ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

My Mother's Cooking - Potato Dumplings With Bacon and Onions

Updated on January 17, 2018

Potato Kluski with Bacon and Onions

Potato Dumplings (Kluski)
Potato Dumplings (Kluski)
My Mother's Cooking
My Mother's Cooking
Onions  Frying
Onions Frying
Fried Bacom
Fried Bacom

My Mother's Cooking

4.2 stars from 11 ratings of Potato Dumplings with Bacon and Onions


Potato Dumplings with Bacon and Onions


One of my favorite meals growing up consisted of small homemade potato dumplings smothered in bacon and onions. I don’t know what the correct name is for this combination, but we just called it kluski.


My mother didn’t make it too often, because grating the potatoes was a lot of work and so was forming the dumplings by scraping the mixture off of a plate into boiling water using a tablespoon. As my mother got older, I usually ended up grating the potatoes for her and mixing the thick batter.


Once you have tasted these dumplings, you will fall in love in with them too. One word of caution, however, these dumplings are quite heavy and filling. In fact, rumor has it that they were at one time used for ballast in sailing ships.




Preparation Time:

60 Minutes

Cooking Time:

90 Minutes



6 Large Russet Potatoes peeled

4-5 Cups of Flour approximately

2 Lbs. of Onions peeled and coarsely chopped

1 Lb. of Thick Sliced Bacon cut into half inch pieces

1 Tablespoon Salt

1 Teaspoon Ground Black Pepper



  1. Grate the potatoes using a box grater. (You could also use a food processor instead, but the texture of grated potatoes cannot be duplicated.)
  2. 2. In a large bowl, mix the grated potatoes with one teaspoon of salt and start adding flour one cup at a time and mix thoroughly with a large wooden spoon.
  3. Keep adding flour one cup at a time until you think that you can no longer mix it and then add one more cup.
  4. With a little patience and hard work, you should be able to get that last cup of flour mixed in too.
  5. Meanwhile, bring about six quarts of lightly salted water to a boil.


Cooking Instructions - Making the Dumplings

  1. Transfer about one cup of batter at a time to a large saucer or dessert plate using the wooden spoon that you used to mix the batter.
  2. Holding the plate close to the water, dip a tablespoon into the boiling water and use the back of the spoon to smooth out the batter over a large area of the plate.
  3. Now with the spoon facing away from you, quickly scrape small dumplings into the boiling water. They should be the size of an almond or even smaller if you have the patience.
  4. Continue scraping dumplings into the water until the plate is empty and then repeat the process with more batter until all of it is gone. Remember to keep dipping the spoon in the boiling water from time to time to keep it from sticking to the batter.
  5. Stir the dumplings with a large slotted spoon to keep them from sticking together. They are done once they all rise to the surface, but to be certain, remove a large one with the slotted spoon, rinse under cold water and taste it.
  6. Finally, pour half of the dumplings at one time into a colander and rinse thoroughly to remove the excess starch. Transfer the rinsed dumplings to a large bowl and repeat with the second half.
  7. This entire process may seem complicated, but once you have done it a few times, you will see that it is really only time consuming.


Cooking Instructions - Making the Additions

  1. Fry the bacon in a large frying pan until the pieces start to brown but are still soft. Then add the onions and continue cooking until they are translucent. Sprinkle this mixture with the salt and pepper.
  2. In a large kettle, add the dumplings and the bacon/onion mixture and mix them together with the slotted spoon.
  3. Adjust the seasoning. At this point they are ready to serve, but many people prefer to brown them slightly in smaller batches in a lightly buttered frying pan to make them crisper.


Serving Suggestions:

We generally ate them just by themselves with a beverage to wash them down. If you must have something else, a small tossed salad would work. Don’t worry about what to do with the leftovers – there won’t be any.


For other types of dumplings made with potatoes, see

My Mothers Cooking - Potato Dumplings


North Central Wisconsin where I learned how to cook from my mother

show route and directions
A markerWausau, WI -
Wausau, WI, USA
get directions

B markerMilwaukee, WI -
Milwaukee, WI, USA
get directions


    0 of 8192 characters used
    Post Comment

    • profile image

      Ruth Rodriguez 7 months ago

      The potato dumplings, in Slovak are called Bundurka. We mix them with the cooked cabbage, onions, freshdill, Budurka Haluski. DeliciOus.

    • profile image 13 months ago

      this recipe sounds wonderful! I will certainly try it….and add cooked sauerkraut on top.

    • profile image

      Sally 14 months ago

      We had this on meatless Friday's. Cooked sauerkraut on top good fried the next day too.

    • profile image

      Regina 16 months ago

      My mother made similar dumplings and added to fried onions & cabbage. It wasn't an exact recipe so I am always experimenting since she passed away many years ago. It is a favorite for our kids! I loved seeing this posting. Did your mom ever add an egg to the batter?

    • profile image

      K.Kwiejda 2 years ago

      My grandmother made kluski's for our family on special occasions, served with pork and sauerkraut. One of my best childhood memories was her teaching me how to make her special recipe, now I've taught my kids and every year they ask to have this for their birthday dinner.

    • profile image

      Victor 2 years ago

      Can't believe it! A recipe for Kluski on Pinterest! My Polish grandmother lived with us all her life. Kluski was always a treat fro the family when she made them. Although her finished product was different than yours, the dumpling recipe was the same except for the addition of one egg to the dough. She served hers right from the pot, starch and all after stirring in some crispy chunks of fried pork. Made them myself a few times, but not for years. This may inspire me.

    • xanzacow profile image

      Cynthia 5 years ago from North Myrtle Beach, SC

      Sounds delicious! I have heard of potato dumplings but never tried them. Now I will!

    • scarytaff profile image

      Derek James 6 years ago from South Wales

      Great recipe. Another of yours that I must try. Thank you.

    • rjsadowski profile image

      rjsadowski 6 years ago

      Thank you. I appreciate your comments. I try to write resipes the way I would like to find them. If you find something that you don't like, please let me know that too so that I can improve my hubs.

    • profile image

      Arlene V. Poma 6 years ago

      I wish the HubPages recipes I've seen lately were written like this. Yours is easy to understand and entertaining. I've bookmarked this for my collection and giving you a Vote Up as useful, funny, interesting and AWESOME. Thanks!

    • rjsadowski profile image

      rjsadowski 6 years ago

      Go for it. Remember that they will still taste good even if the dumplings are not all the same size. you might want to cut the batch size in half the first time. It will make things a little easier.

    • Lilith Eden profile image

      Lilith Eden 6 years ago from Memphis, TN

      Wow, this sounds fantastic!

      The whole scenario of dumpling-making is giving me a bit of pause, but I think I'll just have to work up the courage and go for it.

      Thanks for such a neat recipe (and the excellently detailed instructions)!