Black dumplings are deceptively resembled Silesian noodles. They are soft, elastic and prepared with a compact cake, but they have a slightly more expressive taste. They also differ in color, which – unlike traditional noodles – is darker. What makes the dish a grayish color?
Black noodles are a dish particularly popular in the kitchen of Upper Silesia. However, it also popularized in other regions of Poland, most often under the name: Gray, iron, tart or Polish noodles.
. They are needed both Raw and cooked potatoes. Most people mix both types in a 1: 1 ratio (although my friend revealed another recipe). The noodles have a round, slightly flattened shape and a small cavity inside. They are usually formed up to 4 cm in diameter and 3 cm high. After making and forming the dough, they are cooked in salted boiling water.
The dish has a characteristic, darker, gray-beige color from which it took its name. Many chefs leave potatoes for a few hours to blacken and only make the mass from such – noodles come out darker than traditional Silesia (so -called white). Some prepare the dough, but they put it away even for the whole day – then it becomes grayish.
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I learned that Silesian chefs usually prepare black noodles without the addition of potato flour and eggs. Instead, they use the starch from the beaten potatoes, which makes the mass stick beautifully. They use more grated vegetables than those cooked (my friend in the ratio of 2/3 of the grated and 1/3 of cooked potatoes). Thanks to this, noodles come out dark, elastic and delicious. The following, proven recipe I got from a friend of the Silesian:
Ingredients:
- 250 g of cooked potatoes,
- sun,
- 500 g of grated potatoes with small mesh,
- Alternatively: 1-2 tablespoons of potato flour.
Performing method:
1) 250 g of peeled and washed potatoes, cook until tender in salted water. Strain thoroughly and set aside to cool.
2) Prepare a bowl, put a sieve or a colander with very small eyes, and a grater into it. Grate 500 g of peeled and washed potatoes on the smallest mesh (on the pulp, not chips). The vegetable mass should stop on a strainer/colander, and the liquid from potatoes – to be in a bowl. Put aside for a moment so that the mass darkens and the liquid settled in a bowl.
3) In the meantime, beat the cooked potatoes well. You can use a pestle or grind potatoes in a machine. It is important that no lump remain.
4) Add the darkened pulp with raw vegetables to a pot with kneaded potatoes. Pour the liquid under the potatoes carefully (you will not need it), but leave the starch that settled at the bottom of the dish. Add it to a pot with potato mass and mix everything well.
5) With your hands, form round noodles with a cavity in the middle (like Silesian noodles). If the mass sticks insufficiently, add a tablespoon of potato flour and mix.
6) Put black noodles (not too much at once) in salted boiling water and cook on low heat. Wait until they start flowing to the surface – then keep them on the fire for about 3-5 minutes. Eat immediately when they are warm.
Black noodles are most often administered interchangeably to the traditional ones as a element of dinner. At Silesian celebrations, however, platters with white and black dumplings are often prepared so that guests have options to choose from.
Dumplings can be an independent main courseif they are poured with mushroom sauce. They also taste delicious with fried onion and bacon. Nothing prevents you from frying them in a pan. Then they will gain an even more interesting taste.
What to serve black noodles for dinner with? When you treat them as a replacement for rice or potatoes, it They fit best with meats, stews, stews and roast sauces. It is worth serving the dish in the company of crunchy pickled or canned cucumbers, fried beets or your favorite, crunchy salad.
Source: NowowoPuje.pl, GOV.PL
