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Potato Finger Dumplings Recipe - Kartoflane Kluski

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Polish Potato Dumplings

Polish Potato Dumplings

© Barbara Rolek licensed to About.com, Inc.

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

Ingredients:

  • 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

Preparation:

  • 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.
Note: A variation of this dish is to add caramelized onions and fried bacon or other smoked meats.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Some ideas, Member jimlipka

First of all, I discovered that 4 SMALLish potatoes = 3 LARGE as called for in the recipe. That won't make the Universal/International Measuring Book, but it worked out to the same amount of mashed. Probably just luck. You EASILY need at least 1/3 or 1/2 C. MORE flour to get a consistency resembling dough vs. the gluey mess I was starting with. Even then, I was afraid to keep adding flour lest I get bread instead of dumplings. Anyway, rolling between my palms got me 2"" pieces as called for, because it wouldn't ""roll"" on the surface without sticking. VERY flour-ery hands work better. So I boiled the first 2 batches as directed and they turned out fine. But I took the last 2 batches (after boiling) and tossed them into the frying pan with the chopped up bacon and carmelized onions (both cooked in the bacon fat and about 2T. of butter) for a hint of browning. These were even better. And since I intended this dish to be our ""lunch special"", AND since dumplings are rather bland anyway, I added about 1/3 C. dried parsley and a few sprinkles of dried dill for a touch of the unusual. All was mixed into a serving bowl and met with success

13 out of 13 people found this helpful.

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