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Dad's Favorite {Family Table Treasure} Recipes

{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.
Course Appetizer
Cuisine Polish
Keyword potatos,kielbasa
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 25 dumplings
Calories 182kcal
Author Nicole Crocker


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


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.


  • 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.)


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