Steamed Yeast Dumplings Recipe - Polish Kluski Na Parze

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 06/21/21
Polish fruit filled potato dumplings

Fotosearch/Getty Images

Prep: 60 mins
Cook: 20 mins
Total: 80 mins
Servings: 16 servings
Nutrition Facts (per serving)
42 Calories
3g Fat
2g Carbs
2g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 42
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 8%
Cholesterol 30mg 10%
Sodium 166mg 7%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 2g
Vitamin C 0mg 0%
Calcium 27mg 2%
Iron 0mg 1%
Potassium 45mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Not every Pole is familiar with kluski na parze, literally "dumplings on steam." This authentic Polish dish is always a treat to make when the weather turns cool.

You can either beat the dough by hand until it blisters or use a stand mixer with a paddle attachment on medium speed for 5 minutes. These dumplings can be served with meat and gravy (especially pork roast with onion) or sauteed in butter and sprinkled with sugar, or warmed and served with fresh fruit sauce.

Ingredients

  • 2 packages dry yeast

  • 4 teaspoons sugar

  • 1 cup plus 2 tablespoons warm milk

  • 1 pound all-purpose flour

  • 1 teaspoon salt

  • 2 large eggs, room temperature

  • 3 tablespoons butter, melted

Steps to Make It

  1. In a small bowl, make a sponge by dissolving yeast and sugar in milk and combining with 1/2 cup of the flour. The mixture should be the consistency of heavy cream. Cover and let rise until doubled.

  2. In a large bowl, combine remaining flour and salt, eggs and yeast mixture. Mix by hand or machine (the dough will be sticky) using the paddle attachment for about 5 minutes or until it blisters and pulls away from the side of the bowl. Add cooled melted butter and mix well.

  3. Let rise until doubled. Turn out onto a floured surface, kneading in more flour if too sticky. Pat out to a 1-inch thickness and cut with a 3-inch cutter or glass. Reroll scraps and cut again. Cover and let rise until doubled.

  4. Meanwhile, fill two large pots 3/4 full of water. Using butcher's twine, tie a circle of flour sacking or other lint-free cloth over the top of the pots and bring the water to a boil. Place as many dumplings as will fit on the cloth leaving 2 inches space between because they will grow. Place the lid on top of the pot and steam the dumplings for 15 minutes. Don't lift the lid during the steaming because the dumplings will collapse.

  5. Alternatively, place a splatter screen on top of the pot, place as many dumplings as will fit without touching each other and cover with an overturned heatproof plastic bowl.

  6. Transfer dumplings to a wire rack to cool. Store dumplings in a zip-top bag in the refrigerator or freeze. Warm dumplings in the pan juices of roasted meats or in gravy. For a sweet version, fry both sides in butter until golden, and serve sprinkled with sugar. Some also add cinnamon and yet others serve with stewed fruits or conserves.