Kluski (polish dumplings)
- 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.