Peel the potatoes and cut them into chunks. Boil them in salted water until very tender.
Drain the potatoes well and mash them until smooth. Allow them to cool slightly.
Add the egg and salt to the mashed potatoes. Mix well.
Gradually add the flour, mixing until a soft, slightly sticky dough forms. You may need a little more or less flour depending on your potatoes.
Bring a large pot of salted water to a boil. Using floured hands, shape the dough into small, oval-shaped dumplings (bulvinukai).
Carefully drop the bulvinukai into the boiling water. Do not overcrowd the pot; cook in batches if necessary.
Cook for about 5-7 minutes, or until the bulvinukai float to the surface and are cooked through.
Remove the bulvinukai with a slotted spoon and serve hot.
If using, toss with melted butter and top with a dollop of sour cream and fresh herbs.
💡 Awesome Advice Nuggets:
- 🥔 Make sure your potatoes are cooked until really tender! It makes mashing and mixing SO much easier.
- ✨ Don't overwork the dough! Mix until just combined to keep those bulvinukai light and fluffy.
- 🧈 Pan-frying leftover bulvinukai in butter the next day is a total game-changer. Crispy outside, soft inside! 🤤
- 🧅 If you love onions, sautéing some chopped onion in butter until golden and serving it over the bulvinukai is absolutely divine! 🧅
