Polish National Dishes

Kluski ziemniaczane z białym serem: Kujawian potato dumplings with white cheese

Kluski ziemniaczane z białym serem are rustic potato dumplings from the Kujawsko-Pomorskie region. Finely grated raw potatoes are mixed with egg and flour, then spooned into simmering water as irregular, ragged-edged pieces. The cooked dumplings are tossed with fresh white curd cheese and crisp bacon with onion.

Polish National Dishes
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A wide platter of rustic potato dumplings with white cheese, golden bacon pieces and onion.
Yield 4 servings
Serving basis one quarter of the dumplings, cheese and bacon-onion topping, about 450 g plated
Prep time 30 minutes
Cook time 30 minutes
Ingredients ↓
Recipe at a glance

Kluski ziemniaczane z białym serem: Kujawian potato dumplings with white cheese

Kluski ziemniaczane z białym serem are rustic potato dumplings from the Kujawsko-Pomorskie region. Finely grated raw potatoes are mixed with egg and flour, then spooned into simmering water as irregular, ragged-edged pieces. The cooked dumplings are tossed with fresh white curd cheese and crisp bacon with onion.

Poland's Ministry of Agriculture registered the dish on its Traditional Products List for Kujawsko-Pomorskie on 18 July 2016. The regional description calls out the use of raw grated potatoes, the uneven shape, fresh cow's-milk white cheese and pork cracklings. The source packet documents a home formula with potatoes, cheese, bacon, onion, egg, flour and salt, while also recording variations in flour, pork fat and accompaniments. Potato dumplings are widespread in Poland, but this raw-potato version belongs to the Kujawsko-Pomorskie tradition; recipes from other regions may use cooked potatoes.

This measured home adaptation serves four. Drain only the excess free liquid from the grated potatoes and return the settled starch so the dough binds without becoming watery. Use 150 g flour to start, then add up to 30 g more only if a test dumpling breaks apart. The result should be compact and slightly elastic, with crumbled cheese and savory bacon-onion pieces kept distinct. The dough contains raw egg and flour, so cook each dumpling through before serving.

Tips for success

Tips for success

  • Use starchy potatoes and grate them finely; raw grated potato is the defining method for this regional version.
  • Let excess liquid drain briefly, then return the starch that settles at the bottom of the bowl to help bind the dough.
  • Start with 150 g flour and test one dumpling. Add the reserved flour 10 g at a time, up to 30 g, only if the test falls apart.
  • Keep the batter thick and sticky rather than kneading it into a smooth dough; spoon-shaped dumplings should remain irregular.
  • Cook the bacon fully until crisp before softening the onion in the rendered fat. Drain excess fat and keep about 1 tablespoon for coating the dumplings.
  • Cook in batches so the pieces have room to rise and do not stick together. Wet the spoon between scoops.
  • Do not taste the raw batter. Check a largest dumpling in the centre with a clean instant-read thermometer; it must reach at least 71 °C.
Ingredients

Ingredients

Potato dumplings

  • 1 kg peeled, raw starchy potatoes
  • 1 l arge egg
  • 150 g plain wheat flour, plus up to 30 g more if the test dumpling breaks apart
  • 8 g fine salt for the batter
  • 5 L water for boiling
  • 20 g salt for the boiling water

Cheese and bacon topping

  • 500 g semi-fat pasteurized Polish white curd cheese (twaróg), crumbled
  • 200 g smoked pork belly or bacon, diced
  • 1 l arge yellow onion, finely diced
Method

Method

Directions

  1. Grate and drain the potatoes.Peel and finely grate 1 kg potatoes into a bowl. Transfer them to a fine sieve set over a second bowl and let the excess liquid drain for 5 minutes. Pour off the clear liquid, then scrape the settled potato starch back into the grated potatoes.

  2. Mix and test the batter.Add 1 egg, 150 g flour and 8 g salt. Stir into a thick, sticky batter that holds a soft mound on a spoon. Cook one test dumpling in gently simmering water. If it disperses, mix in flour 10 g at a time, using up to 30 g more. Do not taste the raw batter.

  3. Cook the bacon and onion.While the potato mixture drains and the water heats, cook 200 g diced bacon in a large skillet over medium heat for 8–10 minutes until fully cooked and crisp. Add the onion and cook 5–7 minutes until soft and golden. Drain excess fat, keeping about 1 tablespoon in the pan, and keep the topping warm.

  4. Drop the dumplings.Bring 5 L water and 20 g salt to a boil in a 6 L pot, then lower to a lively simmer. Dip a tablespoon in the hot water and use it to drop irregular 3–4 cm spoonfuls of batter into the pot in batches. Stir once gently to release any pieces from the bottom.

  5. Cook through.Once the dumplings rise, simmer them for another 3–4 minutes. Check a largest piece with a clean instant-read thermometer; its centre must reach at least 71 °C, and the crumb should be set rather than pasty. Lift the dumplings out with a slotted spoon and drain well. Repeat with the remaining batter.

  6. Dress and serve.Toss the hot dumplings with the tablespoon of retained bacon fat. Fold in 500 g crumbled twaróg and the bacon-onion mixture, keeping the cheese and cracklings visible. Taste before adding anything else and serve immediately.

Nutrition and allergens

Nutrition and allergens

  • Energyabout 680 kcal per serving
  • Proteinabout 40 g
  • Fatabout 22 g
  • Saturated fatabout 8 g
  • Carbohydrateabout 82 g
  • Fibreabout 7 g
  • Sodiumabout 1,350 mg

Contains wheat/gluten, egg, milk from the twaróg and pork. Keep raw egg, flour and grated potato separate from ready-to-eat food, wash the grater, bowl and hands after handling the raw batter, and do not taste it before cooking. Cook the dumplings through, chill leftovers within 2 hours and reheat them to 74 °C. Check packaged bacon and twaróg labels for declared allergens or additives.

Nutrition and allergens

Nutrition and allergens

Serving, storage and reheating: Serve the dumplings hot, with the white cheese crumbled through them and the bacon-onion topping on top. For a closer texture to Polish twaróg, use a fresh, dry curd cheese; if it is unavailable, well-drained small-curd cottage cheese is a practical substitute, though it is softer and wetter. You can cook the bacon and onion a day ahead and refrigerate them, but boil and dress the dumplings just before serving for the best texture.

Serving, storage and reheating: Cool leftovers quickly in shallow containers and refrigerate at or below 4 °C within 2 hours. Use within 3–4 days. Reheat dumplings and topping to 74 °C throughout; add a spoonful of water or milk if they seem dry. Freeze cooked portions airtight for up to 1 month, thaw in the refrigerator and reheat to 74 °C. The dumplings may soften after freezing.

Contains wheat/gluten, egg, milk from the twaróg and pork. Keep raw egg, flour and grated potato separate from ready-to-eat food, wash the grater, bowl and hands after handling the raw batter, and do not taste it before cooking. Cook the dumplings through, chill leftovers within 2 hours and reheat them to 74 °C. Check packaged bacon and twaróg labels for declared allergens or additives.

Estimate basis: one quarter of the recipe, about 450 g plated; values vary with potato starch, twaróg fat level, bacon brand and the amount of rendered fat drained

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