Steamed Dumplings {kluski gotowane na parze}

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Steamed Dumplings {kluski gotowane na parze}

Steamed dumplings {kluski gotowane na parze} are yet another Polish dumpling that let our ancestors stretch their ingredients to provide sustenance to their families. Flour, eggs and a bit of butter create a simple but filling base for either sweet or savory option of the dish. Savory meal could include steamed dumplings with mushroom sauce (my recipe here) in the fall, when wild mushrooms can be picked in the forests, or with home made plum butter (my recipe here) for a sweet version often enjoyed as a summer dinner. Either way this slightly sweet and doughy dumpling became a staple in feeding many for very little and is still a favorite in many Polish homes. 

Steamed Dumplings {kluski gotowane na parze}

Steamed Dumplings {kluski gotowane na parze}

Steamed Dumplings {kluski gotowane na parze}

Steamed Dumplings {kluski gotowane na parze}

  • Yields: 9 rolls
  • Prep Time: 1.5 hrs
  • Cook Time: 15-20 min

Ingredients

  • 8 tbs / 100 g of butter, melted
  • 1 cup / 225 ml warm milk
  • 3 1/2 cups / 450 g of all purpose flour (+ 1/2 cup for blooming yeast)
  • 1 tbs of dry yeast
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 2 eggs
  • 3 tbs / 50 g of sugar

Instructions

  1. Melt butter, set aside to cool.

  2. Place warm milk, 1/2 cup of flour in a mixing bowl, add yeast, sugar. Mix well and let yeast bloom until bubbles appear (about 10-15 minutes).

  3. In a mixing bowl place the rest of the flour, add bloomed yeast mixture and with a hook attachment start mixing. Add sugar, salt and egg yolks and continue mixing until combined. Keep kneading for another 10 minutes. If not using a mixer, place your ingredients in a large bowl and work with your hands to form a dough ball. Transfer onto a floured surface and knead for 10 minutes, until dough is smooth.

  4. Place in an oiled bowl, cover with a cloth and let rest and rise for 1-2 hours (or until doubles in size).

  5. Remove dough from bowl and place on floured surface. Fold 3-4 times and create an even log. Cut log in half and divide each half into 9 relatively even pieces. Form balls and place on parchment paper. Cover with a cloth and let rest for 30 minutes.

  6. Fill a large pot half way with water. If you have a metal mesh splash guard use that to place dumplings on it for steaming. Alternatively, use cheesecloth tied to the top of the pot. Once that's secured start heating water and bring to boil.

  7. Once water is boiling gently place dumplings on top of mesh/cheesecloth in batches. Steam for about 8-10 minutes, until dumplings are cooked on the inside. Be extra careful when handling all items.

  8. Remove cooked dumplings and place on a cooling rack or serve immediately.

Notes

Serve warm or cold.

Happy cooking and smacznego!

Anna

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6 Comments

  1. So gut, auch total lecker mit brauner Butter und Mohn – Zucker, so yummi!
    Viele Grüße sendet,
    Jesse-Gabriel aus Berlin

      1. I think you should revise the “Steamed Polish Dumplings”. When do you put in the butter? It doesn’t say. Should you use the whole eggs or just the yolks? In ingredients it said 2 eggs and instructions its egg yolks.

  2. Hello anna and Mark.

    love your recipes..thank you for sharing.

    regards from Belgium xxxx

    Ella Marcinkowska

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