Best Kartoflane Kluski Raw Potato Dumplings Recipes

SLOVAK HALUSKY DUMPLINGS

Steps:

• Gather the ingredients.
• Cook bacon cubes in a large skillet over medium-high heat, until browned. If using onion, add it to skillet and fry mixture until bacon is well cooked and onions are transparent, or about 5 to 7 minutes. Set aside.
• Bring a large pot of salted water to a boil. Meanwhile, add chopped potatoes in a food processor and process until completely puréed.
• Add salt and flour into potato mixture a little at a time, processing after each addition. The batter is done when a spoon will stick straight up in the dough.
• Place a third of the thick batter onto a cutting board. Using a knife, scrape about 15 small bits of dough into boiling water.
• When they all float to the top, remove with a slotted spoon and place in a large colander to drain. Repeat process with all remaining batter on board, and remaining two thirds in food processor.
• Once all dumplings are cooked, add into large skillet with bacon and combine well. Serve immediately and garnish with chives, if using.

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.

POLISH DROP POTATO DUMPLINGS (CIN)

Steps:

• 1. 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.

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.

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.