Potato Dumplings stuffed with Braised Veal

Potato dumplings filled with succulent braised veal, a culinary innovation we found on our breathtaking trip to Southern Poland at Cafe Slodka in Rabka Zdroj, offer a unique dining experience perfect for a cozy night in. Known as Kartacze, Cepelinai, or Kołduny, these dumplings are traditionally stuffed with minced beef, veal, or pork, showcasing the region's expertise in blending flavors. The combination of cooked and raw potatoes, along with touch of flour make delicious egg-free dough that embraces a rich veal filling. This dish not only reflects the culinary prowess of the area but also serves as a testament to Polish culinary heritage. Topped with bacon bits, fried onion, and a dollop of sour cream, these potato dumplings become a harmonious blend of flavours that transport diners through time with each savory bite.

By Zosia Culinary Adventures | Date: June 29, 2024

Preparation Time: 3 hours

Cook Time: 12 minutes

Yield: 24

Ingredients:

1.5 kg yukon gold potatoes
750 g veal shanks (weight without bones)
2 medium onions plus extra for topping
1 cup fresh mushrooms, chopped
2 tablespoons of butter
200 g flour
salt and pepper for taste
sour cream and fried bacon bits as a condiment
parsley as garnish

Instructions:

Start by simmering the veal shanks with 1 onion until they are cooked. It is important to carefully season the broth with a touch of salt and a hint of white pepper while it simmers. Once the meat is cooked to perfection, set it aside. Remember to reserve the flavorful broth for later use when boiling dumplings, as it will enhance their taste significantly.
Place the meat and cooked onion in the meat grinder. My preference leans towards employing a manual grinder for this task, as it aids in achieving a finely minced texture rather than a pureed one.
Chop the onion and mushrooms into small pieces and place them in the frying pan together with a knob of butter. Allow them to fry gently until the onion turns a lovely golden hue and the mushrooms are cooked through.
Combine minced meat with fried mushrooms and onion in a bowl. Season with salt and pepepr. Mix all the ingredients thoroughly. In case the mixture seems a bit dry, consider adding a knob of butter to improve the binding consistency. Dvide the stuffing into 24 pieces.
Wash the fresh potatoes. Half of the potatoes with skin on should be boiled in salted water until they are tender - this will help them cook evenly and ensure a soft texture.
Strain the boiled potatoes carefully, making sure to reserve the water for future use. This saved liquid comes in handy for enriching the meat broth while preparing dumplings. Next, peel the skin off the cooked potatoes gently.
Place the cooked potato chunks gently into the potato ricer to begin the smooth mashing process.
For the remaining portion of the raw potato batch, carefully peel off the skin before utilizing a fine shredder to grate them into thin shreds.
Strain the shredded potatoes through a cheesecloth, making sure to extract as much liquid as possible, all the while keeping an eye on preserving the starchy liquid that will accumulate at the base of the bowl. It's essential to reincorporate this starchy liquid into your potatoes to achieve the perfect consistency of the potato dough once mixed with the cooked potatoes.
Mix both the cooked and raw potatoes together in a large bowl and gradually incorporate the flour into the mixture. Stir well to ensure all ingredients are thoroughly combined, resulting in a cohesive and smooth potato dough ready for the next step in your culinary creation.
Divide the dough into 24 evenly sized balls.
To prepare delicious dumplings, start by flattening each dough ball evenly on a floured surface. Position the veal stuffing in the middle of the dough, and then carefully encase the filling by wrapping the dough around it. Shape the filled dough into an appealing oval without overhandling it, and add extra flour if the dough becomes sticky during the process.
Bring the soup broth and potato water to a rolling boil in a large pot. If desired, season with additional salt to taste. Carefully place the dumplings into the bubbling liquid using a gentle hand. Use a wooden spatula or spoon to softly stir them in. Allow the mixture to simmer over medium-high heat for approximately 12 minutes, or until the dumplings rise to the surface completely cooked. Note: Dumplings could also be boiled just in plain salted water but the soup broth will definitely enhance their overall flavour
Retrieve each dumpling from the simmering liquid using the slotted spoon, allowing any excess liquid to drain off before transferring them to a plate.
Serve these delicious dumplings topped with a generous portion of crispy fried onions and savory bacon, alongside a dollop of tangy sour cream and a sprinkle of fresh chopped parsley.
Remember, if you wish to freeze the dumplings for a future meal, ensure that you cook them beforehand. Failure to do so will result in the dumplings falling apart once they are thawed, as the high potato starch content requires pre-cooking to maintain their shape and texture.
Enjoy re-heating dumplings by frying them gently in the butter until they are golden and crisp. They are also delicious when served with a flavorful mushroom sauce.

Nutrition Facts per One Serving no condiments included💔

Calories 234 | Fat 8.9 g \ Saturated Fat 5 g\ Cholesterol 57 mg\ Sodium 89 mg\ Total Carbohydrate 26.3g\ Dietary Fiber 1.9g\ Total Sugars 1.2g\ Protein 13.2 g \ Vitamin D 20 mcg\ Calcium 30 mg\ Iron 2 mg\ Potassium 585 mg