Potato and cabbage dumplings are a traditional fasting recipe preserved in the Ukrainian communities of Maramureș. The recipe comes from teacher Veronica Maria Rahovan, from Repedea, and is prepared with a thin dough, potato filling and sautéed sauerkraut.
🥣 Ingredients
For the dough
- flour – 0.5 kg
- oil – 3-4 tablespoons
- water – 250 ml
- salt
For the filling
- potatoes – 500 g
- 1 medium onion
- frying oil
- salt, pepper
- sweet paprika (optional)
For the sauerkraut
- 1 medium onion
- frying oil
- 1 medium-sized cabbage, grated
- salt, pepper
👩🍳 Preparation
Boil the potatoes with a teaspoon of salt. Cut the onion into small cubes and sauté until golden; add salt, pepper and sweet paprika. Prepare the puree by adding the sautéed onion and mix well.
Prepare the dough: in a bowl, mix the flour, salt, oil and water. Knead for about 5 minutes until you get a soft dough that doesn’t stick to your hands. Cover it with foil and let it rest for about 30 minutes.
Grate the cabbage, sauté an onion, add the grated cabbage and sauté until soft. Season with salt and pepper to taste.
Divide the dough in two, roll it out about 2 mm thick, cut discs with a glass, place half a spoon of filling and press the form to shape the dumplings.
Put a pot of water to boil, with a tablespoon of salt. Boil the dumplings for about 5-6 minutes or until they rise to the surface. Incorporate them with the sautéed sauerkraut.
📖 The story behind the recipe
Recipe from teacher Veronica Maria Rahovan, 42 years old, from Repedea, collected by the Maramureș Museum in Sighetu Marmației within the „Maramureș – GastroEtnoArt” project. It is a delicious and healthy fasting recipe preserved in the Ukrainian localities of Maramureș.
Photo source: Bucataras.ro. Recipe source: Maramureș Museum Sighetu Marmației – Maramureș GastroEtnoArt.
🔍 What’s next
If you liked the dumplings, try the other traditional Maramureș recipes from our collection.
