Kartacze or Kołduny

  • Kartacze, sometimes called kołduny , are potato dumplings, stuffed with meat and then boiled.
  • They are very similar to pyzy  but they are a different shape – long rolls rather than round balls.
  • Traditionally they are served with some skwarki – crispy smoked bacon bits or slightly charred onions, a mixture of the two or just melted butter poured over them.
  • There are many recipes, some made with raw potato, others with boiled or steamed potatoes and some using a mixture of the two.
  • I have found that using a 50:50 mixture of  fine grated raw potatoes and boiled potatoes gives the best results.
  • You will need some flour, which can be wheat flour, potato flour or a mixture of the two (I prefer just wheat).
  • You also need eggs or egg yolks – around 1 egg to 1 kilo of potatoes.
  • For the filling you needs some cooked meat such as from a klops – meat loaf, cooked kotlety (meat balls/burgers) or meat filling for pierogi.

Ingredients

  • 750g of raw potatoes
  • 750g of cold boiled potatoes
  • 1 egg and 1 yolk
  • 1-2 tablespoons of plain flour  & extra for dusting
  • Salt

Method

  • Grate the raw potatoes using a fine grater.
  • Place the potatoes on a clean tea cloth.
  • Squeeze out as much liquid as possible.
  • Mash or use a ricer to get the boiled potatoes smooth and lump free.
  • Mix the two sorts of potato together in a large bowl.
  • Add the egg and the yolk and mix together.
  • Add enough flour to make a stiff dough.
  • Add some salt.

Ingredients – Filling

  • 250g of cooked and then minced or finely chopped meat(usually pork)
    such as from:
    • Klops – meat loaf
    • Cooked minced kotlety (meat balls/burgers)
    • Meat filling for pierogi.
  • Half a grated onion
  • 25g of melted butter
  • 1-2 tablespoons of dried breadcrumbs – bułka tarta
  • Salt & pepper

Method – Filling

  • Mix all the ingredients together to make a stiff filling.
  • Season to taste.

Making the kartacze

  • You are aiming for  a thick roll.
  • Take a small handful of the mixture and shape it into a flat oval.
  • Place this onto a floured board.
  • Add a tablespoon amount of the meat filling.
  • Bring the potato mixture around the filling and with floured hands shape into a roll.
  • Seal up the short ends with the potato dough.
  • Repeat this with the rest of the potato mixture and meat filling mixture.
  • Have ready a large pan of boiling water to which you have added some salt and a bit of sunflower oil..
  • Place around 4 kartacze at a time into the hot water.
  • Let them rise to the top then simmer for 8 – 9  minutes –  not too long as they will start to disintegrate.
  • Remove with a slotted spoon and place in a colander over a pan.
  • *
  • Place into a warm serving dish and top with skwarki – crispy smoked bacon bits, slightly charred onions, a mixture of the two or just melted butter.
  • Keep the dish warm and continue adding to the kartacze in the dish as they cook.
  • The fat in the topping stops them sticking together.

Dumplings … just one word!

In Polish cookery there are many items, made with flour or potatoes, which when you look up English words to describe them, you find just one word … dumplings!

Some are similar – some quite different – some I have already written about – some I will be doing in the future.

Below is a list – with links to those already written about.

 

See also:

July 2021

I  have updated with a link to  kartacze & kołduny – will start to make the rest shortly,