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Potato Dumplings (Palushky)

If you are craving Varenyky (also known as Pyrohy or Pierogi), but it is too hot to cook or no time for such a project, Palushky (Plachyky, Kopytka, or Gnocchi) is an excellent alternative for that dish.

It is simple, quick, and delicious. I love to serve mine with butter and sauteed onions, a dollop of sour cream, and a side vegetable dish like broccoli, mixed vegetables, or cooked carrots.

This is also a very creative way to use up your leftover mashed potatoes.

You can also package them as shown above (styrofoam tray wrapped with saran wrap and placed in a freezer bag) and freeze them for later use, but first, you need to cool them completely and toss them with a mixture of butter and oil, NO onions (they do not freeze well).

This recipe serves 2 – 4 people.

Potato Dumplings (Palushky)

Potato Dumplings (Palushky)


  • 2 cups cooked potatoes – mashed and cooled
  • 1 cup flour
  • 1 cup Farmer's Cheese
  • 2 Tbs. potato flour or corn starch
  • 1 egg
  • 1 egg yolk
  • ½ tsp. salt
  • 1 onion – chopped and sautéed to golden color
  • 3 Tbs. butter
  • Sour cream (optional)


  1. On a large cutting board, or your counter top, place the mashed potatoes in a pile, and forming a well in the middle.
  2. Add flour, potato flour (corn starch), farmer's cheese, and salt.
  3. Add 1 egg and the egg yolk into the formed well, and beat slightly with a fork to blend the yolks with the whites.
  4. Using a spoon, work in the rest of the potatoes, cheese, and flour, until dough is formed. If the dough is sticking to your board, sprinkle some flour on the board and work into the dough.
  5. Rest the dough for about 5 minutes, by placing it on floured board and covering it with a tea towel (dish towel).
  6. Scrape off and discard any remnants of the dough from your cutting board.
  7. Sprinkle the board generously with flour.
  8. Cut the dough in half, and roll out into a log, one inch in diameter.
  9. Using a knife, cut the log crosswise into ½ inch wide chunks.
  10. Roll each chunk between the palms of your hands into tapered ended rods (see picture)
  11. Scatter them on the floured board, so they do not touch each other, and sprinkle over them with additional flour.
  12. Let them rest for few minutes.
  13. Fill a 2 quart pot with water, add a little salt, and bring to boil.
  14. Drop half of the dumplings into the boiling water, stir with a wooden spoon, so they do not stick to the bottom, and wait until they will rise to the top.
  15. Bring the water to boiling again, and let the dumplings cook for 1-2 minutes. Do not overcook or they will begin to fall apart.
  16. Remove dumplings with a slotted spoon into a colander over a bowl, and let them drain.
  17. Bring the water to boiling once again, and repeat the above process for the second batch of dumplings.
  18. Melt the butter in a frying pan, and sauté the onions to a nice golden color.
  19. Serve dumplings with the sautéed onions, and a generous dollop of sour cream.


For richer dough, you can add ½ cup of farmer cheese, or dry cottage cheese, to this recipe. If you like these dumplings crispy, rather than soft as cooked, you may lightly brown them in butter, and serve them hot with a dollop of sour cream, sauteed onions, mushroom gravy, tomato sauce, or salsa.

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