{Kielbasa Filled} Potato Dumplings (2024)

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.

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.

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.)