Rye wickets with potatoes

A simple recipe made from available ingredients, and what a story! Get ready! Kalitki is a dish of Karelian cuisine. And so someone associates their name with “open the gate slowly,” because they don’t know where it comes from. Others say that the name comes from the word “kalita” (in modern times, carols), when on the night before Christmas they knocked on the gates, sang songs and asked for gifts. They also say that in some dialect there is a word for wallet, which sounds like “kalita”... But the Karelian housewives themselves say that the name of this pastry comes from the word Fish (in Karelian kale or kala) - wickets look like fish. Nowadays they are sometimes made round, but previously they were only in the shape of an ellipse with sharp corners - why not a fish?!
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Recipe author Ruby LopezRuby Lopez
Recipe author
Rye wickets with potatoes
Calories
286kcal
Protein
5g
Fat
12g
Carbs
37g
*Nutrition per serving

Ingredients

ServingsServings: 12
Rye flour
500g
Potato
500g
Kefir
1cup
Sour cream
200g
Butter
100g
Milk
100ml
Salt
to taste

Step-by-step preparation

Cooking timeCooking time: 1 hr 15 mins

  1. STEP 1

    STEP 1

    Peel and boil the potatoes until fully cooked. Add salt during the process.

  2. STEP 2

    STEP 2

    Drain the water and mash the potatoes.

  3. STEP 3

    STEP 3

    Add milk and butter.

  4. STEP 4

    STEP 4

    Pound well again and let cool.

  5. STEP 5

    STEP 5

    Start kneading the dough from flour and kefir in a bowl. Depending on the flour, you may need a little more or a little less kefir. Or adjust the density of the dough with flour.

  6. STEP 6

    STEP 6

    We continue to knead on the table.

  7. STEP 7

    STEP 7

    Let the dough rest under a towel. If the room is dry, it is better to wrap it in film to prevent it from getting airy.

  8. STEP 8

    STEP 8

    Roll out the dough into a sausage.

  9. STEP 9

    STEP 9

    Cut into washers (18-20 pcs.)

  10. STEP 10

    STEP 10

    Let's run them in a little.

  11. STEP 11

    STEP 11

    Using a rolling pin, roll out the cakes thinly.

  12. STEP 12

    STEP 12

    Place the puree in the center and pinch the edges to form a border.

  13. STEP 13

    STEP 13

    Season generously with sour cream.

  14. STEP 14

    STEP 14

    Transfer to a baking sheet.

  15. STEP 15

    STEP 15

    Bake at 220 degrees for 15 minutes.

  16. STEP 16

    STEP 16

    They eat wickets with soup or milk. They are the most delicious hot, but you can also leave them for breakfast in the evening. Very tasty too!

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