Polish Kluski (Drop Dumplings with Butter & Onions)

These little balls of tastiness were a Lenten staple in our house growing up. They are super quick to make, very tasty and use pantry staples.  My mom would often round out a fish dinner with these tasty dumplings that just get better with the addition of butter and onions.  While mine turned out a little plumper and bigger than hers, they still tasted perfect (although more butter always makes these even more delicious).  I have memories of watching my Mom whip these up to put a quick dinner on the table, so while it may seem unusual, these are comfort food to me.  I served these with tuna patties and salad for a last minute dinner and everything just felt right with the world.  A cross between a buttered noodle and an unfilled perogi, these dumplings remind me of home.

I don't know if my Mom ever actually used the recipe from her Babushka Power Cookbook or if she just knew the recipe from watching her mother and grandmother make them.  But flipping through that book and seeing Mary Abraham's recipe from Brackenridge, PA, stirred up memories and I knew I'd want to make these for myself.  They are super simple and you can adjust the quantity of butter and onions to your taste.  Next time, I'll use a little more butter as well as make the dumplings a little smaller.  They'll cook up better and be easier to eat--I'd forgotten just how much these dough balls grow!  If you need a quick side dish with a little ethnic flair that's big on comfort, this is your recipe.

Polish Klushki (Drop Dumplings with Butter & Onions)

2 cups flour
1 Tablespoon plus 1 teaspoon salt, divided
3 eggs
1/2 cup water
1/2 onion, chopped
1/4-1/2 cup butter

In a large bowl, stir together flour and 1 teaspoon of salt.  Make a well in the center and add eggs.  Add water and stir to combine all ingredients until a soft dough forms.  (Note: I used my hands to mix the dough.)

Bring a large pot of water to a boil (about 3 quarts).  Add salt.  Cut off teaspoon-sized balls of dough and drop randomly into water.  Boil for 10 minutes then drain well.

While dumplings boil, melt butter in a skillet and add chopped onions.  Cook over medium-low heat until butter starts to brown and onions are softened.

Add drained dumplings to butter and onion mixture, stirring to coat.  Transfer to a bowl and serve hot.

Makes 4-6 servings.

Happy Baking,
The Cookie Princess

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