Ingredients with Measurements:
- 2 lbs of potatoes, peeled and boiled
- 1 cup of all-purpose flour
- 1 egg
- 1 tsp of salt
- 1/4 cup of breadcrumbs
- 1/4 cup of butter
- 1/4 cup of chopped parsley
Special equipment needed:
- Large pot
- Potato masher
- Mixing bowl
- Slotted spoon
- Skillet
Step-by-step instructions:
1. Peel and boil the potatoes until they are soft.
2. Mash the potatoes in a mixing bowl until they are smooth.
3. Add the flour, egg, and salt to the mashed potatoes and mix until well combined.
4. Form the potato mixture into small balls, about 1 inch in diameter.
5. Bring a large pot of salted water to a boil.
6. Drop the potato balls into the boiling water and cook for 10-15 minutes, or until they float to the surface.
7. Remove the dumplings from the water with a slotted spoon and place them on a plate.
8. In a skillet, melt the butter over medium heat.
9. Add the breadcrumbs to the skillet and cook until they are golden brown.
10. Add the cooked dumplings to the skillet and toss to coat them in the butter and breadcrumbs.
11. Sprinkle with chopped parsley and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 40g
Protein: 6g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour
- Margarine can be used instead of butter
- Chopped chives can be used instead of parsley
Variations:
- Add grated cheese to the potato mixture before forming into balls
- Serve with a tomato sauce or mushroom sauce instead of butter and breadcrumbs
Tips and tricks:
- Make sure the potatoes are well mashed to avoid lumps in the dumplings
- Dust your hands with flour before forming the potato balls to prevent sticking
- Cook the dumplings in batches to avoid overcrowding the pot
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 skillet with a little bit of butter or oil and cook over medium heat until heated through.
Presentation ideas:
Serve the dumplings on a platter with a sprinkle of chopped parsley and a side of sauce.
Garnishes:
Chopped parsley or chives
Pairings:
Lubuski Style Potato Dumplings pair well with roasted meats, sausages, or grilled vegetables.
Suggested side dishes:
Cabbage salad, sauerkraut, or roasted root vegetables.
Troubleshooting advice:
If the potato mixture is too wet, add more flour until it forms a dough that can be easily formed into balls.
Food safety advice:
Make sure the dumplings are cooked all the way through before serving.
Food history:
Lubuski Style Potato Dumplings are a traditional Polish dish that originated in the Lubusz Voivodeship region of Poland.
Flavor profiles:
The dumplings are savory and buttery with a crispy breadcrumb coating.
Serving suggestions:
Serve hot as a main dish or as a side dish with roasted meats or grilled vegetables.
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Region: Polish