Saucepan@saucepan · Shared this recipeFollowPolish · mainBabcia's Kartacze: A Taste of Home (Easy Recipe)A traditional Polish recipe for large, oval potato dumplings filled with seasoned minced meat, boiled and served with fried onion or bacon.total1 hr 25 minprep30 mincook40 minservings6Original recipe on polishfoodies.comKeep this recipeAdd a copy of Babcia's Kartacze: A Taste of Home (Easy Recipe) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings12 potatoes, all the same size1 onion1 tbsp salt1 tbsp sour cream/ mascarpone cheese1 tbsp potato starch9 oz of minced meat, 250g1 onion1 tbsp clarified butter or oil1 garlic clove1 tbsp dried marjoramGauze or thin kitchen clothPotato starchFried onion or bacon to serveStepsClear checksTap an ingredient or step to check it off.1Step 1: Peel and dice an onion.2Step 2: Carmelize it in clarified butter or oil.3Step 3: Peel and crush a garlic clove.4Step 4: Mix all the ingredients for the filling together until you get a smooth consistency.5Step 5: Divide the filling into 6 pieces and form an oval-shaped ball from each of the pieces.6Step 6: Peel all the potatoes.7Step 7: Cook 3 potatoes.8Step 8: Finely grate the other 9 potatoes.9Step 9: Peel and grate an onion.10Step 10: Mix the grated potatoes with onion and 1 tbsp of salt.11Step 11: Place the mixture on a drainer lined with gauze or thin kitchen cloth.12Step 12: Using gauze, squeeze the juice out of the potato mixture. Make sure it's completely dry.13Step 13: Mash the cooked potatoes until completely smooth. Cool off.14Step 14: Mix cold mashed potatoes with squeezed-out potatoes and sour cream/mascarpone.15Step 15: Mix until the dough is ready. Don't do it for too long otherwise, the dough will be too wet.16Step 16: If the dough seems to be too sticky, add some potato starch.17Step 17: Divide the dough into 6 pieces.18Step 18: Take one piece of the dough and pat it flat in the palm of the hand.19Step 19: Place one piece of the filing in the center of the dough.20Step 20: Fold the dough around the meat, making sure the seal is continuous and intact. Kartacze should have the shape of the football ball.21Step 21: Coat each kartacze with potato starch.22Step 22: Mix 1 tbsps of potato starch with 1 cup of cold water.23Step 23: Pour 1 gal of cold water into a big pot. Add 1 tbsp of salt and bring to boil.24Step 24: When the water is boiling, pour the potato starch mixture into it, stirring all the time.25Step 25: Using a slotted spoon, put kartacze into the boiling water, one by one. Do it carefully.26Step 26: When all kartacze are in the water, lift up the pot and move it right to left and back. That way you will make sure kartacze won't stick to the bottom of the pot.27Step 27: Cook slowly for 15-20 minutes.28Step 28: Take out kartacze using a slotted spoon. Serve with fried onion or bacon.getsaucepan.com/r/ebdb52a8-c9d2-420f-a8c5-e1c4293c0c56 · Original: https://polishfoodies.com/kartacze-recipe-polish-potato-dumplings-with-meat/
