Potato Dumplings Kartoflane Kluski Food

SLOVAK HALUSKY DUMPLINGS

Steps:

• Gather the ingredients.
• Cook bacon cubes in a large skillet over medium-high heat, until browned. If using onion, add it to skillet and fry mixture until bacon is well cooked and onions are transparent, or about 5 to 7 minutes. Set aside.
• Bring a large pot of salted water to a boil. Meanwhile, add chopped potatoes in a food processor and process until completely puréed.
• Add salt and flour into potato mixture a little at a time, processing after each addition. The batter is done when a spoon will stick straight up in the dough.
• Place a third of the thick batter onto a cutting board. Using a knife, scrape about 15 small bits of dough into boiling water.
• When they all float to the top, remove with a slotted spoon and place in a large colander to drain. Repeat process with all remaining batter on board, and remaining two thirds in food processor.
• Once all dumplings are cooked, add into large skillet with bacon and combine well. Serve immediately and garnish with chives, if using.

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.

POTATO DUMPLINGS

Steps:

• In a large mixing bowl, soak the bread in the milk 2 to 3 minutes, until soggy. Using your hands, squeeze out and discard the milk. Place the bread in a large mixing bowl. Stir in the potatoes, onions, parsley, salt, pepper, nutmeg, and marjoram. Add the eggs to the mixture and mix well. Shape the mixture into about 24 (1 1/2-inch) round dumplings. Dip the dumplings into the flour to coat generously. Bring a large saucepan of lightly salted water to a boil over high heat. With a slotted spoon, gently add the dumplings to the water. Bring back to a boil. Reduce the heat to medium. Cover and cook about 15 minutes, until the dumplings expand and float to the surface. Serve with any kind of stew.

POLISH POTATO FINGER DUMPLINGS RECIPE (KARTOFLANE KLUSKI)

Steps:

• In a large bowl, mix all the ingredients in the order given.
• Place mixture on a lightly floured surface. Knead in additional flour if mixture is too sticky.
• Put a large pot of salted water on high heat to boil.
• Meanwhile, divide dough in half and roll into a long cylinder, the thickness of a pencil. Cut at 2-inch intervals.
• Drop dumplings into boiling salted water. Bring water back to a boil and, once dumplings rise to the surface, cook 5 minutes.
• Using a slotted spoon, remove dumplings to a serving bowl. Add melted butter and breadcrumbs, if desired. Note: A variation of this dish is to add caramelized onions and fried bacon or other smoked meats.

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.

KLUSKI

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!

POTATO DUMPLINGS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
• Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.