Potato dumplings are an old-fashioned, rustic dish that used to be made when a family needed to fill up on simple and affordable ingredients. Grated potatoes are mixed with garlic, milk, flour, marjoram and pieces of smoked meat before being baked until the surface is golden and crispy.
Beneath the crispy crust is a soft, juicy and flavorful interior that resembles a cross between a potato cake and an oven-baked pork chop. This version uses smoked turkey or beef instead of the traditional pork.
The dish requires no advanced technique and is perfect as a filling lunch or dinner. Serve it hot straight from the pan, preferably with a fresh salad, yogurt-based sauce or pickled vegetables.
What is potato dumplings?
Gugla is a traditional potato dish from parts of Slovakia and Central Europe. The name and cooking method may vary between regions and families, but the base usually consists of finely grated raw potatoes that are seasoned and baked in a greased pan.
Unlike potato pancakes, the batter doesn't need to be fried in batches. The entire mixture is poured into a baking dish and baked slowly until the potatoes are cooked through and the edges have taken on a nice color.
This makes gugla practical when you want to cook for many people without having to stand at the stove during the entire cooking process.
Potato dumplings with smoked turkey and garlic
The recipe yields approximately 6–8 servings.
Ingredients
- 1.5 kg potatoes
- 300–400 g smoked, cooked turkey or smoked beef
- 4 garlic cloves
- 150ml milk
- 4 tablespoons wheat flour
- 2 eggs
- 3–4 tablespoons neutral oil for the batter
- 2–3 tablespoons neutral oil or butter for the pan
- 1–1½ teaspoons salt, depending on the saltiness of the meat
- ½–1 tsp ground black pepper
- 1½ tsp dried marjoram
