Kartacz with quark cheese
Kartacz is a dish similar to dumplings, prepared from a mixture of raw and boiled potatoes, that is combined with egg and potato flour. Its filling can consist of meat, cheese or mushroom. Normally, they are served drizzled with fried bacon or onion.
For some reason, my mother always made kartacz filled with quark cheese and for these type of kartacz is the recipe below. I would like to point out here that this dish requires a bit of work, because grating the potatoes itself takes a lot of time. Once this is done, a maximum of the excess water must be squeezed out from the grated potatoes. This is very important, otherwise the kartacz dough will be too loose. The finished dough is filled with simple quark cheese stuffing, then they are boiled in lightly salted water for about 18 minutes. I serve the kartacz with onion fried on butter. If you have not tried such kartacz yet, you must check the recipe for kartacz with quark cheese, which I am sharing with you below.
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Ingredients for kartacz.
- 500 g boiled potatoes
- 1 kg raw, grated potatoes
- 1 small egg
- 2 teaspoons of salt
Quark cheese filling:
- 250 g quark cheese
- 1/6 teaspoon of black pepper
- 1/4 teaspoon of salt
Fried onion:
- 100 g butter
- 100 g onion
How to make kartacz with quark cheese.
Drain the boiled potatoes from water, cool them down and, when still lukewarm, press them through a potato press.
Peel the raw potatoes and grate them on a fine-mesh grater. Place a kitchen cloth over a large bowl and put the grated potatoes in the center of it. Wrap a cloth in such a way that the potato mass is completely in its center. In turn, squeeze the water out of the potatoes very well. You can hire a husband or boyfriend for this role, as this activity requires a lot of strength. Do not pour the water formed in the bowl, let it stand for a while so that the starch collects at the bottom of the bowl. Only at this point, pour off the water and collect the starch with a spoon and put it in a separate bowl. Add the squeezed potatoes, mashed boiled potatoes, 1 teaspoon of salt and egg and knead the potato dough.
Put butter in a pan and add finely chopped onion to it. Fry over a low heat until the onion is lightly golden, then cool it down.
Put the quark cheese into a bowl and mash it with a fork. Add salt, pepper and 1 tablespoon of fried onion. Mix it thoroughly.
Divide the potato dough into 6 parts. Each part then should be flattened on the palm to a size of about 12 by 12 centimetres, then place the cheese in the middle of them, and finally close the kartacz by grabbing the opposite edges of the potato dough and joining them together. Give them an oval shape.
Pour a large amount of water into a big pot, add 1 teaspoon of salt to it and bring it to a boil. Once the water starts boiling, put all the kartacz in. While cooking over a medium heat, let them rise to the surface of the water, then cook them over a low heat for 18-20 minutes. Take out the cooked kartacz dumplings with a slotted spoon and place them directly into a bowl. Serve the kartacz sprinkled with fried onion.
Good to know when making kartacz with quark cheese.
In the ingredients, I have provided the weight of the already grated raw potatoes.
When I grate the potatoes, I usually grate them until I can comfortably hold the end of the potato. I used the non-grated leftovers for cooking.
It is important to let the kartacz dumplings rise to the surface of the water by boiling them over a medium heat. If they cook too rapidly, they can fall apart.
My kartacz dumplings were about 11 cm long and 6 cm wide.
Do you like dishes made from potatoes? If so, try our recipe for Mashed potatoes with fried onion.
