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Cooking Culmination

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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Polish Potato Dumplings With Creamy Marjoram Chicken · Cooking Culmination

Discover / Polish

Editorial sample recipePolishintermediateHalalNut-Free

Polish Potato Dumplings With Creamy Marjoram Chicken

Name: Polish Potato Dumplings With Creamy Marjoram Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 2 cups mashed potatoes, cooled, starchy variety; 1 cup all-purpose flour; 1 large egg, beaten; 1 lbs boneless skinless chicken breasts, cut into bite-sized pieces; 2 tbsp unsalted butter; 0.5 cup heavy cream; 0.5 cup low-sodium halal chicken broth; 1.5 tsp dried marjoram, crushed between fingers

Pillowy homemade Polish potato dumplings paired with tender chicken pieces coated in a rich marjoram-infused cream sauce.

Prep: 20 min
Cook: 25 min
Total: 45 min

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Ingredients

Servings

480 ml mashed potatoescooled, starchy variety
240 ml all-purpose flour
1 large eggbeaten
455 g boneless skinless chicken breastscut into bite-sized pieces
2 tbsp unsalted butter
120 ml heavy cream
120 ml low-sodium halal chicken broth
1½ tsp dried marjoramcrushed between fingers

Allergen information

This recipe contains or may contain:

dairy
eggs
gluten
milk

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Kopytka Poaching

Boiling potato dumplings gently until they float ensures a light, tender texture without waterlogging the dough.

Instructions

Step 1: In a large mixing bowl, combine cooled mashed potatoes, all-purpose flour, and beaten egg until a smooth dough forms.

Step 2: Divide dough into four parts, roll each into long ropes on a floured surface, and slice diagonally into one-inch dumplings.

Step 3: Bring a large pot of salted water to a gentle boil and drop dumplings in batches, cooking for 3 minutes until they float to the top. Remove with a slotted spoon.

Step 4: Melt unsalted butter in a wide skillet over medium-high heat and sear diced chicken pieces until cooked through and golden brown, about 6 minutes.

Step 5: Pour low-sodium halal chicken broth and heavy cream into the skillet with the chicken, bringing the liquid to a gentle simmer.

Step 6: Stir in dried marjoram, half a teaspoon of salt, and a quarter teaspoon of black pepper, letting sauce thicken for 4 minutes.

Step 7: Add poached dumplings to the skillet, gently tossing for 2 minutes to coat in sauce before serving.

Cooking tips

Use cold leftover mashed potatoes without added milk to keep the dumpling dough firm and easy to shape.
Rub dried marjoram between your palms before adding it to unleash its essential oils.
Original home-cooking adaptation inspired by Polish; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.