For Michelle’s birthday bash last weekend, I made a very large pot of mashed potatoes that five of us couldn’t finish. While mashed potatoes are tasty, leftover ones get dry really fast and are hard to reheat without a microwave. I also had some left over cooked red cabbage, so today I decided to attempt one of my host mom’s recipes that she calls пиріжки (pyrizhky), cabbage-stuffed dumpling-like things that are made with a potato-based dough. I also looked up gnocchi recipes and discovered that those have almost the same dough as pyrizhky…what to do? Make both! The gnocchi were so-so, but the pyrizhky were (and still are) delicious — after all, it’s hard to beat moist, chewy, fried potato dumplings.
- One Year Ago: Highlights of the Week
Ukrainian Pyrizhky (пиріжки) + Italian gnocchi
- Leftover mashed potatoes
- 1 egg
- 1-2 cups flour
- for pyrizhky: cooked cabbage/onion
- Make sure the mashed potatoes are as smooth as possible. Mix in an egg and add flour gradually, mixing to form a dough. Keep adding flour until dough is no longer sticky.
- Divide dough into four sections. Roll one section at a time into a log and cut into pieces — small for gnocchi, med-large for pyrizhky.
- For gnocchi: drop small logs into boiling water. When they float to the top, cook for one more minute and then remove.
- For pyrizhky: Roll each piece of dough into a ball and then flatten/stretch out into a round, making a small dent in the center. Add a teaspoon of cabbage mixture to the center and pinch the dough closed. Flatten dumpling and fry in a generous amount of oil until golden-brown on both sides.