The story behind the recipe
Farszynki belong to the cuisine of Warmia and Masuria, enriched by traditions brought after the war from the Eastern Borderlands. The ministerial description clearly distinguishes them from kartacze: farszynki are made from cooked potatoes and fried.
The filling consists of cooked meat with onion and hard-boiled egg. You can use properly stored meat from a previous meal. This recipe starts with measured, already cooked potatoes and cooked pork.
Ingredients
Dough
- 900 g cooked potatoes (mass after peeling, cooking, and draining; without additives)
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250 g potato starch (for the dough)
Abroad: potato starch / Kartoffelstärke - 2 pcs eggs (raw, for the potato mixture)
- salt (to taste)
Filling
- 150 g cooked pork (boneless; cooled)
- 2 pcs eggs (to be hard-boiled)
- 80 g onion (finely chopped)
- 15 g butter
- 2 tbsp (30 ml) broth (optional, only if the filling is dry)
- pepper (to taste)
Shaping
- 20 g potato starch (for lightly dusting hands and board)
Frying
- 100 g lard (can be replaced with oil; amount for the pan, does not specify absorption)
Method, step by step
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Boil two eggs intended for the filling hard, about 9–10 minutes from boiling, cool and peel. Weigh 900 g of cooked, drained potatoes. Pass them through a ricer and leave to cool completely.
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Sauté the onion in butter over low heat until translucent, without burning. Finely chop or grind the cooked meat and boiled eggs. Mix with the onion, season with pepper and salt if necessary.
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If the filling crumbles and is dry, add broth by the tablespoon. It should not be liquid. Divide the filling into 16 portions.
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To the cold potatoes, add 250 g of potato starch, two raw eggs, and a little salt. Mix briefly into a uniform mass. Divide into 16 parts; dust your hands and the board with a small amount of additional starch.
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Flatten each portion of dough in your hand. Place a portion of filling in the center, close the dough over the filling, and seal it tightly. Shape into an oval patty about 2 cm thick, without any filling sticking out.
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Heat a layer of lard or oil in a pan over medium heat. Fry one test piece, approximately 4–5 minutes on each side. The surface should be golden, and when cut open, the center should be hot and the dough set.
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Fry the remaining farszynki in batches, without overcrowding the pan. If they darken too quickly, reduce the heat. Drain briefly from excess fat and serve hot.