Best 4 Kartoflane Kluski Raw Potato Dumplings Recipes
Kartoflane Kluski, also known as Silesian potato dumplings, are a delectable treat originating from the Silesia region of Poland. These dumplings, crafted from raw potatoes, flour, and a hint of salt, showcase a unique texture that sets them apart from their boiled potato counterparts. Their versatility allows them to be served as a main course, side dish, or even a hearty snack.
This article presents a collection of Kartoflane Kluski recipes, each offering unique variations on this classic dish. From traditional recipes that stay true to the simplicity of the original to creative takes that incorporate additional ingredients like bacon, cheese, or sauerkraut, there's a recipe here to suit every palate. Whether you're a seasoned cook or just starting your culinary journey, these recipes will guide you through the process of making delicious Kartoflane Kluski that will impress your family and friends.
POLISH POTATO DROP DUMPLINGS (KARTOFLANE KLUSKI)
This recipe for Polish drop potato dumplings, known as kartoflane kluski, is made with raw, finely grated potatoes, not mashed potatoes.
Provided by Barbara Rolek
Categories Pasta
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large saucepan of salted water to a boil. Meanwhile, in a medium bowl, mix together grated potato, flour, milk, salt, and pepper until a thick paste forms.
- Dip a teaspoon in the boiling water, then dip a teaspoon in the dumpling mixture-picking up half a teaspoon or so-and slide it into the gently boiling water . Continue until all the dumpling dough is gone.
- Simmer about 20 minutes or until dumplings taste done. Drain in a colander and serve as a side dish, a Lenten/vegetarian meal or in soup.
Nutrition Facts : Calories 110 kcal, Carbohydrate 21 g, Cholesterol 3 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 149 mg, Sugar 2 g, Fat 1 g, ServingSize 8 servings, UnsaturatedFat 0 g
POLISH POTATO FINGER DUMPLINGS RECIPE (KARTOFLANE KLUSKI)
Potato finger kluski dumplings can be eaten as a side dish with butter or as the main course when combined with caramelized onions and bacon.
Provided by Barbara Rolek
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, mix all the ingredients in the order given.
- Place mixture on a lightly floured surface. Knead in additional flour if mixture is too sticky.
- Put a large pot of salted water on high heat to boil.
- Meanwhile, divide dough in half and roll into a long cylinder, the thickness of a pencil. Cut at 2-inch intervals.
- Drop dumplings into boiling salted water. Bring water back to a boil and, once dumplings rise to the surface, cook 5 minutes.
- Using a slotted spoon, remove dumplings to a serving bowl. Add melted butter and breadcrumbs, if desired. Note: A variation of this dish is to add caramelized onions and fried bacon or other smoked meats.
Nutrition Facts : Calories 166 kcal, Carbohydrate 22 g, Cholesterol 93 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, Sodium 584 mg, Sugar 2 g, Fat 6 g, ServingSize 4-6 servings Potato Dumplings, UnsaturatedFat 0 g
POLISH DROP POTATO DUMPLINGS (CIN)
I WAS ASKED BY ONE OF THE GALS IN GROUPS IF I WOULD POST THIS AS IT SEEMED TO HER IT WAS A LOT LIKE HER GRANDMOTHER USED TO MAKE. I don't know where I got this recipe, my Great-GrandMother was Dutch German, (German Dutch however it goes), so I belong to a German web site...it may have come from their. She was a Quaker.... She used to make these dumplings also, and passed it down...I never ended up with her written recipe. Although it a Polish recipe....the German and Polish have a lot of the same recipes just may be named a little different. She is the same Great-GrandMother that my 'Potato Candy' Recipe came from. ANYWAY...This recipe for Polish drop potato dumplings (kartoflane kluski) uses raw, grated potatoes instead of mashed potatoes as this potato dumpling recipe does. These dumplings couldn't be easier, no rolling or cutting. The slack or loose dough is dropped into the water by spoonfuls and boiled until tender. And there are no eggs in the recipe. P.S. THESE ARE NOT MY PHOTOS, THEY ARE BORROWED.
Provided by Straws Kitchen(*o *) @CinCooks
Categories Potatoes
Number Of Ingredients 4
Steps:
- Bring a large saucepan of salted water to a boil. Meanwhile, in a medium bowl, mix all ingredients until a thick paste forms.
- Dip a teaspoon in the boiling water, then dip teaspoon in the dumpling mixture, picking up half a teaspoon or so, and slide it into the gently boiling water.
- Continue until all the dumpling dough is gone.
- Simmer about 20 minutes or until dumplings taste done. Drain in a colander and serve as a side dish, a Lenten/vegetarian meal (OR, in soup).
- Makes enough Drop Potato Dumplings for about 8 servings of soup (but not in our house).
- NOTE: If you like you can roll some of the dough between 2-spoons before dropping them into the broth. Just depends on how you like the look them ...taste same either way. The pic above is just drops of loose dough; bottom pic is the rolled look.
KLUSKIES (POLISH POTATO DUMPLINGS)
This is going to sound silly, but I got this recipe on the back of a pkg. for plastic cooking spoons. Good Cook brand.
Provided by hcopeland
Categories Potato
Time 30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Grate selected number of raw, peeled potatoes. Add dash of salt and flour to make a heavy dough mixture. Mix with hands.
- Boil kettle of water. Drop dough with teaspoon (3/4 tsp.) into boiling water. Cook until done. Drain.
- Fry onion and bits of ham in a little butter and pour over Kluskies in serving dish. Serve.
Tips:
- Make sure to use starchy potatoes for this recipe, as they will hold their shape better when cooked.
- Grate the potatoes very finely. This will help them to cook evenly and prevent them from becoming mushy.
- Squeeze out as much water from the grated potatoes as possible. This will help to prevent the dumplings from becoming too soggy.
- Add some flour to the grated potatoes to help bind them together. The amount of flour you need will vary depending on the moisture content of the potatoes.
- Season the dumplings with salt and pepper to taste. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
- Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for 3-4 minutes, or until they float to the top.
- Serve the dumplings immediately with your favorite sauce. Some popular options include sour cream, gravy, or butter.
Conclusion:
Kartoflane Kluski are a delicious and easy-to-make dish that can be enjoyed by people of all ages. They are a great way to use up leftover mashed potatoes, and they can also be made with fresh potatoes. These dumplings are perfect for a quick and easy meal, and they can also be served as a side dish or appetizer.
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