Hearkening back to its communist days under soviet rule milk bars continue to serve traditional dishes at incredible rates. These are indeed relics from a different era and here you can find the heart of Polish cuisine to find out why they haven’t disappeared. Perogies, dumplings, cabbage dishes, pickled sides of everything imaginable. They even serve some meat dishes and typical Polish meals. The milk bars were established by the government as subsidized restaurants for people to afford to get a meal out on occasion without breaking the bank. They seem to be a communist version of social security of sorts. That said, the prices are very low and much can be had for very little money. It is worth getting a bunch of items and sharing with the table to experience the cuisine of the people and get a feel for how your gramma might have cooked it at home, as most of the establishments are run by no nonsense, older ladies who expect a quick order and prompt payment. They have no qualms about running out of items or rushing your order. They are there to cook, not for the ambiance, and its kinda charming in its own way.
In a mixing bowl add the flour and salt and mix to combine
Pour the hot liquid into the flour and mix together with a fork taking care adding the egg once the mixture is cool enough not to scramble. Bring together and cover with a towel to keep dough moist while you prepare the fillings. The dough will be needed after resting.
2 russet potatoes
1 small onion minced
1 T butter
1/3 lb cheddar, american, or cheese of choice
3 pinches Peppery Karlozy spice mix
Salt and pepper to taste
Boil the russets in a pot and caramelize the onion in the butter until golden brown. Set aside to cool
Cut the cheese into small cubes and add to a mixing bowl.
Pierce the potatoes to test doneness and once fully cooked