Potato Dumplings Kartoflane 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.

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.

POLISH POTATO FINGER DUMPLINGS RECIPE (KARTOFLANE KLUSKI)

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.