Kluski

Kluski śląskie

For other uses, see Kluski (disambiguation).

Kluski (singular: klusek or kluska) is a generic Polish name for all kinds of dumplings without a filling, though at times the word also refers to all varieties of noodles as well. It is usually made of chunks of boiled dough. There are several varieties of kluski, depending mostly on the dough. Some of the most popular varieties include:

• Kluski śląskie (Silesian dumplings) are small (usually large coin sized), circular noodles made of mashed potatoes and potato flour. Usually served with dense sauce, their distinctive feature is a small hole or dimple in the middle. Made from wheat and potatoes, and cooked in salty water.
• Kluski czarne (black dumplings), also known as kluski żelazne (iron noodles) a variety of Silesian noodles popular in Upper Silesia. In addition to minced potatoes and flour the dough also contains potato mass which adds to its colour.
• Kluski lane (poured noodles), a variety of very small kluski formed by pouring watery batter made of eggs and flour onto boiling water or soup.
• Kluski kładzione (laid noodles), a variety made of eggs, milk and flour, these are formed into a crescent-shaped forms by measuring the thick paste with the tip of the tablespoon and then laying it into boiling water. Soda water is sometimes added to the dough.
• Kluchy z łacha (dumplings from a rag), also known as pyzy, kluski drożdżowe or kluski na parze (yeast dumplings or vapour-cooked dumplings) a vapour-cooked noodles popular in Greater Poland, distantly related to Czech knedliky (from German Knödel).

See also

• Pierogi, a Polish variety of stuffed dumplings
• Klöße, a similar German dish
• Gnocchi, a similar Italian dish
• Nokedli, a similar Hungarian dish