Entree: Poland – Podlasie – Kartacze (Large potato dumplings filled with seasoned minced meat, boiled and served with butter and fried onions)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 32 min

Total 1 hr 10 min

Ingredients

- 1 lb (450 g) starchy potatoes, peeled and grated
- 1 lb (450 g) starchy potatoes, peeled, boiled and mashed
- 1/2 cup (60 g) potato starch
- 1 tsp (5 g) table salt, plus more for boiling
- 1/2 tsp (2 g) ground black pepper
- 1/2 tsp (1 g) dried marjoram
- 1 lb (454 g) ground pork
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 2 tbsp (30 ml) vegetable oil for cooking filling
- 1 large onion, thinly sliced (about 8 oz / 225 g) for frying to top
- 3 tbsp (45 g) butter, melted, for serving
- 4 oz (115 g) smoked bacon, diced (optional), for frying with onions

Instructions

1. Prepare the filling: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the finely chopped onion and cook until translucent, about 4–5 minutes. Add the ground pork, 1/2 tsp (2 g) salt, 1/4 tsp (1 g) pepper and 1/4 tsp (0.5 g) marjoram; cook until browned and no longer pink, breaking up meat. Adjust seasoning, remove from heat and let cool.
2. Make the potato dough: squeeze excess moisture from the grated raw potatoes in a clean towel, reserving the liquid. In a large bowl combine the grated potatoes and the mashed potatoes; add 1/2 cup (60 g) potato starch, 1 tsp (5 g) salt, 1/4 tsp (1 g) pepper and 1/4 tsp (0.5 g) marjoram. Mix until a pliable dough forms; if too wet add a little more potato starch.
3. Form dumplings: divide the dough into 8 equal portions. Flatten each portion into a disk, place about 2–3 tbsp (30–45 g) of the cooled pork filling in the center, then fold and seal into an oval dumpling, smoothing seams so filling is enclosed.
4. Cook dumplings: bring a large pot of salted water to a gentle boil. Carefully add kartacze in batches and simmer gently for 15–20 minutes until they float and feel firm. Remove with a slotted spoon and drain.
5. Prepare topping: while dumplings cook, fry diced bacon (if using) in a skillet until crisp, remove and drain. In the same skillet add 3 tbsp (45 g) butter and the thinly sliced onion; sauté over medium heat until deeply golden and caramelized, about 10–12 minutes. Return bacon to skillet to warm through.
6. Serve: place kartacze on plates, spoon the buttered fried onions and bacon over the dumplings, and serve immediately.