Kluskies (Polish Potato Dumplings)

"This is going to sound silly, but I got this recipe on the back of a pkg. for plastic cooking spoons. Good Cook brand."
 
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Ready In:
30mins
Ingredients:
6
Serves:
1
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ingredients

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directions

  • 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.

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Reviews

  1. I have been looking for this recipe for ages, a friend makes this but uses diced and fried bacon,(instead of ham) adds a jar of sauerkraut at the last and heats that all and serves over the top of the dumplings. It is out of this world.
     
  2. How awful, that someone would give one star, when they were the ones to ruin the recipe in the first place! After adding a ton of flour, no wonder they were cakey!! These are delicious. I generally use bacon in place of the ham and about 1/2- 3/4C flour.
     
  3. Kluskies are what God intended potatoes to be used for. My family ate these at almost every meal and loved them. Their best served with a pork roast or a German sausage. Accompanied with apple sauce or a pork gravy they are to die for. My brother passed away two months ago in a hospice. He knew that he didn't have much time left when his daughter asked if he wanted anything special for dinner. This was the night before he died and he knew he was dying. He asked his daughter to make some kluskies and pork roast. That was the last meal he ate as the next day, because he stopped taking his meds, he went down hill and passed away at 9PM. The family all love kluskies and now we say they are "to die for".
     
  4. I've been making these for years My grandfather came from Poland and it's his recipe. We made them with pork chops mainly with marjoram onion salt and pepper. Using Raw potato's minced (thank God for food processors because the old way is some knuckle busting job) when adding the four we would look to see if the spoon would stand on it's own in the mixture if it did there was enough.. add that when done to a pot of boiling water with a little salt in it and when they float up take them out and add them to the meat gravy and it will thicken it as it cooks and marries into the flavors of your recipe... it is one of my families favorites :-)
     
  5. I grew up making these at my mother and grandmother's elbow, they are SUPPOSED to be quite small, the big dumblings are made with cooked potatos, NOT Kluski style! These are delicious in soup or browned and as a side with kielbasa. Good topped as suggested too, though we often served them topped with 'browned butter'. Gently brown butter in a heavy pan till a rich toasty brown. Another treat, is to saute in butter, then scramble eggs with them for breakfast. Mmmmmmm.
     
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Tweaks

  1. How awful, that someone would give one star, when they were the ones to ruin the recipe in the first place! After adding a ton of flour, no wonder they were cakey!! These are delicious. I generally use bacon in place of the ham and about 1/2- 3/4C flour.
     

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