Meat dumplings
4 servings
60 minutes
Dumplings with meat are a traditional dish of Polish cuisine that embodies the comfort and warmth of family dinners. Their roots go deep into the history of Central Europe, where dumplings were considered nutritious and filling food. The tender potato dough, enriched with egg and milk, envelops juicy meat filling, creating a wonderful combination of softness and rich flavor. After boiling, the dumplings acquire a pleasant elasticity, while the aroma of fried onions and fresh herbs emphasizes their homely character. They are perfect for lunch or dinner and can be served with sauces, sour cream or simply fresh vegetables. This dish reminds us of the hospitality of Polish homes where every meal is a moment of joy and unity.
1
Add salt and pepper to the minced meat to taste.
- Salt: to taste
- Ground black pepper: to taste
2
Peel the potatoes and grind them in a meat grinder, add an egg, salt, milk, and gradually add flour. Knead a soft dough for dumplings that doesn't stick to your hands.
- Potato: 6 pieces
- Chicken egg: 2 pieces
- Salt: to taste
- Milk: 6 tablespoons
- Wheat flour: 600 g
3
We make small loaves from it, which we cut into equal pieces. From the pieces, we make a flatbread on our palm, add the filling, seal it, and roll it into a dumpling ball.
- Mince: 200 g
4
Boil the prepared dumplings in a large amount of salted water for 8-10 minutes. Stir with a wooden spoon to prevent the dumplings from sticking to the bottom of the pot. Remove the cooked dumplings with a slotted spoon.
- Salt: to taste
- Onion: 1 piece
5
We fill the dumplings with fried onions, sprinkle with chopped greens and pepper.
- Onion: 1 piece
- Fresh herbs: 1 bunch
- Ground black pepper: to taste
