Polish stuffed potato dumplings and warming broth…Probably one of the most comforting and nostalgic dishes ever. This is a bit more labour and time-intensive dish in comparison to what I usually post. But since cooking is like a meditation for me, I like to dedicate a good chunk of time just for myself and the kitchen. Traditionally on Sundays, we would have a clear chicken and beef broth, ‘rosol’. The meat that cooked in the stock would be used the next day for a filling to the dumplings, famous Polish ‘pyzy’. I played on this idea and familiar flavours and created something really unique, filling and satisfying.
What to expect from this warming broth and dumplings
There are some tricks when it comes to getting out unique umami flavour from the vegetables and achieving this very special broth magic that will cure not only an achy body but also a broken heart. For the stuffing, I used slow-cooked and caramelised vegetables and lentils, blitzed together with some savoury, marjoram, thyme, and rosemary. This is such a great combination, aromatic, strong and foresty herbs are working so well with the delicate broth, bursting with lovage, allspice and sweetness of the veg. You totally should check out my recipe on the blog and learn a few tricks to dazzle your guests.
Rich in umami broth and dumplings
You probably heard it so many times, this famous umami flavour, round, deep, rich. A lot of times associated with meat, but commonly found in plant products. It is the ‘newest’ flavour, described and discovered relatively not so long ago: round, salty, layered. We could spend hours on finding the right words, but the true magic happens once umami-packed dish hits our taste buds, you just know. And you know what they say, when you know, you just know. It is almost like this first date that you coming back so happy, it just felt right.
That’s umami. Mushrooms, especially dried shitake or porcini carry lots of this magic, so does tomato paste, soy sauce, miso of course. There is however one amazing trick that not a lot of people seem to know! How to get out umami from pulses and vegetables…So here it is, my BIG SECRET IS BEING REVEALED! When you fry onions, carrots, parsnips or any other root vegetables, add one-star anise and a couple of cloves. This will allow vegetables to release hidden umami magic.
Umami base for sauces
You can use above trick once making any sauces or gravy, anything that screams for richness, for example, lentil based bolognaise sauce. I swear, this is a game changer and will turn an average, standard vegan sauce into a sophisticated ragu. Try adding cloves and star anise whilst frying onions and mushrooms, just remember to take it out before blending or serving!
Anyway, back to our warming broth and stuffed potato dumplings now…Put your favourite podcast on, relax, and make soul healing dumplings.
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