Eggless Kefir Dumplings with Potato Filling
Exceptionally tender dumplings made from a simple eggless dough of kefir and flour. The dough stays soft yet strong enough not to fall apart while cooking. Use potato, cottage cheese, cherry, cabbage or mushroom filling.
Updated : 25 September, 2026
Easy
About 1 hour.
Ingredients
Dough
300 grams
Wheat flour
150 milliliters
Kefir
0.5 teaspoon
Baking soda
to taste
Salt
4
Potato
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. The amount of flour is approximate, so you may need slightly more or less depending on the dough. Use kefir of any fat percentage and bring it to room temperature beforehand. You can fill the dumplings with cottage cheese, cherries, cabbage, mushrooms or potatoes; this version uses potato filling.
Step 2
Pour the kefir into a bowl, add the baking soda and salt, and mix with a fork.
Step 3
Add half of the flour and mix again with a fork. Gradually add the remaining flour, mixing first with a fork and then by hand. Stop adding flour once the dough no longer sticks to your hands and begins to come together into a ball.
Step 4
Transfer the dough to a lightly floured work surface and knead until smooth and uniform. Dust the surface with a little more flour if necessary. Shape the dough into a ball and return it to the bowl.
Step 5
Cover the bowl with a towel and leave the dough to rest for 20–30 minutes. During this time the gluten will develop, making the dough more elastic and easier to roll without tearing.
Step 6
While the dough rests, prepare the filling. Peel the potatoes and cut them into pieces. Cover with water, season with salt and cook over medium heat for 25–30 minutes, until very tender. Drain the cooking water into a cup, leaving a little in the pot. Mash the potatoes, adding some of the reserved water if necessary. Add butter or fried onions if desired.
Step 7
Roll the rested dough into a thin sheet on a lightly floured surface. It is easier to work in portions, keeping the remaining dough covered in the bowl while you roll each piece.
Step 8
Cut circles from the dough using a glass or another round cutter of the desired size.
Step 9
Place a spoonful of mashed potato in the center of each dough circle. Fold the dough over the filling and pinch the edges firmly to seal. Decorate the edge with a braided pattern if desired. Shape all the dumplings in the same way.
Step 10
Cook the dumplings in plenty of boiling salted water for 5–10 minutes, until they float to the surface and the dough is cooked through.
Step 11
Serve the dumplings with sour cream, butter, crispy bacon pieces or fried onions.
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