Kluski Recipes

POLISH POTATO DROP DUMPLINGS (KARTOFLANE KLUSKI)

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.

BUTTER GARLIC CABBAGE AND KLUSKI NOODLES

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.

KLUSKI

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!

POLISH KLUSKI NOODLE (KLUSKI DO ROSOLU)

Steps:

• In the bowl of a stand mixer or food processor (or by hand), combine flour and salt. Add eggs and enough water so dough forms into a ball.
• Knead until smooth and elastic, about 5 to 8 minutes. Cover with plastic wrap and let rest 30 minutes.
• Roll out dough on a floured surface as thinly as possible. Do not cover. Let dry for 30 minutes but no longer otherwise it will crack when you try to cut it.
• Either roll the dough into a cylinder and slice, or slice dough into 3-inch wide strips, flour and stack them on top of each other, then slice 1/8-inch to 1/4-inch across.
• Scatter noodles across a floured surface so they don't stick together. Let dry 30 minutes. Cook in boiling, salted water 5 to 10 minutes, depending on thickness and your preference. Drain.
• If you want to save the noodles for later use, make sure they are completely dry before storing.

BUSIA'S POLISH KLUSKI

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.

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.