Photo: klopotenko.com
“This recipe originated in Polesie. And it’s not surprising, because in the northern region of our country, dishes with potatoes are very popular, and the recipes are always original,” said Klopotenko.
Ingredients:
- three potatoes;
- 50 ml milk;
- one egg;
- 5 tbsp. l. corn starch;
- 50 g butter;
- salt to taste;
- 100 g cottage cheese;
- five stalks of dill;
- one clove of garlic.
Preparation
- Boil the potatoes in their jackets. After cooling, remove the skin and twist through a meat grinder.
- Pour milk into potatoes, beat in egg and add butter and starch. Add salt to taste and stir.
- Pour the cottage cheese into a bowl, add chopped dill and garlic passed through a press.
- Make six identical balls from the dough and sprinkle them with starch. Make a circle with each ball in your hands, put the filling inside and seal it.
- The product should have an oblong shape. Roll each sturchanets in starch.
- Boil the products in salted water for two to three minutes after surfacing. Remove the shturchans and place them in another bowl of cold water to stop the cooking process.
