Ukrainian nudli dumplings
Nudli are rolled dumplings served with meat and potatoes. This simple, hearty dish is perfect for a winter lunch or dinner: meat gravy, a potato side dish and dumplings to eat in place of bread, all cooked together.
Adjust servings in the full version
Cut the onion into large half rings. Grate the carrots (I have frozen ones in the photo). Fry everything together in vegetable oil.
Cut the meat into fairly large pieces. Add to onions and carrots.
Fry everything together again. Then add water and simmer until the meat is cooked. Salt and pepper to taste.
While the meat is stewing, cut the potatoes into large pieces. In a wide frying pan, fry the potatoes until golden brown. To be honest, you can skip this step. But experts say that it is necessary to fry potatoes.
After 20-30 minutes the meat became quite soft (beef may take longer, try it). Add the fried potatoes to the cauldron, add boiling water, taste for salt and cover with a lid.
While the potatoes simmer, make the dumplings. Stir the baking soda into the kefir, then add the egg and salt. Mix in enough flour to make a soft dough that rolls out easily without sticking to your hands.
Roll out the dough into a thin layer, grease with vegetable oil, squeeze out the garlic and spread over the entire surface. Roll into a loose roll, pinch the seam. Cut into pieces about 1.5 cm wide.
When the potatoes are tender, arrange the rolled dumplings on top. Add more water if needed and simmer gently for 15-20 minutes.
Serve hot. You can add sour cream.