Kluski
intro
Soft, pillowy potato dumplings, a beloved Eastern European home staple, perfect paired with rich stews, melted butter, or savory gravies for cozy cold-weather meals.
Ingredients
Steps
Cook the potatoes
Place peeled, 5cm-cubed russet potatoes in a large stockpot, cover with 2 liters of cold water, add 1 teaspoon of fine sea salt. Bring to a rolling boil over high heat, then reduce heat to medium-high to maintain a gentle, steady boil, and cook for 18-20 minutes until potatoes are fully fork-tender (a fork slides through the center of a cube with no resistance). Drain potatoes thoroughly in a colander, then return them to the warm empty pot set over low heat for 1 minute to evaporate excess surface moisture, which prevents mushy dumplings.
Mash cooked potatoes
Transfer the dried, hot potatoes to a large mixing bowl, or pass them through a potato ricer for the silkiest, lump-free texture, while they are still above 60°C (140°F). Mash until no visible lumps remain, then let the mashed potato cool for 10 minutes to room temperature, so it does not cook the raw egg when added. Avoid over-mashing to a gluey, sticky consistency, which creates tough dumplings.
Mix the dumpling dough
Add the remaining 0.5 teaspoon of fine sea salt, the room-temperature whole egg, and 150g (1.25 cups) of the all-purpose flour to the cooled mashed potatoes. Reserve 1 teaspoon of the measured flour for dusting your work surface. Use a wooden spoon to gently combine the ingredients into a soft, pliable dough that holds its shape when squeezed, adding the remaining flour 1 tablespoon at a time only if the dough sticks heavily to your hands. Do not over-knead the dough, as this develops gluten and leads to chewy, dense kluski.
Shape individual kluski
Lightly dust a clean work surface with the reserved 1 teaspoon of all-purpose flour. Divide the dough into 4 equal portions, roll each portion into a uniform 2cm (3/4 inch) thick rope, then cut each rope diagonally into 3cm (1.25 inch) long pieces. Press a small shallow indent into the center of each piece with your thumb to help hold sauce later, if desired. Keep cut kluski on a lightly floured baking sheet until ready to cook, to prevent them from sticking to each other.
Boil the kluski
Bring a large pot of 3 liters cold water mixed with the remaining 1 teaspoon of fine sea salt to a rolling boil over high heat. Working in 3 equal batches to avoid overcrowding (which causes sticking and uneven cooking), gently drop 1/3 of the kluski into the boiling water. Stir once very gently with a slotted spoon to prevent dumplings from sticking to the pot bottom. When the kluski float to the water’s surface, cook for an additional 2-3 minutes (total 4-5 minutes per batch), until the dough is fully cooked through with no raw flour core.
Toss and serve kluski
Use a slotted spoon to lift cooked kluski directly from the boiling water to a large serving bowl, drizzling a small amount of melted unsalted butter between batches to prevent dumplings from sticking together. Toss gently to coat all kluski evenly with the full 2 tablespoons of melted butter, then garnish with finely chopped fresh flat-leaf parsley. Serve hot alongside braised meat, goulash, or a dollop of sour cream as desired.
Tips
2.Never over-knead the dumpling dough: overworking develops gluten in the flour, resulting in chewy, heavy kluski rather than the signature soft texture.
3.Test one kluski before cooking full batches: if it breaks apart in boiling water, mix 1 extra tablespoon of flour into the remaining dough to improve binding.
OMG these kluski are EXACTLY what my babcia used to make! I’ve been chasing that soft, fluffy potato dumpling texture for years and this recipe nailed it. Served them with pan fried kielbasa and sauerkraut for Sunday family dinner and my kids went back for thirds. SO good, will be making this biweekly from now on!
Took these to our neighborhood potluck last weekend and people were asking for the recipe before I even set the platter down! I tossed them in a little brown butter and parmesan after boiling and they were chef’s kiss. Super easy too, I was shocked how low effort this was for how impressive it tastes.
Total game changer for weeknight meal prep! I made a double batch on Sunday, froze half, and they reheat perfectly in boiling water for 2 minutes when I need a quick side. Only note is I added a tiny extra pinch of salt to the dough and it was perfect for our taste.
First time ever making any kind of dumpling from scratch and this was so easy! I was nervous I’d mess it up but the steps were super straightforward, no fancy equipment needed. Ate mine with a little sour cream on top, 10/10 would make again for my roommates.
I’ve been making kluski for 60 years and I have to say, this recipe is spot on for the classic texture. A lot of modern recipes add too much flour and make them tough, but the ratio here is just right. My granddaughter who’s gluten free even tried a version with GF all purpose flour and said it was almost as good as mine!
These were so soft and pillowy! I used leftover baked potatoes from last night’s dinner instead of boiling fresh ones and it cut down the cook time so much. Will definitely be using that hack again, no one could tell the difference.
Made these after a long day hiking in the Rockies and they were the ultimate comfort food. Warm, soft, so filling after being out in the cold. I tossed mine with caramelized onions and a drizzle of truffle oil, felt like a fancy restaurant side for a fraction of the cost.
Taste was great, but my first batch fell apart when I boiled them! Did I do something wrong? I followed the measurements exactly but they dissolved a little in the water. The ones that stayed together were amazing though, just frustrated I lost half the batch.
Brought these to our church potluck for Polish heritage night and they were the first empty dish on the table! Multiple older ladies from the Polish congregation came up to ask for the recipe, that’s when you know it’s legit. So easy to make a huge batch for a crowd too.
My kids are super picky eaters and they devoured these! I told them they were “potato gnocchi’s softer cousin” and they thought that was the coolest thing. Served them with meatloaf and gravy instead of mashed potatoes and it was a huge win for our weeknight dinner rotation.
I made these last week and they were incredible, but has anyone tried making the uncooked dumplings ahead and refrigerating them for a day or two? I want to make these for my partner’s birthday dinner but don’t want to be stuck in the kitchen the whole time during the party.
I’ve had kluski at so many Polish delis in Chicago and these taste exactly like the ones I waited in line for as a kid. The texture is so soft, not dense or chewy like a lot of the store bought versions. Worth every minute of prep, 100%.
Made these vegan by swapping the egg for a flax egg and they turned out so good! I was worried the texture would be off but they were still soft and pillowy, just like the non-vegan version I remember from my childhood. Served them with mushroom gravy, *chef’s kiss*.
Pro tip from someone who learned the hard way: don’t overwork the dough! I mixed mine for like 5 minutes because I wanted it super smooth and my dumplings came out chewy like gummy bears lmao. Second batch I mixed just until the flour was incorporated and they were perfect.
Wait, after I boiled these I tossed them in the air fryer for 5 minutes at 400F to get a little crispy on the edges and it was insane. Crispy outside, soft fluffy inside, dipped in sour cream? I could eat a whole bowl of these as a snack.
I grew up in a tiny Polish community in the Midwest and these taste exactly like the ones our church ladies made for every holiday dinner. The recipe is so simple, no weird ingredients, just honest comfort food. I’ll be passing this recipe down to my own kids now.
This recipe is so budget friendly! I got a 5lb bag of potatoes for $2, had flour and eggs at home, and it made enough for 4 full servings plus leftovers. Perfect for when I’m trying to stretch my grocery budget till payday. Tasted way better than the expensive frozen dumplings I used to buy.
Served these for our Easter dinner this year alongside ham, pierogies, and glazed carrots and everyone raved. Even my super traditional great aunt who swears by her own recipe said these were really good! That’s a win in my book, I’ll be making these for every holiday now.
I tossed these in a little hot honey and chili crisp after boiling and the sweet-spicy kick paired so well with the soft potato flavor. If you love a little heat, definitely try that serving combo, it’s unexpected but so delicious.
I’ve been making kluski for most of my adult life and I love that this recipe doesn’t overcomplicate things. No fancy steps, no weird add-ins, just the classic soft potato dumplings I remember from my own mom’s kitchen. Easy enough for beginner cooks to master too.