Ingredients for Busia's Polish Kluski
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Busia's Polish Kluski? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Busia's Polish Kluski
- Boil potatoes until tender. Drain well and mash thoroughly.
- In a large bowl, whisk together the mashed potatoes, eggs, salt, and pepper.
- Gradually add the flour, mixing until a soft, slightly sticky dough forms. Add more flour, one tablespoon at a time, if the dough is too wet and sticky. The dough should be soft enough to work with but not overly sticky.
- Bring a large pot of salted water (about 4 quarts) to a rolling boil. Add 1 teaspoon of salt to the water.
- Using a teaspoon or small spoon, drop small portions (about 1 inch in size) of the dough into the boiling water.
- Cook for 3-4 minutes, or until the kluski float to the surface. Continue to cook for another 2-3 minutes after they float.
- Carefully remove the kluski with a slotted spoon and drain well in a colander.
- While the kluski cook, fry the diced bacon in a small skillet until crisp. Remove bacon with a slotted spoon, reserving the bacon grease.
- Transfer the drained kluski to a serving bowl. Pour a little of the bacon grease over the kluski, then add the cooked bacon pieces.
- Toss gently to coat and serve immediately with roast pork and applesauce.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
5g
Fat
15g
Carbs
13g
