Kruszczyki (Polish Dumplings)

Ingredients and Weight:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1 lb sauerkraut, rinsed and squeezed dry
• 1 cup chopped yellow onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 tbsp olive oil
• 1 tsp dried marjoram
• 1 tsp dried thyme
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste

Dough:

• 2 cups all-purpose flour, plus more for dusting
• 1 large egg
• 1/2 cup milk
• 1/4 tsp salt

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. Boil potatoes until tender, about 15 minutes. Drain and mash.
2. In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery and sauté until tender.
3. Add sauerkraut, marjoram, and thyme to the skillet. Cook for 10 minutes, stirring occasionally.
4. Combine mashed potatoes with sautéed vegetables. Stir in parsley and season with salt and pepper to taste.
5. For the dough, whisk flour and salt in a large bowl. Make a well in the center and crack in the egg. Gradually whisk in milk until a soft dough forms.
6. Divide dough into small balls and roll out into thin circles.
7. Place a spoonful of filling in the center of each circle. Moisten edges with water and fold dough over filling to form half-moon dumplings. Crimp edges to seal.
8. Place dumplings in a greased 9x13 inch baking dish. Bake at 375°F (190°C) for 30-35 minutes, or until golden brown.

Nutritional Information

• Calories: 250 per serving (based on 8 servings)
• Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 40mg
• Sodium: 150mg
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 10g

Dish Characteristics:

• Savory and flavorful
• Warm and comforting
• Golden brown and crispy exterior
• Soft and pillowy interior

User Comments:

• "These dumplings are the perfect comfort food for a cold winter night."
• "The sauerkraut and potato filling is incredibly flavorful."
• "I love the crispy crust and the fluffy interior."
• "These dumplings taste just like my grandmother used to make."
• "I'm so glad I discovered this Polish classic."

Special Precautions and Tips:

• Use fresh sauerkraut for the best flavor.
• If dough is too wet, add more flour 1 tablespoon at a time, until it becomes manageable.
• If dough is too dry, add milk 1 teaspoon at a time, until it becomes soft and pliable.
• Serve with sour cream or apple sauce for dipping.