Raw Potato Dumplings

Kartoflane Kluski


  • 2 cups raw potatoes
  • 1 teaspoon salt
  • 2 eggs
  • 1 ½ cups flour
  • ½ cup bread crumbs


Grate potatoes fine and drain off brown liquid. Add the beaten eggs, salt, crumbs and flour to make a stiff dough. Drop into boiling salted water from wet spoon. Dumplings should be about 1 ½ inches long and ½ inch in diameter when cooked. They are done as soon as they float to top.