POLISH KLUSKI NOODLE (KLUSKI DO ROSOLU)
Polish egg noodles are made with three simple ingredients: flour, water, and eggs. The dish is child-friendly and is often served with chicken soup.
Provided by Barbara Rolek
Categories Pasta
Time 40m
Yield 8
Number Of Ingredients 4
Steps:
- In the bowl of a stand mixer or food processor (or by hand), combine flour and salt. Add eggs and enough water so dough forms into a ball.
- Knead until smooth and elastic, about 5 to 8 minutes. Cover with plastic wrap and let rest 30 minutes.
- Roll out dough on a floured surface as thinly as possible. Do not cover. Let dry for 30 minutes but no longer otherwise it will crack when you try to cut it.
- Either roll the dough into a cylinder and slice, or slice dough into 3-inch wide strips, flour and stack them on top of each other, then slice 1/8-inch to 1/4-inch across.
- Scatter noodles across a floured surface so they don't stick together. Let dry 30 minutes. Cook in boiling, salted water 5 to 10 minutes, depending on thickness and your preference. Drain.
- If you want to save the noodles for later use, make sure they are completely dry before storing.
Nutrition Facts : Calories 132 kcal, Carbohydrate 24 g, Cholesterol 47 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 151 mg, Sugar 0 g, Fat 1 g, ServingSize 8 servings Polish noodles, UnsaturatedFat 0 g
EASY POLISH NOODLES
Growing up in South Bend, Indiana, Polish dinner buffets are extremely common at weddings and funerals. Polish noodles are a staple at these events and served alongside Polish sausage, green beans, mashed potatoes and chicken gravy, and fried chicken. While at a Polish meat market, an elderly Polish lady passed this recipe on to me upon request.
Provided by Amy Kleinert
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 54.8 g, Cholesterol 69.3 mg, Fat 4.1 g, Fiber 2.5 g, Protein 12.1 g, SaturatedFat 0.9 g, Sodium 1514.6 mg, Sugar 2.9 g
NOODLES AND KRAUT
I sampled this recipe at a 25th anniversary party and was told it was a family favorite, courtesy of a Polish grandmother. I shared the recipe with my sister-in-law's family and she told me her five-year-old son loved it so much that he would eat it cold for breakfast! Every time our family gathers now, someone brings this dish.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 3 servings.
Number Of Ingredients 4
Steps:
- Cook noodles according to package directions; drain. , In a small skillet, melt butter. Add onion; saute until tender. Add noodles and sauerkraut; cook and stir over medium heat for 2 minutes. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.
Nutrition Facts : Calories 293 calories, Fat 17g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 429mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
BUTTER GARLIC CABBAGE AND KLUSKI NOODLES
Buttery, garlicky cabbage and noodles! I have found this to work with other vegetables as well. Instead of cabbage, use spinach, collards, or any other leafy vegetable that wilts well. What doesn't taste good with garlic and butter?
Provided by jillerinbott
Categories Side Dishes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in kluski noodles and return to a boil. Cook kluski noodles uncovered, stirring occasionally, until tender but still slightly firm, 7 to 10 minutes. Drain well. Return to pot and stir in 3 tablespoons butter until butter has melted and coated the noodles. Set noodles aside.
- Melt 2 tablespoons butter in a large pot over medium heat; cook and stir sweet onion in butter until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
- Thoroughly mix in crushed red pepper flakes and Italian seasoning. Stir cabbage and water into onion mixture until well combined. Cover and cook, stirring often, until cabbage is tender and reduced in volume by about half, 15 to 20 minutes. There should be a small amount of liquid left in pot.
- Gently stir the buttered kluski noodles into the cabbage mixture until well combined. For a more buttery flavor, stir in 3 more tablespoons butter if desired; season to taste with salt, black pepper, and garlic powder.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 55.1 g, Cholesterol 87.7 mg, Fat 18.1 g, Fiber 7.6 g, Protein 11.2 g, SaturatedFat 10.5 g, Sodium 159.9 mg, Sugar 8.9 g
KLUSKI
A traditional Polish recipe I learned from my mom who learned it from her mom. This is extreme comfort food and is great the next day for breakfast, warmed up in a fry pan with a couple eggs scrambled on top. This is NOT for the health conscious people out there. ;-) Please feel free to email with any questions about preparation, cooking or invites for dinner. ;-)
Provided by Marc R.
Categories Pork
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Get a large kettle of salt water boiling.
- Peel the potatoes and then grate them in a large bowl. Use the "pokey" side of your hand grater so it creates a potato mash. Don't worry when the top of the potato mash turns a brownish color -- that's what happens when the potatoes are exposed to air.
- Add egg and salt to the mash and mix. Salt is approximately 1 teaspoon -- not an exact measurement.
- Start adding flour. I use a sifter to evenly add over the top of the mash. Mix in and add more. Continue doing this until the mix is too thick to stir, then start using your hands. Continue adding flour until it is like a thick dough.
- Pat out on cutting board approximately 3/4" to 1" thick and cut into approxiamtely 1 1/2" wide strips.
- Start frying bacon in a large pan.
- Put several strips on a plate and set edge of plate on edge of kettle. With a butter knife, cut/break/slide a dumpling size chunk into the boiling salt water. Tap knife on edge of kettle to get it to fall off knife. If dough continues to stick to knife, just dip the knife in the water on occasion. Repeat until done. This goes much faster is you can get someone to help you with a second plate.
- Cook dumplings approximately 35-45 minutes. Stir frequently to keep dumplings from sticking to the bottom of the pan. Water WILL get thick and starchy when nearly finished cooking. This is where you have to keep an eye in them because it's easy to burn at this point.
- Finish cooking bacon until crisp.
- Remove dumplings from heat and drain using a large slotted spoon/scoop and place a layer in a large bowl. Add a layer of bacon. Add another layer of dumplings and another layer of bacon. Drizzle a little bacon grease over several layers for added flavor. Repeat until all dumplings and bacon are used.
- Serve hot. Sprinkle a little salt on top and add butter if you wish.
- Enjoy!
KLUSKI Z KWAśNA KAPUSTA (POLISH NOODLES AND SAUERKRAUT)
Steps:
- Gather the ingredients. Pre heat oven to 350 F.
- In a Dutch oven, sauté onion in butter until translucent. Add kraut and cook over medium-low for 15 minutes, stirring frequently.
- Add cooked noodles to the sauerkraut mixture in the Dutch oven. Add undrained mushrooms, mixing thoroughly. Adjust seasonings if necessary.
- Transfer to a large casserole dish that has been coated with cooking spray.
- Bake 45 minutes or until top just starts to brown. Serve hot.
Nutrition Facts : Calories 341 kcal, Carbohydrate 33 g, Cholesterol 49 mg, Fiber 5 g, Protein 6 g, SaturatedFat 12 g, Sodium 1168 mg, Fat 21 g, ServingSize 10 portions (10 servings), UnsaturatedFat 8 g
BUSIA'S POLISH KLUSKI
I got this recipe from my husband's grandmother. The first time I tried to make them, I didn't realize they were supposed to be small, like gnocchi or spaetzle, and I made them the size of golf balls - we still laugh about it! My kids can eat a whole bowl by themselves - a nice side dish with roast pork.
Provided by BakerNurse
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all of the above ingredients together,except bacon, adding just enough flour to make a doughy consistency.
- Bring a large pot of water to a rolling boil and add 1 teaspoon of salt to the water.
- Smear potato mixture on a small saucer and flick about one inch pieces into the boiling water.
- Start with just a few pieces - if they break apart, you need to add more flour to the mixture. If they stay together in the boiling water, cook until they float to the top, then cook another 3-4 minutes.
- Drain well and put into a casserole.
- Cook bacon pieces in a small frying pan until crisp, then dump grease and bacon over the top of the kluski - toss to coat.
- Serve warm with pork and applesauce.
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