Best 3 Kluski Recipes
**Kluski: A Culinary Exploration of Poland's Beloved Dumplings**
Embark on a culinary journey to discover the delights of kluski, Poland's cherished dumplings. These delectable morsels, often regarded as the national dish of Poland, hold a special place in the hearts of Poles and food enthusiasts alike. With their versatility and diverse preparation methods, kluski offer a symphony of flavors and textures that will tantalize your taste buds. From the classic boiled dumplings known as kluski śląskie, to the pan-fried delights of kluski kładzione, and the hearty baked goodness of kluski pieczone, this article presents a comprehensive guide to Poland's beloved dumplings. Whether you're a seasoned cook or a culinary novice, let us take you on a delightful adventure into the world of kluski, where tradition, innovation, and taste converge.
KLUSKI
A traditional Polish recipe I learned from my mom who learned it from her mom. This is extreme comfort food and is great the next day for breakfast, warmed up in a fry pan with a couple eggs scrambled on top. This is NOT for the health conscious people out there. ;-) Please feel free to email with any questions about preparation, cooking or invites for dinner. ;-)
Provided by Marc R.
Categories Pork
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Get a large kettle of salt water boiling.
- Peel the potatoes and then grate them in a large bowl. Use the "pokey" side of your hand grater so it creates a potato mash. Don't worry when the top of the potato mash turns a brownish color -- that's what happens when the potatoes are exposed to air.
- Add egg and salt to the mash and mix. Salt is approximately 1 teaspoon -- not an exact measurement.
- Start adding flour. I use a sifter to evenly add over the top of the mash. Mix in and add more. Continue doing this until the mix is too thick to stir, then start using your hands. Continue adding flour until it is like a thick dough.
- Pat out on cutting board approximately 3/4" to 1" thick and cut into approxiamtely 1 1/2" wide strips.
- Start frying bacon in a large pan.
- Put several strips on a plate and set edge of plate on edge of kettle. With a butter knife, cut/break/slide a dumpling size chunk into the boiling salt water. Tap knife on edge of kettle to get it to fall off knife. If dough continues to stick to knife, just dip the knife in the water on occasion. Repeat until done. This goes much faster is you can get someone to help you with a second plate.
- Cook dumplings approximately 35-45 minutes. Stir frequently to keep dumplings from sticking to the bottom of the pan. Water WILL get thick and starchy when nearly finished cooking. This is where you have to keep an eye in them because it's easy to burn at this point.
- Finish cooking bacon until crisp.
- Remove dumplings from heat and drain using a large slotted spoon/scoop and place a layer in a large bowl. Add a layer of bacon. Add another layer of dumplings and another layer of bacon. Drizzle a little bacon grease over several layers for added flavor. Repeat until all dumplings and bacon are used.
- Serve hot. Sprinkle a little salt on top and add butter if you wish.
- Enjoy!
BUSIA'S POLISH KLUSKI
I got this recipe from my husband's grandmother. The first time I tried to make them, I didn't realize they were supposed to be small, like gnocchi or spaetzle, and I made them the size of golf balls - we still laugh about it! My kids can eat a whole bowl by themselves - a nice side dish with roast pork.
Provided by BakerNurse
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all of the above ingredients together,except bacon, adding just enough flour to make a doughy consistency.
- Bring a large pot of water to a rolling boil and add 1 teaspoon of salt to the water.
- Smear potato mixture on a small saucer and flick about one inch pieces into the boiling water.
- Start with just a few pieces - if they break apart, you need to add more flour to the mixture. If they stay together in the boiling water, cook until they float to the top, then cook another 3-4 minutes.
- Drain well and put into a casserole.
- Cook bacon pieces in a small frying pan until crisp, then dump grease and bacon over the top of the kluski - toss to coat.
- Serve warm with pork and applesauce.
POLISH KLUSKI EGG DROP NOODLES - FOR SOUP
A very old Polish noodle recipe. These are good to add to your soups.
Provided by Nancy J. Patrykus
Categories Soups
Time 10m
Number Of Ingredients 5
Steps:
- 1. Mash cooked egg yolks, add raw egg yolks, and seasonings.Mix unyill smooth and a thick paste. Drop by teaspoons full into boiling soup. Cook a few seconds till they float to the top.. Serve soup, Serves 4-6 servings.
Tips:
- For a lighter texture, use half all-purpose flour and half semolina flour.
- To make the kluski more flavorful, add a beaten egg to the dough.
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more water.
- To test if the kluski are done, drop one into a pot of boiling water. If it floats to the top, it is done.
- Serve the kluski with your favorite sauce or gravy.
Conclusion:
Kluski are a delicious and versatile dish that can be enjoyed as a main course or a side dish. They are easy to make and can be customized to your own taste. Whether you like them soft and fluffy or firm and chewy, there is a kluski recipe out there for you. So next time you are looking for a new and exciting dish to try, give kluski a try!
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