Best Potato Dumplings Kartoflane Kluski Recipes
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POLISH DROP POTATO DUMPLINGS RECIPE - KARTOFLANE KLUSKI
This recipe for Polish drop potato dumplings - kartoflane kluski - uses raw, grated potatoes instead of mashed potatoes as this potato dumpling recipe does. These dumplings couldn't be easier -- no rolling or cutting. The slack or loose dough is dropped into the water by spoonfuls and boiled until tender. And there are no eggs in the recipe! They are the perfect accompaniment for pumpkin soup or on their own with butter and caramelized onion. View this larger image. Makes enough Drop Potato Dumplings for 8 servings of soup.
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- 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.
KARTOFLANE KLUSKI (RAW POTATO DUMPLINGS)
How to make KARTOFLANE KLUSKI (Raw Potato Dumplings)
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Grate potatoes fine; drain off brown liquid. Add the beaten egg, salt and flour to make stiff dough. Drop into boiling salted water from wet spoon. Dumplings should be about 1 1/2 inches long and 1/2 inch in diameter when cooked. They are done as soon as they float to the top. Fry in butter and onions.
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