Recipe serves: 8

Polish kluski - Potato dumplings
Recipe under construction

4 each large potato
½-1 cup corn starch
1 Tbsp flour
1-2 each large egg
1 Tbsp salt
1 Tbsp chicken soup powder

Preparation steps:
  1. Cook potatoes in water until soft. Drain the water and puree the potatoes.
  2. Add corn starch in the amount of 1/5 of the potatoes puree. To do so, make a heap of the potatoes puree, remove 1/4 and refill with with corn starch.
  3. Make the dough by mixing well the potatoes, corn starch, flour, eggs, salt and soup powder.
  4. Heat water in a large pot.
  5. Roll the dough into a long strip. Cut strip in a diagonal shapes, size 1½" in width.
  6. Cook in boiling water for 10 minutes.
Serving: With chopped parsley or fried onions.
Picture of recipe
Take note!
  • Fried onions - saute 2 large onions (chopped) with 2 Tbsp oil in a non-stick pan for 15 minutes, until dark brown. Can be prepared a head of time and reheated.
  • This version of Kluski turned out a bit mushi. Suggestions: Use 1 egg instated of 2 eggs. Add flour.
  • Kluski can be made ahead of time, and cooked just before dinner.