Farszynki - Masurian potato cutlets with stuffing

Published: February 16th, 2024 - Last updated: April 11th, 2024

Author: Piotr Półtorak

In the culinary world, there are many flavors that conquer hearts and palates, and stuffing is one of such unique delicacies. This is a potato masterpiece of the culinary heritage of Warmia and Mazury, which has won the hearts of many gourmets.

The traditional cuisine of Warmia and Mazury has always been associated with potatoes, which are the basis of food in these areas. One of the most recognizable delicacies are stuffing.

Farszynki, resembling kartacze, is a potato dough filled with aromatic minced meat. What distinguishes stuffing from other dishes is the method of preparation - here frying replaces cooking. The dough is the result of combining boiled potatoes with potato flour, eggs and salt. It is similar to the process of making Silesian dumplings, but here the meat filling gives it a specific character.

To prepare the dough for stuffing, a kilogram of boiled potatoes, potato flour, eggs and salt are used. The stuffing, in turn, consists of cooked pork, eggs, onion and butter. When all the elements are ready, small cutlets are formed and then fried in lard until golden.

Recipe informations:

Preparation

45 minutes

Total

60 minutes

Yield

Servings 15

4 (1)

Ingredients

1 kg of potatoes
20 dag of potato flour
2 eggs
spoon of salt
a pinch of freshly ground pepper

Stuffing

2 onions
clove of garlic
20 g lard
25 dag of cooked pork
2 eggs, hard-boiled
salt, ground black pepper
lard or vegetable oil for frying

Steps for stuffing

1. Step

We can use previously cooked pork meat to prepare stuffing. Such meat should be ground in a grinder before further processing. If you have ground raw meat, fry it. You can use lard or olive oil for this purpose. I mainly use raw ground meat and then lightly brown it.

2. Step

Farszynki - Masurian potato cutlets with stuffing - steps for stuffing-2

Peel the onion and cut it into small pieces. Then fry it in lard or oil until it turns glassy. While frying, also add a clove of garlic. It can be squeezed through a press or chopped finely. Personally, I prefer pressed garlic because its flavor spreads more.

3. Step

Farszynki - Masurian potato cutlets with stuffing - steps for stuffing-3

Hard boil two eggs (boil the eggs for about 8 minutes). Then we peel them and chop them into small pieces. Then mix the meat, onion and egg. Add salt and pepper to taste and mix again. We can grind this mass again in a grinder, but if it is well chopped, you can use it like this.

Steps for cutlets

1. Step

Peel the potatoes and then cut them into smaller pieces. Personally, I cut them into quarters or even smaller pieces. This speeds up their cooking. Then cook them in salted water until soft. After cooking, smash or blend the potatoes.

2. Step

Farszynki - Masurian potato cutlets with stuffing - steps for cutlets-2

Add eggs, flour, salt and pepper to the prepared potatoes and mix well. We should have a soft dough that can be formed into cutlets. However, sometimes the dough will be too sticky. Then add a little more potato flour. It all depends on the type of potatoes. Cut the cake into slices about 3-4 cm wide. Make a small indentation on each piece and add a heaped spoon of stuffing. Then roll the dough to form a patty. Fry such cutlets in lard or oil until golden or slightly brown.