Polish potato dumplings.

Polish potato dumplings.

польские карт клец

-1 kg of potatoes.
-Wheat flour 2 tbsp. l.
-Pinch of salt to taste
-Egg 1 pc.
-Potato starch in proportion to taste

Potatoes clean, cut into cubes and boil until cooked in plenty of salted water.
Drain the potatoes and immediately pass through a potato masher or grind in a meat grinder.
Place the potatoes in a large bowl, stir a little and almost let cool completely (20-25 minutes).
Once the potatoes are cool, tamp it firmly. Divide the potatoes in a bowl suspended in 4 parts.
Remove ¼ of potatoes to one side (can be laid on top of the compacted potato) so as to obtain a flat recess.
In the place Stir in 2 tablespoons flour and starch. Starch has to completely fill the cavity.
Add lightly beaten egg, salt and knead the dough uniform. Knead need quite a long time, for 5-8 minutes.
Take a fairly large piece of dough and form a “sausage” of 2-3 cm in diameter. Cut into thick slices 1-1.5 cm.
Each piece of roll into a ball and press the middle finger, forming a hole. Do this with the rest of the test.
Bring to the boil a lot of water, salt water.
Carefully lower part of the dumplings into the water, stir and cook for 1 minute after the dumplings floating on the surface.
Remove the gnocchi on a large plate, spreading them in a single layer. Dumpling after boiling is very sticky, but after 2 minutes they get the desired consistency.
Serve will strike the same abundant watering sauce on the main course, or fried onions. And before serving dumplings can also purchase fry until golden brown.

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