Kluski, Recipe Box - ATPC


Heritage: Culture/Food

Polish Recipe Box index box

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.

  • 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


  1. Boil and remove skin from potatoes in slightly salted water a day ahead and refrigerate.
  2. The following day, run potatoes through a meat grinder to avoid lumps.
  3. Mix potatoes with egg and flour until it is a uniform dough that does not stick to hands.
  4. Cut dough into approximately 7 slices.
  5. Role slices into long snakes approximately 2.5 cm in circumference.
  6. Cut dough into 1.5cm pieces.
  7. Add water, oil, and salt into pot and boil kluski. Kluski will float to top of pot when they are done.
  8. Remove from pot and strain. Run kluski under cold water to stop cooking.
  9. 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