Best 7 Klotski Potato Dumplings In Chicken Broth Recipes

KLOTSKI (POTATO DUMPLINGS IN CHICKEN BROTH)

Steps:

• To make the soup: Add the chicken pieces, vegetables and bouquet garni to the pot. Pour in the cold water to cover the ingredients and bring to the boil. Then reduce the heat, add the peppercorns and cover partially. Simmer gently for 2 hours. Skim of any scum when the water first boils and skim occasionally again during simmering.
• Line a strainer with a double layer of dampened cheesecloth and set it inside a large bowl. Pour the contents of the pot into the strainer. Discard the solids. Season with salt.
• To make the klotski: Cook the potatoes in a pan of salted boiling water for 10-15 minutes, or until cooked through. Drain and mash the potatoes with butter. Add eggs, basil, salt, pepper and little of the flour. Quickly mix the ingredients into the potato, adding more flour as you go, until you have a smooth, firm dough. Divide the mixture into small dumplings. Cook the klotski in chicken broth, boiling for about 5 minutes, or until they rise to the surface.
• Taste the soup and adjust the seasoning. Ladle into warm bowls and serve with 3-4 potato klotski and sprinkled with parsley.

MENNONITE STYLE CHICKEN BROTH

Steps:

• Place the chicken in a large pot and cover with water to the top.
• Bring to a boil.
• As it boils, skim off the fat.
• Lower heat to a simmer and add the onion and salt.
• Continue to simmer on the lowest heat.
• When it is approximately one hour to serving, add the rest of the seasonings.
• Take the meat out, reserving same for later in the meal.
• Transfer liquid through a sieve to skim out of the broth.
• Serve with homemade noodles and people will never want the store bought stuff again (hopefully!).

CROATIAN PLUM DUMPLINGS (KNEDLI OD SLJIVA)

Steps:

• Cook potato in skin until soft (like for potato salad). When ready peal the skin and mash potato on flat surface. Be careful it is very hot.
• Add butter (crush it a bit to speed melting), flour, semolina, nutmeg and salt. Make it into a dough, and when cools it a bit add two eggs. You will think now that you make a big mistake because it will turn very wet, but you have to be firm and continue to make dough. It is OK to add more flour.
• The right amount of flour will be clear to you after you make this several times, this is amount I usually put. It also depends on quality of potato; some are softer than others. When the dough is firm, but soft enough, make the dumplings.
• Cut a piece of dough and roll around cleaned and washed plum. The dough shouldn't be more than 1 cm thick. If you make it without plum stone, break the plum into half, remove the stone and put a sugar cube instead. After that, do as previously mention.
• At this point you can freeze the whole amount of dumplings, but do it on flat surface making sure they don't touch. After they freeze, you can put them in a bag.
• If you want to cook them right away, use large pot, fill with water up to 2/3 and add some oil. When water boils, put the dumplings into the water and cook until they start to float on the surface. You may use a toothpick to check if they are soft.
• In the meantime melt butter in a frying pan and fry some breadcrumbs. When removing dumplings from the pot put them into hot butter with breadcrumbs and fry them just a bit to reduce surplus of water.
• You may serve them as a desert, but also as a lunch, of course amount of dumplings will differ in both cases.
• When you open the dumplings, you may put some sugar over it and also some grounded cinnamon. Some people add sour cream over dumplings, but I don't like it that way.

KLUSKIES (POLISH POTATO DUMPLINGS)

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.

CHICKEN AND DUMPLINGS, WITH POTATO DUMPLINGS

Steps:

• Place all ingredients except the celery, cream and dumplings into a large pot, bring to just a boil and reduce heat to a very slow simmer. A bigger chicken will require a little more water.
• Cover and simmer very slow for 1 1/2 to 2 hours, until chicken is falling apart and a rich broth is produced.
• Carefully remove chicken to a platter and allow to cool enough to separate the meat from the bone, cartilage and skin. Be sure to remove all chicken parts from the broth.
• Optional-I like to place the bones back into the broth and simmer slowly, covered for another hour then remove or strain broth through a colander, this is optional but will richen the broth.
• After making sure all bones and chicken parts are removed from pot, tear chicken meat into course pieces and place back into pot.
• Add celery and simmer until the celery is almost done, about 15 or 20 minutes. Add cream and stir.
• Make the dumplings, mix dry ingredients, shred potato to 3/4 cup softly packed, then squeeze out as much liquid as you can, add to dry ingredients and mix well with a fork. (I like fairly dense dumplings, for fluffier dumplings add 1 teaspoon more baking powder.).
• Add the milk and butter, mix until just blended, sometimes because of the potato I have to add a tablespoon or so of more flour, you want biscuit dough consistency.
• Drop by spoonful into the soup, remember they will swell a bit, about double.
• Cover and simmer for 10 minutes, check the dumplings, you may need additional time for the potato to cook (just 4 or 5 minutes), taste a dumpling, there should be no crunchy raw potato.
• If the pot becomes overcrowded with dumplings, stop and place dough covered in the refrigerator, after serving you can replenish the soup with dumplings for seconds or leftovers.
• Add ins - 1 cup of diced carrots may be added in right before the celery if wished. 1/2 cup of sweet peas may also be added right before the dumplings, then you have Deluxe Chicken and Dumplings.

VARENIKI (RUSSIAN-STYLE POTATO DUMPLINGS)

Steps:

• For the filling: Saute onions with oil in a pan until softened and brown.
• Grate warm potato into a bowl and add the sauteed onion, salt and pepper. Mix together to evenly distribute ingredients into a mash-like mixture.
• For the dough: Line a baking sheet with parchment paper and set aside.
• Add flour and salt to the cleaned bowl of a stand mixer and slowly mix. Add water and oil. Mix completely. Remove dough and work into a roll, then a log shape.
• Slice a thin piece of dough and roll into a thin 4-inch round. Place 1 tablespoon potato mixture in the center of the dough circle, then fold circle into a half-moon and seal the edges. Place on the lined baking sheet. Fold over the edge of the dumpling, like a pot sticker. Repeat with remaining dough and filling. Refrigerate for about 10 minutes to hold their shape.
• Bring a large pot of salted water to a boil. Add dumplings; they will rise to the top once they are finished cooking.
• For the garnish: Caramelize onions in some oil in a frying pan until golden brown and crispy, 5 minutes. Plate dumplings and lay caramelized onions on top with salt, pepper and sour cream.

WONTON SOUP ALA COLLEGE INN CHICKEN BROTH

Steps:

• TO MAKE THE WONTONS:.
• In a medium bowl mix filling ingredients thoroughly.
• Cover wonton wrappers with damp cloth. Remove only a few at a time to fill.
• Moisten each with water; place 1 tsp filling in center of each. Fold over in triangle shape and seal. Take the long folded side and fold it down on itself once more. Take the 2 long points and bring them together at the back of the wonton. Seal with a bit of water.
• TO COOK THE WONTONS:.
• In medium sauce pan bring 2 quarts of water to a boil (1st boil).
• Add wontons, stir. Cover and return to boil (2nd boil).
• Add 1 cup cold water and return to boil again (3rd boil).
• FOR THE SOUP:.
• In large pan bring broth to a boil. Add soy sauce and cooked wontons, return to boil.
• Garnish with green onions. Serve.