Recipe for: Potato and Curd Dumplings Baked over a Campfire - photo 1
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Recipe for: Potato and Curd Dumplings Baked over a Campfire

Main Dishes Regional Cuisine of Poland 50 min Medium 7 wyświetleń ~15.00 PLN - (0)
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Description

Rustic, Polish dumplings filled with mashed young potatoes and cottage cheese, seasoned with sautéed onions. The recipe combines a traditional filling inspired by Russian pierogi with the technique of cooking over an open fire: first, we form a flexible dough, then we fry and stew the dumplings in a cast-iron skillet over the fire to achieve a crispy crust and soft interior. This dish is perfect for a May Day celebration, a bonfire in the woods, or as a regional main course served with sour cream and fresh dill. Flavor: creamy potatoes, slightly tangy cottage cheese, the sweetness of caramelized onions, and a buttery aroma of the browned crust; visually – a golden surface with delicate filling visible when broken.

Ingredients Used

Ingredients (12)

Servings:
4
  • Wheat flour 400 g
  • Potatoes 5.3 szt. (~800 g)
  • Cottage cheese 200 g
  • Chicken egg 2 szt. (~120 g)
  • Water 200 ml
  • Rapeseed oil 30 g
  • Onion 1 szt. (~150 g)
  • Butter 50 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Sour cream 200 g
  • Dill 1.5 pęczki (~30 g)
💰 Szacowany koszt dania: ~15.00 PLN (3.75 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Sift 400 g of wheat flour onto a work surface or into a large bowl, form a mound, and create a wide indentation in it (like a crater). In a bowl, mix 200 ml of warm water (about 30–35°C) with a beaten egg (120 g) and half of the salt (4 g). Pour the wet ingredients into the indentation and start mixing with a fork or your fingers, gradually incorporating the flour from the edges. When the mixture comes together, use your hands to knead the dough for 6–8 minutes until it becomes smooth and elastic. If the dough is too dry, add a tablespoon of water; if it is too sticky, sprinkle in a little flour. Form a ball, cover it with a cloth, and let it rest for 20 minutes to allow the gluten to relax.

Ingredients: Wheat flour, Water, Salt
Use a large bowl or countertop, a wooden spoon for initial mixing, and your hands for kneading. Do not knead for more than 10 minutes — over-kneading can make the dough tough. Cover with a cloth to prevent it from drying out.

Filling

2

Peel 800 g of potatoes and cut them into even pieces. Place them in a pot, cover with cold water, add 4 g of salt, and cook over medium heat for 18–22 minutes until they are soft (check with a fork — the fork should go in easily). Drain the potatoes and steam them for 1–2 minutes in the pot over low heat to remove excess moisture. Mash the potatoes with a potato masher or ricer until smooth.

Ingredients: Salt
Use a pot with a diameter suitable for the amount of potatoes and a masher or ricer. Check the softness of the potatoes with a fork every 2–3 minutes to avoid overcooking.
3

Peel and finely chop 150 g of onion. In a pan, heat 25 g of butter (from 50 g), sauté the onion over medium heat for 6–8 minutes until it becomes translucent and slightly browned — it should be soft and sweet, not burnt. Add the sautéed onion to the potatoes, add 200 g of cottage cheese, 2 g of pepper, and the remaining 4 g of salt, and mix thoroughly with a wooden spoon. Taste the filling and adjust with salt or pepper if necessary. The filling should be thick and moldable, not runny.

Ingredients: Onion, Butter, Cottage cheese, Black pepper, Salt
Use a heavy-bottomed pan or cast iron skillet. If the filling is too wet, simmer it for a moment over very low heat or add a little breadcrumbs (optional).

Shaping

4

Divide the rested dough into 2 parts. Working with one part, roll it out thinly on a floured surface to a thickness of about 2–3 mm. Use a glass or a cutter to cut out circles with a diameter of ~7–8 cm. Place a teaspoon of filling (about 15–18 g) in the center of each circle. Seal the edges together, forming a crescent: pinch the edges with your fingers, then press with the tines of a fork or your fingers to seal well (important when cooking over fire). Arrange the dumplings on a floured board.

Ingredients: Wheat flour, Cottage cheese, Salt
Use a rolling pin and a glass for cutting out. Properly sealing the edges is key — unsealed dumplings may fall apart during frying. If you don't have a cutter, use a small bowl.

Cooking over an open fire

5

Light a fire and prepare a cast iron skillet or grill. When the flames die down to embers (stable, even heat), place the skillet over the fire. Pour in 30 g of rapeseed oil and heat until it starts to shimmer gently (it shouldn't smoke). Arrange the dumplings in a single layer, leaving space between them. Fry the first side for 3–4 minutes until the bottom is golden brown, then pour 50 ml of water into the skillet, immediately cover with a lid or a large piece of aluminum foil, and steam for 5–7 minutes — the steam will finish cooking the filling. After this time, uncover the skillet and fry for another 1–2 minutes to evaporate the water and crisp up the bottom. The dumplings are ready when the dough is not raw inside (cut one open) and has a golden, crispy bottom.

Ingredients: Rapeseed oil, Water, Butter
Use a cast iron skillet with a lid or a camping stove. Control the distance of the skillet from the fire — too much heat will quickly burn the bottom. If you don't have a lid, cover it with a large heatproof bowl or foil to trap the steam.

Finishing and serving

6

After frying, transfer the dumplings to a plate. In the pan, melt the remaining 25 g of butter and briefly drizzle it over the dumplings for added aroma and shine. Serve hot with 200 g of sour cream on the side for dipping and sprinkled with chopped dill (about 1 bunch or 30 g) if using. Enjoy: the sour cream softens the saltiness, and the dill adds freshness.

Ingredients: Butter, Sour cream, Dill
Use a wide spatula to transfer the dumplings from the pan. Additionally, you can add more butter or sprinkle with a pinch of pepper.

Fun Fact

💡

Pierogi with potatoes and cottage cheese are a variation of the famous Polish Russian pierogi; in rural areas, the filling is often enriched with butter and sautéed onions, and when cooked over an open fire, the technique of sautéing gives them a rustic, slightly smoky character.

Best for

majówka ognisko rodzinny obiad

Tips

🍽️ Serving

Serve hot, straight from the pan. Serve with sour cream in a separate bowl and fresh dill. For a bonfire, take wooden plates or earthenware bowls; a rhubarb compote or sour buttermilk pairs well for drinking.

🥡 Storage

Unbaked dumplings can be frozen on a tray (first lay them out individually), then transfer to a bag. Fried dumplings can be stored in the fridge for up to 48 hours in an airtight container; before serving, reheat in a pan with a little butter or in the oven at 180°C for 8–10 minutes to regain their crispiness.

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