LAMBERT'S DUMPLINGS

Blood of Elves

rustic potato dumplings with boletus and bear’s garlic

 

What do witchers eat? Probably you asked yourself this question more than once … in turn, we would rather ask if witchers, except skills useful in their profession, also have a culinary talent?

It might seem that after passing the mutations trial, qualified monster killers are not really familiar with culinary pleasures. Nothing could be more wrong! In books, Geralt often has an occasion to taste local specialties, from both simple and more exquisite cuisine. White wolf, together with his travel companions, enjoyed dishes served in roadside taverns as well as in the most wonderful inns or royal banquets. Well, but do witchers know how to cook something by themselves? In the books of Andrzej Sapkowski the subject of kitchen arts wasn’t pushed into the background by other plots. In addition to the diverse characteristics of the dishes assigned to specific regions and places in the universe, the author even attempted to distinguish some characters by determining their culinary skills. And thanks to that we know what witchers ate in Kaer Morhen and that even one of the them, Lambert, was given a very special distinction… a total lack of culinary talent.

I’m not tired. I’m hungry
Bloody hell, so am I. And today’s Lambert’s turn and he can’t cook anything other than noodles… If he could only cook those properly...

Blood of elves
Andrzej Sapkowski

 

As in the life of every witcher, duties often outweigh the pleasures. However, in this case we mean the management of responsibilities in the kitchen of witchers’ settlement. We still believe that few lessons will be enough to help Lambert increase his cooking skills! Let it be the first one :)  The recipe is based on a traditional, Polish dumplings made of grated, raw potatoes (called “grey dumplings”) and few additional ingredients which fit the surrounding, mountain terrain of Kaer Morhen. 

 

TIME: 40 min

SERVING: 2 portions

DIFFICULTY: easy

INGREDIENTS

DUMPLINGS

raw potatoes, 500g

egg - 1 small

all purpose flour - 0,5 cup

salt - 1/2 tsp

 

OTHER INGREDIENTS

onion - 1 small

boletus (or bay boletus), dried - 20 g

bear’s garlic, dried - 1 tsp

butter - 1 tbs

freshly ground pepper

salt

1. MUSHROOMS
Place boletus in a pot and pour hot water to the level of mushrooms, soak them for 20 minutes, then cook for 15 minutes and strain.

2. POTATOES
Peel the potatoes and grate them on the smallest grating mesh. Pour the water from the grated potatoes into a separate bowl and set aside for 15 minutes. Pour out the liquid carefully, then add the sludge (starch) accumulated on the bottom of the bowl to the grated potatoes.

3. DOUGH
Add the egg, flour and 1/2 teaspoon of salt to the grated potatoes. Mix. Put the dough on a large, flat plate, level it with a spoon.

4. COOKING DUMPLINGS
Boil a few liters of water in a large pot, add 1 tablespoon of salt. Put dumplings into boiling water - by pulling the portion of a dough with a spoon from the plate directly into the water.  Cook the dumplings for about 3-4 minutes. If they disintegrate in water, add more flour to the mass. After cooking, remove dumplings with a slotted spoon and place in a bowl.

5. FRYING
In the meantime, slice the onion. Melt the butter in a frying pan and fry the onion slices for 1 minute. Then add drained mushrooms and fry for 3 minutes, until slightly browned. Season with salt, fresh pepper and bear’s garlic. Finally, add the cooked dumplings and fry over high heat for one minute, stirring frequently. Serve hot.