Kluski (polish dumplings)

Kluski (polish dumplings)

Kluski are soft polish dumplings that are quick to make. They can be eaten on their own with some butter, as a side dish or floating in soups and stews.

By , 21 September 2015
Kluski (polish dumplings)
  • Ready in: 30 mins
  • Serves: 4
  • Price: 11p per serving
Nutritional Info
Each 147g serving contains
  • Fat 7.1
  • Sat Fat 2.9
  • Sugar 0.7
  • Salt 0.44
  • Cals 251
of your reference intake.
Typical energy values per 100g: 715kJ/171kcal.
  • 250ml warm water
  • 200g plain flour
  • 2 eggs, beaten
  • 1 tbsp butter, melted
  • 1 tsp salt
  • Pour water into a mixing bowl.

  • Mix eggs thoroughly into water with a wooden spoon.

  • Sift the flour into the water/egg mixture while stirring until all the flour is in the bowl. Slowly mix the melted butter into the mixture; the longer you mix the dough the fluffier the dumplings will be.

  • Make crescent-shaped dumplings of 1cm thickness using the tip of a tablespoon. Place the dumplings as you are making them into salted boiling water and cook for 7-10 minutes. These dumplings can be served by themselves with butter, as a side dish or in broth.

  • To make a simple yet tasty broth, start by sautéing onion, leeks and carrots with oil on a low heat until soft. Add stock, bring to the boil, and then simmer for 20 minutes.

  • You can then add whichever type of leftover roast meat you like. Then, once you’ve made your dumplings, pop them into the broth and cook, simmering, for about 7-10 minutes.