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 KOPYTKA (POTATO DUMPLINGS)
This is a very simple and traditional Polish recipe. Its very similar to Italian Gnocchi. There are 2 toppings included with the dumpling recipe.
Provided by Nana Lee
Categories Potato
Time 20m
Yield 5-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and boil the potatoes in salted water until they are tender.
- Drain the potatoes and allow them to cool.
- Process the potatoes through a ricer (or just mash them until there are no lumps)
- Place the potatoes in a bowl.
- Add about 1 1/2 cup of flour, 1 egg, and about 1/4 teaspoon of salt.
- Mix by hand until the ingredients are combined.
- Add more flour, as needed, until the mixture becomes a soft dough consistency.
- Flour a flat working surface, transfer the dough to the surface, and knead the dough until it is smooth and pliable.
- Cut a small chunk of the dough and using your hands roll it out into a "snake" that is about 1 inch thick.
- Cut the rolled out dough on a diagonal into approximately 1/2 inch pieces.
- Repeat until you have the desired amount of pieces or you use up all the dough.
- Boil water in a large pot.
- When the water boils add salt.
- Drop the dough pieces into the boiling water. Do not overcrowd the pot.
- Allow the pieces to float to the surface and boil for another 3-5 minutes.
- Remove the kopytka from the water using a slotted spoon.
- Repeat until all are cooked.
- Serve with one of the toppings listed below or with mushroom gravy.
- ONION TOPPING:
- Melt butter in a pan.
- Add the onions and a pinch of salt and pepper.
- Saute the onions until they are a nice golden color.
- Serve over the kopytka.
- BREADCRUMB TOPPING:
- Melt butter into a pan.
- Add breadcrumbs.
- Allow the breadcrumbs to brown slightly.
- The consistency of this mixture should be moist, yet crumbly.
- Add more butter melted butter if needed.
- Serve over the kopytka.
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
POTATO DUMPLINGS (KARTOFLANE KLUSKI)
Steps:
- 1. Mix all dumpling ingredients in a large bowl in the order given.
- 2. Place mixture on floured board. Roll to pencil thickness. Cut into two-or-three inch pieces.
- 3. Drop into boiling salt water. Cook until dumplings float to the top. Remove and drain.
- 4. Saute 1/2 cup onions in two tablespoons butter.
- 5. Add dumplings to the onions and fry until heated through and golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
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.
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