Ukrainian-Style Potato Dumplings with Caramelized Onion and Sour Cream

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Soft, half-moon dumplings with a creamy mashed potato filling wrapped in a tender egg dough. A Slavic classic served hot with a generous spoonful of sour cream, browned butter, and fresh dill for a comforting homemade meal.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 19 gFat
• 10 gSaturated Fat
• 66 gCarbs
• 5 gFiber
• 4 gSugar
• 12 gProtein
• 510 mgSodium
• 720 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 large egg, lightly beaten
• 1/2 cup cold water
• 2 tablespoons sour cream
• 1/2 teaspoon fine salt

For the potato filling

• 1 1/2 lbs russet potatoes, peeled and cubed
• 1 large yellow onion, finely diced
• 3 tablespoons unsalted butter
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 2 tablespoons sour cream

For serving

• 4 tablespoons unsalted butter
• 3/4 cup sour cream
• 2 tablespoons fresh dill, finely chopped
• 2 green onions, thinly sliced
• Pinch of smoked paprika

Directions

1. Make the dough: whisk the flour and salt in a bowl, add the egg, sour cream, and water, then stir with a fork until a shaggy dough forms. Turn out onto a floured surface and knead for 6 to 8 minutes until smooth and elastic, then wrap in plastic and rest for 20 minutes.
2. Meanwhile, prepare the filling: boil the potatoes in salted water for 12 to 15 minutes until fork-tender, then drain and mash. In a skillet, melt 3 tablespoons butter over medium heat and cook the onion for 8 to 10 minutes until deep golden. Stir the caramelized onion, salt, pepper, and sour cream into the mashed potatoes until creamy; let cool slightly.
3. Roll out the rested dough on a lightly floured surface to about 1/8-inch thickness. Use a 3-inch round cutter or glass to cut out circles, gathering and re-rolling the scraps.
4. Place about 1 tablespoon of filling in the center of each dough round. Fold in half to form a half-moon, pinch the edges firmly to seal, and crimp with a fork for extra security.
5. Bring a large pot of salted water to a gentle boil. Working in batches, drop the dumplings in and cook for 3 to 4 minutes after they float to the surface, stirring gently to prevent sticking.
6. Melt the remaining 4 tablespoons butter in a small skillet over medium heat until foamy and lightly browned. Drain the dumplings and toss with the browned butter.
7. Serve hot, topped with a generous spoonful of sour cream, a sprinkle of fresh dill, green onions, and a pinch of smoked paprika.

Cook’s Notes

• Keep the dough soft and well-floured when rolling; if it springs back, rest it another 10 minutes before continuing.
• Do not overfill the dumplings or the seams will burst during boiling—about 1 tablespoon per round is ideal.
• For an even richer filling, swap half the potato for farmer cheese or ricotta.
• Cooked dumplings can be pan-fried in butter the next day for a crispy golden exterior.
• Freeze uncooked dumplings on a parchment-lined tray, then transfer to a bag; boil straight from frozen, adding 1 to 2 minutes to the cook time.

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