Dumplings with pasta and cottage cheese in sorrel sauce - photo 1
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Dumplings with pasta and cottage cheese in sorrel sauce

Regional Cuisine of Poland Main Dishes 60 min Medium 22 wyświetleń ~18.69 PLN - (0)
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Description

Delicate dumplings filled with a mixture of cottage cheese and chopped pasta, served with a creamy sauce made from fresh sorrel and sautéed onions. The dish combines the tradition of Polish dumplings with the spring accent of sorrel — a slightly sour green that brightens the creamy, mild filling. It is a hearty yet light main course, perfect for a family dinner or a regional gathering. The dumplings can be served with dill or chives, and the cooking steps are described step by step, so that even a beginner cook can achieve perfect results: elastic dough, creamy filling, and a moist sauce with a vibrant green color.

Ingredients Used

Ingredients (13)

Servings:
4
  • Wheat flour 400 g
  • Chicken egg 2 szt. (~120 g)
  • Water 120 ml
  • Pasta 200 g
  • Cottage cheese 400 g
  • Onion 1 szt. (~150 g)
  • Butter 50 g
  • Sour cream 150 g
  • Sorrel 80 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Nutmeg 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Chives 0.3 pęczków (~30 g)
💰 Szacowany koszt dania: ~18.69 PLN (4.67 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Measure 400 g of flour and sift it onto a large work surface or into a large bowl to avoid lumps. Make a wide well in the flour (like a crater) with a diameter of about 10 cm.

Ingredients: Wheat flour
Use a wide countertop or a large bowl; sifting the flour will improve the dough's structure and make it easier to knead.
2

In the center of the well in the flour, place 120 g of eggs (2 eggs) and pour in 120 ml of water. Add 3 g of salt (which is half of the prepared salt). Start mixing with a fork, first in the center, combining the egg and water with the flour, gradually gathering the flour from the edges to the center until a rough mass forms.

Ingredients: Water, Salt, Wheat flour
Use a fork for the initial mixing, then switch to your hands; do not pour all the water at once — add it with a spoon if needed.
3

Knead the dough by hand for 6-8 minutes until it becomes smooth, elastic, and stops sticking to your hands. If the dough is too dry, add a teaspoon of water; if it's too sticky, sprinkle a little flour. Shape it into a ball, lightly brush with a bit of butter or oil, and cover with a clean cloth. Let it rest for 20 minutes to make rolling easier.

Ingredients: Wheat flour, Water, Salt
Use a wooden spoon for the initial mixing, and your hands for kneading. If you have a mixer with a dough hook, knead for 4-5 minutes on low speed. Do not knead longer than recommended — over-kneading can result in tough dough.

Filling

4

In a large pot, bring salted water to a boil (the remaining 3 g of salt). Add 200 g of pasta to the boiling water and cook according to the package instructions for 1-2 minutes less than the recommended time, so that it is al dente (usually 6-8 minutes). Drain the pasta in a colander and rinse with cold water to stop the cooking process. Drain well.

Ingredients: Pasta, Salt
Use a large pot (at least 3–4 L) and a colander to drain; cooking al dente will prevent the filling from becoming mushy while cooking the dumplings.
5

Cut the cooked pasta into shorter pieces (about 1–2 cm) so that the filling has a uniform texture. Place 400 g of cottage cheese in a large bowl, add the chopped pasta, 2 g of black pepper, and a pinch of nutmeg (1 g). Mix well with a wooden spoon or silicone spatula until the ingredients are combined — the filling should be uniform and moist, but not watery. Taste and add a little salt if necessary (max an additional 1–2 g).

Ingredients: Cottage cheese, Pasta, Black pepper, Nutmeg, Salt
Use a wide bowl; if the cottage cheese is too wet, drain it through a sieve or squeeze it in cheesecloth. The filling should not be liquid — this will prevent the dumplings from bursting.

Assembling

6

Roll out the dough on a countertop to a thickness of about 2 mm (use a rolling pin). If the dough sticks to the countertop, sprinkle a little flour. Cut out circles with a diameter of about 7–8 cm (you can use a glass). Place 20–25 g of filling in the center of each circle (a heaping tablespoon). Fold the circle in half and seal the edges tightly with your fingers, then crimp with your thumb or a fork to prevent the filling from leaking.

Ingredients: Cottage cheese, Wheat flour
Use a pastry knife or cutter; keep the countertop and your hands lightly dusted with flour. If the edges don't want to stick together, gently moisten the edge with water or beaten egg white.

Cooking

7

In a large pot, bring water to a boil. Add the dumplings in batches (not too many at once, so the water temperature doesn't drop). When the dumplings float to the surface, cook them for another 1.5–2 minutes. Remove with a slotted spoon and place on a plate or baking sheet. The finished dumplings should be soft but hold their shape; the filling should not be raw inside.

Ingredients: Salt
Use a wide pot (min. 3–4 L) and a slotted spoon. Cooking in too large batches leads to sticking and uneven cooking.

Finishing and serving

8

In a pan, heat 50 g of butter. Add 150 g of finely chopped onion and sauté over medium heat for 3–4 minutes until the onion becomes soft and slightly golden (translucent). Add 150 ml of cream and 80 g of chopped sorrel, reduce the heat and cook for 1–2 minutes, stirring — the sauce should thicken and take on a green color. Season to taste with pepper and possibly salt.

Ingredients: Butter, Onion, Sour cream, sorrel, Black pepper, Salt
The best pan is 26–28 cm in diameter. Do not allow the sauce to boil after adding the cream to prevent it from curdling; cook gently over low heat.
9

Place the cooked dumplings in a pan with the sauce and gently mix to coat each dumpling with the sauce. Heat for 1 minute over low heat — the dumplings will only absorb the flavors of the sauce. Transfer to plates and sprinkle with finely chopped chives (optional). Serve immediately while they are hot and creamy.

Ingredients: Sour cream, sorrel, Chives, Butter
Use a wide spoon for gentle stirring so the dumplings don't fall apart. If the sauce is too thick, add 1–2 tablespoons of the water from cooking the dumplings.

Fun Fact

💡

In regional versions, the filling for dumplings can be very diverse — from potatoes with cottage cheese to fruits. Adding pasta to the filling is an old way to stretch the portion and use up leftover pasta, particularly practical in rural areas.

Best for

Niedzielny obiad Spotkanie rodzinne

Tips

🍽️ Serving

Serve hot, immediately after mixing with the sauce. For a crispy layer, sauté a few dumplings in butter before adding the sauce. A great addition is cool buttermilk or pickled cucumbers.

🥡 Storage

Cooked dumplings can be stored in the refrigerator for up to 2 days in an airtight container. To reheat: drop them into boiling water for 1–2 minutes or sauté in a pan with a bit of butter. Raw dumplings can be frozen on a baking sheet laid out individually, and then transferred to a bag — frozen ones should be cooked for 1–2 minutes longer than fresh ones.

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