My Mother's Cooking - Potato Dumplings
What are Gnocchi?
My Mother's Cooking
Potatoes and dumplings are a match made in heaven. Almost every country that grows potatoes finds a way to make dumplings out of them. Dumplings can be made from raw potatoes or from cooked, mashed potatoes. They can be made with or without the addition of eggs. They can be made as small as peas or as large as baseballs.
They can also be made either savory or sweet. They can be stuffed or dressed with onions, various meats or cheeses. They can be added to soups, served as side dishes, made into full meals or even made into delicious desserts.
First of all you can separate potato dumplings into those that are made from raw potatoes and those that are made from mashed potatoes
You can further divide them up by size.
You can separate them again by whether or not they are stuffed.
Finally you can segregate them into those that are savory and those that are sweet.
An example of large, stuffed, savory dumplings made from raw grated potatoes are Norwegian Krube (Kruppkaka or Raspeball) which can be as large as baseballs and are usually stuffed with pieces of pork. See
An example of large, stuffed, sweet dumplings made from mashed potatoes are Hungarian Silvas Gombac or Austrian Zwetschgenknoedel, which are stuffed with plums, boiled and then covered with buttered bread crumbs.
German Kloss or Kartoffelkloesseare large, unstuffed, savory dumplings made from mashed potatoes and often also containing bread cubes and other seasonings.
Canadian Poutine Rapee are large dumplings stuffed with pork and often made with a mixture of grated and mashed potatoes.
A typical example of small, savory dumplings made from raw, grated potatoes are my mother’s potato Kluski. (The Polish use the term kluski to cover a variety of dumplings or noodles made from potatoes or flour).See
The Germans and Austrians make small, savory dumplings called Spaetzle which are similar to Polish Kluski. They are usually made from flour and eggs but they can also be made from potatoes.
The Italians are famous for their Gnocchi, which resemble kluski and spaetzle and are made using mashed potatoes.
The Hungarians make Galuska and the Czechs make Haluska which are small dumplings that can be added to soups and stews or served mixed with cheese, bacon or onions etc. These can also be made with mashed or raw potatoes.
Now that I have peaked your interest, let me show you one of my favorite potato dumpling recipes that I have never seen anywhere else. Whenever my mother had leftover dumpling from supper, she would slice them up the next day and fry them in butter for lunch or breakfast.
It occurred to me that I don’t have to wait for leftovers. I can simply make fresh dumplings and then slice them and fry them in butter. Instead of making the dumplings into balls, I simply roll them into logs just like rolls of quarters so that they will be convenient to slice after they are boiled.
Potato Dumpling Fries:
1 Large Russet Potato peeled and grated
1 Cup of Flour or more
½ Teaspoon of Salt
This will feed 2-4 people as a side dish with fried eggs and bacon or sausage for breakfast.
Preparation and Cooking Instructions:
- Drain the excess water from the grated potato and mix it with the egg and salt in a large bowl.
- Gradually add the flour while mixing the dough with a wooden spoon.
- When the dough gets to difficult to mix, add more flour and knead it into a large ball of dough.
- Roll the ball into a thick tube and then cut it into four equal parts.
- Roll each piece on a floured table into a tube like a long roll of quarters.
- Drop each tube into a large pot of boiling water making sure that they don’t stick together.
- When the tubes of dough rise to the surface, continue to simmer them for ten more minutes.
- Drain and cool the dough in cold water. Dry the pieces and slice them into thin rounds.
- Finally, fry the slices in butter the same as you would fried potatoes.
These pan-fried potato dumplings go well with any meal but I particularly like them for breakfast with fried eggs and bacon or sausage.
How to make Potato Gnocchi
For additional ways to prepare potatoes, see the other sections of Chapter 6, which are listed below:
Chapter 6 – Potato Dishes
6. Potato Dumplings
More of my mother's recipes
- My Mother's Cooking - Braised Beef Short Ribs
Growing up 60 years ago, beef and pork ribs were much cheaper than they are today. When my mother made pork spareribs she usually made them with sauerkraut and when she made beef short ribs, she braised them with various root vegetables. Here is my m
- My Mother's Cooking - Baked Ham and Scalloped Potato...
Around the holidays, my mother would bake a half a ham and she frequently served it with scalloped potatoes. Here are the easy, tempting recipes. Both can be cooked in the same oven if you have room. Remember to save the bone and ham remnants to make
- My Mother's Cooking - Pork Loin Roast - Two Differen...
My mother made pork loin roast in the traditional way. She used a standing pork rib roast and seasoned it with apples, onions and thyme. By the time my wife started cooking pork roasts for us, there were boneless roasts and everyone was concerned abo
- My Mother's Cooking - Chicken Stew with Mushrooms, P...
Sometimes, when my mother cooked chicken, she would add her home canned tomatoes and peppers from the garden to make a tasty stew that could be served with rice, noodles or potatoes. We only grew green bell peppers in our garden, but now I like to us
- My Mother's Cooking - Baked Beans and Pork Chops
One of my fondest memories is visiting my aunt Anna and smelling the baked beans that simmered all day while our parents sat around and talked. This is my mother's recipe for homemade baked beans which is similar. If you add some pork chops while coo
- My Mother's Cooking - Pasta Salad with Salmon
Another of my mother's meatless meals consisted of shell noodles or elbow macaroni with canned salmon and green peas bound together with mayonnaise or salad dressing. To add even more color and complexity, you can add cherry tomatoes and sliced black
- My Mother's Cooking - Tuna Noodle Casserole
My mother's tuna noodle casserole recipe is both easy to make and delicious. Mushrooms, tuna, cream-style corn and shell noodles all in a tasty casserole with a parmesan cheese crust on top will make your mouth water. This one-dish meal is also inexp
- My Mother's Cooking - Pumpkin Soup and Potato Soup
My mother was raised on a poor potato farm in North Central Wisconsin where her family normally ate meatless meals. In the fall, when the pumpkins were ripe in their garden, they were used to make both pies and soup. Here is my mother's recipe for pu
More by this Author
How to make my mother's homemade potato dumplings with bacon and onions (we just called them kluski). You literaly can't stop eating them. Grated potatoes are mixed with flour and a little salt and dropped with a spoon...
My mother learned to make Norwegian krube and lefse from her first husband's mother. These potato based Norwegian staples are easy to make, hearty and delicious. Krube is a large potato dumpling with a surprise in the...
There are many ingredients that you can use as filling for home made pierogi. Mashed potatoes with cheese or onions is frequently used. Other fillings include sauerkraut, mushrooms, fried cabbage or even meat and fruit....