Polish Potato Finger Dumplings Recipe (Kartoflane Kluski)

Potato Finger Dumplings
© Barbara Rolek
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
166 Calories
6g Fat
22g Carbs
7g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 166
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 7%
Cholesterol 93mg 31%
Sodium 584mg 25%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 5%
Total Sugars 2g
Protein 7g
Vitamin C 7mg 37%
Calcium 41mg 3%
Iron 1mg 7%
Potassium 292mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Potato finger dumplings or kartoflane kluski in Polish, can be eaten as a side dish with butter or as the main course when combined with caramelized onions and fried bacon or other smoked meats. Every Eastern European region has a variation of this dish.


  • 2 cups mashed potatoes, hot, made from 3 large potatoes

  • 1/3 cup fine dry breadcrumbs

  • 2 large egg yolks

  • 3/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/3 cup all-purpose flour

  • 2 large egg whites, beaten until stiff but not dry

Steps to Make It

  1. In a large bowl, mix all the ingredients in the order given.

  2. Place mixture on a lightly floured surface. Knead in additional flour if mixture is too sticky.

  3. Put a large pot of salted water on high heat to boil.

  4. Meanwhile, divide dough in half and roll into a long cylinder, the thickness of a pencil. Cut at 2-inch intervals.

  5. Drop dumplings into boiling salted water. Bring water back to a boil and, once dumplings rise to the surface, cook 5 minutes.

  6. Using a slotted spoon, remove dumplings to a serving bowl. Add melted butter and breadcrumbs, if desired.

Note: A variation of this dish is to add caramelized onions and fried bacon or other smoked meats.