Polish · intermediate
Polish Potato Dumplings With Creamy Marjoram Chicken
Pillowy homemade Polish potato dumplings paired with tender chicken pieces coated in a rich marjoram-infused cream sauce.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a large mixing bowl, combine cooled mashed potatoes, all-purpose flour, and beaten egg until a smooth dough forms.
- 02
Divide dough into four parts, roll each into long ropes on a floured surface, and slice diagonally into one-inch dumplings.
- 03
Bring a large pot of salted water to a gentle boil and drop dumplings in batches, cooking for 3 minutes until they float to the top. Remove with a slotted spoon.
- 04
Melt unsalted butter in a wide skillet over medium-high heat and sear diced chicken pieces until cooked through and golden brown, about 6 minutes.
- 05
Pour low-sodium halal chicken broth and heavy cream into the skillet with the chicken, bringing the liquid to a gentle simmer.
- 06
Stir in dried marjoram, half a teaspoon of salt, and a quarter teaspoon of black pepper, letting sauce thicken for 4 minutes.
- 07
Add poached dumplings to the skillet, gently tossing for 2 minutes to coat in sauce before serving.
A LITTLE KITCHEN KNOW-HOW
Kopytka Poaching
Boiling potato dumplings gently until they float ensures a light, tender texture without waterlogging the dough.
Notes from the kitchen
- Use cold leftover mashed potatoes without added milk to keep the dumpling dough firm and easy to shape.
- Rub dried marjoram between your palms before adding it to unleash its essential oils.
- Original home-cooking adaptation inspired by Polish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.