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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREPARE POTATO DUMPLINGS:. | 2. In a large bowl, add mashed potatoes, eggs and blend thoroughly. | 3. Add enough flour with a little salt to knead into a soft pliable dough that will not stick. | 4. Make into rolls and slice in about 1 inch pieces. | 5. Drop dumpling slices into boiling water and boil about 12 minutes. To test for doneness, break one open with fork after you take out of boiling water. | 6. Drain in small hole colander. (You can rinse if you prefer. I don't.). | 7. SAUTE CABBAGE AND ONIONS:. | 8. While boiling the dumplings, sautee (in large fry pan )butter, cabbage and onions until golden brown. | 9. Add drained dumplings to fry pan and fry a little longer. Mix it all well while frying but don't overdo so dumplings stay together. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2	cups	mashed cooled	231.0	52.47	6.15	0.27
egg	2			143.0	0.72	12.56	9.51
salt				-	-	-	-
pepper				-	-	-	-
head cabbage	1		chopped	-	-	-	-
butter	1 1/2	cups		2052.0	94.28399999999999	64.116	172.8
onion	2		chopped	120.0	28.02	3.3	0.3

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.