Kluskies Polish Potato Dumplings Recipes

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POLISH POTATO DROP DUMPLINGS (KARTOFLANE KLUSKI)



Polish Potato Drop Dumplings (Kartoflane Kluski) image

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

1 large potato (peeled and finely grated)
1 cup flour (all-purpose)
1 cup milk (whole)
1/2 teaspoon salt (or to taste)
1/8 teaspoon pepper (or to taste)

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

KLUSKIES (POLISH POTATO DUMPLINGS)



Kluskies (Polish Potato Dumplings) image

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

potato, raw and peeled
salt
flour
ham, diced
onion
butter

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.

POLISH POTATO FINGER DUMPLINGS RECIPE (KARTOFLANE KLUSKI)



Polish Potato Finger Dumplings Recipe (Kartoflane Kluski) image

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

2 cups hot mashed potatoes (made from 3 large potatoes)
1/3 cup fine dry bread crumbs
2 egg yolks
3/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup all-purpose flour
2 egg whites, beaten until stiff, but not dry

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 KOPYTKAMI POTATO DUMPLINGS



Polish Kopytkami Potato Dumplings image

My Babcia (Polish Grandma) made these every new year. They are inexpensive, easy to make and very tasty. They are certainly not a "healthy" dish, but for special occasions or a nice reminder of childhood, they are worth every calorie and gram of fat. Don't skimp on the salt. Potatoes need a lot of seasoning to taste good. Also, the bacon and bacon fat really make this dish. Like I said, this is a special occasion treat.

Provided by Ohio Margaret

Categories     Polish

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 5

5 russet potatoes
1 -3 teaspoon salt
2 eggs
1 -2 cup all-purpose flour
4 -5 slices bacon

Steps:

  • Start a 4-6 quart pot of water to boil. Using lots of water for the dumplings to swim in is very important. When it starts to boil, salt the water liberally. Keep covered and on a simmer while mixing the potatoes so it's ready to boil when you are ready to make the dumplings.
  • Peel then grate potatoes with a grating blade (smallest holes) in a food processor. Remove any chunks. Strain potatoes in a strainer (not a colander) until water from potatoes is removed. Press on the potatoes to remove as much water as possible. The more water left in the potatoes, the more flour you'll need and you'll have less potato taste in the end.
  • Put potatoes in a large bowl and add salt. Mix with a rubber spatula or large spoon.
  • Lightly mix eggs in a cup with a fork and add to potatoes. Mix.
  • Add flour to potatoes, starting with 1 cup. Mix and continue to add flour until the potatoes are the consistency between pancake batter and bread dough. You shouldn't be able to pour it but you shouldn't be able to knead it either. If you wish, taste potato mixture to check salt.
  • Cut bacon into 1/2-1 inch chunks. Fry in a high-sided frying pan on medium heat until limp, not crunchy. Set aside off heat or on lowest heat.
  • Bring water back to boil. The water shouldn't be a full rolling boil. It will cause the dumplings to fall apart. Keep the water at just a gentle boil.
  • Test one dumpling by using a teaspoon and drop in a dollop of potato mixture (about the size of a large cherry). It will plump up. See if the dumpling holds together. It should sink to the bottom of the pot and when cooked fully it will float. If it falls apart (water starts to fill with bits of potato mixture) add more flour, about 1/4 cup at a time. Test again until it holds together.
  • The water will become cloudy and little bits of potato will appear over the course of boiling the dumplings. This is normal. The dumplings will look shaggy, not round or perfect. You can stir them gently during cooking to keep them from sticking together.
  • As the dumplings float, take them out with a slotted spoon or strainer and put directly in the bacon pan. Mix all the dumplings in the bacon pan until coated with bacon grease. Taste and add salt as needed. Serve.
  • Save a cup of potato water and add as needed to dumplings when reheating the next day.

Nutrition Facts : Calories 391.1, Fat 6.5, SaturatedFat 2.1, Cholesterol 98.4, Sodium 700.1, Carbohydrate 70.6, Fiber 6.7, Sugar 2.2, Protein 12.7

BUSIA'S POLISH KLUSKI



Busia's Polish Kluski image

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

3 peeled and grated potatoes
1 whole egg
1 pinch salt
1/2-3/4 cup flour
3 -4 pieces bacon, cut in small pieces

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.

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