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for redcrx your kluski recipe
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Kluski means dumpling but there are specific potato ones
I have put the plain ones but there are lots of other recipes so if you can narrow it down with info on texture,flavourings I might be able to match it a bit closer
Cooked potato dumplings
Kluski kartoflane
Cook about 6 potatoes 1 ½ lbs in jackets and peel under cold running water (I think this means boil in their skins rather than bake) grind or mash thoroughly and transfer to floured breadboard to cool add 1½ cups of sifted flour, 1-2 eggs and ½ tsp salt work into a dough
Between floured hands roll pieces of dough into long rolls about ½”thick. Cut at an angle into 1½ to 2” pieces and drop into boiling salted water, when all the dumplings are in the pot bring to boil,reduce heat and cook one minute or so, remove from heat and drain in colander. Rinse with clean hot water, drain and transfer to a platter top with buttered breadcrumbs (Bread crumbs fried in butter until they are golden) or browned salt pork nuggets, apparently excellent with meat gravy or mushroom sauce or used instead of plain potatoes
From Polish Heritage Cookery by Robert and Maria Strybel
Kluski means dumpling but there are specific potato ones
I have put the plain ones but there are lots of other recipes so if you can narrow it down with info on texture,flavourings I might be able to match it a bit closer
Cooked potato dumplings
Kluski kartoflane
Cook about 6 potatoes 1 ½ lbs in jackets and peel under cold running water (I think this means boil in their skins rather than bake) grind or mash thoroughly and transfer to floured breadboard to cool add 1½ cups of sifted flour, 1-2 eggs and ½ tsp salt work into a dough
Between floured hands roll pieces of dough into long rolls about ½”thick. Cut at an angle into 1½ to 2” pieces and drop into boiling salted water, when all the dumplings are in the pot bring to boil,reduce heat and cook one minute or so, remove from heat and drain in colander. Rinse with clean hot water, drain and transfer to a platter top with buttered breadcrumbs (Bread crumbs fried in butter until they are golden) or browned salt pork nuggets, apparently excellent with meat gravy or mushroom sauce or used instead of plain potatoes
From Polish Heritage Cookery by Robert and Maria Strybel
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