Everyone ate them in the Polish People’s Republic. You will make them quickly and for pennies

Iron dumplings (otherwise puree) are known for their gray color, which they owe to the use of raw grated potatoes. They were popular in the PRL, but some Poles are still eager to eat them in the Łódź and Greater Poland voivodships.

Unfortunately, in other parts of the country they were practically forgotten. They are usually served with sauerkraut or bigos, ribs, pork roll, pork loin or chop. A mandatory addition to this traditional, easy dish are greaves and fried onions. Check how to prepare it.

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Iron noodles in the PRL could be eaten on every employee canteen. They were so good that they lined up for them. Today, you can still try them in some premises in the Łódź Voivodeship, where they are considered one of the largest of the local delicacies (In 2016, they were even entered on the official list of traditional products).

Iron noodles are prepared from grated raw and boiled potatoes and flour, served together with greaves and onions. They can be formed into longitudinal rollers or in a laid form.

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Iron noodles can help you prevent food. This is because You can prepare them whenever you have the remains of potatoes from yesterday’s dinner.

Recipe for iron noodles – ingredients:

• Cooked potatoes (in uniforms) – 4 pieces
• Raw potatoes – 5 pieces
• wheat flour – 3 tablespoons
• Potato flour – 1 tbsp
• Salt, pepper – to taste

When you cook the potatoes, peel them and crush with a pestle. Put in a bowl. Peel raw potatoes, however, thoroughly wash and grate with a grater. Clean them from the water, and then combine both ingredients (add raw to cooked potatoes).

Add potato and wheat flour, season and mix exactly to get a homogeneous mass. Form dumplings or rollers as desired. Put in a pot, into salted boiling water and cook for 7-8 minutes. Strain later and put iron noodles on the plates. Enjoy your meal!