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Potato Dumplings - Kartoflane Kluski

Submitted by: | Source: My father's recipe

Potato Dumplings - Kartoflane Kluski
2011-07-20 Other
4.4 5

This is my Polish father's recipe. I had this as a child in New York State. It was served with - hold on - goose fat! It was really good like that, although I haven't had goose or duck for a long time. OMGosh! I like these with beef stew & gravy, but I can just have these alone with a bit of salt & butter. Sometimes they turn out a bit heavy, so I cut back on the flour a bit- but not enough flour & they fall apart. I adjusted the flour to read 1 to 1 1/2 cups, although my father's recipe calls for 1 1/2 cups.

  • Servings: 4-6
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes


2 cups Raw Potatoes
1 tsp Salt
2 Eggs
1 - 1½ cup Flour
½ cup Breadcrumbs


1 Grate potatoes fine & drain, using a ladle.

2 Add beaten eggs, salt, breadcrumbs, and flour to make a stiff dough.

3 Drop into boiling salted water from a wet spoon. Done when floating.

4 That's it. My father wrote on his recipe that they're 1 1/2" long & 1/2" wide when cooked - that's because that's the shape of a spoon, I believe. The eggs help to hold the dumplings together. Fried onions in butter and/or bacon bits make a nice addition, also.