Odessa-style dumplings with potatoes
4 servings
60 minutes
Potato varenyky in the Odessa style are a true embodiment of the cozy warmth of Ukrainian cuisine. This recipe comes from Odessa, where traditions blend with unique charm. The soft, tender kefir dough perfectly complements the velvety potato filling with butter, creating a harmony of flavors. The varenyky turn out airy and hearty, and when served with sour cream, their taste deepens even further. They make an excellent option for a family dinner or festive table, delighting everyone with their simple yet impeccable flavor. Varenyky can be served not only with sour cream but also with fried onions, cracklings or herbs – this adds even more individuality to them. This recipe is a true find for those who appreciate soulful food and authentic culinary traditions.
1
We knead the dough. In room temperature kefir, we add an egg, flour, and salt. Mix everything together. The dough should not be too stiff but should come off the hands easily. Leave it in a warm place for 20 minutes.
- Low-fat kefir (1%): 500 ml
- Chicken egg: 1 piece
- Wheat flour: 800 g
- Salt: to taste
2
For the filling. Boil the potatoes, drain the water. Mash into puree and add butter, salt. Let it cool.
- Potato: 500 g
- Butter: 20 g
- Salt: to taste
3
Roll out the dough and cut out circles. Place a teaspoon of filling on each circle. Seal the edges.
4
Boil in salted boiling water for 5-10 minutes. It all depends on the size of the dumplings.
- Salt: to taste
5
Serve with sour cream.
