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Friday, March 8, 2013

Polish Kluski (Drop Dumplings with Butter & Onions)


These little balls of tastiness were a Lenten staple in our house growing up. They are super quick to make, very tasty and use pantry staples.  My mom would often round out a fish dinner with these tasty dumplings that just get better with the addition of butter and onions.  While mine turned out a little plumper and bigger than hers, they still tasted perfect (although more butter always makes these even more delicious).  I have memories of watching my Mom whip these up to put a quick dinner on the table, so while it may seem unusual, these are comfort food to me.  I served these with tuna patties and salad for a last minute dinner and everything just felt right with the world.  A cross between a buttered noodle and an unfilled perogi, these dumplings remind me of home.

I don't know if my Mom ever actually used the recipe from her Babushka Power Cookbook or if she just knew the recipe from watching her mother and grandmother make them.  But flipping through that book and seeing Mary Abraham's recipe from Brackenridge, PA, stirred up memories and I knew I'd want to make these for myself.  They are super simple and you can adjust the quantity of butter and onions to your taste.  Next time, I'll use a little more butter as well as make the dumplings a little smaller.  They'll cook up better and be easier to eat--I'd forgotten just how much these dough balls grow!  If you need a quick side dish with a little ethnic flair that's big on comfort, this is your recipe.

Polish Klushki (Drop Dumplings with Butter & Onions)


2 cups flour
1 Tablespoon plus 1 teaspoon salt, divided
3 eggs
1/2 cup water
1/2 onion, chopped
1/4-1/2 cup butter

In a large bowl, stir together flour and 1 teaspoon of salt.  Make a well in the center and add eggs.  Add water and stir to combine all ingredients until a soft dough forms.  (Note: I used my hands to mix the dough.)



Bring a large pot of water to a boil (about 3 quarts).  Add salt.  Cut off teaspoon-sized balls of dough and drop randomly into water.  Boil for 10 minutes then drain well.




While dumplings boil, melt butter in a skillet and add chopped onions.  Cook over medium-low heat until butter starts to brown and onions are softened.


Add drained dumplings to butter and onion mixture, stirring to coat.  Transfer to a bowl and serve hot.


Makes 4-6 servings.

Happy Baking,
The Cookie Princess

Printer Friendly Recipe

79 comments:

  1. Just made these! They took me back to my childhood as well. Grandma used to make them. Truly warms the soul!

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  3. This is the basic way My mother made them and we had them with goulash or stroganoff Also you can have them fried with ham and onions but always use butter to bring out the flavour! ( Australia)

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  4. Try making them with potatoes.Start with potatoes, finely grated to a soupy consistency. Add 1 egg, a pinch of salt and add flour a little bit at a time, leaving dough just a bit "sticky". Drop by the tablespoon into boiling water. When the dumpling floats to the top, it's done. My Mother loved Kata Flana Klewski- cottage cheese folded into the butter and saluted onions at the last minute. Even better, add dumplings to saurkraut, browned in a pan, and chunks of fresh baked ham. Heaven!

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  5. My Mom made the same but added bacon

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  6. These were the best comfort food when I was growing up! My mother always served them the way her mother did. She'd serve them in individual bowls covered with warm milk and with a little butter melted in it. It sounds weird, but it was delicious, and my sister and I always looked forward to them, especially on cold winter evenings!

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  7. My grandmother would make these with Chicken Paprikash, frying the cooked dumplings in the pan after the chicken. I had her teach me before she developed dimentia. She knew the recipe from heart and made for me every time I visited. During college I forgot how to make them, around the time she started to lose her memory. I lost her this past January and have missed her dearly. Feeling blessed to have found this recipe. (I know she used baking powder in hers, though. This is so close, I am sure I can figure it out!)

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  8. My mom and grandma always made these,but as chicken and dumplings. I make them still. You just drop them from a teaspoon into boiling chicken broth. If you dip the spoon into the broth before scooping up the dough, the dough will just slide right off the spoon. It also adds a nice hint of flavor if you add a tiny bit of freshly grated nutmeg to the dough. Warm and filling,these are pure comfort food, and bring such happy childhood memories! Nobody has to know how easy they are! ☺

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  9. By the way... these are the exact same as German spaetzl, without the butter and onion. These are just a larger version of spaetzl.

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  11. My family calls these palushki, pardon my spelling.

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  13. Replies
    1. I married into a Polish family and had to learn how to make them. We use raw potatoes, either grated small, or put them in the blender, then add the same ingredients, then enough flour to make them stiff enough to drop into boiling water. Any size is ok, but not too big. The float to the top when they are done. Fry onions till done in bacon grease then serve with butter and the onions, with baked beans on the side. You can fry the leftovers by slicing the dumplings into a pan with t=some leftover grease.

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