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Here are a couple variations of the dough.


#1 Dough

  • 1 egg
  • 2 tablespoons sour cream
  • 1 cup milk
  • 1 cup water
  • 2 plus cups flour

#2 Dough

  • 1 egg
  • 1 cup water
  • 2 tablespoons Crisco
  • 1/2 teaspoon salt
  • 2 1/2 cups flour

#3 Dough

  • 1 cup flour
  • 2 egg yolks
  • 1/4 teaspoon salt
  • 5 tablespoons water

Potato Filling

  • 5 pounds baking potatoes, peeled and boiled

Cabbage Filling

  • 1 head cabbage, chopped fine

Cheese Filling

  • 1/2 cup dry cottage cheese
  • 1 egg yolk
  • 1 teaspoon butter
  • Pinch of salt

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  1. Dough: Whichever you use, mix all ingredients to make a soft dough. Knead well. Roll out until thin. Use a round donut cutter or glass to cut out rounds.
  2. Fill with potato, cabbage or cheese. To hold dough together once filled, use water around edges while crimping. Drop into salted water. When they come to the top, cook about 5 minutes more.

Potato Filling: Mash by hand. Add cream cheese, melted butter, salt/pepper and Cheddar to flavor.

Cabbage Filling: Add salt and let stand for 1 hour. Squeeze out water from cabbage and fry in butter until browned. Add some sugar ( 1-2 teaspoons). Don't burn.

Cheese Filling: Combine and mix.

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