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Rye Dough Dumplings with Potato and Carrot Filling

Name: Rye Dough Dumplings with Potato and Carrot Filling
Total time: 60 min
Yield: 4 servings
Cuisine: Latvian
Ingredients: 2 cups rye flour; 1 cup water; 1/2 tsp salt; 2 medium potatoes, peeled and grated; 1 carrot, grated; 1 onion, finely chopped; 1 tbsp butter; 1/2 tsp black pepper

A small, bite-sized pie made with rye flour and filled with potatoes and carrots, typical of Latvia's Kurzeme region.

60 minutes4 servings

Method

Mix rye flour, water, and salt to form a dough. Knead until smooth, then let rest for 30 minutes.
In a pan, sauté onion in butter until translucent. Add grated potato, carrot, and pepper. Cook for 10 minutes.
Divide the dough into small portions. Roll each into a thin circle, fill with the potato-carrot mixture, and fold into a half-moon shape.
Place on a baking sheet and bake at 200°C (390°F) for 20-25 minutes until golden brown.
Let cool slightly before serving.

Latvian Cuisine Traditional Dish Potato Pie Rye Flour Latvia recipes

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