Potato Dumplings with Meat. Polish meat filled potato dumplings, traditional delicious recipe from Masuria (Mazury). While kartacze take some time to make, they are well worth the effort.

INGREDIENTS - Meat Filling:
2 pounds ground pork (or meatloaf mix of pork, beef, veal)
1 large chopped onion
2 garlic cloves chopped
1 teaspoon salt
1/4 teaspoon pepper
¼ teaspoon of miriam

Mix everything together and set aside until ready to use.

INGREDIENTS - Dumplings:
20 large Idaho potatoes (peeled and grated)
10 large Idaho potatoes (peeled, boiled, and mashed)
1-2 teaspoons of salt
2 Tablespoon of potato starch

INGREDIENTS - Gravy:
1/2 pound bacon (diced)
1 large chopped onion

DIRECTIONS - Making the Dumplings
1. Peel and grate 20 potatoes. Place them in cotton dish towel or a cheesecloth and twist over a large bowl to drain the water.
2. Save the water, reserving the potato starch at the bottom of the bowl.
3. Unwrap the towel and place potatoes in the bowl with the potato starch you reserved from the bottom of the bowl.
4. Add the mashed potatoes, make sure they are cold.
5. Add 2 Tablespoons of potatoe starch and 1-2 teaspoon of salt. Mix well.
6. Set a large pot of water to boil.
7. To form the dumplings, take about 1 cup of dough and pat it flat in the palm of your hand. Place a meatball in the center and, using slightly dampened hands, fold the potato mixture around the meat into a football shape. Seal it well. Continue until both mixtures are gone. (If leftover meat, make meatballs next day)
DIRECTIONS - Cooking the Dumplings
1. Carefully lower one dumpling at the time into salted, boiling water. Make sure water returns to the boil and then reduce the fire and continue cooking for about an hour.
2. Remove dumplings with a strainer spoon, place on a platter and cover with the gravy.
DIRECTIONS - Making the gravy: while the dumplings are boiling, make the gravy. Fry the bacon and chopped onion in a skillet until tender.

Music Credits: Classic Rose2