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polish "drop potato dumplings" (cin)

(4 ratings)
Recipe by
Straws Kitchen(*o *)
somewhere, AR

I WAS ASKED BY ONE OF THE GALS IN GROUPS IF I WOULD POST THIS AS IT SEEMED TO HER IT WAS A LOT LIKE HER GRANDMOTHER USED TO MAKE. I don't know where I got this recipe, my Great-GrandMother was Dutch German, (German Dutch however it goes), so I belong to a German web may have come from their. She was a Quaker.... She used to make these dumplings also, and passed it down...I never ended up with her written recipe. Although it a Polish recipe....the German and Polish have a lot of the same recipes just may be named a little different. She is the same Great-GrandMother that my 'Potato Candy' Recipe came from. ANYWAY...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. P.S. THESE ARE NOT MY PHOTOS, THEY ARE BORROWED.

(4 ratings)
method Broil

Ingredients For polish "drop potato dumplings" (cin)

  • 1 lg
    potato (peeled and grated)
  • 1 c
    flour (all-purpose)
  • 1 c
    whole milk
  • salt & pepper (to your taste)

How To Make polish "drop potato dumplings" (cin)

  • 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.
  • 3
    Continue until all the dumpling dough is gone.
  • 4
    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).
  • 5
    Makes enough Drop Potato Dumplings for about 8 servings of soup (but not in our house).
  • 6
    NOTE: If you like you can roll some of the dough between 2-spoons before dropping them into the broth. Just depends on how you like the look them ...taste same either way. The pic above is just drops of loose dough; bottom pic is the rolled look.