Home › Recipes › SILESIAN DUMPLINGS (KLUSKI SLASKIE) SILESIAN DUMPLINGS (KLUSKI SLASKIE)--- One of polish favorite type of dumplings. Occasionally, we do refer to all noodles (even Italian pasta) as ‘kluski’; but that’s an informal speech. Moreover, some homecooks add a solid pinch of smoked paprika to the mix – just to add a bit of colour. Then reheat them by dropping in boiling water for a few seconds or by dropping them directly into a piping hot soup. Equipment-wise, you’ll need a large cutting board (ideally pasta / pastry board), rolling pin, sharp knife and a large cooking pot (I use 3 qt / 3 litre pot). Storing raw noodles: Kluski Noodles can also be stored before cooking (for up to 2 days). clue-ski; already plural) are a Polish-style egg pasta. If a noodle is pleasantly soft (yet still firm) - that’s the time to drain them all in a colander. Roll this thin pancake into, well...a roll, and slice this roll into noodles with a very sharp knife. In East Slovakia (Zemplín area), you can find them on weddings, after baptism ceremonies or even on burial feasts. Ready-made egg noodles are available in stores in Poland and abroad; mostly in dried form. https://www.asdagoodliving.co.uk/food/recipes/kluski-polish-dumplings They’re convenient, quick and easy to cook. ground chuck Work ingredients into a dough and knead until smooth, about 1 minute. Store-bought Kluski Noodles are a great addition for a weeknight Rosół soup, but have you ever tried them homemade? With the side edge of a tablespoon that has been dipped in cold water, cut off approximately 1/4-inch portions of dough against side of bowl. The recipe lists regular all-purpose flour, but if you can get your hands on “00” flour (also known as ‘pasta flour’) – use it instead. Consume within 2-3 months. Fill the well with a whole egg and 2 egg yolks. Chill in the fridge until you’re ready to cook your kluski noodles. Essentially a pierogi (dumping) with no filling, these pillowy potato flour doughballs are served as a side dish almost everywhere, often with mushroom gravy or fried fat and bacon bits on top. Roll it out as thinly as possible. Add a tablespoon of fat. If dough is too hard to stir add a little bit more milk. Instructions Wash, peel and boil potatoes in salted water. Mix all of the above ingredients together,except bacon, adding just enough flour to make a doughy consistency. Add a tablespoon of fat. :-D. If you prefer to use a stand mixer (with a dough hook), simply hold back a tiny bit of flour and only add it when necessary. I’m guessing that makes it 15-egged? No, all the ingredients should be available in any grocery store. For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. Save these “Polish Kluski Noodles” recipe to your “POLISH DINNERS” Pinterest board! Dough will be soft and appear wet. Silesian Potato dumplings are on the official list of traditional food of Silesian voivodeship. 3 tbsp. Gluten-free Pierogi Dough (Nut-free, Vegan Friendly), Ryba po Grecku: Christmas Fish in Tomato Sauce, Gołąbki: Polish Stuffed Cabbage Rolls with Tomato Sauce, ‘dwujajeczny’ – literally: ‘two-egged’, with two eggs per 1 kg (2.2 lb) of flour, ‘czterojajeczny’ – literally: ‘four-egged’, with four eggs per 1 kg (2.2 lb) of flour, 1 tbsp clarified butter; substitute for canola or olive oil. In general, the more yolks you add, the richer the noodles become. shortening (Crisco) 2 medium green peppers, cut in chunks 1 tbsp. As soon a soft ball forms, pull the dough off the fork. Kluski Noodles (pron. 2 cups flour 1 Tablespoon plus 1 teaspoon salt, divided 3 eggs 1/2 cup water 1/2 onion, chopped 1/4-1/2 cup butter In a large bowl, stir together flour and 1 teaspoon of salt. That’s not a lot, but enough to accompany four plates of soup. This recipe makes just under 1 lb (400-450 g) of cooked Kluski Egg Noodles. Silesian cuisine belongs to the region of Silesia in Central Europe.It is a subtype of Polish and German cuisine with many similarities to and signs of the influence of neighbouring cuisines. From chilled: If they were cooked before (meaning: they’re leftover noodles), there’s no need to reheat them. List of Silesian dishes. In this recipe, we’ve got 10 egg yolks and 5 whole eggs per 1 kg (2.2 lb) of flour. Chill in the refrigerator until you’re ready to cook them. Take one piece and cover the rest with the foil (don’t let them dry out). Place eggs, water, and salt in well. Stir potatoes, flour, egg and salt together until well mixed. Once the noodles start to float (it took 3 minutes in my case), they’re cooked. The exact cooking time will depend on how thick your noodles are and how wide the cut was. They are made of potatoes with a very characteristic small hole in the center. Kluski are boiled and best served with a topping of melted butter, fried onion, or a simple gravy. Combine all the ingredients with a fork. https://polishhousewife.com/kluski-slaskie-silesian-dumplings Peel and boil the potatoes. These round dumplings are made with real potatoes and traditionally served in friend beef rouladen and boiled red cabbage. Stir a little and reduce the heat, so that the water boils gently. Great, let’s cook kluski noodles straight away. Don't be afraid to make more, as left-over dumplings can be reheated or fried (like potatoes) for dinner/supper. Fill a large pot with water, add a teaspoon of salt and a splash of oil. ‘Kluski’ is a generic name for all soft dumplings, mostly those without filling (such as Silesian ‘kluski’; kopytka, leniwe, pyzy). In Poland, we call them ‘Makaron Jajeczny’ (pron. Filled with Polish recipes and stories, Polonist celebrates the wonderful Polish food. Press down with your hands to form a level layer of potatoes on the bottom of the pan. They are traditionally served with goose, pork roast, gravy, or stew, or with caramelized onions and/or bacon cracklings. With these dumplings, the serving possibilities are endless. The recipe isn't complicated and I highly recommend to try them. Boil potatoes in water with salt until tender. It’s best to test them empirically, by having a bite. I like to add clarified butter for recipes like these, but you can replace it with any other fat (such as canola or olive oil). Using tablespoon place portions of the dough in the water. Polish smoked pork sausage from Silesia. Yesterday I cooked Polish Pork Stew with Kluski Śląskie. KLUSKI ŚLĄSKIE (SILESIAN POTATO DUMPLINGS) Ingredients potatoes potato starch 1 egg salt . ‘maqa-ron yayetschneh’; literally: egg pasta), look out for that name when shopping in Poland. DIRECTIONS. The recipes might be slightly different and some of the ingredients can be changed. Fresh eggs make all the difference! Silesian noodles, known locally as ‘kluski śląskie’, are at the top of any Silesian culinary itinerary. It takes a while to turn smooth and elastic: depending on the size of the eggs, anywhere between 20 minutes up to an hour (that’s an extreme end). Then dust them with a little bit of flour and place them in a container with a lid (a zip food bag works too). Start kneading the dough by hand. Aim consume within 2-3 months. These Noodles are meat-free and are suitable for ovo-vegetarians. Dice bacon and onion and sauté until golden brown on the edges. It took me around 25-30 minutes, but I watched my favourite show as I was kneading. They’re rich, comforting and soft. New Mill Kluski noodles, cooked 2 lbs. Oct 31, 2019 - Kluski śląskie! Boil a large pot of water (I use the size of 3 quarts / 3 litres). Your email address will not be published. You can store any leftovers in the refrigerator. Add some sauce, some cheese, a handful of herbs – and you’re done. If you have a pasta / pastry board, use it. Form a ball and wrap it in cling film. Typically kluski śląskie are served as a side dish with a sauce or the drippings of a roast goose, duck or pork roast or as a main dish with carmelized onions or bacon bits. I use a rolling pin so it takes a few minutes, but if you have a pasta maker - feel free to use it. Place it in the fridge and let it rest for a minimum of an hour (and a maximum of a day). Privacy Policy | Site Map | Back to Top, I’m always looking to improve the articles here to help you become an even better Polish cook :). Silesian Dumplings, traditionally called Kluski Slaskie, originated in the historical region of Silesia, which is now for the most part, present-day Poland. From frozen: Allow the noodles to thaw overnight. Once served, don’t keep them out (at room temperature) for more than 3 hours. Bring large, flat pot of water to boil. Kluski śląskie (Silesian Dumplings, Biołe kluski, Gumiklyjzy, Schläsche Kließla, Klöße) Characterized by their round shape and a small indentation in the center, Silesian dumplings are created with cooked potatoes that are mashed or riced before they are combined with potato flour or potato starch, and usually egg yolks. In a large bowl, whisk flour and salt together. Silesian Dumplings (Kluski Slaskie) Silesian Dumplings, or Kluski Slaski, originated in the historical region of Silesia, which is for the most part, present-day Poland. If you prefer to cook them later, here are your options: If you’re planning to cook them within the next two days, just spread the raw noodles on your work space and let them dry for an hour. Label the bag with a date and a description, and place it in the freezer. Our kluski slaskie are made with real potatoes with a rich and robust flavor. 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