Potato Lezhni
A tender roll of potato dough with a juicy filling of stewed cabbage or mushrooms — an authentic dish from the Vinnytsia region, served hot with sour cream.
Ingredients
- potato900 g
- egg1 pcs
- flour80 g
- braised cabbage or mushrooms350 g
- onion1 pcs
- sour cream80 g
- oil2 tbsp
- salt1 to taste
- ground black pepper1 to taste
Instructions
Peel the potatoes (900 g), cut into large chunks and boil in salted water for 20–25 minutes until soft.
Drain the water, mash the potatoes thoroughly into a smooth purée and let cool to 40–50 °C so the egg in the dough doesn't cook.
Add the egg, flour and a little salt to taste, and knead into a soft, slightly sticky potato dough.
Finely chop the onion and sauté in oil until golden, 5 minutes, then add the stewed cabbage (or chopped mushrooms), fry together for another 7–10 minutes, and season with salt and pepper to taste.
On parchment dusted with flour, roll out the potato dough into a sheet 1.5–2 cm thick, spread the filling evenly over it, leaving about 2 cm of the edges free.
Using the parchment, carefully roll the dough into a log, seam side down, then transfer it onto a baking sheet lined with parchment.
Brush the roll with sour cream and bake at 190 °C for 25–30 minutes until golden brown. Cut into portions and serve hot with the remaining sour cream.
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