Soft, pillowy dumplings made from raw and cooked potato dough, boiled and served in broth or with fried onions and sour cream.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Boil half the potatoes until tender, mash smoothly.
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2
Grate the remaining raw potatoes finely, squeeze out liquid.
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3
Combine mashed and grated potato, add flour, egg, and salt.
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4
Form small dumplings about 3cm across.
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5
Boil in salted water for 5-7 minutes until they float.
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6
Serve with fried onions and sour cream.
Did You Know?
The mix of raw and cooked potato gives kletski their unique texture — chewy outside, fluffy inside.
Chef's Notes
Equipment Tips
- large pot
- grater
- mixing bowl
Garnishing
fried onions, sour cream
Accompaniments
fresh dill, butter
The Story Behind Kletski
Kletski are among the simplest and most beloved Belarusian potato preparations. By combining raw and cooked potato dough, cooks achieve a distinctive texture that sets these dumplings apart from any other.
On the Calendar: An everyday family meal, quick enough for weeknight cooking.
Legacy: Kletski demonstrate that Belarusian potato cuisine goes far beyond frying.
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