These earthy potato dumplings, a staple of families of Eastern European descent in Pennsylvania’s Pocono Mountains, are delicious tossed with sweet caramelized onions and bacon and topped with sour cream. This recipe first appeared in our December 2011 issue along with Betsy Andrews’s story A Taste of the Past
- 1 tbsp. unsalted butter
- 3 slices bacon, cut into ½″ pieces
- 2 small yellow onion, 1 thinly sliced, 1 finely grated
- Kosher salt, to taste
- 1¾ lb. russet potatoes (about 2 large), peeled, finely grated (soak in water until needed, then drain)
- 2 cups flour
- ¾ tsp. baking soda
- 2 eggs, lightly beaten
- Freshly ground black pepper, to taste
- Sour cream, for serving
- Heat butter and bacon in a 10″ skillet over medium-high heat, and cook, stirring occasionally, until bacon is crisp and its fat has rendered, about 6 minutes. Using a slotted spoon, transfer bacon to paper towels to drain and set aside. Add sliced onion to skillet; cook, stirring occasionally, until soft and lightly caramelized, about 6 minutes. Transfer to a small bowl and set aside.
- Bring a 6-qt. saucepan of salted water to a boil over high heat. Meanwhile, stir together grated onion, potatoes, flour, baking soda, eggs, and salt and pepper in a bowl with a fork until a thick dough forms. Working in batches, drop teaspoon-size balls of dough into the water, and cook until the dumplings float to the surface and are cooked through, about 3 minutes. Drain dumplings, and then divide between serving plates. Top each portion with bacon, caramelized onions, and sour cream before serving.