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Kashubian Potato Dumplings 'Ziemniaczane Oczka' with Mushroom Sauce and Smoked Plum - photo 1
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Kashubian Potato Dumplings 'Ziemniaczane Oczka' with Mushroom Sauce and Smoked Plum

Pikantne Regional Cuisine for Christmas Eve Christmas Dishes Main dishes 100 min Medium 4 wyświetleń ~29.36 PLN - (0)
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Description

This unique dish, inspired by the richness of Kashubian cuisine, pays tribute to the traditional flavors of Pomerania in a modern rendition. 'Potato Eyes' are delicate, hand-formed dumplings, named for their characteristic indentation, perfect for collecting the velvety sauce. The heart of the dish is a deep, aromatic sauce made from dried forest mushrooms, a symbol of the Polish Christmas Eve, enriched with an unusual addition of smoked plum. It is this ingredient that gives the dish a surprising, smoky, and slightly sweet taste, breaking through the earthy notes of the mushrooms. The dish looks incredibly appetizing: light dumplings bathed in a dark brown sauce, with purple accents from the plums and the green of fresh parsley. It is a hearty, warming dish full of umami flavors, perfect for a festive Christmas Eve dinner as a main course that will surely delight guests with its originality and depth of flavor.

Składniki (15)

Servings:
4
  • Potatoes 6.7 szt.
  • Potato flour 250 g
  • Egg 1 szt.
  • Dried forest mushrooms 50 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Masło klarowane 2 łyżki
  • Wheat flour 15 g
  • Vegetable broth 300 ml
  • 30% cream 100 ml
  • Smoked plums 80 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Parsley 0.5 pęczek
  • Flaxseed oil 15 g
💰 Szacowany koszt dania: ~29.36 PLN (7.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of mushrooms and sauce base

1

Start by preparing the mushrooms, which are the base of the sauce. Place the dried mushrooms in a medium bowl and rinse them thoroughly under cold running water to remove any impurities, such as sand or needles. Then, pour about 400 ml of boiling water over them. The water should completely cover the mushrooms. Cover the bowl with a plate and set aside for at least 1 hour, preferably for 2-3 hours. During this time, the mushrooms will soften and release their valuable aroma into the water.

Ingredients: Dried forest mushrooms
Do not pour out the water in which the mushrooms were soaked! It is the essence of flavor and will serve as the base for your sauce. If you're short on time, you can cook the mushrooms on low heat for 20-30 minutes, but slow soaking gives a deeper flavor.

Preparation of potato dumplings

2

Wash the potatoes thoroughly, peel them, and cut them into smaller, even pieces (e.g., quarters). Place them in a large pot, cover with cold water so that they are completely submerged, and add one teaspoon of salt. Cook until tender, which takes about 20-25 minutes from the moment of boiling. Check with a fork to see if they are ready – it should go into the potato without resistance. Drain the potatoes very well and set them aside for 2-3 minutes to allow excess water to evaporate.

Ingredients: Potatoes, Salt
The key to good dumplings is to have as little water in the potatoes as possible. Thorough evaporation will ensure that the dough is firm and will not require adding too much flour, which could make the dumplings tough.
3

While still hot, pass the potatoes through a potato ricer or mash them very thoroughly with a masher until you have a smooth mixture without lumps. Transfer the mixture to a large bowl. Level the surface with a spoon. Then, using a knife, divide the mixture in the bowl into four equal parts. Remove one quarter of the potatoes and set it aside (you can place it on top of the remaining potatoes). In the empty space, pour in the potato starch until it fills the space to the brim. Add back the set-aside portion of potatoes, crack in an egg, and add half a teaspoon of salt.

Ingredients: Potato flour, Egg, Salt
This is a traditional 'by eye' method that guarantees perfect proportions. Thanks to it, you will always add the right amount of potato starch, regardless of the moisture of the potatoes. Use a potato ricer for the best effect – a masher may leave lumps.
4

Now knead all the ingredients in a bowl into a smooth, elastic dough. Do this quickly and efficiently – potato dough does not like long kneading. The finished dough should be uniform and not stick too much to your hands. Tear off small pieces of dough and form them into balls the size of a walnut (about 3-4 cm in diameter) in your hands. Slightly flatten each ball, and then use your thumb to make a characteristic indentation in the center – a 'dimple'. Place the finished dumplings on a work surface or board lightly dusted with potato flour.

If the dough is too sticky, add a little potato flour. If it is too dry and cracks, moisten your hands with water. The indentation in the dumpling is not just a decoration – it's the perfect place for the delicious sauce to gather.

Cooking the sauce

5

Return to the sauce. Remove the soaked mushrooms from the water (save the water!) and squeeze them lightly. Chop them fairly finely on a cutting board. Peel the onion and dice it finely. Peel the garlic and crush it through a press or chop it very finely. In a large, deep skillet or pot, heat the clarified butter over medium heat. Add the chopped onion and sauté, stirring occasionally, for about 5-7 minutes, until it becomes translucent and soft. At the end of cooking, add the garlic and sauté for another minute until it releases its aroma.

Ingredients: Dried forest mushrooms, Onion, Garlic, Masło klarowane
Be careful not to burn the garlic, as it will become bitter and ruin the flavor of the entire sauce. Frying it for just a minute is more than enough. A pan with a diameter of about 28 cm and a thick bottom will work best.
6

Add the chopped mushrooms to the sautéed onion and garlic. Fry everything together for about 5 minutes, stirring to lightly brown the mushrooms and release even more flavor. Then sprinkle the contents of the pan with wheat flour. Mix thoroughly and fry for about 1-2 minutes. This is called a roux, which will thicken the sauce. The flour should combine with the fat and coat the mushrooms.

Ingredients: Wheat flour
Continuous stirring after adding the flour is key to preventing lumps and burning. The roux should have a golden color.
7

Now it's time to add the liquids. Reduce the heat under the pan. Slowly, in batches, pour in the water left from soaking the mushrooms, while vigorously whisking with a whisk to break up any lumps and achieve a smooth consistency. Once you've poured in all the mushroom water, add the vegetable broth in the same way. Increase the heat, bring the sauce to a boil, then reduce it to the minimum. Add the sliced smoked plums. Cover the pan and simmer the sauce on low heat for about 15-20 minutes to let the flavors meld.

Ingredients: Vegetable broth, Smoked plums
Pouring the liquid slowly and continuously whisking is the secret to a smooth sauce without lumps. If lumps still form, you can strain the sauce through a sieve or briefly blend it with an immersion blender at the end.

Cooking dumplings

8

While the sauce is cooking, prepare the dumplings. In a large, wide pot, bring about 3-4 liters of salted water to a boil (1 teaspoon of salt per liter of water). When the water starts to boil vigorously, reduce the heat so that it just gently 'bubbles'. Carefully, in batches, add the dumplings to the water. Gently stir with a wooden spoon to prevent them from sticking to the bottom. Cook for about 3-4 minutes from the moment they float to the surface. Use a slotted spoon to remove the cooked dumplings and place them on a plate.

Do not drop all the dumplings at once, as they will drastically lower the water temperature and may stick together. Cook them in 2-3 batches. The water should not be boiling vigorously, but just gently simmering, so that the dumplings do not fall apart.

Finishing the sauce and serving

9

When the sauce is thick and aromatic, remove it from the heat. In a small bowl, mix the cream with a few tablespoons of hot sauce (this is called tempering, which prevents the cream from curdling). Then pour the tempered cream into the rest of the sauce, stirring vigorously. Season the sauce to taste with salt and freshly ground black pepper. If you like, finely chop the parsley.

Ingredients: 30% cream, Salt, Black pepper, Parsley
Hardening the cream is very important, especially if you are using one with a lower fat content. Always add the hot sauce to the cream, not the other way around!
10

On deep plates, place a portion of hot dumplings. Generously drizzle them with the prepared mushroom sauce with plums. Garnish the dish with chopped parsley. Additionally, to enhance the flavor, you can drizzle everything with a bit of flaxseed oil. Serve immediately while the dish is hot.

Ingredients: Flaxseed oil
This dish tastes best when served hot. Deep plates or bowls will help maintain the temperature and prevent the sauce from spilling over the sides.

Fun Fact

💡

Potatoes, although they are now a staple of Polish cuisine, arrived in Poland only in the 17th century thanks to King Jan III Sobieski. In Kashubia, due to the sandy soils, they became a staple of sustenance and earned the name 'Kashubian diamonds'. Dishes made from dried mushrooms and fruits are a reflection of the times when preserving food was crucial for surviving the winter.

Best for

Kolacja wigilijna Uroczysty obiad rodzinny Jesienny lub zimowy posiłek Danie na specjalne okazje

Tips

🍽️ Serving

The dish looks best in deep, rustic-style ceramic bowls. Before serving, you can sprinkle the noodles with a bit of freshly ground pepper. A simple salad of sauerkraut or cold beets makes a great side, as their sour taste balances the richness of the sauce.

🥡 Storage

If you have leftover noodles and sauce, store them separately in airtight containers in the fridge for 2-3 days. It's best to reheat the noodles by dropping them into boiling water for a minute or sautéing them in butter in a pan. Heat the sauce slowly in a saucepan, adding a little water or broth if it thickens too much.

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