4 Serves
91 Mins
Boil the potatoes until tender, then peel and pass them through a potato ricer into a large mixing bowl.
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PolishVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
114 mg / 1,250 mgPotassium
1001 mg / 4,700 mgSodium
1432 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Add the Twaróg, egg, and flour to the bowl with the potatoes, mixing until a soft, uniform dough forms.
Roll the dough into long ropes on a floured surface and cut them into small diamond-shaped pieces.
Bring a large pot of salted water to a boil and cook the dumplings in batches until they float to the surface.
Heat oil in a frying pan and sauté the boiled dumplings until they are lightly golden and crisp on the outside, then season with salt and pepper.
23
g16
g46
g
Polish
Polish