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Homemade Polish ‘poured’ noodles

January 17, 2011

It’s Monday again, and I’ve been experimenting once more in the kitchen with a meat-free recipe for Polish noodles or Kluski.

In Poland, (along with many other Eastern European nations) dumplings are a traditional dish and they can take many forms. Pierogi are the most popular in Poland.  They are hand made, little pockets of dough filled with either cream cheese and potato, cabbage, wild mushrooms, meat or even fruit.

There are also smaller gnocchi-type dumplings known as Leniwe which means “lazy” (because they are not filled) and then there are Kluski (a more generic term) which are simple and plain also unfilled noodles.

Whichever form they take, the dumplings are usually made with flour, egg and water and are dropped into a pan of boiling hot water until they float up to the top.

Polish dumplings are much lighter than a traditional British dumpling which are usually made with suet and cooked in a stew.  I would probably compare the Pierogi or filled dumplings to dim sum or gyoza. They are wonderful with a little melted butter or, once cooked, they can be pan-fried to crisp them up a little.

Speaking to my mum on the phone, she told me (albeit very quietly since she’s lost her voice!) the noodles or dumplings that I attempted were called “kluski lane.”  Literally translated, this means “poured noodles” since the batter is quite runny and you pour it through a sieve (or according to Mama a funnel works too) to achieve short pasta-type bits. Anyway, they were good and they tasted just as I remember them tasting at home.

My first batch were pan-fried with some lightly sweated onion and garlic, mushrooms and parsley.  The second lot went into some clear stock soup, which the children loved! Don’t forget to add some salt to your boiling water!!

A great Meat Free Monday recipe!

Here’s how you make them:

Polish ‘Kluski Lane’ or Poured Noodles

Ingredients:
2 eggs
200 ml water
1 teaspoon salt plus 1 teaspoon for the water
400g plain flour (or use spelt flour or wheat free flour)
Melted butter, to serve

Method:

Beat the eggs with the water and salt. Add a small amount of flour to thicken it up slightly and then add the rest of the flour.

Beat the mixture with a wooden spoon or whisk until the dough is smooth. (It will be quite runny.)

Place a large pan of water on to boil and add your teaspoon of salt. Once it is bubbling place a sieve or a colander (not too fine) over the pan of water and slowly pour a small amount of the batter through the sieve into the water.

Alternatively, take a teaspoon, dip it in the hot water, scoop a small amount of batter and drop them into the water.  This will take a bit longer to do but you will have bigger shaped pieces (see photo below)

Either way, leave them to boil gently and wait until they rise to the top of the water. This means they are ready.

You will probably have enough batter to make quite a few batches.

Take out the first batch with a slotted spoon or drain them into a colander.

Once they are cooked, you can then pan-fry them gently with butter, or add mushrooms, garlic and herbs or drop them into a stock-based soup, either vegetable (for Meat Free Monday) chicken or pork.

A clear stock soup with teaspoon dropped Kluski

Filed Under: Uncategorized7 Comments

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About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Danuta Gajewski says

    February 2, 2018 at 2:08 pm

    Ren…I remember my babcia (and mama too) making lane kluski with cream of wheat, instead of flour. Have you come across that variant? Loved lane kluski in my mama’s rosół! Will have to make them this weekend. Canada’s west coast February weather just screams rosół!

    Reply
  2. Fabulicious Food says

    January 18, 2011 at 2:32 pm

    >Hello lovely sister, thanks for the comment! Yes they were pretty easy, although the kitchen took a bit of a battering! Pierogi next or you can make them and write a guest blog post for me! xx

    Reply
  3. Anonymous says

    January 17, 2011 at 7:34 pm

    >Hmmmmm…how easy was that! No excuse not to try these receipes..the pictures are making my mouth water!!! Basiaxx

    Reply
  4. Fabulicious Food says

    January 17, 2011 at 3:59 pm

    >Thanks Sian! And thanks for the comment! Can't wait for you to come and visit. Yes, definitely on a health-kick this year, food for the soul! Will make you some yummy food when you come. x

    Reply
  5. Anonymous says

    January 17, 2011 at 3:41 pm

    >This sounds yummy! Once I have sorted diaries and calender and find time to come visit you I want some of this fabulous food! This looks so tasty…you must all be fighting fit with such a great home cooked healthy diet :)x Sian x

    Reply

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