Polish dumplings with meat, mushroom and sauerkraut filling

Ingredients for 6 servings:

• 1 kg potatoes, cooked
• 150 g mushrooms
• 150 g sauerkraut
• 300 g minced meat
• 2 onions
• 1 egg(s)
• 5 tbsp flour (heaped tbsp)
• 4 tbsp potato flour (heaped tbsp)
• some oil
• some salt and pepper
• some Maggi
• 200 ml water
• Flour for the work surface
• salt water

Instructions

Working time approx. 1 hour 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 1 hour 27 minutes

Pyzy

Chop the sauerkraut and cook in 200 ml of water for about 45-60 minutes. Press the potatoes through a potato ricer into a large bowl. Add the egg and both types of flour. Knead everything thoroughly. Finely dice the onion and mushrooms. Brown both in a pan with the minced meat. Drain the sauerkraut and add it to the pan, season with salt, pepper, and Maggi, and mix well. Lightly moisten your hands with water, take a handful of the potato mixture, form a dumpling, and then flatten it on an outstretched palm to about the size of your hand. Form your hand into a hollow and place about 2 teaspoons of the meat, mushroom, and sauerkraut mixture into the potato hollow. Press the ends of the “potato hollow” together, keeping them parallel to each other, and carefully form them into a dumpling. Place the finished dumplings on a floured surface and continue forming dumplings until all ingredients are used up. Once all the dumplings are formed, bring a large pot of salted water to a boil and place the dumplings in the boiling water with a slotted spoon. Cook for 5-6 minutes (no longer, as the dumplings are super soft and could break). Remove them with a slotted spoon. Tastes delicious with a mushroom sauce or with fried onions and bacon. Tip: If the portions are too large, the uncooked dumplings can be frozen.