Polish Potato Dumplings & Mince
Clock Image
Prep: 20 mins
Cook: 40-45 mins
Nothing is more comforting than a dumpling and that's a fact. This doughy hug is made ever better with added sagey mince and cabbage.
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821 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 350g bag of new potatoes
  • 2 carrots
  • 1 onion
  • A stick of celery
  • 1 garlic clove
  • A handful of sage, leaves only
  • A 250g pack of beef mince
  • A 150g pot of plain flour
  • 1 summer cabbage
From your kitchen
  • Sea salt and freshly ground pepper
  • 1 tbsp + 1 tsp olive oil
  • 300ml boiling water
You'll need
  • A couple of pans with lids
  • Large frying pan with a lid
  • Measuring jug
  • Colander
  • Bowl
  • Masher
Step by step this way
  • 1.

    Peel the potatoes and halve any larger ones so they’re all roughly the same size. Simmer in a pan of salted boiling water for 20 mins or till soft.

  • 2.

    Trim, peel and finely chop the carrots and onion. Finely chop the celery and garlic. Finely slice the sage leaves.

  • 3.

    Warm 1 tbsp oil in a large frying pan over a medium heat. Fry the mince for 5 mins to brown it all over. Stir often. Add the chopped veg and sage. Season. Turn the heat down slightly and cook gently for 5 mins. Stir often.

  • 4.

    Pour 300ml boiling water into the frying pan. Cover and simmer for 20 mins till the mince sauce is thick. Stir now and then.

  • 5.

    Meanwhile, drain the cooked potatoes and tip into a bowl. Mash well. Set aside to cool for at least 10 mins. Once cool, tip in the flour and season. Use your hands to form it into a dough.

  • 6.

    Roll the potato dough into sausages, then cut on an angle into rough 2 cm thick dumplings. Bring a pan of water to the boil. Drop the dumplings in batches into the hot water. Simmer for 3-4 mins till they float to the surface. Transfer them to the mince pan with a slotted spoon.

  • 7.

    Gently stir the dumplings to coat with the sauce. Taste and adjust the seasoning if you think it needs it. Cover and set aside to keep warm.

  • 8.

    Shred the cabbage. Warm 1 tsp oil and 1 tbsp water in a pan over a medium heat. Cook the cabbage for 4-5 mins till softened. Serve the mince and potato dumplings with the cabbage.