Potato Dumplings with Curd Cheese and Onion Recipe
Potato dumplings with curd cheese and onion are a simple, hearty dish that’s a bit like a cross between Russian pierogi and kopytka, but in a “no shaping” version. Perfect when you have leftover boiled potatoes from dinner and want to turn them into something delicious.
These dumplings combine the flavours of classic Polish comfort foods like Russian pierogi and kopytka, but without the time-consuming shaping and sealing. They’re an ideal way to use up leftover potatoes and turn them into a filling, homely meal with just a few basic ingredients.
Chef's tips
Use well-cooled, starchy potatoes – ideally cooked the day before – so the dough needs less flour and stays soft and delicate. Don’t overwork the dough; knead only until it comes together, otherwise the dumplings can become dense. When frying the onion, be patient and keep the heat moderate so it turns sweet and golden rather than bitter and burnt.
How to serve
Serve the dumplings generously topped with curd cheese and golden onion, alongside a tangy salad such as sauerkraut or pickled cucumber. They also pair well with a glass of cold kefir or buttermilk for a very traditional Polish-style meal.
Ingredients
- boiled potatoes cooled, preferably from the previous day - 700 g
- flour plus a little for dusting - 150 g
- egg - 1 piece
- semi-fat curd cheese crumbled - 200 g
- onion medium - 2 piece
- butter for frying the onion - 3 tablespoons
- salt for the dough and the cooking water
- pepper for sprinkling
Preparation
- Press the potatoes through a potato ricer or mash them very thoroughly so there are no lumps. Set aside to cool completely if they are still warm.
- Add the egg and flour to the potatoes. First add 130 g of flour and knead the dough by hand. If it is very sticky, add the remaining flour. The dough should be soft but easy to shape.
- On a floured work surface, divide the dough into 3–4 parts. From each piece, form a log about 2 cm thick, gently rolling it with your hands.
- Cut the logs into pieces about 2 cm long to make small dumplings.
- Bring a large pot of salted water to the boil. Add the dumplings in batches to the boiling water, stirring gently so they don’t stick to the bottom.
- Cook the dumplings for another 2–3 minutes after they float to the surface, until they are soft but springy. Remove with a slotted spoon onto a plate or into a bowl.
- Peel the onions and dice them finely.
- Heat clarified butter or oil in a frying pan over medium heat. Add the onion and fry for 8–10 minutes, stirring often, until it softens and turns golden. Be careful not to burn it – it should be golden, not brown.
- Arrange portions of dumplings on plates. Sprinkle with crumbled curd cheese, then pour the hot, browned onion over the top along with the fat.
- Finally, sprinkle the dumplings with freshly ground pepper. Serve immediately while hot.
Storage
Ugotowane kluski możesz przechowywać w lodówce i podsmażyć następnego dnia na patelni z odrobiną masła. Można je też zamrozić ugotowane i wystudzone, a potem wrzucić na chwilę do wrzątku lub podsmażyć.
