Polish Potato Dumplings

Prep Time
Cook Time
Ready In

"These are traditionally cooked in salted boiling water, then tossed with butter and cooked onions and served that way, but, I like to use them in soups. These are not your typical light and fluffy dumplings; they are a heavy type dumpling. Grate the potato with the small grating part of 4 sided shredder. I sometimes add chopped herbs in this recipe, depending on what kind of soup I am using these in."

Original recipe yields 7 servings


  • Serving Size: 1 (50.9 g)
  • Calories 187.3
  • Total Fat - 0.9 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 20.7 mg
  • Total Carbohydrate - 40.3 g
  • Dietary Fiber - 2.9 g
  • Sugars - 4.2 g
  • Protein - 4.9 g
  • Calcium - 12.2 mg
  • Iron - 5.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

Grate potatoes in a glass bowl on the small grate side of a square metal grater.

Step 2

Sprinkle in onion salt and pepper.

Step 3

Add flour and mix with a fork; add flour as needed so dough just holds together.

Step 4

Dip spoon in hot soup.

Step 5

Scoop about a tablespoon size portion in soup, immersing spoon into hot soup, so the dough will not stick to spoon for the next scoop.

Step 6

Allow to cook until all dumplings float to the top, about 10 minutes.

Tips & Variations

No special items needed.



I agree, they are a heavier dumpling but they are lovely made small. I added fresh rosemary and parsley to the mixture. Cooked them in water and then added them to the pan with caramelized onions. Thank you for sharing Bea! Made for Billboard Recipe Tag.

review by:
(19 Feb 2014)