Variation on Polish Dumplings, Noodles (Kluski, Zacierki, Makaron, Pulpety)

[Olga Drozd]

Variation on Polish Dumplings (Kluski)

CHIFFON NOODLES (KLUSKI Z PIANY)

2 eggs, separated
2 Tablespoons flour
1/4 teaspoon salt

Beat egg whites and salt until stiff, not dry, peaks form.  Beat yolks separately just until frothy.  Fold into whites.  Fold in flour.  Gently spoon onto boiling soup or broth.  Cover; cook 2 minutes.  Turn them over; cook a few seconds longer.

To serve, break into separate portions with a spoon.  About 4 servings.


BEATEN NOODLES (KLUSKI ROZCIERANE)

1 Tablespoon butter or margarine (at room temperature)
2 whole eggs
2 egg yolks
3 Tablespoons flour
1/4 teaspoon salt

Beat butter until fluffy.  Beat in whole eggs and egg yolks, one at a time.  Mix in flour and salt.

Spoon into boiling soup or bouillon.  Cover; cook 2 minutes. Turn them over.  Cover and cook a few seconds longer.

To serve, break noodles into separate portions with a spoon.  About 6 servings.

RICE NOODLES (KLUSKI Z RYZU)

1 1/2 cups cooked rice
2 eggs
1 Tablespoon butter or margarine
1/4 teaspoon salt

Combine all ingredients.  Beat until well mixed. Drop by small spoonfuls into boiling soup or broth.  Cook until noodles float, about 3 minutes.  About 2 cups.

EGG BARLEY (ZACIERKI)

1 egg
3 Tablespoons grated Parmesan cheese (optional)
Dash salt
1 cup all purpose flour (about)

Beat egg with cheese (if desired) and salt, then add flour until a thick dough forms.  On a floured surface, knead in more flour until a stiff, dry dough forms.  Grate dough onto waxed paper.  Let dry 1 to 2 hours.  Cook in boiling soup about 5 minutes, or until egg barley floats.  About 1 cup dry; about 1 3/4 cups cooked.

EGG NOODLES (MAKARON)

1 cup all purpose flour
1 large egg
1/4 teaspoon salt
1/2 eggshell of water (about 1 Tablespoon)

Mound flour on a board.  Make a well in center; drop in egg and salt.  Beat in water with a fork.

Knead from center to outer edges until dough is smooth.  Roll out very thin on a floured surface.  Place sheet of dough on a cloth; let dry until not sticky but not too brittle to handle.  Sprinkle the sheet of noodle dough with flour.  Roll up tightly and slice into thin threads.  Toss the threads lightly to separate.  Let dry 2 hours.  To cook, boil in salted water until the noodles rise to the top.  Drain.  Rinse in cold water.  Drain again.  Toss in hot melted butter.  About 2 cups uncooked.

EGG DROPS (KLUSKI LANE)

2 eggs, beaten
1/4 teaspoon salt
1 Tablespoon water
1/3 cup all purpose flour

Combine all ingredients and stir until smooth.  Hold spoonfuls of batter about 12 inches from boiling soup; pour slowly from end of spoon.  Let boil 2 to 3 minutes, until egg drops float.  About 4 servings.

STRING DUMPLINGS:  Prepare Egg Drops batter.  Pour almost continuously from a cup or a spoon into boiling soup to form long "strings."  Break apart after cooking.

POTATO DUMPLINGS (KARTOFLANE KLUSKI)

2 cups hot mashed potatoes
1/3 cup fine dry bread crumbs
2 egg yolks
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup all purpose flour
2 egg whites, beaten until stiff, but not dry

Mix ingredients in a large bowl in the order given. Place on floured board and roll to pencil thickness. Cut into 2 or 3 inch strips. Drop into boiling salted water.  Cook until dumplings float to top.

CROQUETTES:  Saute 1/2 cup chopped onion in 2 Tablespoons butter.  Proceed as in recipe for Potato Dumplings, add onion to potatoes.  Roll strips in fine dry bread crumbs. Pan-fry in butter until golden brown.

RAW POTATO DUMPLINGS (KARTOFLANE KLUSKI)

2 cups grated raw potatoes
2 eggs
1 teaspoon salt
1/2 cup fine dry bread crumbs
1 1/2 cups all purpose flour (about)
Boiling salted water

Rinse potatoes in cold water; drain well.  Combine potatoes in a large bowl with eggs, salt, crumbs, and enough flour to make a stiff dough.  Using a wet spoon, drop Tablespoonfuls of dough into boiling salted water.  Cook until dumplings float to the top.  Dumplings should be about 1 1/2 x 1 1/2 inches when done.  About 6 servings.

SUET OR MARROW BALLS (PULPETY Z LOJU LUB SZPIKU)

1/2 pound white beef suet from kidneys, or marrow
2 eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup fine dry bread crumbs or cracker meal
2 teaspoons chopped fresh dill or parsley

Flour
Broth or desired soup

Remove membrane from suet or marrow.  Chop fine and put into a bowl.  Add eggs, salt, pepper, bread crumbs, and dill to suet; mix thoroughly but lightly.  Form into small round balls.  Roll in flour and drop into gently boiling broth or soup.  Cook 10 minutes, or until balls float.  About 2 1/2 dozen balls.

EGG BALLS (KLUSKI Z ZOLTEK)

4 hard cooked egg yolks
4 raw egg yolks
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon pepper

Mash the cooked egg yolks or press through a sieve.  Add raw yolks and seasonings.  Mix until a smooth thick paste forms.  Drop by spoonfuls into boiling soup or broth.  Cook a few seconds until egg balls float.  Serve immediately. 4 to 6 servings.

FISH DUMPLINGS (PULPETY Z RYBY)

1 onion, minced
1 Tablespoon butter or margarine
1 pound cooked fish or 2 cups flaked cooked fish
1 slice white bread, soaked in water and squeezed
2 eggs
3/4 teaspoon salt
2 Tablespoons fine dry bread crumbs
1 teaspoon dill weed
1 teaspoon chopped parsley
2 Tablespoons flour

Fry onion in butter until golden.  Flake or chop fish very fine, Or, grind fish with the onion.  Mix fish with bread and eggs.  Season with salt and pepper.  Stir in bread crumbs, dill, and parsley.  Form balls about 1 1/2 inches in diameter.  Roll in flour.  Cook in boiling water until dumplings float, about 4 minutes.  4 to 6 servings.

LIVER MOUNDS (BABKI Z WATYROBEK)

3/4 pound chicken, turkey, or capon livers
1 cup milk
1 Tablespoon butter or margarine
1/3 cup minced onion
1/3 cup fine dry bread crumbs
3 eggs, separated
1/2 teaspoon salt

Soak livers in milk in a glass or pottery bowl 3 hours in refrigerator.  Drain livers, discarding milk.  Mince livers.
Melt butter in a skillet.  Add onion and stir fry until golden.  Remove from heat.
Combine minced liver, onion with butter, bread crumbs, and egg yolks.  Mix until thoroughly combined.
Beat egg whites with salt until stiff, not dry, peaks are formed.  Fold into liver mixture.
Spoon liver mixture into well-greased muffin pan wells. 
Grease a piece of brown paper or waxed paper on one side.
Place paper, greased side down, on top of muffin pan.
Bake in a preheated oven at 350º F. 25 to 30 minutes.  Remove at once from pan.  Serve hot with a piquant sauce or in chicken broth.  About 6 servings.