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Polish Drop Potato Dumplings Recipe - Kartoflane Kluski


Polish Potato Drop Dumplings

Polish Potato Drop Dumpling - Kartoflane Kluski

© 2008 Barbara Rolek licensed to About.com, Inc.
This recipe for Polish drop potato dumplings - kartoflane kluski - uses raw, grated potatoes instead of mashed potatoes as this potato dumpling recipe does. These dumplings couldn't be easier -- no rolling or cutting. The slack or loose dough is dropped into the water by spoonfuls and boiled until tender. And there are no eggs in the recipe!

They are the perfect accompaniment for pumpkin soup or on their own with butter and caramelized onion.

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Makes enough Drop Potato Dumplings for 8 servings of soup.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 1 large potato, peeled and grated
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • Salt and pepper to taste


  1. Bring a large saucepan of salted water to a boil. Meanwhile, in a medium bowl, mix all ingredients until a thick paste forms.

  2. Dip a teaspoon in the boiling water, then dip teaspoon in the dumpling mixture, picking up half a teaspoon or so, and slide it into the gently boiling water. Continue until all the dumpling dough is gone.

  3. Simmer about 20 minutes or until dumplings taste done. Drain in a colander and serve as a side dish, a Lenten/vegetarian meal or in soup.
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