Kluskie

These Polish Kluskie's are almost the same as the German Kartoffelin & Kloesse dish. Except the Kloesse dumplings are made without potatoe.

Ingredients
3 Cups	flour
1 or 2 tsp	baking powder (optional)
3	eggs beat together
2 tsp	salt
3 or 4	Large Russett potatoes grated **Russett stays white when cooked

Preparation

• Peel & rinse potatoes
  
  
• Grate potatoes into fine pieces.
  Grammies Note:
  Don't do this in a blender.
  It's ok to use a food processor.
  
  I remember the corse grate on a hand grater.
  
  
• Drain off brown liquid.
  
  
• Beat eggs, salt, baking powder and flour to make a thick paste
  
  
• Add egg mixture to grated potatoes and mix well
  (use kitchen aid mixer)
  
  
  
  
  
• Drop into boiling salted water
  
  
  
  
• Wet the tablespoon in the hot water every 3 or 4 dumplings.
  
  
• Dumplings should be small (bite size) at about 2" long and ½" thick
  
  



• Dumpling will be done when they raise to the top of the water or about 10 minutes after the last Klooskie is added to the boiling water.
  
  
• Keep stirring pot or they will stick to bottom of the pan and that they don't boil over.
  
  
  
  
• Start with new water for each Kluski batch you boil.
  
  
  
  
  
• The Taste Test with Vic
  
  
  
  
• Rinse in cold water before serving
  
  
  
  
• Mmmmm - add to Czarnina