Name: Ukrainian-Style Daliya Filling for Dumplings
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Ukrainian
Ingredients: 250 g Kathiya daliya, fine grade; 1 onion, finely diced; 4 tablespoons butter or cold-pressed sesame oil; 100 g hard cheese, grated; as needed sour cream, to serve; a small handful fresh dill, chopped; to taste salt and black pepper; 1 a fine sieve, for draining

Before you cook

The filling needs to be dry enough to hold its shape in a dumpling wrapper without weeping liquid, which is why the cooked daliya is drained thoroughly before mixing.

This is offered as a filling on its own, spoonable and complete, or as the inside for pierogi-style dumplings if you want to take it that step further.

Method

Rinse the daliya and simmer it in salted water until fully tender.
Drain thoroughly in a sieve, pressing gently to remove excess water.
Warm the butter and cook the onion until soft and lightly golden.
Combine the drained daliya with the cooked onion in a bowl.
Mash lightly with a fork so the mixture holds together but keeps texture.
Stir in the grated cheese while the mixture is still warm enough to melt it.
Season generously with salt and black pepper, tasting as you go.
Fold most of the dill through, saving a little for the top.
Serve warm as a spoonable side, topped with sour cream and dill.
Alternatively cool completely and use as a dumpling filling.

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