From the 19th century, Greater Poland has been considered the kingdom of potato. It is in this region that many potato dishes are prepared, including the most popular dumplings. They can be made of both raw and cooked potatoes. Inside, they are most often filled with meat stuffinghow they differ from Silesian dumplings or traditional potato dumplings.
Sometimes potato dumplings are prepared without filling, from the dough itself, but then it is necessary to be served with stew, roast or mushroom sauce. Unlike the elliptical Podlasie Kartacze the dumplings are perfectly round.
They taste delicious with butter and greaves. It is worth serving them in the company of favorite crunchy salads, so that the dish is not only delicious, but also provides some vitamins.
Cake:
- 1.5 kg of potatoes,
- 2 eggs,
- 2 tablespoons of wheat flour,
- Salt to taste.
Stuffing:
- 250 g of minced meat (preferably beef-pipe),
- onion,
- 100 g of smoked bacon,
- Salt, pepper to taste.
Method of performance:
Prepare the stuffing. Cut the bacon into cubes and fry in a pan. Peel the onion, chop finely and add to the bacon. When the onion is fine, add minced meat and fry everything together until the meat is ready. Season with salt and pepper, set aside to cool.
Prepare the cake. Peel 500 g of potatoes, cook in salted water, strain and squeeze through the press or thoroughly on the purée. Grate a kilo of potatoes on a fine -mesh grater, and then squeeze through a gauze or cloth, keeping the juice. Set aside it for a moment, and add starch on the bottom to the potato mass. Also add eggs, flour and a pinch of salt. Thick product, uniform dough.
In a large pot, boil water with a teaspoon of salt. Take off portions of dough, form small pancakes in your hands. Apply a spoonful of stuffing to the center of each and stuff it thoroughly, forming a ball. Cook in batches in boiling water – from the moment of sailing for about 6 minutes. Remove with a slotted spoon and serve hot.
Source: NowowoPuje.pl
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