Making kluski; Polish drop noodles

I was feeling lazy today, and wanted to make something quick and easy for supper, to go with the meatloaf I had in the oven.

I decided to make kluski. Well. I suppose the proper name for them is kluski kladzione, since kluski is a generic Polish word for all kinds of dumpling type things.

These work up really quick, so start a large pot of salted water going, have a slotted spoon handy, and place a colander over a bowl nearby.

I finished mixing the dough well before the water reached a rolling boil.

The recipe is simple. Three cups flour, three eggs, a bit of salt… (the recipe in the link above uses only two eggs, but I followed the quantities I got from a video I found, so things can be flexible)

… and enough water to make it a batter-like dough.

I use a little over a cup of water to get it to this consistency. It just needs to reach a consistency that’s almost something you can pour.

I mixed by hand, but an electric mixer can be used. I just didn’t feel liking something else to wash. I just kept beating it by hand until the water was ready.

Traditionally, the drop noodles are made by putting some of the dough onto a plate, then scraping pieces off into the water when it reaches a roiling boil. Or, they can be dropped directly into a soup.

I didn’t want to wash a plate, either. I’d used an 8 cup measuring cup to mix the dough, so I just scraped small spoonfuls over the edge of the bowl, instead of the edge of a plate.

They cook up very quickly, too. The pieces I scooped out were pretty small, so they were done very soon after they all started floating on the top. I just gently stirred after dropping them in, to make sure none were stuck to the bottom.

Once a batch was done (I did it in three batches), I used the slotted spoon to scoop them into the colander to drain.

They can be eaten right away at this point, just tossed with a bit of butter and seasonings. I decided to keep following the video I found, though. This next part isn’t necessary, but the video I watched did it, so I gave it a try this time, too.

I took the colander over to the sink and rinsed them with cold water.

They were then dumped into a hot pan with generous amounts of melted butter.

After frying for a minute or so, they were done and ready to serve!

Except my meatloaf wasn’t even done yet.

The resulting little dumplings have a soft, toothsome texture to them, and taste wonderful. I found I didn’t even need to add more seasons. Just the butter it was fried in was enough! Unfortunately, my meatloaf did not turn out all that well, but at least I had delicious kluski!

This is the video I found, when confirming my quantities to make these. I think Grandma Lipinski is adorable!

Enjoy!

The Re-Farmer

3 thoughts on “Making kluski; Polish drop noodles

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