Marcinek with Mushroom Sauce

Ingredients

• For the dumplings: For the dumplings:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1/2 pound (225g) ground meat (beef or pork) 1/2 pound (225g) ground meat (beef or pork)
• 1 cup (150g) cooked and mashed potatoes 1 cup (150g) cooked and mashed potatoes
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper to taste Salt and pepper to taste
• For the mushroom sauce: For the mushroom sauce:
• 2 tablespoons butter 2 tablespoons butter
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dumplings. Gradually add the warm water and vegetable oil, mixing until a dough forms. Knead the dough for a few minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the ground meat, mashed potatoes, chopped onion, dried marjoram, salt, and pepper for the filling.
3. 3.
   Roll out the dough on a floured surface to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter or a glass.
4. 4.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough over the filling and press the edges to seal, forming a half-moon shape.
5. 5.
   Bring a large pot of salted water to a boil. Cook the dumplings in batches for about 5-7 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
6. 6.
   In a skillet, melt the butter for the mushroom sauce over medium heat. Add the sliced mushrooms, chopped onion, and minced garlic. Cook until the mushrooms are golden brown and the onions are translucent.
7. 7.
   Pour in the heavy cream and season with salt and pepper. Simmer for a few minutes until the sauce thickens slightly.
8. 8.
   Serve the cooked dumplings with the mushroom sauce, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly and slice them evenly for even cooking.
• Ground meat — Choose lean ground meat for a healthier option, or use a combination of beef and pork for a richer flavor.
• Dried marjoram — If you can't find dried marjoram, you can substitute it with dried thyme or oregano for a similar flavor.

Tips & Tricks

• To save time, you can prepare the dumplings in advance and freeze them. Just boil them for a few minutes before serving.
• For a vegetarian version, you can replace the meat with cooked lentils or mushrooms.
• Add a sprinkle of grated Parmesan cheese on top of the dish for an extra burst of flavor.
• Serve the Marcinek with a side of sautéed vegetables or a fresh green salad for a complete meal.
• Leftover dumplings can be reheated in the microwave or pan-fried for a crispy texture.

Serving advice

Serve the Marcinek hot, with the creamy mushroom sauce generously spooned over the dumplings. Garnish with chopped fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the Marcinek on a serving platter, placing the dumplings neatly in rows. Drizzle the mushroom sauce over the dumplings, allowing it to cascade down the sides. Sprinkle with chopped fresh parsley for an elegant touch.