Potato Dumplings

Kartoflane Kluski


  • 3 cups hot mashed potatoes
  • ½ cup dry bread crumbs
  • 2 egg yolks
  • Salt and pepper to taste
  • ½ cup flour
  • Pinch of marjoram
  • 2 egg whites


Mix ingredients in the order given. Beat egg whites until stiff and fold in. Place on floured board and roll to pencil thickness. Cut into 2 or 3 inch strips, drop into salted boiling water. Boil until dumplings float to top. Drain and serve in soup. May be served on platter covered with chopped crisp bacon.