Polish Dumplings with Meat, Mushroom and Sauerkraut Filling

by Editorial Staff

Summary

Prep Time 1 hr 20 mins
Cook Time 7 mins
Total Time 1 hr 27 mins
Course Side Dish
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 kg potato (s), cooked
  • 150 g mushrooms
  • 150 g sauerkraut
  • 300 g minced meat
  • 2 onions)
  • 1 egg (s)
  • 5 tablespoon flour (heaped )
  • 4 tablespoon potato flour (heaped )
  • some oil
  • some salt and pepper
  • some Maggi
  • 200 ml water
  • Flour for the work surface
  • Salt water
Polish Dumplings with Meat, Mushroom and Sauerkraut Filling
Polish Dumplings with Meat, Mushroom and Sauerkraut Filling

Instructions

  1. Cut the sauerkraut into small pieces and cook in 200 ml of water for approx. 45 - 60 minutes. Press the potatoes through a potato press into a large bowl. Add the egg and both types of flour. Knead everything together thoroughly.
  2. Cut the onion and mushrooms into fine cubes. Fry both with the minced meat in a pan. Then drain the sauerkraut and add to the pan, season with salt, pepper and Maggi and mix well.
  3. Moisten your hands lightly with water, remove a handful from the potato mixture, form a dumpling and then press it flat on a stretched palm, about the size of a hand. Shape the hand into a hollow and add about 2 teaspoons of the meat, mushroom and sauerkraut mixture to the potato hollow. Always press the ends of the potato trough together parallel to each other and carefully shape into a dumpling.
  4. Place the finished dumplings on a floured surface and form the dumplings again until all the ingredients are used up. When all the dumplings are formed, bring the water with salt to a boil in a large saucepan and place the dumplings in the boiling water with a slotted spoon.
  5. Cook for 5 - 6 minutes (not longer, as the dumplings are super soft and could break). Get it out with the slotted spoon. Tastes delicious with a mushroom sauce or with fried onions and bacon.
  6. Tip: If the portions are too large, the uncooked dumplings can be frozen.

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