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Quick recipe (serves 2-3)

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Ingredients:

1 kg raw potatoes

2-3 tablespoons all-purpose flour (and a little potato starch if desired)

1 egg (optional)

0.5 l milk

a pinch of salt

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Preparation:

1. Peel the potatoes and grate them finely (like for potato pancakes).

2. Squeeze the grated mixture through a linen cloth to remove excess water. Retain the starch that has collected at the bottom of the pot and add it back to the potatoes.

3. Add the flour, egg, and salt, then mix thoroughly into a thick dough.

4. Form small dumplings and drop them into lightly salted boiling water. Cook for about 5 minutes after they rise to the surface.

5. Remove some of the water and pour the milk into the pot with the dumplings. Boil for another 2-3 minutes.

PrzyslijPrzepis.pl

 +5

To learn more about this regional delicacy, visit the recipe for Potato Balls on Milk on the Beszamel website.

Tips and Serving

Thickening: To make the milk thicker and more viscous, you can add a little butter mixed with a tablespoon of wheat flour. Mum just cooked gently on milk, no water, with a spoonful of butter.

Serving: The dish is usually served savory. It tastes delicious garnished with melted bacon, cracklings, or fried onion. For a milder version, season it with a little butter and sugar.

Variations: You can also add potatoes, cooked in their skins and pressed through a ricer (in a 50/50 ratio with raw potatoes), to the dough, which will give the dumplings a unique softness.



Beszamel.pl

You can find more inspiration for classic, old-Polish versions of this meal on the Doradca Smaku website.