The humble potato shines in this basic recipe and makes approximately 65 heavenly potato pillows. Kluski are delicious when fried with some butter and breadcrumbs on a pan, with a mushroom sauce, or in soups. I’m pretty sure that this is the second most popular form of potato in Poland, right after potato and cheese pierogi 🙂
As with many dough recipes, you will need to exercise some judgement when forming your dough. The below quantities will be good guides, but every kitchen varies in humidity among other things. So start with the numbers below, and if the dough is very sticky or doesn’t seem to hold shape, then add a little less than 1/5 cup of flour at a time and incorporate. At no point however should this dough be very firm, so don’t be concerned if it seems a bit soft.
- 4 russet potatoes, boiled and mashed (will need about 2 1/2 cups)
- 1 1/3 cup unbleached all-purpose flour (+1/4 cup for rolling on board)
- 1 large egg
- 1/4 tsp. salt
- 1/8 tsp. seasoned salt
It a pot, bring salted water and potatoes to a boil. Cook until potatoes are soft and then drain water.
Add 1/4 tsp. salt and 1/4 tsp. seasoned salt and mash the potatoes.
Once the potatoes cool slightly (they can still be slightly warm), add flour and egg and mix everything by hand until the dough holds together, is not sticky, but is still soft.
Grab large handfuls of dough and form long thin rolls on a floured board. Cut small pieces from the roll. You can gently press into the center to create small grooves in the dumplings.
Bring water to a boil in a large pot with a little salt. Add kluski to the pot in batches, making sure you don’t crowd the pot. Cook for about 4 minutes or until the dumplings float to the top. Remove with a colander spoon or straining ladle and move to a plate. Allow the water to return to a low boil before adding you next batch.
Your kluski will now be ready for whatever you have planned for them! Smacznego!