Effortless Polish Potato Dumplings (Print Version)
# Ingredients:
→ For the dumplings
01 -
0.66 teaspoon fine sea salt, plus extra to toss in the water
02 -
1 large egg
03 -
680 g potatoes, peeled
04 -
185 g all-purpose flour, plus more to dust
# Instructions:
01 -
Switch off the burner. Using a slotted spoon, scoop the dumplings onto a big plate. Give them a little butter or oil so they don’t stick together. Enjoy them right away.
02 -
Grab a big pot of water, throw in about 1–1.5 teaspoons of salt, and bring it to a boil. Drop in some dumplings, a few at a time, and gently stir so they don’t get stuck. Wait until they float, then let them go for another 2 minutes before taking out.
03 -
Put all the cut dumpling pieces onto a floured board or tray, making sure none of them touch each other.
04 -
With each portion, roll it into a long rope—about the size of a big thumb. Press down gently, then slice it on a slant into 2 cm chunks. Use flour to keep things from sticking if you need to.
05 -
Take the mix out onto a floured counter. Squish it together quick with your hands—don’t knead for long or it’ll get tough. Split it up into 4 or 5 even pieces.
06 -
In a roomy bowl, mix up the cooled mashed potatoes, salt, and egg. Gradually add in the flour, stirring with the back of your spoon till you’ve got a rough kind of dough.
07 -
If your potatoes are still kind of wet after draining, plop them back in the pot and keep them moving on low heat for about 30 seconds to dry them out. Let cool off.
08 -
Toss the peeled potatoes into a pot of salty water and boil them until super soft. Drain them really well, then mash with a ricer or masher till there are no lumps left. Wait till they’re totally cool.
# Notes:
01 -
Go with starchy potatoes like Russet or Yukon Gold for the best texture. Give the mashed potatoes time to fully cool, so the dough comes together right.
02 -
If your dough sticks even after adding the listed flour, just sprinkle in a little (up to 1 teaspoon) more flour at a time.
03 -
Don’t toss all the dumplings in the pot at once or they’ll get crowded. Work in a few rounds, using the same boiling water each time.
04 -
If you want to save some for later, put uncooked dumplings on a tray dusted with flour. Freeze them for 3 hours, then store in a freezer bag for up to three months.
05 -
Swap the egg for 2 teaspoons of ground flaxseed if you’d like to keep things vegan.
06 -
These dumplings are tastiest when fresh. If you need to heat up leftovers, pop them in a pan or microwave—they’ll soften nicely.