Dumplings are unanimous with Polish cuisine. But with a sudden surge of great Polish chefs breaking the mold and setting the culinary bar very high, modern interpretations of traditional Polish recipes are making a come back. Try these great duck dumplings or ravioli, for example.
On a recent trip to Poznan, I was looking for delicious Polish dumplings and had a chance to have two great duck ‘dumplings’ aka ravioli from two chefs with varying philosophies in the kitchen.
Chef Krystian Szopka heads up Piano Bar and Restaurant in the very trendy shopping building Stary Browar. A little high-brow for locals but delightful for tourists with the exchange rate. Expect a long lunch with excellent food by a very talented chef. You can not go wrong with everything and anything you order here. A lot of local produce is used like wild mushrooms and local duck prepared by Chef Krystian.Print
Mlynska 12 in Poznan is one of those places you visit if you are celebrating something special. With more than 9 different food and wine concepts – Whisky Bar, Cigar lounge, Wine cellar with more than 150 labels and even a automated wine room, Mlynska 12 is setting the dining bar very high in Poznan, Poland.
Although Mlynska 12 is a little posh but in a good way… no snobs allowed but definitely a place to be seen, the concept dining store should be on every travelers bucket list when in Poznan.
Recipe from The TIME Restaurant in Mlynska 12 by Chef Adrian Pilarczyk
P.S. You really must check out the Roof-top bar lead by cocktail master, Karol Rybicki for the best cocktails overlooking the great city of Poznan
Ravioli with duck:
– Foie Gras
– Roasted butter
Stuffing for dumplings: Whole ducks (3 pieces) are divided into portions, salted (10 g of salt per 1kg of meat) and left for 24 hours in a cold store. Prepare the confit method for 3 hours at 130 degrees with garlic thyme etc. We chill and peel the meat. We remove membranes, bones, etc., and chop the meat.
Proportion of stuffing: 2.5 kg of confit meat, 0.5 kg of mascarpone, 0.15 of dried mushrooms 0.5 kg of mushrooms, 0.5 kg of shallots, 0.1 kg of garlic, 0.2 kg of parsley.
Fry the mushrooms, shallots, garlic and foie gras and crush them into pieces. Season with salt and pepper. We form balls 20 g, 3 dumplings per serving.
Dough: 9 yolks, 690 g of Farina flour, 150 g of boiled water / 1 tablespoon of salt / 2 tablespoons of oil. Make a flexible dough using a kitchenAid mixer for a thickness of 6-7 mm. We cut large circles, put on stuffing, and make “classic” dumplings. We put them on paper, so that they present the seam. We freeze and protect against drying. We serve 3 dumplings on a plate for portions. Cook in a bun at least 8 minutes!
Michelle Tchea is a 4-time bestselling author. Her books include, Building a Perfect Meal, My Little SoHo Kitchen, Signature Dishes (Australia's Best) and Chefs Collective. Her work can be found in other leading luxury travel and food magazines including Travel+Leisure Asia, SMILE, NUVO Magazine and The Telegraph