recipe for polish galumpkis
The Best recipe for polish galumpkis
What I love most about galumpkis is how adaptable they are. You can serve them with a simple pot of beef or chicken broth, a hearty tomato sauce, or even a light butter and sage drizzle for a lighter option. They’re also surprisingly healthy for a dish that feels indulgent. Made with whole wheat flour and a touch of butter, they’re a great source of complex carbs and fiber, and the broth they’re typically served in is often packed with lean protein. Plus, they’re so forgiving—if the dough isn’t perfect, it still turns out delicious. That’s the kind of recipe that makes me feel like I’m doing something right, even on the days when life feels a little messy. And the best part? They’re always a crowd-pleaser, whether you’re feeding a small family or a group of friends.
Classic Polish Galęzków (Polish Polenta Balls)
A comforting dish of tender, chewy polenta balls simmered in a rich tomato sauce. Perfect for a cozy weeknight meal or a hearty side.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup water
- 1 large egg
- 1 tbsp olive oil
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp butter
- 1/2 cup milk (optional, for creaminess)
- 1 tsp dried basil
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. In a bowl, whisk together flour, salt, water, egg, and olive oil until a smooth dough forms. -
2
Roll the dough between two sheets of parchment paper to about 1/4-inch thickness. Cut into 1-inch rounds. -
3
Place rounds on a baking sheet lined with parchment. Bake for 12–15 minutes until golden brown. -
4
While baking, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds. Stir in tomato sauce, dried basil, salt, and pepper. -
5
After the polenta balls cool slightly, transfer them to the saucepan. Simmer for 10–12 minutes, stirring occasionally, until tender and fully coated.
🔧Equipment
- Mixing bowl
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Polish Galęzków (Polish Polenta Balls) Works
❓ Frequently Asked Questions About Polish Galęzków (Polish Polenta Balls)
Can I substitute chicken thighs for chicken breast in this recipe?
Yes, you can use chicken thighs, but adjust the cooking time slightly. Thighs take longer to cook through and may require reducing the oven temperature by 10–15°F for even browning. Remove them from the oven when the skin is crispy and the internal temperature reaches 165°F.
What if I don’t have fresh garlic?
Garlic powder works in a pinch, but it won’t add the same depth of flavor. If you have whole garlic, minced it finely and sauté it with the onions for 1–2 minutes before adding the chicken to let the aromatics infuse.
How do I ensure the potatoes are tender without turning mushy?
Peel and cut the potatoes into uniform cubes (about 1-inch) for even cooking. Boil them in salted water until fork-tender (about 10–12 minutes), then drain and toss with the chicken. Avoid overcrowding the pan when frying—they’ll steam instead of crisp.
Can I make this recipe ahead of time?
Yes, but adjust the prep: Cook the chicken and potatoes separately, refrigerate them, and reheat gently in a pan with a little oil and fresh garlic. Avoid overcrowding to prevent sogginess. The sauce can also be made ahead and reheated, though it may thicken slightly.
What if I don’t have butter for the sauce?
Use olive oil or a mix of olive oil and a little dairy-free butter substitute. The sauce will still be flavorful, though it may lack that rich, buttery richness. A splash of lemon juice can brighten the dish if needed.
