Fresh pork - preferably pork or shovel - wash and simmer to medium softness, adding a bay leaf and natural pepper. Decoction of the meat decoction to cook the kartacz, and meat grind together with onion and clove of garlic. Later mix and add spices to taste. Fry the prepared stuffing in a frying pan for about 10 minutes.
Peel potatoes, wash and potash. Then squeeze the potato mass and add the starch to the dough. The mass needs to be scalded with water or meat broth - so that it is not too hard. Mix the pancakes from the mixed, flexible dough and wrap them into balls of prepared meat stuffing. Throw into boiling water (broth). The time to cook the kartacz depends on their size and whether flour is added to the dough and boiled potatoes. Those from a completely raw dough and quite large size boil about 2 hours.
The dish is served with a roux (fried onion and bacon).
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 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. :))