Mini dumplings stuffed with cheese, potato or cabbage filling.


Dumpling Wrappers

  • 1 1/2 cups flour
  • 2 eggs
  • 1/2 teaspoon salt

Cheese Filling

  • 1 cup cottage or ricotta cheese
  • 1 egg
  • 1 sprig green onion (minced)
  • 1 small bunch parsley (minced)
  • Salt
  • Black Pepper

Potato Filling

  • 2 potatoes (peeled, boiled, and mashed)
  • 1 onion (diced)
  • Salt
  • Black Pepper

Meat Filling

  • 1/2 pound ground pork
  • Salt


  • Choose a filling option and mix ingredients together in a large bowl.
  • To make the wrappers, place flour in a large bowl and make a well in the middle.
  • Add eggs, salt and a small amount of water in the well.
  • Don't add too much water or the dough will be too sticky.
  • Knead dough with your hands.
  • Shape dough into a ball and let it sit for 30 minutes under a towel on a clean surface.
  • Roll out dough onto a floured surface.
  • Dough should be less than 1/8 inch thick.
  • Cut into squares.
  • Place a small amount of filling in the center of each square.
  • Fold in half to form a triangle and seal the edges well.
  • Bring the two smaller corners together and seal to form a crescent.
  • To cook, place in a large pot of boiling, salted water for about 10-15 minutes.
  • Remove with a slotted spoon when dumplings rise to the top of the pot.
  • Serve with sour cream or butter.


Recipe submitted by Teresa Claxton - Peace Corps Volunteer (Moldova 2008- 2010)

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