Kluski (Polish Potato Dumplings)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Fill a large pot two-thirds full with water, add a generous pinch of salt, and bring to a rolling boil over high heat.

   Ca. 10 min.

   Kokkens note: Using a large pot prevents the dumplings from sticking together as they cook.

2. 2

   While the water heats, place the grated potato in a large mixing bowl.

   Ca. 2 min.

   Kokkens note: Work quickly after grating the potato to prevent it from browning too much.

3. 3

   Add the salt and begin adding the all-purpose flour to the potato, mixing with a sturdy spoon.

   Ca. 1 min.

4. 4

   Continue adding flour and mixing until the dough becomes very stiff and is difficult to stir.

   Ca. 2 min.

   Kokkens note: The amount of flour needed can vary depending on the moisture content of your potatoes. The dough should not be sticky.

5. 5

   Using a teaspoon, scoop small portions of the dough and drop them directly into the boiling water.

   Ca. 3 min.

   Kokkens note: Work in batches of 15-20 dumplings at a time to avoid overcrowding the pot and lowering the water temperature.

6. 6

   Boil the dumplings until they rise to the surface, which should take about 3-5 minutes.

   Ca. 5 min.

7. 7

   Once floating, let them cook for one more minute to ensure they are cooked through.

   Ca. 1 min.

8. 8

   Remove the cooked dumplings with a slotted spoon, allowing excess water to drain off.

   Ca. 1 min.

9. 9

   Repeat the cooking process with the remaining dough until all dumplings are made.