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One of polish favorite type of dumplings. They are made of potatoes with a very characteristic small hole in the center. Usually served as a side to meat dishes but dumplings connoisseurs eat them drizzled with butter and a pinch of salt.


Prep Time: 15 minutes

Cook Time: 2-3 minutes

Makes: 30 – 40 dumplings



  • 2 pounds white potatoes
  • 4 oz potato starch
  • 1 egg
  • 1 tsp salt



  • Cook potatoes until tender, drain them, mash while they’re still hot
  • Let cool off, place in a medium bowl
  • Add egg, starch and salt, mix together
  • Form plum size dough balls, make a small cavity in the center of each ball with your thumb
  • Boil water in a pot, add a teaspoon of salt
  • Put dumplings into boiling water, cook them for 2-3 minutes, until they float on the top (you’ll need to boil them in batches of 12-15 unless you have a very big pot).
  • Serve with your favorite meat dishes, or caramelized onions, fried bacon or gravy.


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