Kystybyi with Potatoes
⏳ Time
30 minutes
🥕 Ingredients
6
🍽️ Servings
5
Description
It is not necessary to pinch the edges of the kystybyi; simply press them tightly together — this is similar to how Russian pies are prepared.
Ingredients
- Potato - 20 oz
- Wheat Flour - 15 oz
- Onion - 5 oz
- Butter - 0 oz
- Salt - to taste
- Vegetable Oil - 5 fl oz
Step by Step guide
Step 1
Sift the flour, add 8 grams of salt, and gradually pour in 150 ml of water while kneading the dough.
Step 2
Let it rest for at least 15 minutes, then roll it out with a long rolling pin on a floured surface to a thickness of about 2 mm. To ensure the dough is evenly thin, you should flip it over occasionally, and you can also twirl it in the air around the rolling pin like a cloth.
Step 3
Boil the potatoes, then peel and mash them: it should not be a puree, as it will just turn mushy inside the dough, but rather a coarse texture.
Step 4
Finely chop the onion and sauté it in butter and two tablespoons of vegetable oil until golden brown, about five to seven minutes.
Step 5
Add the onion to the potatoes, season with salt, and mix well.
Step 6
Cut out ten circles from the sheet of dough, each measuring 15–17 cm in diameter. For each circle, place the filling on one half, leaving a 1 cm border from the edge, and smooth it out with a spoon. Then, cover with the other half and press down.
Step 7
Pinch the edges of the dough with your fingertips, leaving tiny gaps between the sealed areas.
Step 8
In a skillet, heat a tablespoon of vegetable oil. Fry the flatbreads, two at a time.
Step 9
Each side of the kystyby should be cooked for one and a half to two minutes. Add oil as needed.
Step 10
Serve the finished kystybyi with potato filling on plates — two or even three pancakes per serving — and immediately bring to the table while they are still hot. Eat with your hands.
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