Kartacze - Traditional Polish Potato Dumplings

Ingredients

• 4 large potatoes, peeled and grated (about 600g / 1.3 lbs) 4 large potatoes, peeled and grated (about 600g / 1.3 lbs)
• 2 large potatoes, peeled and boiled until tender (about 400g / 0.9 lbs) 2 large potatoes, peeled and boiled until tender (about 400g / 0.9 lbs)
• 150g (5.3 oz) bacon, diced 150g (5.3 oz) bacon, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 100g (3.5 oz) mushrooms, finely chopped 100g (3.5 oz) mushrooms, finely chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons butter, for serving 2 tablespoons butter, for serving
• Additional crispy bacon bits, for garnish Additional crispy bacon bits, for garnish

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 18g (Saturated Fat: 7g)
• Carbohydrates: 43g (Sugars: 3g)
• Protein: 12g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the grated raw potatoes with the cooked mashed potatoes. Mix well and squeeze out any excess liquid using a clean kitchen towel.
2. 2.
   In a frying pan, cook the diced bacon until crispy. Remove the bacon from the pan, leaving the rendered fat.
3. 3.
   In the same pan, sauté the chopped onion and mushrooms in the bacon fat until softened and lightly browned.
4. 4.
   Add the cooked onion, mushrooms, crispy bacon, parsley, dill, salt, and pepper to the potato mixture. Mix thoroughly to combine all the ingredients.
5. 5.
   Take a small portion of the potato mixture and shape it into a flat circle. Place a spoonful of the filling in the center and fold the edges of the potato dough to seal the filling. Repeat with the remaining dough and filling.
6. 6.
   Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 10-12 minutes, or until they float to the surface.
7. 7.
   Remove the cooked dumplings from the water using a slotted spoon and transfer them to a serving dish.
8. 8.
   In a small saucepan, melt the butter. Drizzle the melted butter over the dumplings and sprinkle with crispy bacon bits.
9. 9.
   Serve the kartacze hot and enjoy the delicious flavors of traditional Polish cuisine.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out any excess liquid from the grated raw potatoes to prevent the dumplings from becoming too watery.
• Bacon — Use a good quality bacon for the best flavor. Crispy bacon bits add a delightful crunch to the dish.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Serve the kartacze with a dollop of sour cream or Greek yogurt for added creaminess.
• Experiment with different fillings such as sauerkraut, cheese, or spinach to create your own variations.
• Leftover kartacze can be reheated in a pan with a little butter for a delicious next-day meal.
• If you prefer a vegetarian version, omit the bacon and increase the amount of mushrooms and onions in the filling.

Serving advice

Serve the kartacze as a main course accompanied by a fresh green salad or steamed vegetables. They can also be served as a side dish alongside roasted meats or grilled sausages.

Presentation advice

Arrange the kartacze on a platter, drizzle with melted butter, and sprinkle with crispy bacon bits. Garnish with a sprig of fresh parsley or dill for an elegant touch.