Knydli in sour cream with prunes
4 servings
45 minutes
Knydli in sour cream with prunes is a soulful dish of Russian cuisine filled with the comfort of home cooking. The recipe is based on tender potato dough carefully combined with egg and flour to create a soft, airy structure. The core of each knydli is a juicy prune that adds a light fruity tang and noble sweetness. After brief boiling in salted water, the knydli acquire a velvety texture, and serving them with sour cream makes them especially delicate. This dish is often prepared in rural families where simplicity and rich flavors are valued. It is perfect for a cozy family dinner, providing a sense of warmth and harmony.
1
Boil the peeled potatoes and pass them through a sieve or mash them thoroughly.
- Potato: 6 pieces
2
Add flour and beaten egg to the cooled potatoes, mix well, roll out to a thickness of 1 cm, and cut out round patties with a glass.
- Wheat flour: 6 tablespoons
- Chicken egg: 2 pieces
3
Place 1 piece of prunes on each flatbread, fold the edges, and shape into pies.
- Prunes: 25 pieces
4
Boil the knydli in salted water for 4-5 minutes, scoop them out onto plates with a slotted spoon, and serve with sour cream.
- Salt: to taste
- Sour cream: 0.8 glass
