Imagine a dish that captures the heart of Polish comfort food, where humble potatoes transform into pillowy, melt-in-your-mouth dumplings that tell a story with every bite! These traditional potato dumplings are not just a recipe; they're a culinary journey that connects you to generations of home cooks who have perfected this beloved comfort food. Whether you're seeking a nostalgic taste of heritage or simply craving a delicious, hearty side dish, Anna M Stamplecoskies Potato Dumplings will transport your taste buds straight to the warm kitchens of Poland.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Polish
Serves: 4 servings
Ingredients
- 2 cups potatoes, peeled and cubed
- 1 cup all-purpose flour
- 1 egg
- Salt to taste
- 1 tablespoon butter, melted
Instructions
- Peel and cube the potatoes into roughly 1-inch pieces, ensuring they are uniform in size for even cooking.
- Place the potato cubes in a large pot of salted water and bring to a boil. Reduce heat and simmer until potatoes are tender and can be easily pierced with a fork, approximately 10-12 minutes.
- Drain the potatoes thoroughly and return them to the pot. Allow potatoes to steam dry for 2-3 minutes to remove excess moisture.
- Mash the potatoes using a potato masher or ricer until smooth and free of lumps. Let the mashed potatoes cool for 5-7 minutes.
- Add the egg, salt, and melted butter to the mashed potatoes. Mix thoroughly until well combined.
- Gradually incorporate the all-purpose flour into the potato mixture, stirring until a soft, slightly sticky dough forms.
- Dust a clean work surface with flour and turn out the potato dough. Gently knead the dough for 1-2 minutes, adding small amounts of flour if too sticky.
- Roll the dough into a long cylinder and cut into approximately 12-16 equal-sized dumplings.
- Bring a large pot of salted water to a gentle simmer. Carefully drop the dumplings into the water.
- Cook the dumplings for 5-7 minutes, or until they float to the surface and appear puffy.
- Remove dumplings with a slotted spoon and drain excess water. Serve hot with desired accompaniments like browned butter, caramelized onions, or sour cream.
Tips
- Moisture is Key: Ensure your potatoes are thoroughly drained and steamed dry to prevent soggy dumplings. The drier the potatoes, the lighter and fluffier your dumplings will be.
- Flour with Caution: Add flour gradually and avoid over-mixing. The dough should be soft and slightly sticky - too much flour can make your dumplings dense and heavy.
- Uniform Size Matters: Cut your dumplings into equal sizes to ensure even cooking. This helps prevent some dumplings from being undercooked while others are overdone.
- Gentle Simmering: Keep the water at a gentle simmer, not a rolling boil. Aggressive boiling can cause dumplings to fall apart or become tough.
- Fresh is Best: Serve immediately after cooking for the most tender and delicious results. These dumplings are best enjoyed hot and fresh from the pot.
- Experiment with Toppings: While traditional accompaniments like browned butter and caramelized onions are delicious, don't be afraid to get creative with your serving suggestions!
Nutrition Facts
Calories: 221kcal
Carbohydrates: 39g
Protein: 7g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 54mg
