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Kartacze Recipe?

puddddddin   13 Jan 2008 /  #1
My boyfriend is from North East Poland and he loves Kartacze - but i can't find the recipe. Can anyone help please?

Thanks in advance :)

Piorun Activity: - / 660
Joined: 11 Nov 2007 ♂
  13 Jan 2008 /  #2
Potato dumplings with meat stuffing.
I never had that before had to look it up.
Looking good

puddddddin   19 Jan 2008 /  #3
Any ideas?
miranda   19 Jan 2008 /  #4
you have missed the link above?
puddddddin   20 Jan 2008 /  #5
The website is in Polish...
miranda   20 Jan 2008 /  #6
because highly unlikely that the recipe would be in English since it is not popular as other recipes- such as pierogies. If you really wanted to use this recipe you could have it translated into Polish by some of your students or someboy on this board.
puddddddin   22 Jan 2008 /  #7
Nevermind - the point is that i can't understand the website enough to find the recipe - if i could find the recipe then i could try and translate it!!
plk123 Activity: 8 / 4,171
Joined: 29 Aug 2007 ♂
  22 Jan 2008 /  #8

Świeże mięso wieprzowe - najlepiej karkówkę lub łopatkę - obmyć i podgotować do średniej miękkości, dodając listek laurowy i pieprz naturalny. Wywar mięsny pozostawić do gotowania kartaczy, a mięso zemleć wraz z cebulą i ząbkiem czosnku. Póżniej wymieszać i dodać przyprawy do smaku. Tak przygotowany farsz podsmażyć na patelni przez około 10 minut.
Ziemniaki obrać, umyć i potarkować. Następnie masę ziemniaczaną wycisnąć, a wytrącony krochmal dodać do ciasta. Masę trzeba sparzyć wodą lub wywarem mięsnym - aby nie była zanadto twarda. Z wymieszanego, elastycznego ciasta formować placki i zawijać w nie kule z przygotowanego mięsnego farszu. Wrzucać do wrzącej wody (wywaru). Czas gotowania kartaczy zależy od ich wielkości oraz od tego czy do ciasta dodaje się mąki i gotowanych ziemniaków. Takie z zupełnie surowego ciasta i dość sporej wielkości gotują się około 2 godzin.

Danie podaje się z zasmażką (podsmażona cebulka i boczek).

this is the recipe. sheesh.. there isn't much else there beside this recipe... no critical thinking skillzz eh? ;)

btw. this isn't really a PL dish but more of a lithuanian one.. so i can see it being popular in the eastern border region.

looks yummy, for sure.. might have to give these pups a try sometime in the near future. :)

this and this recipe may be helpful. they both describe the process of making the wrap a bit more thoroughly. the first even has pix. none of them really talk about the meat much so i guess you just throw it in there. :))
From North East   8 Feb 2008 /  #9
Hi Guys
I would say - It's one of the best meals I have ever eaten. My mother always prepare for special ocasions. But it's also very difficult to prepare. The biggest problem is how to prepare the potato dough so it not dissolve during boiling.

The second thing is that this recipe is quite difficult to understand even for me (polish is my native language).

This is exact translation of recipe above:

Buy a fresh pork meat (the best is porkneck or porkshoulder), wash it and boil to get a middle softness, adding laur leaf and natural pepper. Leave the water from boiling the meat for further boiling of Kartacze. Grind the meat together with onion and garlic. Then mix it together adding seasonings to taste. Fry such prepared filling on frying pan for about 10 minutes. Peel, wash and grate potatos. Squeeze potato dough (my mom uses always a clean dishcloth), collect the water with starch and put the starch back to the dough. Blanch the dough with water or meat stock not to be too tough.

Use the grinned elastic dough to form cakes and roll them around meat balls (prepared from filling). Put them into boiling water (or meat stock). Boiling time depends on the size of Kartacze and on fact if you have added flour and/or boiled potatos when preparing the dough (option - helps keeping Kartacze in one piece during boiling). Kartacze made from raw potatos ond pretty big have to be boiled for aproximately 2 hours.

Serve the dish with fried cutted onion and beacon (and fat).

I wish you good luck.

I want to try to prepare them myself once as well.

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