Soft Ukrainian-Style Flour Dumplings with Mushroom Gravy

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Galushky are tender, fluffy dumplings made from a simple kefir and flour batter, dropped by spoonfuls into boiling water until they float. Here they are served under a velvety mushroom and onion gravy finished with smetana and fresh dill for a comforting Eastern European classic.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 18 gFat
• 8 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 5 gSugar
• 14 gProtein
• 620 mgSodium
• 520 mgPotassium
• 130 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the dumplings

• 1 cup (130 g) all-purpose flour
• 1/2 cup (120 ml) full-fat kefir
• 1 large egg
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tbsp sour cream

For the mushroom gravy

• 8 oz (225 g) cremini mushrooms, sliced
• 1 medium yellow onion, finely diced
• 2 tbsp unsalted butter
• 1 tbsp sunflower oil
• 1 tbsp all-purpose flour
• 1 cup (240 ml) chicken broth
• 1/2 cup (120 ml) sour cream
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• Salt and freshly ground black pepper, to taste

For garnish

• 4 strips thick-cut bacon, crisped and crumbled
• Extra sour cream, for serving
• Additional chopped dill

Directions

1. In a medium bowl, whisk together the kefir, egg, baking soda, salt, and sour cream until smooth. Add the flour and stir with a wooden spoon just until a thick, soft, sticky dough forms; do not overmix.
2. Bring a large pot of lightly salted water to a gentle boil. Drop the dough by heaping teaspoons into the water, working in batches so the pot is not crowded.
3. Cook the dumplings for 3 to 4 minutes after they rise to the surface, then scoop them out with a slotted spoon and transfer to a bowl tossed with a little butter to prevent sticking. Repeat with remaining dough.
4. While the dumplings cook, melt the butter with the sunflower oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and lightly golden.
5. Add the sliced mushrooms to the skillet, season with salt and pepper, and sauté for 6 to 8 minutes until the mushrooms release their liquid and turn deeply browned. Stir in the minced garlic and cook for 30 seconds more.
6. Sprinkle the flour over the mushroom mixture and stir for 1 minute to cook out the raw taste. Pour in the chicken broth while scraping up any browned bits, and simmer for 3 to 4 minutes until the gravy thickens slightly.
7. Reduce the heat to low, stir in the sour cream and chopped dill, and gently warm through for 1 to 2 minutes without boiling. Taste and adjust the seasoning.
8. Add the cooked dumplings to the skillet and toss very gently to coat them in the gravy. Divide among warm bowls, top with crisped bacon, a dollop of sour cream, and extra dill, then serve immediately.

Cook’s Notes

• For extra-fluffy dumplings, let the batter rest for 10 minutes before cooking so the baking soda can activate fully.
• If kefir is unavailable, use buttermilk thinned with a splash of milk as a substitute.
• Toss the dumplings with butter the moment they come out of the water to keep them from clumping together.
• Leftover dumplings reheat beautifully in a little extra broth or pan-fried in butter until golden on the edges.

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