Potato Dumplings with a Hole and Onion Sauce Recipe
Potato dumplings with a hole are a simple, homely meal known from many Polish kitchens. They are similar to Silesian dumplings, but have a distinct hole in the middle that perfectly holds the sauce. Delicate potato dumplings with a thick, golden onion sauce are an ideal dish for a cooler day – filling, yet mild in flavour.
These dumplings combine the comforting taste of potatoes with a simple yet aromatic onion sauce. The characteristic hole in the middle not only looks charming, but also perfectly holds the sauce, making every bite moist and flavourful.
Chef's tips
Make sure the potatoes are completely cool before kneading the dough – this is the key to the right texture and the dumplings not absorbing too much flour. If you are cooking a larger batch, keep the cooked dumplings covered so they don’t dry out while you finish the rest.
How to serve
Serve as a main course with a generous amount of onion sauce and a simple salad or pickles. They also pair well with mushroom sauce or a light green salad with a vinaigrette for contrast.
Ingredients
- starchy potatoes (e.g. type C) weight before cooking - 800 g
- flour about 1 cup, the amount depends on the moisture of the potatoes - 120 g
- egg - 1 piece
- salt for the potatoes and the dumpling water
- onion medium pieces - 3 piece
- butter - 40 g
- oil for frying the onion, you can use clarified butter - 1 tablespoon
- vegetable stock or water preferably warm - 250 ml
- flour for thickening the sauce - 1 tablespoon
- 18% cream for soups and sauces optional, for a creamier sauce - 50 ml
- freshly ground pepper to taste
Preparation
- Peel the potatoes, cut into pieces, cover with cold water, lightly salt and cook for 15–20 minutes until soft. Drain and set aside for a few minutes to let the steam escape.
- Mash the cooked potatoes thoroughly with a masher or press through a potato ricer until smooth. Leave to cool completely – warm potatoes will absorb too much flour.
- Transfer the cold potatoes to a bowl, level the surface and divide it with a knife into 4 equal parts. Remove one part of the potatoes and set aside. Fill the empty quarter with potato flour. Add the reserved potatoes back in, crack in the egg and add a pinch of salt.
- Quickly knead into a smooth dough. If it is very sticky, add a little more potato flour, but try not to overdo it so the dumplings don’t turn out tough.
- On a lightly floured surface, tear off pieces of dough and roll into logs about 2 cm thick. Cut into pieces about 2 cm long, shape into balls and make a distinct hole in the centre of each one with your finger.
- Bring a large pot of salted water to the boil. Add the dumplings in batches, gently stir so they don’t stick to the bottom. Cook for 2–3 minutes from the moment they float to the surface. Remove with a slotted spoon onto a plate.
- Peel the onions and slice into thin wedges or dice finely.
- Heat the oil with the butter in a pan over medium heat. Add the onion and fry for 8–10 minutes, stirring often, until it softens and turns lightly golden but does not burn. It should be soft and golden.
- Sprinkle the onion with wheat flour, mix quickly and fry for about 1 more minute until the flour absorbs the fat.
- Gradually pour in the warm stock, stirring constantly, until a thick sauce forms. Simmer for 3–4 minutes over low heat. If using cream, pour it in at the end, stir and cook only briefly, about 1–2 minutes.
- Season the sauce with salt and freshly ground pepper to taste.
- Serve the hot dumplings generously topped with the onion sauce. You can sprinkle everything with chopped parsley.
Storage
Kluski możesz przechowywać osobno od sosu. Kluski po ugotowaniu skrop lekko olejem, wystudź i wstaw do lodówki na 2 dni lub zamroź do 2 miesięcy. Odgrzewaj wrzucając na chwilę do gorącej wody lub podsmażając na patelni. Sos przechowuj w lodówce do 2 dni, podgrzewaj na małym ogniu, w razie potrzeby dolej odrobinę wody.
