Recipe for: Gryżdż in tomato sauce - photo 1
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Recipe for: Gryżdż in tomato sauce

Spicy Regional Cuisine of Poland Main dishes 50 min Medium 0 views ~16.16 PLN * - (0)
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Description

Gryżdż is a regional, autumn-Polish dish with a rustic character: soft dumplings made from buckwheat and cottage cheese served in an aromatic, slightly creamy tomato sauce with forest mushrooms. The dish combines the grainy texture of buckwheat with the delicacy of cottage cheese, while the sauce brings a fresh acidity from the tomato and depth of umami from the mushrooms. Perfect for a family dinner during mushroom season, it presents warmly and homely — golden dumplings immersed in red sauce, garnished with green parsley. Excellent with sour cream or a side of white cabbage salad.

Ingredients Used

Ingredients (19)

Servings:
4
  • Buckwheat groats 240 g
  • Chicken egg 2 pcs (~120 g)
  • Cottage cheese 200 g
  • Wheat flour 80 g
  • Onion 1 pcs (~150 g)
  • Garlic 2 clove (~10 g)
  • Rapeseed oil 30 g
  • Butter 20 g
  • Wild mushroom 200 g
  • Tomato passata 400 g
  • Sugar 5 g
  • Sour cream 100 g
  • 🌿 Spices
  • Salt 6 g
  • Black pepper 4 pinch (~2 g)
  • Thyme 2 g
  • Marjoram 2 g
  • Parsley 30 g
  • ✨ Optional
  • Potato flour 30 g
  • Dill 1.5 bunch (~30 g)
💰 Estimated dish cost: ~16.16 PLN (4.04 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Buckwheat

1

Measure 240 g of dry buckwheat. Place the buckwheat in a sieve and rinse under cold water, stirring with your hand until the water runs clear. Transfer the buckwheat to a medium pot and add 480–600 ml of water (ratio 1:2–2.5 depending on the type of buckwheat). Add 2 g of salt (from the total amount). Bring to a boil over high heat, cover with a lid, and reduce the heat to low so that the buckwheat simmers gently. Cook for 10–12 minutes, until the grains absorb the water. After cooking, turn off the heat and let it sit covered for 10 minutes to allow the grains to swell.

Ingredients: Buckwheat groats, Salt
Use a pot with a lid that has a diameter of 18–20 cm. The water should just be gently moving on low heat; if it boils too vigorously, the groats will become mushy. The groats are ready when the grains are soft but not overcooked.

Preparation of the dough mixture

2

Transfer the cooled groats to a large bowl and separate the lumps with a fork. Add 200 g of cottage cheese, 120 g of eggs (2 pieces), 80 g of wheat flour, 4 g of salt, and 2 g of black pepper. Mix with a spoon or by hand for 2–3 minutes until the mixture is homogeneous. If the mixture is too loose and sticky, gradually add flour (10 g at a time) until it can be shaped into balls. The mixture should be moist, slightly sticky, but moldable.

Ingredients: Buckwheat groats, Cottage cheese, Wheat flour, Salt, Black pepper
Use a wooden spoon or a silicone spatula; if you are kneading by hand, sprinkle a little flour on your hands. Do not over-dry the mixture — the dough should remain soft in the center.

Shaping and cooking dumplings

3

Prepare a large pot with boiling salted water (about 1.5–2 l). With damp hands, form balls from the mixture the size of a walnut (about 25–30 g each). To do this: scoop a portion of the mixture with a spoon, wet your hand with water, and press the mixture to form a smooth ball. Gently place the balls into the boiling water. Cook over medium heat — the dumplings will float after 2–3 minutes; once they float, cook for another 2–3 minutes. Remove with a slotted spoon and transfer to a plate lined with paper towels.

Ingredients: Wheat flour, Cottage cheese
Use an ice cream scoop or two spoons to form the balls. The water should not be boiling vigorously (this will prevent the dumplings from falling apart). You can recognize a ball by its smooth surface and the fact that it does not break apart when lifted.

Frying mushrooms

4

Slice 200 g of wild mushrooms into strips or slices. Heat 15 g of rapeseed oil in a pan with a diameter of 26–28 cm. Add 150 g of chopped onion and sauté over medium heat for 4–6 minutes, until the onion becomes golden and translucent. Add 10 g of chopped garlic and sauté for 30–40 seconds. Add the mushrooms and sauté for 6–8 minutes, until they release their juice and brown; finally, season with 2 g of salt and 1 g of black pepper.

Ingredients: wild mushroom, Rapeseed oil, Onion, Garlic, Salt, Black pepper
The best is a cast iron skillet or a wide non-stick pan. Do not overcrowd the pan — if the mushrooms are steaming, they will not brown.

Tomato sauce

5

Pour 400 g of tomato passata over the sautéed mushrooms. Add 5 g of sugar, 2 teaspoons (4 g) of thyme, and 2 teaspoons (4 g) of marjoram. Bring to a gentle boil, reduce the heat, and cook for 10–12 minutes until the sauce thickens slightly and the flavors meld. Finally, reduce the heat to low and stir in 100 g of cream, mixing vigorously until the sauce is smooth. Taste and season with salt and pepper to your liking.

Ingredients: Tomato passata, Sugar, Thyme, Marjoram, Sour cream, wild mushroom
Use a medium-sized skillet with a thick bottom or a saucepan. If the sauce is too sour, add 1–2 g more sugar. Add the cream over low heat to prevent it from curdling.

Assembly and serving

6

Place the cooked gnocchi into the tomato-mushroom sauce in the pan and gently mix to ensure each gnocchi is coated with the sauce. Heat together for 2–3 minutes over low heat (do not bring to a boil). Transfer portions to plates, add 20 g of butter on top of each portion if you want the dumplings to be slightly glossy. Sprinkle with 30 g of finely chopped parsley and optionally with chopped dill (optional). Serve immediately.

Ingredients: Butter, Parsley, Dill, Tomato passata
Use flat plates for serving. If the sauce is too thick, add 1–2 tablespoons of pasta cooking water. Do not keep the pasta in the sauce for too long, or they will become too soft.

Final tips

7

Taste the dish and season with salt, pepper, or a pinch of marjoram if needed. If you want a richer flavor, lightly sauté the individual bites in butter before adding them to the sauce — you'll achieve a golden crust.

Ingredients: Wheat flour, Butter
If you don't have a mixer, all steps can be done by hand. A common mistake is having a mixture that is too loose — in that case, add no more than 10–20 g of flour to avoid drying it out.

Fun Fact

💡

Buckwheat has been a staple on Polish tables for centuries — in some regions, it was added to dumplings and pancakes, creating dishes similar to gryżdż. The combination of buckwheat and cottage cheese is a way to achieve both a grainy flavor and a creamy texture.

Best for

family dinner sezon grzybowy chłodny jesienny wieczór

Tips

🍽️ Serving

Serve hot; sour cream or natural yogurt, cucumber cold soup, or sauerkraut salad pair well on the side. For those who prefer more spiciness, add a bit of smoked paprika or a few drops of chili oil.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. It is best to store the sauce and noodles separately (the noodles may become soggy in the sauce). When reheating, warm on low heat with a little water or cream to restore the consistency. Do not freeze the cream in the sauce (it may separate).

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