Polish Meat-filled Potato Dumplings {Pyzy z Mięsem}

To make the filling: sprinkle salt, pepper and onion powder over cubed pork and beef, add crushed garlic. Sauté in a couple tablespoons of oil until cooked and edges of the meat are golden brown. Set aside to cool.

Sauté the onion until golden brown. Set aside to cool.

When meat cools off, mince in a food processor or meat grinder. When smooth, add broth, sautéed onion, salt, pepper, garlic and marjoram. Mix well to combine. Taste, and add more salt, if needed.

To make dumplings: boil peeled potatoes (or use leftover potatoes). Set aside to cool. When cooled off, mash with a hand masher (or use a potato press) until smooth.

Place raw potatoes, onion and ¼ cup of water in a blender and blend until smooth. Place a cheesecloth over a strainer and pour raw potato mixture into it. Let drain for a few minutes. Twist the cloth and squeeze some of the water out, but not all.

Add raw potato mixture to boiled mashed potatoes, add egg, a pinch of salt, and both flours. Mix to form dough. It should be pretty sticky but not fall apart.

Using a ¼ cup measuring cup or an ice cream scoop, scoop potato mixture onto your hand and form a circle. Fill the circle with as much meat as you can fit, and fold the sides of the circle up to close the dumpling (see photos). When closed, roll in your palms to even out the balls.

Fill a large pot with water, add salt and a splash of oil and bring to boil. Drop dumplings into boiling water in batches. Stir gently and boil on low for about 5 min from the time the water starts bubbling.

Take out and serve immediately garnished with sautéed onion. If serving later, spread them on an oiled surface, so they don't stick. To reheat, drop in simmering water for 2-3 minutes.