POLAND
Ingredients
SCHOOL :
COPERNICUS UPPERSECONDARY SCHOOL
IN TARNOBRZEG
•Flour 600 g
•Hot water 1,5 glass
•Yolk
•Oil - 2 spoons
•Salt - 1 spoon
•Cottage cheese 20 dag
•Cooked potatoes 20 dag
•Onions 2
•Some Salt, Some Pepper (2 pinchs)
•Cream - 2 spoons
•1 Extra Onion For Garnish
PATRYCJA HAJDUK
Preparation
Main Course
1. Filling - preparing
Put mashed and cold potatoes to a bowl. Add some cream, salt, pepper and stir it with a pork in
order to form a solid mass. To make your filling totally smooth use a blender. Chop the onion, fry
it and add to the mass. Mix everything.
2. Dough preparing:
Pour the flour into a bowl. Add some salt and very slowly pour water. Mix it with a spoon. Pour
some oil and add an yolk. After some time, when water is not so hot you can touch it, knead the
dough by hand. Sprinkle a pastry board with flour, put the dough and knead it until it becomes
smooth and flexible. The kneaded dough cover with a clean cloth so as not to dry out.
Divide the dough on three parts. Sprinkle your pastry board with flour. One by one, each piece roll
out to a thickness of about 2 milimeters. Use glass to cut out circles. For each circle put a
teaspoon of filling. Amount of filling depends on the size of the wheels. Each dumpling should
freely be able to clog, so you musn't pin out the dough too thin and not stuffing can not be
applied too amply. After the first three dumplings, each cook develop his own system.
Put your dumplings into salted and boiling water. When they float to the surface, cook for 3-4
minutes. Dumplings serve straight from the boiling water.
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