Get ready to embark on a culinary journey that will transport you straight to the heart of Poland with these irresistible Sausage Stuffed Potato Dumplings! Imagine biting into a perfectly crafted dumpling, where crispy golden edges give way to a creamy potato exterior, revealing a savory sausage and onion filling that will make your mouth water. Whether you're a food enthusiast looking to explore traditional cuisine or simply craving a hearty, delicious meal, these dumplings are about to become your new obsession.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Polish
Serves: 4 servings
Ingredients
- 2 large potatoes
- 1 cup all-purpose flour
- 1/2 cup cooked sausage, crumbled
- 1/4 cup onion, finely chopped
- 1 egg
- Salt to taste
- Pepper to taste
Instructions
- Peel and quarter the potatoes, then boil in salted water until tender, approximately 15-20 minutes. Drain well and let cool slightly.
- Mash the potatoes thoroughly until smooth and free of lumps. Allow to cool to room temperature.
- In a large mixing bowl, combine the mashed potatoes, flour, egg, salt, and pepper. Knead the mixture into a soft, pliable dough. If the dough feels too sticky, add a little more flour.
- Sauté the finely chopped onions until translucent and golden. Mix with the crumbled cooked sausage.
- On a floured surface, roll out the potato dough to about 1/4 inch thickness. Cut into 3-inch round circles using a cookie cutter or glass.
- Place a small spoonful of the sausage and onion mixture in the center of each dough circle.
- Carefully fold the dough over to create a half-moon shape, pinching the edges firmly to seal the filling inside.
- Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the water in batches.
- Cook the dumplings for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
- Optional: Lightly pan-fry the boiled dumplings in butter until golden brown for extra crispiness.
- Serve hot, garnished with additional crispy sausage bits or fresh herbs if desired.
Tips
- Potato Perfection: Use starchy potatoes like Russet for the best texture and ensure they're completely cooled before mixing to prevent a gummy dough.
- Dough Consistency is Key: If your dough feels too sticky, add flour gradually. The ideal dough should be soft but not adhesive.
- Sealing Technique: When folding dumplings, use wet fingers to help seal the edges completely and prevent filling from leaking during cooking.
- Boiling Wisdom: Don't overcrowd the pot when boiling dumplings. Cook in batches to maintain water temperature and prevent sticking.
- Optional Crispiness: The pan-frying step is optional but highly recommended for added texture and flavor. Use butter for the best golden-brown finish.
- Make-Ahead Friendly: You can prepare dumplings in advance and freeze them uncooked. Simply add a few extra minutes to cooking time when ready to serve.
Nutrition Facts
Calories: 262kcal
Carbohydrates: 40g
Protein: 10g
Fat: 7g
Saturated Fat: g
Cholesterol: 62mg
