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Kashubian Potato Dumplings with Mushroom-Poppy Seed Sauce - photo 1
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Kashubian Potato Dumplings with Mushroom-Poppy Seed Sauce

Regional Cuisine for Christmas Eve Christmas Dishes Vegetarian Dishes 100 min Medium 4 wyświetleń ~27.44 PLN - (0)
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Description

This is a unique dish from the heart of Kashubia, a picturesque region in northern Poland. It is a traditional Christmas Eve dish that combines the most important flavors and symbols of the festive table. Delicate, melt-in-your-mouth potato dumplings, made from boiled potatoes and potato flour, serve as the perfect base for a rich, aromatic sauce. This sauce is the essence of forest and field gifts – the intense flavor of dried porcini mushrooms intertwines with the slightly sweet, nutty note of blue poppy seeds and the delicacy of honey. The dish is completed with caramelized onions, which add depth. It has a beautiful, contrasting color scheme – light dumplings covered in a dark, thick sauce with visible poppy seeds and pieces of mushrooms. Served hot, it is a hearty and warming meal that can be both a vegetarian main course for the Christmas Eve dinner and an extraordinary side dish to fried carp.

Składniki (11)

Servings:
4
  • Potatoes 6.7 szt.
  • Potato flour 250 g
  • Egg 1 szt.
  • Dried forest mushrooms 50 g
  • Onion 2 szt.
  • Masło klarowane 4 łyżki
  • Blue poppy seeds 6.7 łyżek
  • wildflower honey 30 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Parsley 0.5 pęczek
💰 Szacowany koszt dania: ~27.44 PLN (6.86 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of potatoes and dough for dumplings

1

Start by preparing the potatoes. Wash them thoroughly under running water, but do not peel. Place the potatoes in a large pot, cover them completely with cold water, and add one teaspoon of salt (about 5g). Cook over medium heat until tender, which will take about 20-30 minutes depending on the size of the potatoes. Check with a fork – it should slide smoothly into the flesh.

Ingredients: Potatoes, Salt
Cooking potatoes in their skins prevents them from absorbing too much water, which is crucial for the right consistency of the dumpling dough. Too watery potatoes will require more flour, and the dumplings will turn out tough.
2

When the potatoes are still hot, drain them and immediately peel off the skin. The hot skin is easier to remove. Then, pass the potatoes through a potato ricer or mash them thoroughly with a masher until you have a smooth, uniform mixture without lumps. Spread the potato mixture on a large plate or countertop to cool completely as quickly as possible.

Ingredients: Potatoes
Using a potato ricer is the best method because it perfectly aerates and mashes them. Do not use a blender or food processor, as they will destroy the starch structure and turn the potatoes into a sticky mass. Completely cooling the mixture is absolutely crucial for the success of the recipe.
3

Transfer the cooled potato mixture to a large bowl. Smooth the surface with a spoon, then divide it into four equal parts with a knife. Remove one quarter of the potatoes and set it aside. In the empty space, pour in the potato starch until it fills to the level of the remaining potatoes. Then, add the reserved portion of potatoes back in, crack in an egg, and add the remaining teaspoon of salt (5g).

Ingredients: Potatoes, Potato flour, Egg, Salt
This is a traditional, 'grandma's' method for the perfect ratio of flour to potatoes, which always works. Thanks to it, the dumplings will have the perfect, delicate consistency. Don't worry if the proportions are not perfect to the millimeter.
4

Knead all the ingredients in a bowl by hand, making quick and decisive movements, just until they come together into a smooth, elastic dough. Do not knead the dough for too long. The finished dough should be soft and slightly sticky, but come away from your hands.

Use your hands, not a mixer. Kneading potato dough for too long will make it tough and rubbery after cooking. If the dough is too sticky, sprinkle a little potato flour on your hands, but avoid adding too much to the dough itself.
5

Dust the countertop or work surface with a little potato flour. Tear off portions of the dough and shape them into rolls about 2-3 cm thick. Then, with a sharp knife, cut the rolls into diagonal pieces about 3-4 cm long. You can slightly flatten each dumpling with your fingers to create an oval shape. Place the finished dumplings on a board or tray sprinkled with flour to prevent them from sticking together.

Ingredients: Potato flour
Work quickly, as the potato dough will thin over time. If you like, you can make a thumbprint in each dumpling – this will help the sauce cling to them better. Prepare all the dumplings before you start cooking.

Preparation of mushroom-poppy seed sauce

6

Place the dried mushrooms in a bowl and pour about 400 ml of boiling water over them. Cover and let sit for at least 30 minutes to soften and release their aroma. After this time, drain the mushrooms, but ABSOLUTELY DO NOT THROW AWAY the water – it is the essence of the sauce's flavor! Finely chop the mushrooms. Peel the onions and dice them finely.

Ingredients: Dried forest mushrooms, Onion
It is worth straining the water from soaking the mushrooms through a fine sieve or cheesecloth to remove any potential impurities (e.g., sand). The longer you soak the mushrooms, the more aromatic the broth will be.
7

In a large, deep skillet, heat clarified butter over medium heat. Once the butter has melted, add the chopped onion. Sauté, stirring occasionally, for about 8-10 minutes, until the onion becomes soft, translucent, and slightly golden. Do not burn it.

Ingredients: Masło klarowane, Onion
Use a pan with a diameter of at least 28 cm so that all the ingredients have enough space. Patient, slow frying of the onions will bring out their natural sweetness, which is key to the balance of flavor in the sauce.
8

Add the chopped mushrooms to the sautéed onions. Increase the heat slightly and fry everything together for about 5 minutes, stirring, until the mushrooms are lightly browned and release their intense, earthy aroma. Then pour the reserved soaking water from the mushrooms (about 200-250 ml) into the pan.

Ingredients: Dried forest mushrooms
Use a wooden spoon to scrape up all the tasty, browned bits from the bottom of the pan that formed during frying – this is called deglazing, which adds depth of flavor to the sauce.
9

Reduce the heat to the minimum. Add poppy seeds, honey, and freshly ground pepper to the sauce in the pan. Mix thoroughly and simmer for about 10 minutes, until the sauce thickens slightly and the flavors meld together. Taste and season with a pinch of salt if necessary. The sauce should be thick, aromatic, and have a sweet-salty flavor.

Ingredients: Blue poppy seeds, wildflower honey, Pieprz czarny świeżo mielony, Salt
If the sauce is too thin, cook it a little longer uncovered. If it's too thick, add a bit of hot water. If you are using whole poppy seeds instead of ground, you can scald them with boiling water first and grind them twice in a meat grinder for a smoother consistency.

Cooking and serving dumplings

10

In a large pot (minimum 4-5 liters), bring salted water to a boil (about 1 teaspoon of salt per 2 liters of water). When the water starts to boil vigorously, reduce the heat to medium so that the water is just gently 'bubbling'. Carefully add the dumplings in batches to avoid drastically lowering the water temperature and sticking the dumplings together.

Ingredients: Salt
Do not throw all the dumplings in at once! Cook them in 2-3 batches. Too many dumplings in the pot will lower the water temperature, causing them to fall apart instead of cooking.
11

After adding the dumplings to the water, gently stir them with a wooden spoon to prevent them from sticking to the bottom. Cook for about 2-3 minutes from the moment they float to the surface. Use a slotted spoon to remove the cooked dumplings and immediately transfer them to a pan with warm mushroom-poppy seed sauce.

The finished dumplings are delicate and elastic. The cooking time may vary slightly depending on their size. It's best to cook one dumpling as a test to check the ideal time.
12

Gently mix the cooked noodles with the sauce in the pan, ensuring each one is evenly coated. Heat everything together for a minute. Serve the dish on deep plates or in a bowl. If using, generously sprinkle with chopped parsley for freshness and color. Serve immediately while hot.

Ingredients: Parsley
Do not mix too vigorously to avoid damaging the delicate dumplings. The dish tastes best right after preparation when the dumplings are at their most tender.

Fun Fact

💡

In Slavic tradition, poppy, used in this dish, was a symbol of fertility, wealth, and sleep, as well as a connector to the world of spirits and ancestors. It was believed that eating dishes with poppy on Christmas Eve would ensure prosperity and abundant harvests in the coming year. Mushrooms, on the other hand, symbolized the forest and the otherworldly.

Best for

Wigilia Uroczysty obiad jesienny Dania na wyjątkowe okazje Kolacja wegetariańska

Tips

🍽️ Serving

Serve the dish in deep, warmed plates to keep it hot for longer. It pairs perfectly with a simple salad of pickled cucumbers or a coleslaw of sauerkraut, whose sour taste will balance the richness of the sauce. It can be a standalone main dish or a side to fried carp.

🥡 Storage

If there are leftovers, store the noodles and sauce separately in airtight containers in the refrigerator for up to 2 days. To reheat, first warm the sauce in a pan, then add the noodles and gently heat together until hot. Raw, shaped noodles can be frozen – arrange them on a tray so they do not touch, freeze, and then transfer to a bag. Cook the frozen noodles by dropping them directly into boiling water (extend the cooking time by 2-3 minutes).

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