Potato Dumplings with Meet Filling
This is one of those meals I miss my mum making for me. Recently I craved it so bad I had to try to make it by myself. It is a bit of a hassle and bustle in the kitchen while making those wonderful, soft, gooey balls of haven, stuffed to the brim with a great meat filling.
Potato dumplings are super traditional and wildly popular in polish homes. Topped up with onion fried in butter and just a bit of delicate polish mustard on top is just a pure perfection that I think everyone has to try at least once. Though don’t blame me once you get addicted.
Time is key. We need to move quite fast once we get to the stuffing part of this recipe. Potato paste should be still warm while we roll our dumpling as once it will get cold it will be impossible to do anything.
My tip is not to stress too much about the shape or size of your balls, and just work your way through it.
Meet filling is another important part. We want to make sure that it’s nice and moist. Choose meat with a high percentage of fat, like beef or pork. You can mix 2 together as well. For an extra bite in the filling, we can add bacon. I use just beef, but I cook it slowly in the pan and simmer with chicken stock until all the liquid is gone. The fattiness from the stock will give the meat more flavor and moisture.
Try this recipe at home and let me know what you think in the comment section down below. I would love to hear your opinions and thoughts.
Potato Dumplings with Meet Filling
Equipment
- Potatoe press
Ingredients
- 500 g Minced Beef 20% fat
- 820 g Potatoes
- 120 g Potato Starch
- 215 g Plain Flour
- 2 Eggs
- 1.5 cup Chicken Stock
- 2 Large White Onions
- 2 tbsp Fresh Parsley chopped
- 1 tbsp Butter
- 1 tbsp Maggi liquid seasoning
- Salt & Pepper
Instructions
- Cut one onion into a small cube. In a large pan preheat 1 tbsp of oil and add the onion. Let it cook until translucent and follow with minced beef. Season the meat with salt and pepper. Cook for 10 min mixing from time to time. Hallway through add chopped parsley.
- Pour in the chicken stock and cover the pan with a lid. Let it simmer on medium heat until all the liquid is gone. Add Maggi and give it a good stir. Set aside and let it cool down.
- Peel potatoes and boil in a large pot with 1 tbsp of salt, until cooked. Once cooked, drain the water out and press your potatoes through a potato press. Add eggs, plain flour, and potato starch. Mix well with a spatula.
- In a large pot boil 1L of water. And let it simmer on the stove until your dumplings are ready to be cooked.
- Start forming small, flat pancakes on the palm of your hand. Follow with 1 tbsp of beet and pinch all the edges together (check the pictures above for reference). Gently place up to 4-5 dumplings at a time into a pot with boiling water. They will be ready to take out once they float up (2-3min). Continue until all the potato paste and meat is finished.
- On a small pan melt butter and add chopped onion. Fry until nicely golden brown.
- Enjoy your dumpling while still hot, topped with onion, and with a side of light mustard.