Crystal Potato Starch Dumplings
Ingredients: For the dough:
- 400 g of potato starch (Polish origin mentioned)
- Salt
- 1 small potato (approximately 140 g)
- Hot water (as much as needed for the starch to absorb)
For the filling:
- 300 g pork fillet
- 300 g cabbage
- 200 g garlic chives (referred to as “dzhussai” or “emdi”)
- 40 g green onions
- 1 tablespoon garlic, minced
- Black pepper
- 1 teaspoon ground coriander
- Salt
- 3 tablespoons vegetable oil
Preparation Method:
- Start by preparing the dough. Peel and finely grate the potato.
- In a large bowl, mix the potato starch with the grated potato and a pinch of salt. Gradually add hot water and knead until you have a pliable and translucent dough.
- For the filling, finely chop the pork fillet. Shred the cabbage and garlic chives, and chop the green onions.
- Heat the vegetable oil in a pan and sauté the pork fillet until cooked. Add the cabbage, garlic chives, and green onions. Cook until the vegetables are soft.
- Add the minced garlic, black pepper, ground coriander, and salt to taste. Mix well and cook for a few more minutes. Let the filling cool.
- Take small portions of the dough and roll them into balls. Flatten each ball into a small circle.
- Place a spoonful of the filling in the center of each dough circle, fold the dough over the filling, and seal the edges to create a dumpling.
- Bring a pot of water to a boil. Cook the dumplings in batches, being careful not to overcrowd the pot. They are done when they float to the surface.
- Serve the dumplings warm, with a dipping sauce if desired.
Serving: Enjoy your homemade crystal potato starch dumplings as a delicious appetizer or main dish. They are a testament to the versatility of a simple recipe that changes names but retains its delightful essence across regions.
