Polish Potato Dumpling Recipe
Polish potato dumpling recipe utilizes cooked mashed potatoes, but not leftover mashed potatoes that have been previously mixed with milk and butter. Ideally, potatoes that were cooked in their jackets and freshly mashed in a food mill go best with this recipe. Many people consider these dumplings as Polish equivalent to Italian gnocchi which is a traditional alternative to soup or pasta. Truly, this recipe ends up into a very fulfilling Polish dish that is also known as “little ears or little hooves in Poland. Serve this quick dish with soup or stew or as a side dish for roasted meat and pan juices. Here are the steps for making Polish potato dumplings.
Ingredients
- 1½ pounds russet potatoes cooked in their jackets, peeled and mashed (685 g)
- 1 large beaten egg
- ½ teaspoon salt or more to taste (1.25 g or more)
- Approximately 2 cups all-purpose flour (240 g)
- Polonaise Topping (optional): 3 tablespoons butter (45 g)
- 3 tablespoons fresh white breadcrumbs (45 g)
Instructions
- Place mashed or ground potatoes in a large bowl. Stir in egg, salt and as much flour as necessary to form a smooth and firm dough. Avoid adding too much flour, this might stiffen the dough.
- Bring a large saucepan of salted water to a boil. On a lightly floured surface and using your lightly floured hands, shape pieces of dough into cylinders with ½ inch thickness.
- Drop dumplings by tablespoons into the boiling water (in batches to avoid crowding) and allow simmering.
- Reduce heat and cook 1 to 5 minutes. Remove one dumpling with a slotted spoon to check if it is already cooked. Using a slotted spoon, transfer cooked dumplings to a strainer and drain.
- To serve dumplings with Polonaise topping, melt the butter in a small skillet. Add the breadcrumbs and fry for about 3 minutes or until golden brown.
- Place drained dumplings to a serving dish and sprinkle the buttered breadcrumbs on top.
Notes
If you’re going to serve these dumplings with pan juices, omit the Polonaise topping step.
