Hungarian Rolled Potato Dumplings (Krumplis Tészta)

Hungarian Rolled Potato Dumplings are known as Krumplis Tészta or Krumplis Galuska in Hungarian. This is a wonderfully comforting, rustic dish made from a simple potato dough that’s rolled out, boiled, and then typically pan-fried with crispy bacon or breadcrumbs. It’s the definition of Hungarian home cooking.

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🥔 Hungarian Rolled Potato Dumplings (Krumplis Tészta)

A hearty, savory dish of soft potato noodles, often pan-fried until golden and tossed with crispy bacon or breadcrumbs.

Prep time: 45 mins | Cook time: 20 mins | Serves: 4-6

📝 Ingredients

For the Dumpling Dough:

4 medium (about 2 lbs / 900g) russet or Yukon Gold potatoes, peeled, boiled, and mashed (no milk or butter added)

2 cups (250g) all-purpose flour, plus more for dusting
1 large egg
1 tsp salt

For the Topping (Traditional):

6 slices bacon, chopped (or 4 tbsp butter for a vegetarian version)

1 large onion, finely chopped
½ cup breadcrumbs (optional, for extra crunch)
Salt and pepper to taste

Fresh parsley or chives, chopped (for garnish)

👩‍🍳 Instructions

1. Prepare the Potato Dough

Cook Potatoes: Boil the peeled potatoes until very tender. Drain well and let them steam dry for a few minutes.
Mash Potatoes: Mash them thoroughly while still warm until completely smooth. Let cool slightly so the egg won’t cook when added.

Make Dough: On a floured surface, mound the mashed potatoes. Create a well in the center and add the egg and salt. Gradually incorporate the flour, kneading gently until a soft, slightly sticky dough forms. Don’t overwork it.

2. Shape and Cook the Dumplings

Roll the Dough: Divide the dough into 4 parts. On a well-floured surface, roll each piece into a long rope or snake, about ¾-inch (2 cm) thick.
Cut the Dumplings: Use a knife or bench scraper to cut the ropes into 1-inch (2.5 cm) pieces. You can leave them as little pillows or gently roll each piece on the back of a fork to create ridges (which helps sauce cling).

Boil: Bring a large pot of salted water to a gentle boil. Working in batches, drop the dumplings into the water. They are done when they float to the surface (about 3-4 minutes). Remove with a slotted spoon.

3. Prepare the Topping (The Best Part!)

While the dumplings boil, cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the fat in the pan.
In the bacon fat (or butter), sauté the chopped onion until soft and golden brown.

If using, add the breadcrumbs to the pan and toast for 1-2 minutes until golden and fragrant.

4. Combine and Serve

Add the boiled dumplings to the skillet with the onions and breadcrumbs. Toss gently to coat and pan-fry for a few minutes until the dumplings get slightly crispy edges.
Stir in the reserved crispy bacon. Season with salt and pepper.

Garnish with fresh parsley or chives and serve immediately.

💡 Pro Tips for Authentic Flavor

Dry Potatoes are Key: Ensure your mashed potatoes are as dry as possible. If they are watery, the dough will require too much flour and become heavy.
Don’t Over-flour: The dough should be soft and slightly tacky, but manageable with floured hands. Too much flour makes the dumplings tough.

Ridge Trick: Rolling the dumplings on a fork isn’t traditional for this specific dish, but it creates more surface area for the crispy bacon fat to cling to!
Leftovers? Pan-fry them the next day with a little butter for a fantastic breakfast.

🥛 How to Serve

This is a main course in itself, but it pairs beautifully with:

A simple cucumber salad or pickled beets to cut the richness.
A dollop of sour cream on the side.

A cold, crisp Hungarian lager or pilsner.

This is true, stick-to-your-ribs Hungarian comfort food. Enjoy! 🇭🇺