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Lyhantsi (Hutsul Potato Dumplings)
Traditional Hutsul lyhantsi are tender potato dumplings filled with cottage cheese and dill, then boiled and served warm with yogurt and savory toppings.
Prep:
1 hour
|
Cook:
4-6 servings
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Medium
Ingredients
For Potato Dough:
1 pound 12 ounces boiled potatoes
About 2 cups potato starch, plus ¼ cup for dusting
1 egg
1 tsp sour cream (25% fat) or Greek yogurt
Salt and black pepper to taste
For the filling:
About 1¾ cups soft cottage cheese
1 egg yolk
1 bunch fresh dill, finely chopped
Salt and black pepper to taste
For Serving (optional):
Sour cream or Greek yogurt
Fried onion
crispy bacon bits (cracklings)
Butter
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For Potato Dough:
800 g boiled potatoes
260 g potato starch
30 g potato starch, for dusting
1 large egg (about 50 g)
5 g sour cream (25% fat) or Greek yogurt
Salt and black pepper, to taste
For the filling:
400 g soft cottage cheese
1 egg yolk (about 18 g)
20–30 g fresh dill, finely chopped
Salt and black pepper, to taste
For Serving (optional):
Sour cream or Greek yogurt
Fried onion
Crispy bacon bits (cracklings)
Butter
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
Instructions
- Cook the potatoes: Boil the potatoes in their skins for about 30 minutes, or until tender. Add salt once the water comes to a boil.
- Prepare the mashed potatoes: Peel the cooked potatoes while still warm and mash until smooth using a potato masher or food processor.
- Prepare the filling: In a bowl, combine the cottage cheese, egg yolk, chopped dill, salt, and black pepper. Mix well until smooth and evenly combined.
- Prepare the potato dough: Add the egg, sour cream or yogurt, potato starch, salt, and black pepper to the mashed potatoes. Knead until a smooth, pliable dough forms. Shape the dough into a long roll and cut it into equal-sized pieces.
- Shape the dumplings: Flatten each piece of dough into a small round. Place a spoonful of the cottage cheese filling in the center, then fold and seal the edges as you would for dumplings. Lightly dust a work surface with potato starch and gently roll the dumplings to coat them.
- Prepare the topping: Peel and finely slice the onion. Sauté it in a little vegetable oil until golden brown. If desired, fry finely diced bacon until crisp to make traditional cracklings.
- Cook the dumplings: Bring a large pot of salted water to a boil. Carefully add the dumplings and stir gently to prevent them from sticking to the bottom. Cook for about 2 minutes after they rise to the surface. Remove with a slotted spoon and toss lightly with butter. Serve hot with sour cream, fried onions, and, if desired, crispy bacon cracklings. Serving suggestion: Lyhantsi pair well with light vegetable salads, seasonal side dishes, or fermented dairy sauces. The filling can also be varied by substituting the cottage cheese with Bryndza cheese or by adding sautéed carrots or garlic for a richer flavor.
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Nutritional Info
Storage
Notes
This recipe can be considered during a flare or if strictures are present, but please omit the optional bacon, fried onions and butter for serving. Try finely chopped dill, a drizzle of olive oil and/or a dollop of simple plain yogurt.
Used with permission from
David Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhDDavid Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhD
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