Poland

Hey All,

“It’s all about time management”, says Arkadius all the time. My cook for this post is someone who is interested in so so many things and does so many things, I always figure he probably just doesn’t sleep. At all. Doing two studies at once, travelling, working, and still finding the time for having fun with friends – and cooking for FoodAndFlags! One of the cleverest and most skilful person there is! Arkadius is from Poland but grew up in Germany, so this is once again a rather multicultural flag with a multi-tasty dish, you’ll love it!

All you need - onion, egg, sauerkraut, mushroom, flour, bacon, salt, pepper, oil
All you need – onion, egg, sauerkraut, mushroom, flour, bacon, salt, pepper, oil (missing from photo: lemon, horseradish, pre-cooked beetroot, oops:) )

Dumplings!!! You’re gonna make dumplings now!

So, let’s start with the dough. You mix 2-2.5 and a half cups of flour, an egg, half cup of water, a tablespoon of oil, and some salt in a bowl, and just knead it until it’s one big ball of pastry. Also, keep adding some extra flour until it’s not sticky and weird anymore – you would think this is the nastiest part, but wait for it… So, once you have your ball of dough, roll it out to be around 0.3cm thin. Put some flour under and top of it and also on your rolling pin. Or whatever you use for this purpose, we only had a bottle of olive oil, works perfectly fine! Then with a round glass cut out pieces of the dough, and repeat this process as long as you have pastry.

Before going any further you’ll make the side-dish so it has time to cool down. Here comes the actual nasty part.

Grate the pre-cooked beetroots. And, watch out for the juice!! I completely ruined my jeans with it, looked like a murder scene all over the place. So, after having that grated, just mix it in a bowl with horseradish and lemon juice. The spicier you like it, the more horseradish you use! Put it in the fridge or freezer until serving.

Ready? So now the dumpling filling. Chop all mushrooms, onion, bacon and sauerkraut and heat up two pans with a sprinkle of oil. In one you put the bacon and onion, in the other the mushroom and sauerkraut. Salt and pepper goes on both! Oo also, put on a pot of water to boil!! This multi-tasty food requires quite some multitasking.

Now comes the time when you realize how easy it actually is to make dumplings! Get one of the round pastry fellows, put a spoon of the sauerkraut-mushroom filling in the middle, and fold it up. It should have a half-Moon shape; stick the curved side together very well so the filling has no chance to escape. Make a few, put them in the boiling water – it needs 5-6 minutes. Then you put them over to the bacon-onion-pan to fry for a few minutes.

1.3

Look at you, ready with all the dumplings! Serve it together with the beetroot puree, some pickles, and preferably a shot of vodka. While we were having this dish, it really reminded Arkadius of Christmas – very holiday-like meal these dumplings. Even though he grew up in Germany, when it comes to holidays he feels more Polish. I think many of us can relate to this – you keep cooking dishes from all over the world, but once the warmth of home hits you, you go back to the traditional things.

Dumplings and all
Dumplings and all

I can recommend not only making this dish, but rather to find an Arkadius-like person around yourself. Someone who is such a hard-working and multi-sided, colorful person can always motivate you to start new things – and try cooking such a nice and extremely filling dish. Uh, and he is also a fellow-blogger, check this out: http://bloggingplasticity.blogspot.nl/ !

The Polish
The Polish

Thank you for cooking, Arkadius! Peeps, go and make those yummmm dumplings!

One thought on “Poland

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