Silesian Dumplings In Carrot Broth Kluski Slaskie Recipe 355

SILESIAN DUMPLINGS IN CARROT BROTH (KLUSKI SLASKIE) RECIPE - (3.5/5)

Steps:

• Heat oven to 375 degrees. Bake potatoes until cooked through and tender, about 1 hour. Set aside to cool slightly. When potatoes are cool enough to handle but still warm, halve and scoop out flesh. Run warm potato flesh through a potato ricer or sieve, then spread onto a baking sheet to cool slightly. Transfer potato mixture, along with yolks and 1 teaspoon kosher salt, to a bowl. Stir with a fork to incorporate. Sprinkle in potato starch, stirring until mixture just comes together. Turn mixture onto a work surface and press into a rough rectangle. Fold dough in half, then rotate a quarter turn and fold again. Repeat folding and turning two more times, taking care not to overwork, until dough is smooth and slightly sticky. Make Stock: Pulse dried mushrooms in a food processor until finely ground. Melt butter in a saucepan over medium heat. Add garlic, ground mushrooms and ¼ cup water, and cook, stirring frequently, until mixture is thick, soft and golden, about 15 minutes. Stir in ½ teaspoon pepper, 1 teaspoon kosher salt and lemon juice. Stir in carrot juice. Reduce heat to lowest setting to keep stock warm but not simmering. In a small bowl, combine sour cream and crushed fennel. Set aside. Toss fresh mushrooms with olive oil and a pinch each of kosher salt and black pepper. Spread on a baking sheet. Roast in oven until tender and crisp at edges, 10 minutes. Make Dumplings: Bring a large pot of salted water to a boil. Pull off tablespoon-sized pieces of dough and roll into balls. Press a dimple into center of each ball. Working in batches, carefully drop dumplings into boiling water. Cook until dumplings are tender and rise to surface, about 3 minutes, using a slotted spoon to transfer to a paper-towel lined plate as you go. To serve, arrange dumplings in a shallow bowl. Add roasted mushrooms, then ladle in carrot broth. Finish with a dollop of fennel sour cream, chopped dill and fennel fronds.

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.

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.