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  • Author: The Commish
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Main


  • 1 tablespoon unsalted butter
  • 3 slices bacon, cut into 1/2-inch pieces
  • 2 small yellow onions, 1 thinly sliced, 1 finely grated
  • Kosher salt, to taste
  • 1 3/4 pounds russet potatoes, peeled, finely grated
  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 2 eggs, lightly beaten
  • Freshly ground black pepper, to taste
  • Sour cream, for serving


  1. In a medium frying pan over medium-high heat, melt butter. Cook the bacon until crispy, about 6 minutes. Transfer bacon to a plate lined with paper towels. Drain grease from pan. Cook sliced onion in pan until caramelized, about 6 minutes. Transfer to a small bowl; set aside.
  2. In a large saucepan over medium heat, bring 6 quarts of water to a boil.
  3. In a large bowl, combine grated onion, potatoes, flour, baking soda, eggs, salt and pepper into a thick dough.
  4. Drop teaspoon-sized balls of dough into the boiling water. Cook each dumpling until it floats and is cooked through, about 3 minutes. Using a slotted spoon, transfer cooked dumplings to a serving plate.
  5. Top a portion of dumplings with bacon, caramelized onions and sour cream.