Polish potato dumpling

Polish potato dumpling

Ingredients:

1 kg of potatoes, with the average content of starch
2 tbsps of wheat flour
Generous pinch of salt
1 egg
Potato starch (it is measured in proportion)

Preparation:

1) Potatoes to clean, cut with cubes and to boil to readiness in large amount of the added some salt water.
2) Filter potatoes and at once pass through potato press or grind on the meat grinder. Place potatoes in big bowl, mix a little and let's cool down almost completely. (Minutes 20-25)
3) After potatoes have cooled down, stamp it densely. Divide potatoes in bowl conditionally into 4 parts. Take out ? part of potatoes on one side (fashionably to lay out from above on the stamped potatoes). So that equal dredging has turned out.
4) In that place, vsypta of 2 tbsps of flour and starch. Starch has to be so much that it completely filled that dredging.
5) Add slightly shaken up 1 egg, salt and knead homogeneous dough. It is necessary to knead long enough, 5-8 minutes. If there are problems with dough, read the preface to the recipe.
6) Take quite big piece of dough, and create sausage, 2-3 cm in the diameter. Cut on slices, 1-1,5 cm thick. Roll each slice in ball, and finger press the middle, creating hole.
7) Do so with other dough.
8) Bring to the boil large amount of water, salt water. Carefully, lower part of dumpling in water, mix and cook 1 minute after emerging of dumpling on surface.
9) Take out dumpling on big plate, spreading them in one layer. Dumpling after boiling very sticky, but minutes later the 2nd stickiness concedes, and they get the necessary consistence.
Let me strike, plentifully saucing from the main course, or the cracklings fried on pork fat and onions. And can, before giving, dumpling also to fry before acquisition of golden crust.

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