{Kielbasa Filled} Potato Dumplings

Do you like Potato Dumplings? Well you’re in for  a treat then! Today I’m sharing my Polish grandmother’s famous filled potato dumpling recipe! Ground up kielbasa is mixed with fresh parsley and bread crumbs to make the perfect savory filling for these {Kielbasa Filled} Potato Dumplings.

There are many different foods that remind me of Grammy and Grampa but one bite of these dumplings and they are sitting at the table with us!

{Kielbasa Filled} Potato Dumplings were one of Grammy’s specialties. I’ve never had anything quite like them anywhere else.

My sister, brother and I would get on our knees and beg Grammy to make them!

One of the last times I made these with Grammy, she wasn’t able to help much because of her health.

I sat her down in a chair at the counter so she could see what I was making (so she could put her two cents in!), turned on her favorite polka music (because a good polka can put a smile on anyones face) and we had a dumpling making party!

There aren’t a lot of ingredients in these {Kielbasa Filled} Potato Dumplings but I’m not gonna lie…they are a little messy and time consuming to make. So put a good polka on and get busy!  It’s sooo worth it!

Print Recipe

5 from 1 vote

{Kielbasa Filled} Potato Dumplings

Ground up kielbasa is mixed with fresh parsley and bread crumbs to make the perfect savory filling for these {Kielbasa Filled} Potato Dumplings.

Prep Time40 mins

Cook Time20 mins

Total Time1 hr

Course: Appetizer

Cuisine: Polish

Keyword: potatos,kielbasa

Servings: 25 dumplings

Calories: 182kcal

Author: Nicole Crocker

Ingredients

For the Dumplings:

• 5 Pounds Russet potatoes all approximately the same size
• 5 Cups All purpose flour
• 3 Large eggs

For the Filling:

• 2 16 ounce packages Polish kielbasa casings removed
• 1 Large egg
• 1/2 Cup Seasoned bread crumbs
• 1/4 Cup Shopped fresh parsley

Instructions

For the potato dumplings:

• Fill a large pot with water and potatoes (whole and with skins on). Boil until a fork can easily pierce potato. Approximately 20-40 minutes (cooking time may vary depending on size of potatoes).
• Drain water and remove potatoes to cooling rack and cool to room temperature.
• Once cooled peel skins off of potatoes and discard.
• Put potatoes through a ricer or mash well with a fork to make sure all lumps are gone.
• Mix eggs and flour into potatoes by hand until a smooth dough is formed. (This is a bit messy. You may need to add a bit more flour if dough seems too sticky).Set aside.

For the filling:

• Place kielbasa (casings removed) in a food processor and process until it's ground well. (You could also use a meat grinder)
• In a medium bowl mix kielbasa, slightly beaten egg, bread crumbs and parsley together.

Fill the dumplings:

• Keeping a well floured surface and well floured hands will make this a bit easier.
• Roll potato mixture a third at a time into a log approximately 1 1/2 inches in diameter.
• Cut log in 1-2 inch slices. Take a slice and roll it into a ball. Using your thumb press into the ball making a well. Fill with 2 tablespoon full of kielbasa mixture. Fold potato mixture over kielbasa filling and seal edges. Place on a cookie sheet lined with wax paper and dusted with flour. Repeat until all your dumplings are made.

Cooking

• Fill a large pot with water and bring to a boil.
• Drop a few dumplings in at a time. (Don't overcrowd)
• Boil dumplings until they float to the surface.
• Remove with a slotted spoon to a cookie sheet or platter. (You don't want the dumplings touching each other though. They may stick together.)
• Continue Until all dumplings are boiled.
• At this point you can either layer the dumplings in a sealed container and store in the refrigerator or freezer.Or brown them in a skillet with butter. (If you are storing them to be browned later just layer them in a sealed container with wax paper between so they don't stick together.)

Nutrition

Serving: 1Dumpling | Calories: 182kcal | Carbohydrates: 37g | Protein: 5g | Fat: 1g | Cholesterol: 26mg | Sodium: 48mg | Potassium: 423mg | Fiber: 1g | Vitamin A: 95IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 2.2mg

How do you make {Kielbasa Filled} Potato Dumplings?

*Boiling the potatoes whole with the skins on will reduce the amount of water they absorb and create a better dough.

Here is a step by step process to help you make your Dumplings.

How do I serve {Kielbasa Filled} Potato Dumplings}?

{Kielbasa Filled} Potato Dumplings can be served as a meal, appetizer or side dish. They also freeze well. I froze some of mine before I browned them.

I thawed and browned them at our Easter gathering as a special appetizer treat.  Enjoy!

Want to try another one of Grammy’s recipes? Try this one!

Rolled Chicken Washington 

I will be sharing this recipe at the following link parties:

I’m Lovin it

Let’s Get Real

Foodie Fridays

The Weekend Social

Strut you Stuff

Sweet and Savoury Sundays

Wow us Wednesdays

Project Parade

Create it Thursday

Retro Repin Party