Kluski Recipe: How to Make Polish Dumplings

Dumplings are a popular accompaniment to soups, transforming the soup from a light dish into a hearty meal. Many international cuisines have their own variations of dumplings which are based on their culinary traditions and typical ingredients used in each cuisine. One type of Polish dumpling is kluski, which is a popular accompaniment to many Polish soups. They are also added to stews or served as the main component of a dish with a sauce or melted butter. Making kluski is a cheap way of adding some substance and texture, and they taste delicious. Here is what you need to know about these Polish dumplings and our easy kluski recipe.

What Are Kluski?

Kluski is the name given to any soft Polish dumpling, and there are various simple kluski recipes. Sometimes, the word kluski is also used to refer to egg noodles that are served in soup. Sometimes people shape the dumplings into balls, like English dumplings, or into rings, like doughnuts. Other people simply break off rough pieces of the dough and drop them into a soup or stew to cook.

What Is the Difference Between Kluski and Pierogi?

When thinking of Polish dumplings, it is pierogi that comes to mind first for many people. However, there are distinct differences between the pierogi and kluski. While kluski is a soft and unfilled Polish dumpling, My Recipes says pierogi is a shaped and filled dumpling that is one of the most famous dishes in Polish cuisine.

Our Simple Kluski Recipe

Useful Information About the Kluski Recipe

Servings:	4-6
Preparation time:	10 minutes
Cooking time:	10 minutes
Vegetarian:	YES
Vegan:	NO
Dairy-free:	NO
Gluten-free:	NO

Ingredients for the Kluski Recipe

• 200g/ 7 oz. plain flour
• 250 ml/ 9 fl. oz. warm water
• 2 eggs
• 1 tbsp melted butter
• 1 tsp salt

How to Make Kluski Polish Dumplings

1. Put the warm water and eggs into a mixing bowl, then add two beaten eggs and stir in with a wooden spoon.
2. Use a sieve to sift in the flour while stirring the flour into the water and egg mixture.
3. Slowly add the butter to the dumpling mix.
4. If you stir the dumpling mixture for longer, you will get lighter, fluffier kluski.
5. To make crescent-shaped dumplings, break off small pieces and use the tip of a tablespoon to press them into shape.
6. If you want to make doughnut-shaped kluski, roll the dumpling mix into a thin sausage, cut it into 2-inch strips, then take each piece, form a circle, and squeeze the ends together.
7. Drop the dumplings into salted boiling water, soup, or stew.
8. Cook for 10 minutes.

Additional Tips for Making Polish Dumplings

• Try making our kluski recipe as an accompaniment to Polish soups such as zupa grzybowa, zupa jarzynowa, or borscht. You can also add these dumplings to soups from other cuisines.
• If you are adding the Polish dumplings into a soup, complete all the stages of the soup recipe first, then add the dumplings to the soup for the last ten minutes of the cooking time.
• You can save time when making the kluski recipe by breaking off chunks of the mixture and adding them to the soup or stew without shaping. You can also make disc-shaped or cylindrical kluski.