Ingredients with Measurements:
- 2 lbs. potatoes, peeled and boiled
- 1 cup all-purpose flour
- 1 egg
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup breadcrumbs
Special equipment needed:
- Large pot for boiling water
- Potato ricer or masher
- Large mixing bowl
- Slotted spoon
Step-by-step instructions:
1. Boil the potatoes until they are soft and fully cooked. Drain and let them cool for a few minutes.
2. Once the potatoes are cool enough to handle, use a potato ricer or masher to mash them until there are no lumps.
3. In a large mixing bowl, combine the mashed potatoes, flour, egg, salt, and black pepper. Mix until a dough forms.
4. On a floured surface, roll the dough into a long rope shape, about 1 inch in diameter.
5. Cut the dough into small pieces, about 1 inch in length.
6. Roll each piece into a ball and then flatten slightly to form a dumpling shape.
7. Roll each dumpling in breadcrumbs to coat.
8. Bring a large pot of salted water to a boil.
9. Carefully drop the dumplings into the boiling water using a slotted spoon. Cook for about 5-7 minutes, or until they float to the surface.
10. Remove the dumplings from the water with a slotted spoon and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 5-7 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 2g
Carbohydrates: 53g
Protein: 6g
Sodium: 500mg
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Panko breadcrumbs can be used instead of regular breadcrumbs for a crunchier texture.
Variations:
- Add chopped herbs or spices to the dough for added flavor.
- Stuff the dumplings with cheese or meat for a heartier meal.
Tips and tricks:
- Make sure the potatoes are fully cooked and mashed well to avoid lumps in the dough.
- Use a slotted spoon to remove the dumplings from the water to avoid them falling apart.
- Serve with a sauce or gravy for added flavor.
Storage instructions:
Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the dumplings in a pot of boiling water for a few minutes until heated through.
Presentation ideas:
Serve the dumplings on a platter with a sprinkle of fresh herbs for added color.
Garnishes:
Fresh herbs, grated cheese, or a drizzle of olive oil can be used as garnishes.
Pairings:
Gryficki Potato Dumplings pair well with roasted meats, stews, or sautéed vegetables.
Suggested side dishes:
Cabbage salad, roasted vegetables, or mashed potatoes make great side dishes for Gryficki Potato Dumplings.
Troubleshooting advice:
If the dough is too sticky, add more flour. If it's too dry, add a little bit of water.
Food safety advice:
Make sure the dumplings are fully cooked before serving to avoid any foodborne illnesses.
Food history:
Gryficki Potato Dumplings are a traditional Polish dish, originating from the town of Gryfice in Western Pomerania.
Flavor profiles:
Gryficki Potato Dumplings are savory and slightly salty, with a soft and chewy texture.
Serving suggestions:
Serve Gryficki Potato Dumplings as a main dish or as a side dish to a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Polish