The story behind the recipe
Soczewiaki are associated with the Sejny region and the Polish-Lithuanian border. The description of this traditional product highlights the potato dough and ground lentils, as well as serving it with cracklings and onions. Both baking and frying are common; the names and distinctions between soczewiaki and kakory can vary locally.
Here, we choose baked half-moons made from cooked potatoes, filled with green lentils. The topping is an addition on top, making it easy to prepare a version without bacon as well. These are not kartacze made from raw potatoes: the dough is more delicate, and shaping requires a gentle hand.
Ingredients
Dough
- 800 g cooked potatoes (starchy, dried, and completely cooled; about 1 kg before peeling)
- 200 g wheat flour (plus a little for shaping)
- 1 pc egg
- 6 g salt
Filling
- 180 g green lentils (dry)
- 200 g onion (150 g for the filling, 50 g for the topping)
- 30 ml rapeseed oil (15 ml for the filling, 15 ml for brushing)
- salt and pepper (for the filling)
Topping
- 100 g raw smoked bacon (cut into cubes)
Method, step by step
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If the potatoes are not yet cooked, peel about one kilogram, boil until soft, drain thoroughly, and dry. Pass through a potato ricer, cool, and weigh 800 g.
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Rinse the lentils. Cook in fresh water according to the package, usually 25–35 minutes, until completely soft. Drain and leave in a colander to dry. Do not keep the water for the filling.
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Finely chop the onion. Set aside 50 g for the topping, sauté the remaining 150 g in 15 ml of oil until translucent. Mash the lentils with a masher or briefly grind, leaving some texture, and mix with the onion. Season well with salt and pepper, and let cool.
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Combine the cold potatoes with flour, egg, and salt. Knead briefly into a soft, uniform mass. Do not add hot filling to the dough and do not knead for long.
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Divide the dough and filling into 12 similar portions. Flatten each portion of dough on lightly floured paper into a circle about 12–13 cm in diameter and approximately 5 mm thick. Place the filling in the center.
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Using the paper or a wide spatula, fold the circle into a half-moon. Seal the edges tightly. Smooth out any cracks with a slightly damp finger. Place on a baking sheet lined with paper.
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Preheat the oven to 190°C, top and bottom heat. Brush the dumplings with the remaining 15 ml of oil. Do not place them too close together so that the crust can brown evenly.
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Bake for about 35–45 minutes, until golden brown on the surface and firm in texture. The time depends on the size. Cut one dumpling after a short rest: there should be no raw, wet layer near the filling.
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Place the bacon in a cool pan and slowly render. Add the reserved onion and sauté until soft and lightly browned. Cook the raw bacon thoroughly; check larger pieces for at least 74°C.
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Remove the dumplings, wait 5–10 minutes, and serve with a small amount of topping. Quickly cool any leftovers in a shallow container, separate from the remaining bacon.
Photos
