Kluski (singular: ''klusek'' or ''kluska''; from

German German(s) may refer to: * Germany (of or related to) **Germania (historical use) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizens of Germany, see also German nationality law **Ge ...

''Klöße'') is a generic Polish name for all kinds of soft, mushy

dumpling Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, ...

s, usually without a filling. At times the word also refers to

noodle Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, In ...

s and

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ...

as well, especially when they are served in soup. There are many different types of kluski, differing in basic ingredients and preparation method. Kluski are distinct from

pierogi Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi or their varieties are associated with the cuisines of Central, Ea ...

and stand-alone pasta dishes.

Varieties

* ''

Kopytka Kopytka (literally "little hooves") are a kind of potato dumpling in Polish, Belarusian, and Lithuanian cuisines. They are similar to Italian gnocchi. Preparation and serving The typical ingredients are boiled potatoes and flour, but may also ...

'' ("little hooves") are prepared from mashed potatoes, flour, and eggs. They are similar to

Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Ita ...

gnocchi Gnocchi ( , , ; singular ''gnocco'') are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. Variations of the dish sup ...

, differing mostly in shape, as they are supposed to resemble animal hooves. * '' Kluski leniwe'' ("lazy dumplings") are sometimes called ''pierogi leniwe'' despite being a type of kluski rather than

. They are made from fresh cheese ('' twaróg''), flour, and eggs, and often sweetened with sugar. The name refers to easy and quick preparation from scratch, ideal for a "lazy" cook. The traditional shape is flat, cut diagonally into diamonds, with a slight check pattern on top. These are one of the few sweet varieties, especially when served to children, although there are savory recipes as well. * '' Kluski śląskie'' (" Silesian dumplings") are round, flattened dumplings with the size ranging from 3 centimeters to 5 centimeters, made from mashed potatoes,

potato flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...

, and eggs. Usually served with gravy, their distinctive feature is a small hole or dimple
How to make Silesian dumplings in the middle. ''Kluski czarne'' ("black dumplings"), also known as ''kluski żelazne'' ("iron dumplings") or ''kluski szare'' ("gray dumplings"), is a variety of ''kluski śląskie'' popular in

Upper Silesia Upper Silesia ( pl, Górny Śląsk; szl, Gůrny Ślůnsk, Gōrny Ślōnsk; cs, Horní Slezsko; german: Oberschlesien; Silesian German: ; la, Silesia Superior) is the southeastern part of the historical and geographical region of Silesia, locate ...

. In addition to mashed potatoes and flour, grated potatoes are added to the dough, giving it a distinctive color. In regions where these are popular, both white and black dumplings are served at the same meal. * ''Kluski lane'' ("poured noodles"), a very thin variety formed by pouring watery batter made from eggs and flour into boiling water or directly into soup. * ''Kluski kładzione'' ("laid dumplings"), a variety made from eggs, milk and flour, formed into a crescent-shaped forms by scraping the thick dough with the tip of a tablespoon and then ''laying'' the chunk onto boiling water. Soda water is sometimes added to the dough. * '' Pampuchy'', also known as ''pyzy drożdżowe'' ("yeast pyzy"), ''kluski drożdżowe'' ("yeast dumplings"), ''kluski na parze'' ("steamed dumplings"), or regionally ''kluchy z łacha'' ("dumplings from a rag") or in

Silesia Silesia (, also , ) is a historical region of Central Europe that lies mostly within Poland, with small parts in the Czech Silesia, Czech Republic and Germany. Its area is approximately , and the population is estimated at around 8,000,000. S ...

''buchty'' (not to be confused with a kind rolls of the same name), a variety popular mainly in

Greater Poland Greater Poland, often known by its Polish name Wielkopolska (; german: Großpolen, sv, Storpolen, la, Polonia Maior), is a historical region of west-central Poland. Its chief and largest city is Poznań followed by Kalisz, the oldest cit ...

, distantly related to Czech knedliky (from German

Knödel Knödel (; and ) or Klöße (; ) are boiled dumplings commonly found in Central European and East European cuisine. Central European countries in which their variant of ''Knödel'' is popular include Austria, Germany, Hungary, Poland, Romania, ...

). They differ from other varieties in being prepared from leavened, yeast dough and steamed rather than boiled. Often served with sweet toppings, such as melted butter and sugar, or a sauce from strawberries or plum powidła. * ''Pyzy ziemniaczane'' ("potato pyzy"), the only variety of kluski with a filling, made from raw or mashed potatoes, flour and eggs. These are usually larger than other kluski, round, with either savory or sweet filling. When sweet, they are also called

knedle Knedle (from German ''knödel'', "dumpling"), is a dish of boiled potato-dough dumplings filled with plums or apricots, originating in the Austro-Hungarian Empire. Popular in Central and Eastern European countries, the dish is eaten as dessert, a ...

, while savory ones vary wildly by the region and can be similar to

Lithuania Lithuania (; lt, Lietuva ), officially the Republic of Lithuania ( lt, Lietuvos Respublika, links=no ), is a country in the Baltic region of Europe. It is one of three Baltic states and lies on the eastern shore of the Baltic Sea. Lithuania ...

n ''

cepelinai Cepelinai ( "zeppelins"; singular: ''cepelinas'') or didžkukuliai are potato dumplings made from grated and riced potatoes and stuffed with ground meat, dry curd cheese or mushrooms. It has been described as a national dish of Lithuania, and is t ...

''. * ''

Kluchy połom bite In Polish cuisine, kluchy połom bite is a traditional and regional kluski made from specially whipped potatoes entwined with flour, characteristic for the Gmina Kroczyce. In other regions of Poland the dish is known by other names, including ''p ...

References

{{Dumplings Dumplings Polish cuisine Silesian cuisine

Varieties

See also

References