Best 5 Kluski Noodles Recipes

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**Kluski Noodles: A Culinary Journey Through Poland's Beloved Dumplings**

In the culinary tapestry of Poland, kluski noodles stand as a testament to the country's rich culinary heritage. These delectable dumplings, often likened to gnocchi or spaetzle, hold a special place in Polish cuisine, gracing tables across the country and beyond. Join us as we embark on a culinary adventure, exploring the diverse world of kluski noodles through a collection of enticing recipes.

From the classic Silesian kluski, known for their soft, pillowy texture, to the hearty and flavorful kluski ziemniaczane, made with grated potatoes, our recipes showcase the versatility and charm of this beloved Polish staple. Whether you prefer the simplicity of boiled kluski, tossed in melted butter and sprinkled with fresh herbs, or the comforting embrace of kluski z serem, filled with creamy farmer's cheese, there's a recipe here to tantalize every palate.

Venture into the realm of sweet kluski, where fruit-filled dumplings dance with a symphony of flavors. Discover the delightful union of plums and cinnamon in kluski z powidłami śliwkowymi, or indulge in the vibrant burst of blueberries in kluski z jagodami. These sweet treats are sure to satisfy your cravings for a delectable dessert or a unique twist on a classic dish.

As you delve into the world of kluski noodles, you'll uncover a culinary treasure that transcends time and borders. Prepare to be captivated by the simplicity yet elegance of these Polish dumplings as they take you on a journey of taste and tradition.

Here are our top 5 tried and tested recipes!

KLUSKI EGG NOODLES (POLISH-STYLE PASTA FOR SOUPS)



Kluski Egg Noodles (Polish-style Pasta for Soups) image

Store-bought Kluski Noodles are a great addition for a weeknight Rosół soup, but have you ever tried them homemade? The difference is substantial: When done well, from-scratch, Kluski Noodles are so rich and light that they basically melt in your mouth.

Provided by Kasia

Categories     Polish Side Dishes

Time 1h33m

Number Of Ingredients 5

1½ cup (6.3 oz, 180 g) all-purpose flour
1 medium egg, whole
2 egg yolks, medium
⅓ tsp salt
1 tbsp clarified butter; substitute for canola or olive oil

Steps:

  • In a large bowl, whisk flour and salt together. Make a well in the center.
  • Fill the well with a whole egg and 2 egg yolks.
  • Add a tablespoon of fat. I like to add clarified butter for recipes like these, but you can replace it with any other fat (such as canola or olive oil).
  • Combine all the ingredients with a fork. As soon a soft ball forms, pull the dough off the fork.
  • Start kneading the dough by hand. It takes a while to turn smooth and elastic: depending on the size of the eggs, anywhere between 20 minutes up to an hour (that's an extreme end). It took me around 25-30 minutes, but I watched my favourite show as I was kneading. :-D
  • If you prefer to use a stand mixer (with a dough hook), simply hold back a tiny bit of flour and only add it when necessary. If the dough appears too dry, add a spoonful of water. Observe the dough, after 20 minutes it should be well kneaded.
  • Form a ball and wrap it in cling film. Place it in the fridge and let it rest for a minimum of an hour (and a maximum of a day).
  • Set out a large area to work in. If you have a pasta / pastry board, use it. Dust it with some flour.
  • Take the dough out of the fridge and cut it into 3 pieces. Take one piece and cover the rest with the foil (don't let them dry out).
  • Place that chosen piece of dough onto the work surface and roll it out. Roll it out as thinly as possible. I use a rolling pin so it takes a few minutes, but if you have a pasta maker - feel free to use it.
  • Roll this thin pancake into, well...a roll, and slice this roll into noodles with a very sharp knife. [The width of my kluski noodles was about 0.5 inch (1.25 mm)]. Place the sliced ​​noodles into a bowl and sprinkle them lightly with flour.
  • Repeat with the other pieces of dough.
  • It's worth picking up the noodles you're already made, and moving them around. That will let noodles dry and will prevent them from sticking.
  • Noodles are ready to be cooked. If you prefer to cook them later, here are your options:
  • If you're planning to cook them within the next two days, just spread the raw noodles on your work space and let them dry for an hour. Then dust them with a little bit of flour and place them in a container with a lid (a zip food bag works too). Chill in the fridge until you're ready to cook your kluski noodles.
  • If you're planning to cook these noodles even later, freeze them instead. Just move them into a freezer-friendly bag, label it with the date and description and place it in the freezer. Consume within 2-3 months.
  • Are you hungry now? Great, let's cook kluski noodles straight away. Boil a large pot of water (I use the size of 3 quarts / 3 litres). Add a teaspoon of salt into it, then throw all of the noodles in.
  • Stir a little and reduce the heat, so that the water boils gently. Once the noodles start to float (it took 3 minutes in my case), they're cooked. The exact cooking time will depend on how thick your noodles are and how wide the cut was. It's best to test them empirically, by having a bite. If a noodle is pleasantly soft (yet still firm) - that's the time to drain them all in a colander.
  • Serve these kluski noodles in a soup of your choice (e.g. Rosół, Pomidorowa) or treat it just like a regular pasta - add some sauce, cheese, herbs and spices.

HALUSKI - CABBAGE AND NOODLES



Haluski - Cabbage and Noodles image

Egg noodles with cooked chopped cabbage and onions - a great ethnic dish!

Provided by PAgirlgoneSouth

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 12

Number Of Ingredients 6

1 (16 ounce) package medium-wide egg noodles
1 cup butter, divided
2 large onions, chopped
2 small heads cabbage, cored and cut into 1-inch pieces
salt and ground black pepper to taste
1 tablespoon water, or as needed

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
  • Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
  • Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
  • Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
  • Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 35.9 g, Cholesterol 72 mg, Fat 17.1 g, Fiber 4.6 g, Protein 7.2 g, SaturatedFat 10.2 g, Sodium 152.2 mg, Sugar 5.6 g

EASY POLISH NOODLES



Easy Polish Noodles image

Growing up in South Bend, Indiana, Polish dinner buffets are extremely common at weddings and funerals. Polish noodles are a staple at these events and served alongside Polish sausage, green beans, mashed potatoes and chicken gravy, and fried chicken. While at a Polish meat market, an elderly Polish lady passed this recipe on to me upon request.

Provided by Amy Kleinert

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 4

1 (49.5 fluid ounce) can chicken broth
½ cup water, or as desired
1 tablespoon chicken soup base, or more to taste
1 (16 ounce) package kluski noodles

Steps:

  • Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.

Nutrition Facts : Calories 309.6 calories, Carbohydrate 54.8 g, Cholesterol 69.3 mg, Fat 4.1 g, Fiber 2.5 g, Protein 12.1 g, SaturatedFat 0.9 g, Sodium 1514.6 mg, Sugar 2.9 g

BUTTER GARLIC CABBAGE AND KLUSKI NOODLES



Butter Garlic Cabbage and Kluski Noodles image

Buttery, garlicky cabbage and noodles! I have found this to work with other vegetables as well. Instead of cabbage, use spinach, collards, or any other leafy vegetable that wilts well. What doesn't taste good with garlic and butter?

Provided by jillerinbott

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 12

1 (12 ounce) package kluski noodles
3 tablespoons butter
2 tablespoons butter
1 sweet onion, finely chopped
1 tablespoon minced garlic
1 pinch crushed red pepper flakes
½ teaspoon dried Italian herb seasoning
1 large head cabbage, cored and finely chopped
¼ cup water
3 tablespoons butter
salt and ground black pepper to taste
1 pinch garlic powder, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in kluski noodles and return to a boil. Cook kluski noodles uncovered, stirring occasionally, until tender but still slightly firm, 7 to 10 minutes. Drain well. Return to pot and stir in 3 tablespoons butter until butter has melted and coated the noodles. Set noodles aside.
  • Melt 2 tablespoons butter in a large pot over medium heat; cook and stir sweet onion in butter until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
  • Thoroughly mix in crushed red pepper flakes and Italian seasoning. Stir cabbage and water into onion mixture until well combined. Cover and cook, stirring often, until cabbage is tender and reduced in volume by about half, 15 to 20 minutes. There should be a small amount of liquid left in pot.
  • Gently stir the buttered kluski noodles into the cabbage mixture until well combined. For a more buttery flavor, stir in 3 more tablespoons butter if desired; season to taste with salt, black pepper, and garlic powder.

Nutrition Facts : Calories 416.3 calories, Carbohydrate 55.1 g, Cholesterol 87.7 mg, Fat 18.1 g, Fiber 7.6 g, Protein 11.2 g, SaturatedFat 10.5 g, Sodium 159.9 mg, Sugar 8.9 g

FIREHOUSE HALUSKI



Firehouse Haluski image

This is a quick easy lunch, and cheap too. I make this at the fire station and it is very filling. Serve sprinkled with Romano cheese with bread.

Provided by FireChef

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 6

Number Of Ingredients 9

1 (12 ounce) package kluski noodles
2 heads cabbage, cored and cut into bite-size pieces
1 onion, chopped
¼ cup water
1 pound kielbasa sausage, diced
¼ cup vegetable oil
1 tablespoon mustard seeds
salt and ground black pepper to taste
4 eggs, beaten

Steps:

  • Bring a large pot of lightly salted water to a boil and cook kluski noodles until tender, about 8 minutes. Drain, chop noodles into small pieces, and set aside.
  • Cook cabbage and onion, covered, in a large pot with water over medium heat until tender, 8 to 10 minutes. Heat vegetable oil in a large skillet over medium heat and transfer cabbage and onion into skillet with a slotted spoon. Cook in the hot oil until vegetables begin to brown, about 10 minutes; stir in kielbasa and continue to cook until sausage is heated through. Stir mustard seeds into cabbage mixture; season to taste with salt and black pepper. Stir chopped kluski into the mixture.
  • Pour eggs over the noodle mixture and stir until eggs are set, 3 to 5 minutes.

Nutrition Facts : Calories 722 calories, Carbohydrate 68.5 g, Cholesterol 225.1 mg, Fat 38.8 g, Fiber 12.6 g, Protein 27.5 g, SaturatedFat 14.1 g, Sodium 752.7 mg, Sugar 17 g

Tips:

  • Use high-quality ingredients. The better the quality of your ingredients, the better your noodles will taste. Look for fresh, organic ingredients whenever possible.
  • Make sure your dough is the right consistency. The dough should be smooth and elastic, but not too sticky. If the dough is too sticky, add more flour. If the dough is too dry, add more water.
  • Knead the dough thoroughly. This will help to develop the gluten in the flour, which will make the noodles chewy and elastic.
  • Let the dough rest before rolling it out. This will help the dough to relax and make it easier to roll out.
  • Roll the dough out thinly. The thinner the dough, the more delicate the noodles will be.
  • Cut the noodles into even strips. This will help them to cook evenly.
  • Cook the noodles in plenty of boiling water. This will help to prevent them from sticking together.
  • Drain the noodles well before serving. This will help to remove any excess water.

Conclusion:

Kluski noodles are a delicious and versatile dish that can be enjoyed in many different ways. They can be served as a main course, side dish, or even as a dessert. With a little practice, you can easily make kluski noodles at home. So what are you waiting for? Get started today!

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