Description
Experience the comforting taste of traditional Ukrainian cuisine with these Ultimate Creamy Ukrainian Potato Dumplings. Made from tender mashed potatoes blended with flours and cheese, then boiled to perfection and tossed in a fragrant buttery onion and garlic sauce enriched with fresh herbs and sour cream. This recipe offers a luscious, creamy-textured dumpling dish that is both hearty and satisfying, perfect as a main course for family meals or special gatherings.
Ingredients
Scale
Dumplings
- 2 pounds starchy potatoes (such as Russets)
- 1 large egg
- 1 cup all-purpose flour
- 1/2 cup semolina flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated farmer’s cheese or ricotta
Sauce and Garnish
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- Vegetable oil for frying (a splash for sautéing)
- Additional sour cream for serving
Instructions
- Prepare Potatoes: Peel and boil the potatoes in salted water until very tender, approximately 20 minutes. Drain thoroughly and mash until smooth, then allow to cool slightly to prevent cooking the egg in the next step.
- Make Dumpling Dough: In a large mixing bowl, combine the cooled mashed potatoes with the egg, salt, black pepper, and grated farmer’s cheese. Gradually incorporate the all-purpose flour and semolina flour, mixing gently to form a soft but not sticky dough ideal for shaping.
- Shape Dumplings: Lightly flour a surface and shape the dough into small dumplings about the size of walnuts, ensuring uniform size for even cooking.
- Sauté Aromatics: Heat 2 tablespoons of butter with a splash of vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they turn translucent and release a fragrant aroma, around 4 minutes.
- Cook Dumplings: Bring a large pot of salted water to a rolling boil. Gently drop the dumplings in batches to avoid overcrowding. Cook dumplings until they float to the surface, about 3-4 minutes, indicating they are done. Remove with a slotted spoon.
- Combine and Finish Sauce: Transfer the cooked dumplings to the skillet containing the sautéed onion and garlic. Toss gently to coat dumplings evenly with the butter mixture. Stir in the sour cream along with the chopped dill and parsley, heating gently without boiling, allowing the creamy sauce to adhere to each dumpling.
- Serve: Serve the dumplings warm, garnished with extra fresh dill and an additional dollop of sour cream on the side for added richness.
Notes
- For an indulgent twist, add crispy fried bacon bits or sautéed mushrooms as toppings.
- To achieve firmer dumplings, reduce sour cream in the sauce to 1/2 cup.
- You can freeze uncooked dumplings; thaw them before cooking for convenient meal prep.
- If semolina flour is unavailable, substitute with all-purpose flour but expect a slightly different texture.
- Fresh herbs not only brighten the flavor but also contribute authentic Ukrainian character, balancing the creamy richness perfectly.
