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Podhale-style dumplings with mushroom sauce and smoked bryndza - photo 1
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Podhale-style dumplings with mushroom sauce and smoked bryndza

Pikantne Regional Cuisine for Christmas Eve Christmas Dishes Vegetarian Dishes 90 min Medium 4 wyświetleń ~37.68 PLN - (0)
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Description

Moskole are traditional potato pancakes from Podhale, the heart of the Polish Tatra Mountains. Their name, according to legend, comes from Russian soldiers ('Moskali') from World War I, who taught the highlanders to prepare simple cakes from boiled potatoes baked on a baking sheet. Unlike the popular pancakes made from raw potatoes, moskole are softer, fluffier on the inside, and have a characteristic, slightly browned and crispy crust obtained by baking on a dry pan. In this festive version, we serve them with a deep-flavored, aromatic sauce made from dried forest mushrooms and a distinctive, salty smoked bryndza, which perfectly balances the mildness of the potatoes. The dish is incredibly filling, warming, and brings the atmosphere of a true regional Christmas Eve. It is the taste of simplicity, tradition, and nature captured in one dish.

Składniki (14)

Servings:
4
  • Potatoes 6.7 szt.
  • Potato flour 150 g
  • Egg 1 szt.
  • Dried forest mushrooms 50 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Butter 30 g
  • 30% cream 200 ml
  • Vegetable broth 250 ml
  • Podhale cheese 150 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Fresh dill 0.8 pęczek
  • Masło klarowane 2 łyżki
💰 Szacowany koszt dania: ~37.68 PLN (9.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of mushrooms and sauce

1

Start by preparing the mushrooms. Place the dried mushrooms in a bowl and cover them with about 400 ml of boiling water, ensuring they are completely submerged. Let them sit for at least 30 minutes, preferably for an hour, to soften well and release their aroma. After this time, carefully remove the mushrooms from the water, but do not pour out the precious liquid! This is the essence of flavor that you will add to the sauce. Cut the soaked mushrooms into smaller strips or cubes.

Ingredients: Dried forest mushrooms
Use a glass or ceramic bowl. Pour the water from the mushrooms into the sauce through a fine sieve or cheesecloth to remove any sand from the bottom.
2

Peel the onion and chop it into very small cubes. Peel the garlic and chop it or press it through a garlic press. In a wide pot or deep skillet over medium heat, melt the butter. When the butter starts to foam, add the chopped onion. Sauté it for about 5-7 minutes, stirring frequently, until it becomes translucent, soft, and slightly golden. At the end of sautéing, add the chopped garlic and sauté for another minute until it releases its aroma. Be careful not to burn it, as it will become bitter.

Ingredients: Onion, Garlic, Butter
Use a wooden spoon for mixing. Even, finely chopped onion will ensure a uniform consistency of the sauce. It's best to use a pan with a diameter of 26-28 cm with a thicker bottom.
3

Add the chopped, soaked mushrooms to the sautéed onion and garlic. Fry everything together for about 5 minutes, stirring to combine the flavors and lightly brown the mushrooms. Then pour the reserved soaking water from the mushrooms (remember to strain it!) and vegetable broth into the pot. Season with salt and freshly ground pepper. Bring to a boil, then reduce the heat to the minimum, cover the pot, and simmer the sauce for about 20-25 minutes. This will ensure the mushrooms are perfectly tender and the sauce develops a deep flavor.

Ingredients: Dried forest mushrooms, Vegetable broth, Salt, Black pepper
Simmering covered on low heat is key to concentrating the flavors and preventing the liquid from evaporating too quickly. Stir occasionally to prevent the sauce from sticking to the bottom.
4

When the mushrooms are soft and the sauce is reduced and aromatic, remove it from the heat. Slowly pour in the 30% cream, while vigorously whisking to prevent it from curdling and to combine it smoothly with the sauce. Place the saucepan back on very low heat and warm for 2-3 minutes, without boiling, until the sauce thickens. Taste and adjust with salt and pepper if needed. Set the finished sauce aside covered to keep it warm.

Ingredients: 30% cream
To prevent the cream from curdling (known as 'tempering'), you can pour one ladle of hot sauce into the cup with the cream, mix it, and then pour the entire mixture into the pot. Do not bring the sauce to a boil after adding the cream!

Dough for moskole

5

While the sauce is simmering, prepare the potatoes. Peel them, wash them, and cook in salted water until completely soft (about 20-25 minutes). Check with a fork - it should go into the potato without any resistance. Drain them very thoroughly and set aside for a few minutes to allow excess water to evaporate. While still hot, pass the potatoes through a potato ricer or mash them very thoroughly with a masher until smooth and lump-free. Set aside to cool slightly for about 10-15 minutes.

Ingredients: Potatoes, Salt
Using a potato ricer is the best method because it perfectly aerates and mashes the potatoes, resulting in the tenderness of the moskole. Make sure the potatoes are completely dry after draining; otherwise, the dough will be too runny.
6

To the slightly cooled but still warm potato mixture, add the potato flour, crack in the egg, and add a pinch of pepper. Now you need to act quickly. Knead the dough by hand, combining all the ingredients just until they form a uniform, smooth, and slightly sticky ball. Do not knead the dough for too long, as the heat from the potatoes and prolonged mixing will make it runny and rubbery.

Ingredients: Potato flour, Egg, Black pepper
It's best to knead the dough in a large bowl. The finished dough should be soft, pliable, and come away from your hands. If it's too sticky, add a little more potato starch, but don't overdo it.

Frying the moskoli

7

Dust your hands with potato flour. Tear off pieces of dough the size of a large plum and shape them in your hands into round, flat patties about 1-1.5 cm thick and 8-10 cm in diameter. Place each formed patty on a board or countertop lightly dusted with flour. Try to work quickly so that the dough does not become too thin.

If the dough starts to stick to your hands, dust it with flour again. The pancakes should have a fairly even thickness so they cook evenly. Don't make them too thin, as they will fall apart, or too thick, as they may be raw inside.
8

Heat a heavy skillet very well, preferably cast iron or non-stick. Traditionally, moskole are baked on a dry, ungreased surface. Place the cakes on the hot skillet and bake over medium heat for about 3-4 minutes on each side. The finished moskole should be golden-brown and have characteristic darker, toasted spots. They should also be cooked through.

It is crucial to preheat the pan well before placing the first pancake. Do not place too many pancakes at once to avoid lowering the temperature of the pan. Remove the finished pancakes to a plate and keep them warm (e.g., in a slightly warmed oven) while frying the next batches.

Serving

9

On the plates, arrange 2-3 hot moskole. Generously drizzle with warm mushroom sauce. Crumble smoked bryndza on top with your fingers. If you are using optional ingredients, sprinkle everything with freshly chopped dill and/or drizzle with a bit of melted clarified butter for extra flavor and aroma. Serve immediately while the dish is hot.

Ingredients: Podhale cheese, Fresh dill, Masło klarowane
The dish looks best on simple, ceramic or stoneware plates that highlight its rustic character. It's best to take the cheese out of the fridge a little while beforehand so that its flavor is more pronounced.

Fun Fact

💡

The name 'moskole' most likely actually comes from the term for Russian soldiers from the times of partitions or World War I. Poverty and a lack of wheat flour forced the highlanders to be creative, and potatoes were the staple of their diet. Baking on the oven tray was the simplest way to prepare a meal without using fat.

Best for

Wigilia Kolacja w chłodny wieczór Obiad wegetariański Spotkanie z kuchnią regionalną

Tips

🍽️ Serving

Serve the dish on deeper plates to prevent the sauce from spilling over the sides. Arrange the moskole slightly overlapping, drizzle the sauce in the center, and create a 'mound' on top with crumbled bryndza and a sprinkle of dill. You can place a small bowl of sour cream or a salad of pickled cucumbers alongside, which will wonderfully contrast the flavor of the dish.

🥡 Storage

Moskole and sauce are best stored separately in the refrigerator, in airtight containers, for up to 2 days. To reheat moskole, it is best to place them on a dry, heated skillet for a few minutes on each side; this will restore their crispiness. Heat the sauce in a saucepan over low heat, optionally adding a little milk or water if it has thickened too much.

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