In Polish cuisine, we can distinguish many interesting dishes based on potatoes and flour. These ingredients were accessible to all social classes at different times. Such dishes stand out for their simplicity and characteristic flavor, which is not difficult to recreate.
One such dish is Podlaskie zaguby. The main ingredients are also potatoes and flour. They are also known as "kluski z zapustów" or "Podlaskie dumplings," and their roots can be found in Podlasie cuisine. The name "zaguby" comes from the archaic words "gub" or "gubac sie," meaning fold or wrapping. These dumplings were characteristic of regional Podlasie dishes but quickly gained popularity throughout Poland.
Recipe for Kluski Zaguby
Ingredients:
- 500 g wheat flour
- 500 g potatoes
- 1 egg
- 1 tablespoon butter
- Half a teaspoon of salt
- A pinch of pepper
- 1 onion
- Smoked bacon
Instructions:
- Peel the potatoes, rinse them, and cook in salted water until soft. Then drain them and mash thoroughly with a potato masher or ricer.
- Add the egg, butter, salt, and pepper to the prepared potatoes. Knead everything thoroughly until you have a smooth and uniform dough.
- Gradually add sifted flour to the potato dough. Knead it until the dough is smooth and lump-free. The dough may be slightly sticky, but it shouldn’t stick too much to your hands.
- Divide the dough into smaller portions and form them into rolls about 3 cm thick. Then cut the rolls into small pieces, creating dumplings about 2 cm long.
- Bring salted water to a boil in a large pot. When it starts to boil, add the dumplings and cook for about 3 minutes after they float to the surface.
- Remove the cooked dumplings with a slotted spoon directly onto a plate. Before serving, drizzle them with sautéed onions and bacon.
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