Kluski and Milk

In my post, Comfort Foods, I said the dish that most reminds me of Mom is Kluski and Milk. Kluski (pronounced KLOO-ski) is actually Polish for noodles. This recipe is  free-form and has the flavor of an egg noodle and the texture of a dumpling. Kluski take a lot less time than making homemade noodles, but gives the same satisfaction. The recipe below is for a single serving. The kluski can also be made with rye flour, though Mom most often used white.

My comfort food kluski were always served floating in warm milk with a bit of butter, but they are much more versatile. They can be served in any recipe that calls for cooked egg noodles. They complement any soup, but can also be used with beef stroganoff or spaghetti sauce. They may also be topped with butter and served as a side dish.

For Kluski
1 large egg
2 Tbsp. milk
1/8 tsp. baking powder
1/8 tsp. salt
1/2 c. plus 1 Tbsp. of flour)

Bring about 6-8 cups of salted water to a boil while you are mixing the batter.

Mix the dry ingredients together. Whisk the egg and milk. Create a hollow in the dry ingredients. Pour the egg mix into the hollow.

Mix by hand from the sides until all the flour is incorporated into a thick batter. Batter will not be completely smooth.

This is what the thick batter should look like and the maximum amount of batter that should be dropped from the teaspoon.
This is what the thick batter should look like and the maximum amount of batter that should be dropped from the teaspoon.
When water has reached a boil, dip a teaspoon in the water to prevent the batter from sticking. Scrape about a half  teaspoon of the batter onto the spoon (on a flatware teaspoon this will look more like 1/4- 1/3 tsp) and then dip the spoon into the boiling water. The batter will drop off and sink to the bottom of the pot. Keep scrapping the batter and dropping it into the boiling water. As the kluski get done they will come to the top of the water. After you’ve dropped in the last of the batter. Allow the kluski to continue cooking another minute or two. Drain off the water. Pour about a cup of milk into the pot just to warm it. Do not allow milk to boil. You may also decide to put a teaspoon or two of butter into the milk. Put the kluski in a bowl and pour in the warmed milk. Enjoy!

NOTE: This recipe can be multiplied to accommodate more people. However, you will need to use a bigger pot and more water. You will also need to use a slotted spoon to clear the cooked kluski from the top of the water (otherwise your pot may boil over). Spoon the cooked kluski into a colander (placed in a bowl) and allow each batch to drain while you are in dropping in more batter.

 

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