleasure, and you won’t be ashamed to serve to your guests. One of the conveniences of krucheniki is that they can be prepared in 2 steps, which allows you to get a quick dinner or a quick breakfast. Well, if you are expecting guests, this is generally a “lifesaver”: you prepared it the day before, and when the guests arrive, 10 minutes on the stove - and the hot food is ready

• 400 g chicken fillet;
• 200 g of fresh mushrooms (champignons, honey mushrooms, boletus, etc.);
• 2 small onions;
• 100 g sour cream;
• 70 g vegetable oil;
• 2-3 tbsp. spoons of flour;
• salt and pepper to taste.

Cut the chicken fillet into 3-4 pieces (depending on size), beat thoroughly, add salt and pepper.

Chop the onion, wash and chop the mushrooms. By the way, pre-prepared and frozen mushrooms are very good for spinners.

Sauté the onion until translucent, add the mushrooms, and fry over low heat until tender. Grind everything with a blender or through a meat grinder. Salt and pepper. The minced meat is ready.

Place minced meat on each piece of fillet, roll it up and tie it with thread (2-3 tablespoons of minced meat should be left for the sauce).

Fry on both sides for 5-7 minutes.

Prepare mushroom sauce. Fry the flour in vegetable oil until golden brown, add sour cream and minced mushrooms. Add salt to taste.

Remove the threads from the twisters, place them in a saucepan and pour over the mushroom mince. The workpiece is ready.

Before serving, place on low heat and simmer for 10 - 15 minutes.

Recipe 4: Krucheniki with mushrooms (step-by-step photos)

Ukrainian cuisine recipe - beef rolls with mushrooms, pickled cucumber and cheese.

• Beef (cue ball)
• Onions - 0.5 pcs.
• Champignon
• Lightly salted cucumbers - 1 pc.
• Salted lard
• Sour cream - 3 teaspoons
• Vegetable oil
• Pepper

To prepare meat rolls with mushrooms, prepare the ingredients.

Cover the beef with cling film or a plastic bag and beat with a kitchen hammer. Salt and pepper to taste.

Cut the onion into cubes.

Cut the champignons into large cubes.

Fry the onion in vegetable oil until golden brown.

Add mushrooms and fry until done.

We also send diced cucumbers there.

Remove the filling from the heat and mix with grated cheese.

We spread the filling.

We wrap the filling in meat pieces like cabbage rolls.

Cut the lard into large pieces and heat it in a frying pan.

Place the meat rolls in a frying pan (dip 3 rolls in flour). Pour in a little vegetable oil and fry the meat tortillas with mushrooms on all sides.

Add a little water, cover with a lid and simmer for 40 minutes until cooked.

Remove the tortillas from the frying pan and let them cool slightly. Add sour cream to the frying pan and heat slightly.

Serve meat tortillas (rolls) with mushrooms, topped with sour cream sauce. Bon Appetit everyone!

Recipe 5: Chicken dumplings with cheese and tomatoes

Usually, krucheniki are beaten meat wrapped in a roll with some kind of filling. Although the dish cannot be called difficult to prepare, for a larger number of people it is worth spending a lot of time to make the Nth number of twists. You can bake the rolls in the oven, or you can fry them in a frying pan.

If you decide to fry your krucheniki, you will need more vegetable oil and a toothpick. Toothpicks are needed to secure the rolls, as they unfold during frying. If suddenly there are no toothpicks in the house, you can use culinary thread. But the main thing is not to forget to remove it before serving the dish, and this will take a certain amount of time.

If you bake the meat rolls, you do not need to fix them. This dish is perfect for a hearty lunch, a romantic dinner, or even a holiday table.

From the specified amount of ingredients you get 2 large chicken tenders.

• Chicken fillet - 2 pcs.
• Ground black pepper - to taste
• Salt - to taste
• Tomatoes - 1 pc.
• Cheese - 20 g
• Vegetable oil - 1 tablespoon
• Sesame seeds - 1 teaspoon
• Thyme - 2 sprigs

Wash the chicken fillet thoroughly and remove excess fat. Beat the meat on both sides (chicken meat is beaten only lightly), add salt to taste, and sprinkle with ground black pepper. Approximately, the thickness of the piece should be 1 - 1.5 cm.

Wash the tomato and cut into strips if possible. Cut the cheese into long slices. Place the chopped chicken fillet on a work surface. Place diced tomato and slices of cheese on the edge of the chopped meat.

Wrap the meat in rolls.

Place the chicken rolls in a refractory pan lined with baking paper or foil (you can simply grease the refractory pan with vegetable oil). Drizzle a little vegetable oil on top so that the tortillas do not dry out when baking. Sprinkle with sesame seeds and fresh thyme leaves (or other herbs if desired). Bake chicken meat rolls with cheese and tomato in an oven preheated to 180 degrees Celsius on a medium level for about 15-20 minutes or until the tortillas are ready. (If the stuffed meatloaves start to burn, cover them with foil, shiny side up).

Chicken fillet rolls with tomato and cheese are best served immediately while the meat is warm. Rice, buckwheat or mashed potatoes.

Before serving, garnish the meatloaf plate with fresh vegetables. Bon appetit!

Recipe 6: Pork tortillas with prunes

All prune lovers will love this recipe! Made from pork.

• pork - 700 grams;
• prunes - 20 pcs;
• mayonnaise - a little;
• spices for meat - to taste;
• salt - to taste

I had a piece of meat for meatballs, 700 grams. The first thing you need to do is count out 20 prunes and soak them in hot water. Wash the meat, cut into slices across the grain.

Beat with a hammer and add salt.

At this time, the prunes are swollen. Drain the water, squeeze out the prunes. Now sprinkle each piece of meat with spices, grease with mayonnaise, put 1 prune, roll and secure with a toothpick.

Twist all the chops like this:

Roll in semolina or breadcrumbs (I prefer semolina), dip in beaten egg and fry in a frying pan over low heat, covered.

The meat turns out juicy and flavorful!

Recipe 7: Krucheniki with lard and carrots (with photo)

All dishes of traditional Ukrainian cuisine are tasty, satisfying and healthy. It is worth highlighting the meat dishes - appetizing, aromatic and nutritious. A variety of meat tortillas with filling are especially popular. There are so many recipes for curlers! I want to tell you how to do it classic version this delicious dish– Pork krucheniki stuffed with lard, carrots and garlic.

• pork – 600 g
• lard – 150 g
• carrots – 1 pc.
• garlic – 1 head
• salt and black pepper - to taste
• vegetable oil (for frying) – 50 ml.

We take a suitable piece of fresh meat and put it in the freezer for half an hour - this will make it easier to work with. We cut it like chops, that is, into thin wide layers across the grain. On both sides, not forgetting to wrap with cling film, go through with a hammer. The meat should become very thin, almost transparent, but remain intact.

We cut the peeled carrots into strips, and do the same with lard. We put all this on top of the salted and peppered pork. We send the garlic there too. If the teeth are large, cut them in half.

Now we form the rolls and secure each one with wooden skewers or toothpicks. The kruchenik will turn out to be beautifully shaped and will not fall apart after frying if the filling is cut so that it completely fits into a piece of meat.

In a well-heated frying pan, sparing no vegetable oil, fry the meat rolls until cooked. Turn over so that the golden crust is all over the curl. The fire should be medium.

This dish is best served hot with some simple side dish - mashed potatoes, for example. But even when cold, krucheniki are great! It is advisable to remove the skewers before serving or simply warn guests.

Recipe 8: meat tortillas with champignons

Krucheniki is one of the signature dishes of Ukrainian cuisine. A festive and exquisite meat dish, original, and even with a spicy twist. The name “krucheniki” comes from the word “twist” - after all, to prepare these meat rolls with filling, you need to beat off a piece of meat (or fish), spread it out like a pancake, put specially prepared minced meat inside and roll it into a tight roll - here you have kruchenik !

The fillings for these meat rolls can be mushrooms, cottage cheese, vegetables, dried fruits - whatever your culinary imagination can come up with!

Making krucheniki, the recipe for which you see below, may seem a little troublesome, but it's actually not as difficult as it looks, and it's really delicious! Therefore, stock up on food, carefully read the recipe for pork tortillas and let’s cook!

• 1 kg pork loin;
• 500 g champignons;
• 2 large onions;
• 2 eggs;
• 1.5 cups grated mozzarella cheese (or suluguni);
• 1 cup heavy cream;
• salt and ground black pepper - to taste;
• a little sunflower oil.

Prepare all the ingredients: Pork loin works best for this recipe. Cut it into pieces about 2-2.5 cm thick (a kitchen hammer will make the chops thin). Hard boil the eggs and cool to room temperature. You also need to prepare thin cotton thread or toothpicks (I use them this time, but sometimes it’s easier to just wrap the rolls with thread so they don’t unravel).

Start by preparing the mushroom filling. To do this, heat a frying pan with 2-3 tablespoons of oil over moderate heat.

Peel and quarter the onion, add to the hot frying pan and fry until softened and golden brown (about 10 minutes). Don't forget to stir from time to time.

Rinse and clean the mushrooms (I usually remove the skin from the cap and peel the mushroom stem a little with a knife, then rinse them with cold water). Then cut the peeled mushrooms into cubes.

When the onions are ready, add the chopped mushrooms to the pan and fry the onions and mushrooms together for 10-15 minutes, stirring occasionally. At the same time, the mushrooms will decrease in size and release moisture. When the moisture has evaporated, remove the pan from the stove.

Place the onion-mushroom fry from the frying pan into a bowl. Peel the eggs, chop them and add them to the bowl too.

Add hard cheese grated on a coarse grater.

Mix all ingredients well, salt and sprinkle with black pepper to taste. Mushroom filling is ready!

Now it's time to get started on the pork for the torsos. Beat the chopped pieces of meat with a hammer to a thickness of about 1 cm. If the size of the chops is too small to roll them into rolls, you can combine two slices for one roll.

To prepare Ukrainian-style kruchenyky with porcini mushroom sauce, you will need the products listed in the list.

Soak the mushrooms in advance for one hour in cold water.

Then we send it to cook for about forty-five minutes. But your soaking and cooking time may be longer. It all depends on the cut and the degree of dryness of the mushrooms.

Cut the pork into portions.

We beat the meat under film or in a bag, then your kitchen will remain clean.

Salt and pepper the chops. Set aside.

Let's start with the filling. Finely chop the champignons.

Cut the onion into small cubes and fry in vegetable oil.

When the onion is slightly browned, add the champignons to it and continue frying together.

Salt and pepper the fried mushrooms with onions and puree them in a blender.

Grate the cheese on a grater with medium holes.

Cool the mushrooms and onions and combine them with the cheese. Mix. The filling is ready.

Now let's use a slightly unusual technique. We cut pieces of foil according to the number of chops, the size is approximately 12x6cm. Place the chop on the foil, place the filling on it, and roll the roll tightly.

Then we wrap it in foil. Gently press on the end sides.

Pour vegetable oil into a frying pan, heat it and fry the rolls on all sides.

Our rolls are ready. We unfold it very carefully. We do not pour out the juice formed during frying, but carefully collect it. Transfer them to a baking dish.

Pour the broth in which the mushrooms were cooked into the krucheniki, cover with a lid and put in the oven to simmer until done.

Finely chop the white mushrooms.

Finely chop the onion and fry in butter. Add porcini mushrooms to the onion. Fry until the onion is ready. Add flour, mix.

Add sour cream. The sauce is ready.

Serve the finished krucheniki with porcini mushroom sauce. We like to cut them in two diagonally.

Bon appetit!

Delicious krucheniki with tender meat, excellent filling and aromatic mushroom sauce will please everyone!

Krucheniki is an exquisite meat dish of Ukrainian cuisine. The name of this dish most likely comes from the word “twist”, since it is a piece of meat beaten into a thin pancake, in the middle of which minced meat or other filling is tightly twisted. You will learn how to prepare krucheniki with various fillings from recipes with photos that we have selected especially for you.

Pork krucheniki

This dish will easily become the main course of any banquet. Despite the fact that they are prepared from different meats, pork krucheniki are the favorite.

Required components:

• 500 g pork loin;
• 150 g cheese;
• 2 onions;
• 1 carrot;
• 100 ml cream;
• a bunch of dill and parsley;
• salt, freshly ground black pepper;
• breadcrumbs;
• Oleina is odorless.

Sequential description:

1. Cut the loin into pieces as for chops and lightly beat them. Pepper and add salt on both sides.
2. Chop one onion and fry it in a small amount of fat. Cool and add coarsely grated cheese and finely chopped herbs. Mix well.
3. Place the prepared cheese-vegetable mixture into the chop and form a tight roll. We fasten it with a toothpick or kitchen thread.
4. Roll each roll in breadcrumbs and fry in a preheated Olein until golden brown.
5. Chop the remaining vegetables. Fry until golden, then add cream to it. Mix well.
6. Place the meat rolls into the prepared frying pan, cover with a lid and simmer for half an hour over low heat.

Krucheniki with mushrooms

The recipe for pork krucheniki can vary due to the variety of fillings, of which a lot has now been invented. Mushrooms are often used as they add satiety to the food.

List of products for 500 g of meat:

• 200 g champignons;
• 2 onions;
• salt, spices to taste;
• 50 g butter;
• 100 ml cream;
• oil for frying.

1. Finely chop the mushrooms. Pour them into a frying pan with melted butter and aromatic spices. Fry briefly, stirring. Chop the onion and add to them. Fry until done.
2. We cut the meat and beat it as expected. Sprinkle with spices and salt. Wrap the mushrooms inside and secure with thread.
3. Fry the krucheniki with mushrooms and place in a heat-resistant bowl.
4. Fill them with cream and keep in the oven for a quarter of an hour at 180 degrees.

Krucheniki with sauerkraut

The dish prepared in this way is also called Volyn krucheniki. The original filling gives them an unusual taste.

Amount of products required for ½ kg of pork carbonate:

• 300 g sauerkraut;
• 1 onion;
• 100 g sour cream;
• salt, spices as desired;
• breadcrumbs;
• Oleina is odorless.

1. Chop the onion finely and fry in oil until golden brown. Add squeezed sauerkraut to it. Mix everything, add some salt and simmer for about 10 minutes.
2. Divide the fillet into pieces, beat each one and wrap the slightly cooled cabbage in it.
3. We dip each roll in sour cream, roll in breading and cook on a hot Olein.
4. Place the fried rolls in a deep saucepan, add the remaining sour cream and the fat in which they were fried. Simmer for about 15 minutes at low temperature.

Chicken fillet fingers with prunes

The chicken fillet dish is very tender, and prunes add piquancy to this dish.

Products needed for 300 g of chicken pulp:

• 150 g pitted prunes;
• 100 ml mayonnaise;
• 50 ml cream;
• 30 ml soy sauce;
• 1 onion.

Sequential description:

1. Soak the prunes for a little while in warm water, then dry.
2. We divide the fillet into not very large pieces. We don't beat it too thin.
3. We dilute mayonnaise with soy sauce. Place the chops and onion cut into half rings into the resulting marinade and let them brew.
4. Place one cream into the marinated meat and roll it up. We secure the prune fingers with a toothpick and place them in a baking dish.
5. Pour the remaining marinade with onions on top, pour in cream and put in the oven to cook at 180 for no longer than 35 minutes.

Rolls with lard and garlic

Depending on the choice of filling, the taste of the food changes. If you put this option in the middle, you will get slightly spicy and very juicy meat.

Amount of ingredients per half kilogram of chicken fillet:

• 150 g Russian cheese;
• a few cloves of garlic;
• 150 g lard;
• 50 g spread;
• 100 g sour cream;
• Oleina;
• salt, freshly ground pepper.

Description of cooking step by step:

1. Divide the fillet into small pieces and beat them a little. Sprinkle with salt and pepper. Place them in a bowl and grease with sour cream. Let it sit for at least half an hour.
2. Cut the lard into small cubes. Three large cheeses. Chop the garlic very finely. Mix everything with salt and ground black pepper.
3. Place the prepared minced meat in the middle of the chop, twist it and chop it with a toothpick. Fry in a small amount of fat until golden brown.
4. Rub the mold with the spread. We put chicken torso in it. Pour in cream, cover with foil and put in the oven for 30 minutes at 180 degrees.

Veal rolls

The recipe for veal tortillas is quite simple to make. The rice makes them very filling, and the additional simmering in the broth makes them tender and juicy.

Set of products for 400 g of tenderloin:

• 100 ml broth;
• 100 ml sour cream;
• 100 g rice;
• 1 onion;
• 1 boiled egg;
• some greenery;
• flour;
• seasonings, salt;
• vegetable oil.

1. Boil the rice until done. Finely chop the onion and fry until golden. Place the cereal, chopped herbs and egg into the pan. Mix well, adding pepper and salt to taste.
2. Divide the veal into pieces and beat. Place the minced meat in the middle and twist it, securing it with thread.
3. Heat the oil and fry each roll, which we put in a saucepan.
4. Mix the broth with sour cream, warm it up a little and pour it into the saucepan with the meat. Cover with a lid, bring to a boil and reduce the temperature until it simmers slightly. Let's simmer for 40 minutes.

Krucheniki puff pastry with bacon

Despite the fact that in the traditional version this is a meat dish, there is another type of preparation of such a dish, but from dough. To prepare them we will use ready-made puff pastry, having previously defrosted it.

We also need:

• bacon – 150-200 g;
• onion – 1 pc.;
• garlic - a couple of cloves;
• sweet chili sauce - a few teaspoons;
• grated cheese – approximately 100 g;
• 1 yolk for greasing;
• sesame seeds for sprinkling.

1. Cut the bacon (can be replaced with ham) into very small cubes. Chop the onion and garlic as finely as possible. Fry everything in a small amount of oil until golden. Remove to a plate and let cool slightly.
2. Roll out two layers of dough. Grease the first layer with sauce and crush with grated cheese. Then spread the cooled filling over it. Cover the top with a second layer. Cut them into strips approximately 3 centimeters wide. Then we twist each strip, forming spirals, and place it on a sheet covered with baking paper.
3. Lubricate with loose yolk and crush with sesame seeds. Bake puff pastries at 170 degrees until cooked.

Despite the ease of preparation, meat tortillas will perfectly complement your menu. Once you try them at least once, you will cook them quite often, since you and your family will undoubtedly like them.

Video: Juicy homemade krucheniki

Krucheniki is a Ukrainian dish, small meat rolls with filling. They are stuffed with whatever! Lard and pickles, mushrooms, cabbage, bell pepper, apples, etc. The cooking technology is simple. First, the steak is pounded, then the filling is placed inside and twisted with thread (hence the name) to form a kind of roll. Then fry in a frying pan and simmer until tender in sauce or bake in the oven.

Real krucheniki are made exclusively from pork, although some recipes may use beef and even chicken. Sauces also vary; some housewives stew the rolls in broth, while others prefer to cook them in tomato juice, sour cream or cream.

Today I will tell you how to cook Ukrainian pork krucheniki in mushroom sauce. A recipe with a photo will help you understand the technique, and then you can endlessly experiment with fillings. The dish will turn out juicy, a little sweet due to the vegetable filling, with a pronounced aroma fried meat and champignons, very tasty!

Ingredients

• pork 600 g
• garlic 1 tooth.
• large carrots 2 pcs.
• onion 1 PC.
• lard or vegetable oil 2-3 tbsp. l.
• salt and ground black pepper to taste

Ingredients for mushroom sauce

• champignons 200 g
• vegetable oil 1 tbsp. l.
• onions 1 pc.
• wheat flour 1 tbsp. l.
• meat broth or water 1 tbsp.
• bay leaf 1 pc.
• salt and pepper to taste

How to cook pork krucheniki

1. 
   For krucheniki, I take a good, thick piece of pork, like a steak, maybe with a thin layer of fat, which will make the dish juicier. I cut it across the grain into thin slices - 0.5 cm thick.
2. 
   Then I beat each piece (you can cover it with cling film). The meat should be very thin, almost transparent, but remain intact. I sprinkle salt, ground black pepper and garlic, passed through a press, on all sides. Krucheniki, like many Ukrainian dishes, love garlic. But in this particular recipe you don’t need to use too much of it; 1 large clove is enough for all the meat.
3. 
   While the pork chops marinate, I prepare the filling. I peel and chop the carrots on a coarse grater, and cut the onion into small cubes. In a small amount of lard (or vegetable oil), first fry the onion until soft, then add carrots to it and simmer them until tender. Salt to taste. The filling should be juicy. There is no need to try to squeeze the carrots until they are golden brown; as soon as they become soft and stop crunching, I immediately remove them from the heat.
4. 
   For each piece of meat I place about 1 tablespoon of filling.
5. 
   Then I wrap the rolls, moving in the direction from the filling to the free edge of the meat. I fix it with thread (white culinary or sewing thread is suitable). Some housewives prefer to fasten the twists with wooden toothpicks, but this is not always convenient, the meat is not fried so evenly, and the toothpicks themselves quickly burn, even if they are soaked in water. Therefore, I recommend using my grandmother’s old method - knitting with a thread, not very tightly, but tightly, so that the filling is securely held inside. No need to tie, just wrap a few turns and you're done. And try to keep the ends somewhere on the side, then it will be easier for you to find and remove the threads when the time comes.
6. 
   I heat 1-2 tablespoons of lard (or vegetable oil) in a frying pan and fry the rolls in it - about 2 minutes on each side, at maximum heat, without a lid. They should be golden brown on the outside, but still raw on the inside. Don't dry out the meat!
7. 
   I prepare the mushroom sauce separately. To do this, I fry medium-sized onions, chopped into cubes, in the fat that remains after the meat. As soon as it becomes soft, add champignons, cut into slices. I fry the mushrooms until golden brown, adding salt and pepper to taste at the very end. Add flour and mix vigorously so that there are no lumps. Then I pour in the broth (if you have water, add some salt), add a bay leaf and simmer for another 1-2 minutes. The result is a very rich, thick mushroom sauce.
8. 
   I remove the threads from the twisters - just find the free edge and pull it. I place the semi-finished product in a baking dish. I pour the sauce over it. I send the krucheniki in mushroom sauce to the oven, preheated to 180 degrees.
9. 
   I bake for 20-25 minutes.

The result is very juicy pork, very aromatic, with a golden crust, inside there is a filling that is soaked in meat juices, and all this is in mushroom gravy. You can serve with any side dish, buckwheat or mashed potatoes, fresh or baked vegetables are suitable, sauerkraut. Enjoy your meal!