Authentic Polish Potato Dumplings (Print Version)
# Ingredients:
→ For the dumplings
01 -
680 g potatoes, peeled
02 -
185 g all-purpose flour, plus extra for dusting
03 -
1 large egg
04 -
0.66 teaspoon fine sea salt, plus additional for boiling
# Instructions:
01 -
Peel potatoes and cook in generously salted water until fully tender. Drain thoroughly, then mash until smooth and creamy using a potato masher or ricer. Allow to cool completely.
02 -
If the mashed potatoes still appear moist after draining, return them to the pot and cook over low heat, stirring constantly for about 30 seconds to evaporate extra moisture. Set aside to cool.
03 -
In a large bowl, combine cooled mashed potatoes, egg, and salt. Slowly incorporate the flour, mixing with the back of a spoon until a lumpy mixture forms.
04 -
Transfer mixture to a lightly floured surface. Gently bring together into a soft dough, avoiding over-kneading. Divide dough into 4–5 equal portions.
05 -
Roll each portion into a long, even rope approximately the thickness of a large thumb. Lightly flatten, then cut diagonally into pieces roughly 2 cm thick. Dust with flour as needed to prevent sticking.
06 -
Arrange uncooked dumplings on a floured surface, ensuring pieces do not touch.
07 -
Bring a large pot of water with about 1–1.5 teaspoons of salt to a boil. Gently add dumplings in batches, stirring to prevent sticking. Once dumplings rise to the surface, cook for an additional 2 minutes.
08 -
Turn off the heat. Remove dumplings with a slotted spoon and place on a large plate. Toss with a small amount of butter or oil to prevent sticking. Serve immediately.
# Notes:
01 -
Select an all-purpose potato such as Russet or Yukon Gold for proper texture. Allow potatoes to cool completely after mashing to ensure the dough holds together.
02 -
If dough remains sticky after adding the specified flour, mix in up to 1 teaspoon more flour as needed.
03 -
Cook dumplings in batches to avoid overcrowding, using the same pot of boiling water for each round.
04 -
To freeze, place uncooked dumplings on a floured tray and freeze for 3 hours before transferring to a freezer bag for storage up to 3 months.
05 -
For a vegan option, substitute the egg with 2 teaspoons of ground flaxseed.
06 -
Dumplings are best enjoyed fresh. If reheating, do so in a microwave or pan to soften texture.