Polish Potato Dumpling Ingredients
- Potato 1 kilogram
- Wheat flour 250 grams (or how much will take)
- Hot water 1 / 4-1 / 2 cup
- Main ingredients Potato, Flour
- Serving 5-6
- World CuisinePolish Cuisine
Potato press, pan, slotted spoon, cutting board, plate.
Cooking potato dumplings in Polish:
Step 1: boil the potatoes.
Rinse the potatoes, peel them and boil until soft. After cooking, drain the potatoes from the potato and cool the vegetables a little so that you can safely pick them up with your hands.
Step 2: chop the potatoes.
Use a special potato press or crush to chop.
If you do not have a potato press, it’s better to rub the vegetables then, but in no case chop them with a blender.
Pat the resulting mass a little palm on top.
Step 3: prepare potato dough.
Add wheat flour to mashed potatoes.
Pour in hot water but not scorching so you can knead the dough with your hands.
Knead the dough with your hands, mixing all the ingredients until smooth.
The dough should be smooth, soft and resilient.
Step 4: sculpt potato dumplings.
To make dumplings, sprinkle the tabletop with flour, roll a sausage from the dough and cut it into circles. And then with your hands make a depression in the middle of each workpiece. It turns out a very characteristic form. And it is very important! After all, it will be possible to pour sauce or gravy into the recess on the dumplings.
Step 5: Cook the Potato Dumplings.
Boil salted water in a saucepan (you can add parsley for flavor) and carefully throw potato dumplings into it. Cook over medium heat (to avoid a strong boil) for 4-5 minutes after boiling again.
When the potato dumplings are cooked in Polish, remove them from the pan with a slotted spoon and serve hot.
Step 6: serve the potato dumplings in Polish.
Here is such an unusual and very simple side dish at the same time you get. I recommend everyone to try. Especially with stewed cabbage cooked according to this recipe and a piece of good meat! Such a dinner will not only saturate you, but also bring you great pleasure.
Enjoy your meal!
- When you cook potato dough, it’s better not to look at the ratio of ingredients, but look at what you get and add as much flour and water as your dough takes.