Shaggy dumplings. A cult recipe from Lesser Poland
The shaggy dumplings from Małopolska are a regional dish that's gaining popularity in other regions of Poland. While potato-only dishes are known everywhere and are beloved by both adults and children, shaggy dumplings stand out for their unique cooking method, making them delicious, perfectly elastic, and soft.
- 1 kg of potatoes
- 1 teaspoon of salt
- 200 g potato flour
- salt for cooking potatoes
- Peel the potatoes. Boil half of them in salted water. Grate the other half on a medium grater.
- Drain the cooked potatoes, pouring the water into a separate pot. Set the potatoes aside for a moment to allow the moisture to evaporate. Then press them through a ricer or mash them with a masher.
- Once the potato cooking water has cooled, carefully pour off the water at the top, leaving the starch at the bottom.
- In a bowl, combine the raw potatoes, cooked potatoes, starch, flour, and salt. The mixture should have a uniform and fairly elastic consistency.
- In a large pot, bring salted water to a boil. Form the mixture into dumplings using a spoon or ice cream scoop. Drop them into the boiling water and cook for 2 minutes after they float to the surface.
- Serve these shaggy dumplings from Małopolska with onion or bacon cracklings. They're a great alternative to traditional potatoes and pair perfectly with boiled or stewed meat.
The shaggy dumplings from Małopolska are a regional dish that's gaining popularity in other regions of Poland. While potato-only dishes are known everywhere and are beloved by both adults and children, shaggy dumplings stand out for their unique cooking method, making them delicious, perfectly elastic, and soft. They absorb the juices from cooking meat perfectly. Certainly, no one in the household will complain about the ever-present potatoes.