Kluski
From: Katrina Lehrner
What are kluski? They're little potato dumplings lightly fried with
bacon, kielbasa or ham (or all three). In other words, they're heaven.
Ingredients:
- 12 medium potatoes
- 1 egg
- 2-2 1/2 cups of flour
- 1 tablespoon of oil
- pinch of salt
- butter
- 1/2 onion
- 10 slices of bacon (ham and kielbasa optional)
- 1 large pot
- 1 large frying pan
Preparation:
- Boil and remove skin from potatoes in slightly salted water a day ahead
and refrigerate.
- The following day, run potatoes through a meat grinder
to avoid lumps.
- Mix potatoes with egg and flour until it is a uniform
dough that does not stick to hands.
- Cut dough into approximately 7 slices.
- Role slices into long snakes approximately 2.5 cm in
circumference.
- Cut dough into 1.5cm pieces.
- Add water, oil, and salt
into pot and boil kluski. Kluski will float to top of pot when they are
done.
- Remove from pot and strain. Run kluski under cold water to stop
cooking.
- In a frying pan, melt butter. Cut up bacon and onion into tiny pieces.
Add kluski to frying pan and fry until some kluski become slightly
golden and loose some moisture. Serves 3-4 people Polish-style
helpings.
The reason behind cooking potatoes ahead is to avoid sticky kluskie.
Freshly boiled potatoes make the kluskie sticky and very difficult to
work with. Besides, it becomes a great recipe to use when you have left
over mash potatoes. Also, don't use a food processor to work out
lumps. The food processor makes wall paper paste out of the potatoes.
The food grinder is the best way to get ultra smooth potatoes.
My Surnames: Bauer, Konarzewski, Tyl, Tecza, Tencza
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