Beef stock with dumplings stuffed with półgęsek and smoked mozzarella


  • Beef stock
  • beef with the bone 1,5 kg
  • onions 2
  • vegetables for the stock (celery root, carrots, parsley root)
  • a few sprigs parsley
  • fresh lovage leaves
  • stalks celery 2
  • black pepper 15 grains
  • soya sauce 6 tablespoons
  • Dough for dumplings
  • wheat flour 400 g
  • fine milled flour 100 g
  • 1 egg and 1 egg yolk
  • olive oil 1 tablespoon
  • Stuffing for dumplings
  • półgęsek (smoked goose breast) 400 g
  • smoked mozzarella 100 g
  • medium-sized shallot 1
  • chicken stock 100 ml
  • salt, ground pepper and marjoram to taste
  • To serve
  • leak (white part) 1


Mince the półgęsek in a meat grinder. Mix with the sautéed shallot, chicken stock, salt, pepper and marjoram. Tear the mozzarella into small pieces. Add to the other ingredients. Pour both types of flour on a pastry board, make a well at the centre and break in the egg. Add the egg yolk and the oil. Make an elastic dough. Chill 30 minutes, then roll out with a rolling pin until you have a thin sheet. Cut rounds out of the dough and place a teaspoon of stuffing on each. Glue the ends together. As the dough should be dry, wet the ends with a brush dipped in cold water. Divide in several batches, and boil each for a few minutes in salted boiling water. Place the beef in a pot with cold water and 50 g sea salt. Allow to rest for an hour. Prepare the vegetables. Peel the carrot, parsley root and celery root, cut the celery in small pieces, roast the two onions on the gas burner. Take the meat out of the water, wash and put it in a boiling pot with 4 l cold water. Bring to a boil, remove the froth, lower the fire and allow to simmer slowly. Add the vegetables, black pepper, lovage and soya sauce. Allow to boil for at least 5 hours. When the stock is ready, drain through a fine-meshed sieve lined with gauze. Serve the broth with the Pierożki. Slice the leek in long and very thin strips. Deep fry in oil until golden. Place on individual dishes and serve with the tortellini.