Polish spoon dumplings (kluski kładzione): flour, egg, water and a spoon, ready in 20 minutes
Among the fastest dumplings in Polish cooking: a dough of flour, egg and water beaten with a spoon and dropped by the teaspoon straight into boiling water. No rolling, no potatoes, no kneading. With goulash, beef roulades, mushroom sauce, or for children with butter and sugar. The secret of soft dumplings: beat the dough until bubbly and dip the teaspoon in the boiling water before every dumpling.
Your own work in that: 20 min.
- Dough 5 min
- Dropping and cooking 15 min
Step by step
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Beat the dough
First put a large pot of salted water on. Mix the flour and salt with the egg and water with a wooden spoon, then beat vigorously 3 minutes, until the dough is smooth, glossy, as thick as very heavy cream, and starts to pull off the spoon in long strands with air bubbles.
Ingredients: 300 g plain flour · 1 pcs egg · 200 ml water · ½ tsp salt
TipConsistency decides everything: the dough should slide slowly off the spoon, neither pour nor stand. Too thin and it dissolves in the water; too thick and you get hard lumps. Adjust with a spoon of flour or water.
Smooth, glossy, pulls off in strands
Drop with a teaspoon
When the water boils, lower to a gentle simmer. Dip a teaspoon in the boiling water, scoop a heaped teaspoon of dough (about 15 g) and slide it into the water, resting the spoon on the rim of the pot. Dip the spoon again and repeat. The hot spoon is the whole trick: the dough slides off by itself and the dumplings come out even.
A hot teaspoon, the dumpling slides off by itself
Cook briefly
Drop 15–20 dumplings at a time so they don't stick together. When they float, cook another 2–3 minutes, lift out with a slotted spoon onto a plate and drop the next batch. Cut one open: no raw flour inside. The whole batch is 2–3 rounds, about 15 minutes in all.
They float, two to three minutes, slotted spoon
Serve
Melt the butter in a pan, brown the breadcrumbs in it and toss with the dumplings. With goulash, sauce, a roast. The children's version: butter and sugar. Fry leftovers in butter the next day.
Ingredients: 40 g butter · 2 tbsp breadcrumbs
Butter with crumbs, goulash beside
Before you start
Without egg
Water instead of the egg in the same amount: paler, more delicate dumplings. They are vegan only if you serve them with oil instead of butter.
With milk
Milk instead of water: soft, slightly sweet dumplings, for milk soup or with butter and sugar for supper.
For soup
A thinner dough (50 ml more water) dropped from a small teaspoon straight into simmering vegetable soup or broth: tiny soup dumplings, ready in 2 minutes.
Nutrition
per 100 gStep photos are computer-generated from the recipe.
