Polish Halushki with Potato Dumplings

One of my family's favorites. Very rich and fattening but worth it. My Mom taught my Dad and Dad taught me. My brother and I grew up on this.


Potato Dumplings

  • 4 peeled and grated Idaho potatoes
  • 2 eggs
  • 2 teaspoons salt
  • About 3 1/2 to 4 cups flour
  • 1/4 to 1/2 cup water


  • 1 pound bacon
  • 1 medium heat cabbage, core removed and chopped
  • 3 medium onions, diced
  • Butter
  • Salt
  • Pepper


  1. Grate potatoes, add salt, eggs and flour. Add a little water (about 1/4 to 1/2 cup) if dough is too stiff. Drop small portions from tip of spoon into boiling water. Cook for 5-8 minutes. Drain well. Keep warm.
  2. Fry bacon and crumble into pieces.
  3. Fry cabbage and onions in butter till slightly browned. Season with salt and pepper.
  4. Combine cooked potato dumplings, crumbled bacon, browned cabbage and onions. Add a little more butter, if needed, if it appears too dry. Season to taste.

Best if served immediately.

To raw potato dumplings mixture I sometimes add 1 tablespoon chopped fresh parsley and 2 cloves minced fresh garlic.

Posted by jerseyjan at Recipe Goldmine 7/17/01 10:47:14 am.

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