Potato Finger Dumplings or kartoflane kluski in Polish, can be eaten as a side dish with butter or as the main course when combined with caramelized onions and fried bacon or other smoked meats. Every Eastern European region has a variation of this dish.
Here is a larger photo of Polish Kartoflane Kluski.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4-6 servings Potato Dumplings
- 2 cups hot mashed potatoes (made from 3 large potatoes)
- 1/3 cup fine dry bread crumbs
- 2 egg yolks
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup all-purpose flour
- 2 egg whites, beaten until stiff, but not dry
- In a large bowl, mix all the ingredients, in the order given.
- Place mixture on a lightly floured surface. Knead in addtional flour if mixture is too sticky.
- Put a large pot of salted water on high heat to boil.
- Meanwhile, divide dough in half and roll into a long cylinder, the thickness of a pencil. Cut at 2-inch intervals.
- Drop dumplings into boiling salted water. Bring water back to a boil and, once dumplings rise to the surface, cook 5 minutes.
- Using a slotted spoon, remove dumplings to a serving bowl. Add melted butter and bread crumbs, if desired.