11 Reviews of Kluskies (Polish Potato Dumplings)

From: alaskalinda

On Nov 1, 2001

I have been looking for this recipe for ages, a friend makes this but uses diced and fried bacon,(instead of ham) adds a jar of sauerkraut at the last and heats that all and serves over the top of the dumplings. It is out of this world.

From: Chef #590667

On Sep 17, 2007

Kluskies are what God intended potatoes to be used for. My family ate these at almost every meal and loved them. Their best served with a pork roast or a German sausage. Accompanied with apple sauce or a pork gravy they are to die for. My brother passed away two months ago in a hospice. He knew that he didn't have much time left when his daughter asked if he wanted anything special for dinner. This was the night before he died and he knew he was dying. He asked his daughter to make some kluskies and pork roast. That was the last meal he ate as the next day, because he stopped taking his meds, he went down hill and passed away at 9PM. The family all love kluskies and now we say they are "to die for".

From: Mary Ellen Watson

On Apr 6, 2003

Love these. My mom used to make them on Fridays during Lent. We called them "Polish Fish". She would cut bread slices into cubes and brown them in the butter and pour them over the "noodles".

From: Gloria 15x

On Oct 13, 2005

My dad made these and I've always loved them but we use salt pork, rolled in the middle. Eat them with melted butter. Leftovers were sliced when very cold and fried in butter until crisp. Gloria

From: Chef #1383158

On Sep 15, 2009

How awful, that someone would give one star, when they were the ones to ruin the recipe in the first place! After adding a ton of flour, no wonder they were cakey!! These are delicious. I generally use bacon in place of the ham and about 1/2- 3/4C flour.

From: mandysmama

On Apr 7, 2007

my husbands family fries bacon or keilbasa & scrambles eggs & mixes them with the dumplings for easter.

From: SooZee

On Jan 2, 2006

These are like Norwegian Kumla and are very filling...delicious when cold and fried in butter...

From: DebKaz

On Oct 29, 2009

I grew up making these at my mother and grandmother's elbow, they are SUPPOSED to be quite small, the big dumblings are made with cooked potatos, NOT Kluski style! These are delicious in soup or browned and as a side with kielbasa. Good topped as suggested too, though we often served them topped with 'browned butter'. Gently brown butter in a heavy pan till a rich toasty brown. Another treat, is to saute in butter, then scramble eggs with them for breakfast. Mmmmmmm.

From: Chef #989720

On Feb 12, 2009

I first tried Kluskies at a Polish Restaurant in SF. The ones that I tried were large (egg-size) and very tender - they melted in my mouth with every byte. So I decided to make large ones instead. I first added some flour and tried to boil 1. The dough was very sticky and my husband says that it should be a lot firmer. So we added a lot more flour until the dough was very thick and not sticky anymore. Well, that first Kluski that I boiled was pretty tough to chew. It was thick and very bready.... Then we boiled the rest of the Kluskies from a thicker dough and they were just as thick and doughy tasty as the first one. Noone at the table liked them. Will not make them again. The sauce that I served them with was pretty good though. I sauteed onion and mushrooms and then folded sour cream into the mixture and let it all simmer on the stove.

From: Lorac

On Feb 18, 2002

My grandmother used to make this. She would cook pork chops in bacon fat, add the onions and cook util they started to brown. Then she would add the Kluskies. I never knew what they were called