Good day! Today again I cook a dish from potatoes. But this time – this is a traditional side dish from Poland, or rather from the southern part of the country – Śląsk (Shlonsk). The dumplings are formed with a small dimple in the middle. It is not just beautiful, but also functional. A dimple is made to ensure that the sauce that is necessarily served to the dish does not drain off the dumpling, but lingers in it, adding juiciness. Dumplings are served with any meat dish and a warm vegetable salad.
Potato dumplings from Poland
- Potato starch
- Clean potatoes and cook until ready in salted water. Drain them and let the potatoes cool down . It is better to cook the potatoes in advance or use ones from yesterday. Grind in a potato grinder and then grind potatoes through a sieve so that there are no lumps.
- Spread the potatoes into a bowl and smooth the surface. Take out 1/4 potatoes and put them upstairs. In the vacant place pour the potato starch, exactly as much as the potatoes were taken out. Put a pinch of salt.
- Mix by hands. The right dough should not be sticky. Tear off a small amount of dough (about 1 tsp), roll a ball and using a little finger make a dimple. This dimple is important – the sauce does not flow down the dumpling, but lingers in the dimple.
- In a large saucepan, heat the water with 1 teaspoon of potato starch. When the water boils, reduce the heat and carefully put the dumplings. They should be so much to cover the bottom of the pan (no more). From this moment, the water in the pan can not boil (keep it below the boiling point so that the surface of the dumplings remains smooth and shiny). Once the dumplings come up, cook them for 1-2 minutes and take them out of the water.
- Serve potato dumplings as a side dish to any meat dishes and salads.