This was great! I remember making these when I went to Russia but I couldn't remember the recipe. But I recently needed to make a Russian dish for a big, multicultural pot luck. I remember liking these a lot, so I thought I'd try it out.
They all disappeared in the first few minutes! My family was sad that I didn't leave very many for them and asked me to make more!
I did change a couple things though:
I took others' advice about the moisture and added 1/2 cup of beef stock to the meat mixture right before wrapping it in the dough. It turned out great that way! Not too wet. The stock just rehydrated the well-cooked meat.
I also added a clove of minced garlic. I know that's not authentic, but it gave it all a really good flavor, and actually brought out the dillweed in my opinion.
Also, I needed to add about another cup of flour to the dough to make it not stick to the bowl.
Finally, make sure you don't have your heat for the oil on too high. I made that mistake and the first couple came out doughy in the middle.
Then just serve with sour cream (the Russian condiment, it seems)!
Right now I have some more dough rising! Only this time I'm putting mashed potatoes in. You could try it with cabbage too!
Was this review helpful?
3 users found this review helpful
This was great! I remember making these when I went to Russia but I couldn't remember the...