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Potato Knedliky (Dumplings) – or Klyotski/Klotski

This one is a popular Czech/Hungarian/German dish, though quite popular in other Post-Soviet countries as well. Traditionally made with flour or potatoes, knedliky can be served in a soup (stuffed with mushroom for Belarusian version), served with mushroom sauce, or dressed in any number of ways. In my family, we add one final frying step and serve with caramelized onion and bacon (salo more typically). This particular recipe calls for boiling the potatoes first, however there are versions of dish made from raw potatoes (grated and strained before combining with flour).

Ingredients

  • 4-5 baker’s potatoes
  • 1-1.5 cups all purpose flour
  • 2 eggs
  • 4-5 pieces of bacon (or enough salo to render about 0.25 cups fat)
  • 1 large sweet onion (finely chopped)
  • Salt pepper to taste

Peel the potatoes and place them in a pot of salted water to boil until soft (for mashing).

Drain the potatoes well and return to the pot. Mash them until uniform consistency. You may want to let the potatoes stand for a little while to cool down after this step if you plan on rolling the dumplings by hand. Otherwise, thoroughly mix in the 2 eggs, 1 cup of flour, salt and pepper.

Bring a large pot of salted water to boil. Roll one dumpling for testing. Drop it into boiling water, it should drop to the bottom, and float to the top when it’s done. If it starts falling apart add another half cup of flour to the dough. Make the rest of the knedliky and drop them into the boiling water. Again, cook until they float to the top and remove using a strainer.

At this point, the knedliky are done and ready for serving whichever way you like. For the way my family served them. Fry some bacon in a skillet until crispy, let dry, and cut up into bacon bits. Drain and set aside some of the bacon fat.

It’s important to note that salo is used more commonly in Russia. Finely chop a sweet onion and fry in the bacon grease until caramelized, set aside.

Then using tongues or a spatula, fry the knedliky in the bacon grease (or butter  if you don’t want to use bacon) until lightly browned on all sides.

Serve with a side of the caramelized onions and the bacon bits.

Enjoy!

6 Comments

  1. […] French quenelle which tend to be made with ground chicken or fish meat, German knodel or Polish knedliki. All are dumplings made with some kind of flour or bread ingredients and poached. My swift search […]

  2. Ma says:

    Will be making soon!

  3. John Fisher says:

    This looks very tasty, very unhealthy, but very tasty. My wife is from Russia, so I will have to ask her if she’s ever made anything like this. She has never eaten bacon, but I just introduced her to scrapple recently and she really likes it.

  4. John Fisher says:

    (sorry, there is an error in the previous comment)

    This looks very tasty, very unhealthy, but very tasty. My wife is from Russia, so I will have to ask her if she’s ever made anything like this. She has never eaten bacon, but I just introduced her to scrapple recently and she really likes it.

  5. Mary Poon says:

    I am a retired immigrant from Singapore and I am taking up cooking as a hobby. Today I googled “russian food’ and found your website. Thanks for sharing and I am going to cook some of your dishes. I am been to almost all parts of the wold except Russia, and I love people and food of different countries.

  6. Wonderful classic recipe! I would like to share a version of this on my blog, I’m sure it will turn out great!

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