The knyshi are mouth-watering and aromatic stuffed buns, very popular through Western Ukraine. Their filling varies very much – they can be stuffed with cottage cheese or jam, browned onion or cracklings... The bryndza, mashed potatoes, cheese or cabbage are used as filling in Hutsul cuisine.
Flour 350 g
Fresh yeast 20 g
Sugar 3 tsp
Egg 2 pieces
Dairy butter 40 g
Milk 200 ml
Cep 300 g
Potatoes 300 g
Onions 150 g
Fresh dill 80 g
Salt to taste
Ground black pepper to taste
Stages of cooking
Make the leavened dough. Combine 100g of flour, warm milk, sugar and yeast and set aside for 40 mins in warm place. Instead of 20g of fresh yeast, you can use 6g of dry yeast. Heat the dairy butter to room temperature.
When the leavened dough grows, add the eggs, remaining flour, melted butter, and a pinch of salt. The dough should at least double in size.
Rinse, chop the mushrooms. The champignons can be used instead of porcini. Blanch them for 3 mins, and then fry in vegetable oil until they have a golden crisp.
Cook and then mash the potatoes. Peel, finely dice and brown the onion. Chop the dill. Combine all the ingredients. Sprinkle with salt and pepper.
When the dough is ready, dust the work surface with flour and knead it well with hands. Shape a dough tube, and cut into pieces of the same size.
Roll out thin ring of 12 cm across diameter. Make four cuts on every ring. Put a lot of filling in the middle of it. Put two opposite edges together.
You should tightly put the edges together to save the shape of the bun. Then stretch a little another two opposite petals of the dough and shape such a flower with opened core.
Shape other raw knyshi. Put them on the baking tray lined with baking parchment. Let them sit for 20-30 mins. After brush them with whipped yolk.
Heat oven to 200-220C, bake the knyshi for 20-25 mins. They should cook through and get a golden crisp. Serve hot.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
Ukha is thin hot fish dish, somewhat reminiscent of fish soup. Zaporizhian Cossacks used to cook it during their campaigns, since they could catch fish in the river, and vegetables were always at hand.
Different fish - mostly crucian, perch, redeye, carp - is used for making ukha. At the same time it is not recommended to make ukha from herrings, b
The uzvar is a national Ukrainian beverage, cooked with dried fruits and berries. Moreover, some housewives tend to add species – cinnamon, star anise and nutmeg – that will give the drink an exotic flavor.
The main ingredients of uzvar are dried apples, pears, plums and raisins; sometimes fresh raspberries, blueberries or strawberries might be ad
Traditionally, sauerkraut is made with cabbage and carrot, which grant the dish with light flavor and milky colour, as it doesn’t have any coloring pigment. However, there is a plenty of sauerkraut recipes, including sauerkraut with beetroot, in particular. Such a combination boasts slightly exotic taste, as well as a bright scarlet colour. Moreove