Drop Potato Dumplings

This recipe for Polish Drop Potato Dumplings – Kluski – uses raw, grated potatoes.

1 large raw Summertime Potato, peeled and finely grated

1 cup all-purpose flour

1 cup whole milk

1 onion, chopped

½ lb bacon

Salt and pepper to taste

These dumplings couldn’t be easier — no rolling or cutting. The slack or loose dough is dropped into the water by spoonfuls and boiled until tender.

Brown bacon in a large skillet until crispy. Add onion and cook until tender. Set pan aside, keeping warm.

Bring a large saucepan of salted water to a boil. Meanwhile, in a medium bowl, mix together the grated potato, flour and milk. Add salt and pepper to taste and mix until a thick paste forms.

Dip a teaspoon in the boiling water, then dip teaspoon in the dumpling mixture, picking up half a teaspoon or so, and slide it into the gently boiling water. Continue until all the dumpling dough is gone. Simmer about 20 minutes or until dumplings taste done. Drain in a colander and add to bacon mixture. Stir to mix. Serve as a side dish or main dish.