Polish Potato Finger Dumplings Recipe Kartoflane Kluski Food

POLISH DROP POTATO DUMPLINGS (CIN)

Steps:

• 1. Bring a large saucepan of salted water to a boil. Meanwhile, in a medium bowl, mix all ingredients until a thick paste forms. Dip a teaspoon in the boiling water, then dip teaspoon in the dumpling mixture, picking up half a teaspoon or so, and slide it into the gently boiling water. Continue until all the dumpling dough is gone. Simmer about 20 minutes or until dumplings taste done. Drain in a colander and serve as a side dish, a Lenten/vegetarian meal (OR, in soup). Makes enough Drop Potato Dumplings for about 8 servings of soup (but not in our house). NOTE: If you like you can roll some of the dough between 2-spoons before dropping them into the broth. Just depends on how you like the look them ...taste same either way. The pic above is just drops of loose dough; bottom pic is the rolled look.

POTATO DUMPLINGS (KARTOFLANE KLUSKI)

Steps:

• 1. Mix all dumpling ingredients in a large bowl in the order given.
• 2. Place mixture on floured board. Roll to pencil thickness. Cut into two-or-three inch pieces.
• 3. Drop into boiling salt water. Cook until dumplings float to the top. Remove and drain.
• 4. Saute 1/2 cup onions in two tablespoons butter.
• 5. Add dumplings to the onions and fry until heated through and golden brown.

KLUSKIES (POLISH POTATO DUMPLINGS)

Steps:

• 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.