This dish, translating to “little hoof” in Polish, is a potato dumpling common in Polish, Belarusian, and Lithuanian cuisine. They are similar to Italian gnocchi and can be dressed similarly to pasta with tomato sauce or even a sweet version with sour cream and cinnamon. Potatoes were introduced to Poland in the mid-1600s, and the country quickly became a leader in potato production. The dish may have come to America in the early 1800s when many Polish families immigrated to the United States.
Recipe Servings: 4
- Boil the potatoes in a large pot of salted water until very soft. Drain and set to cool. Once cool, mash until smooth.
- Put the mashed potatoes into a large bowl. Add the flour, egg, and salt and pepper. Mix together, and then tip out onto a dusted board.
- Knead until all the flour is incorporated into the potato. The dough should not be too sticky.
- Sprinkle more flour onto the board and cut the dough into four quarters. Roll each piece into a long cylinder and cut at an angle into 1-inch pieces.
- Bring another pot of salted water to a boil and drop a few dumplings in at a time. Gently boil for 3–4 minutes. Dumplings will rise to the top once cooked. Remove with a slotted spoon.
- Dress dumplings as desired. Options include tomato sauce, herbs and butter, or cinnamon and sour cream.
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