Kluski (Polish Potato Dumplings)
A simple and rustic Polish side dish made from grated potatoes and flour. These small, chewy dumplings are boiled and traditionally served with savory stews, roasted meats, or simply fried with onions.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 196 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 450 gstarchy potato, peeled and finely grated
- 1 cupall-purpose flour, plus more as needed
- 0.75 tspsalt, plus more for boiling water
Equipment
slotted spoon · box grater · large pot · mixing bowl · spoon
The method
Step by step
- 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.
About 10 min
Cook’s note: Using a large pot prevents the dumplings from sticking together as they cook.
- 2
While the water heats, place the grated potato in a large mixing bowl.
About 2 min
Cook’s note: Work quickly after grating the potato to prevent it from browning too much.
- 3
Add the salt and begin adding the all-purpose flour to the potato, mixing with a sturdy spoon.
About 1 min
- 4
Continue adding flour and mixing until the dough becomes very stiff and is difficult to stir.
About 2 min
Cook’s note: The amount of flour needed can vary depending on the moisture content of your potatoes. The dough should not be sticky.
- 5
Using a teaspoon, scoop small portions of the dough and drop them directly into the boiling water.
About 3 min
Cook’s note: Work in batches of 15-20 dumplings at a time to avoid overcrowding the pot and lowering the water temperature.
- 6
Boil the dumplings until they rise to the surface, which should take about 3-5 minutes.
About 5 min
- 7
Once floating, let them cook for one more minute to ensure they are cooked through.
About 1 min
- 8
Remove the cooked dumplings with a slotted spoon, allowing excess water to drain off.
About 1 min
- 9
Repeat the cooking process with the remaining dough until all dumplings are made.
Per serving
Nutrition
- Calories
- 195.8kcal
- Protein
- 5.2g
- Carbs
- 41.9g
- Fat
- 0.4g
- Fibre
- 3.3g
- Sugar
- 1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled dumplings in an airtight container in the refrigerator.
Reheat by briefly pan-frying in butter or oil, or by adding them to a simmering soup or stew.