Home-made Polish Egg Dumplings – Kluski Kładzione

Kluski Kładzione is one of those comfort foods I remember from my childhood back in Poland, my mother would often make them to serve with mushroom or meat sauce or to add them to the soups.

I also make those “kluski” for my kids and they love them, especially in this Quick Veggie Soup with Egg Dumplings and Dill.

Polish dumplings recipe with eggs cooked in water



  1. Mix flour, eggs, milk and Vegeta or salt in a large mixing bowl using spoon. If dough is too hard to stir add a little bit more milk.
  2. Bring large, flat pot of water to boil.
  3. Using tablespoon place portions of the dough in the water.
  4. Cook for 10 – 15 minutes, remove from the pot with slotted spoon or drain in a colander.

Serves 4 – 5 people.


Serve with the soups, for instance: Rosol z Kury / Polish Chicken Soup or Garlicky Butternut Squash Soup. You can also top the dumplings with sauces or serve as a side dish with poultry or meat.

Instead of boiling dumplings in water like pasta, you can drop them straight into soup, they will be even more delicious.

More Polish recipes.

I’m adding this recipe to the Inheritance Recipes challenge that we have started together with Solange of Pebble Soup. This month theme is Comfort Food and those dumplings are true comfort food that have accompanied my entire childhood.

family recipes inherited dishes roots cuisine

Your thoughts…

  1. Thank you Margot. I have been searching for this recipe which my mother also used to make and very delicious. However, I cannot recall her ever making them using eggs. I will try it out. Thanks again.

  2. You are welcome Zofia, I’m glad to hear that. Please, let us know how the recipe turned out and if it was as you remember?

  3. For having enjoyed them in Poland and several other countries in Eastern Europe, I always wondered how to make dumplings. Thanks for clearing this up. So easy. Love the link to #InheritanceRecipes thank you

    1. Glad to hear this Solange, you are welcome!! :)

  4. Sandi Waldor says:

    Thank you for posting this recipe. My husband is Polish and missed some of the recipes his Mom made. After these dry I refrigerate them. We cut up ham, onion and usually the dumplings are too big so we cut them in two or three. After all this is just nicely browned, we crack eggs over it and scramble right in the skillet. Serve with Sour Creme. Yummo, this is so good. Thanks again!

    1. Thank you for the tip. Yes, refried kluski are delicious!

  5. David Skutnik says:

    Just like my grandmother’s Kluskis. Used a cup and a half of milk to get the correct consistency. Excellent! Thank you!

    1. Thank you, yes, a bit more milk can be helpful. I tend to make my dumplings very hard, sometimes I even bent the spoon while mixing… we like it al dente inside.


    This recipe sounds like something my OMA & mother would make.. They would cook some potato’s
    first (cubed). And also they add 1 to 2 stale slices of bread or rolls ( cube ) in with the flour mixture.. When potatoes were half cooked they would drop in the dumplings into the water and cook until done. We would brown some bread crumbs to put on top.. (German descend)

  7. The Polish side of my family has a potato soup recipe that has these dumplings in it. It’s a family favorite! Was so glad to see a recipe for these little delights out there in the world.

  8. Carol Gager says:

    Thank you for this recipe. It is similar to the dumplings my husband’s mother showed me and 30 years after her passing my family still craves this food! I make them slightly larger, however, if I made them smaller, the kids would not stand at the serving platter, cutting their dumplings before adding the sweet and sour cabbage and gravy. Served with a healthy dollop of horseradish and they are good to go! This is our go to birthday dinner, along with a recipe for “Killer Meatloaf” that the granddaughters ask for every year. My family loves comfort foods!

  9. Dana Janysek says:

    My mother taught me how to make them and hers are delicious. She uses 6 cups of flour, 6-8 eggs, 1 tbl. spoon of salt ( or less to your liking), and just pour in a little bit of milk at a time to moisten the dough as you knead it.
    She placed the dough on a floured kitchen counter and would row the dough out with a well floured rolling pin. Roll the dough as thin as she could and then cut them into 2×2 pieces (or close to). As she was doing all of that, she had a very large pot (soup pot) on the stove three quarters full of water and having that come to a very hot and steamy boil. Once the water was boiling and she had a portion of the dumpling dough cut, she would then drop them one by one into the water carefully and stir them occasionally. She would roll out the rest of the dough, cut, and finish putting all the dough in the water, It goes pretty fast because all the dough is in that one pot. In another soup pot she had a whole chicken boiling. When the chicken had about 20 more minutes to cook, she placed the dumplings in with the chicken and there you have it. Our chicken and dumplings. They were so so good.

  10. For very many years made these dumplings but with softened butter added. They have often been great but at other times a failure due to my guesstimating on how much flour to mix in. I thank you for a real recipe as mine was just notes from my mother. Will give this a try.

  11. Denise Petkus says:

    Margot, thank you for this recipe! I am Lithuanian and loved eating this when I was a little girl. My grandmother called them “Klatskis” and would serve them with butter or carmelized chopped onions and bacon with bacon drippings. Really, really good :) I would look so forward to coming home from school and KNOWING a bowl of Klatskis was waiting on the table.

  12. My mother made these frequently . I have. Not done so. My husband was of Italian decent and my cooking tended to be also. Now that l have been reading some of these receipts l will make some for my grandchildren. Will try soon. L

  13. Do you have the nutritional info on these? I am trying to do Keto and avoid carbs but miss my mother’s dumplings. Yummiest. Do you think almond flour could be substituted for the all purpose? Do you use American or Polish flour?

  14. My mom and MIL would make this type of kluski. They both made them differently though. Mom would use flour and eggs. If necessary, she would add a bit of water, not milk! Oh boy, they were delicious! My MIL would use flour and water, that’s all! Hers were good, but kind of hard and I liked them too!
    In the long run I like my mom’s better. When I would mix and mix and mix, when I thought I was done she’d check then tell me I need to keep stirring until I got to the right place. If after I thought I was done stirring, mom would tell me to add a “touch” of water. Never any milk! Never, ever, ever!!
    My mom was a fantastic cook!! She worked for her lady friend’s catering company as head cook until she retired at the age of 75!! Mom would prepare a variety of dishes for weddings, parties, funerals and whatever a caterer is needed for!
    I loved mom’s kluski and especially her “Lané Kluski! Oh boy hers was the best! It was a kind of “poured noodle” with a kind of batter that was gently poured into boiling soup!! OMG! It was heavenly!!!!!!! Anyone who sampled some automatically LOVED IT!! This kluski would have to be explained and given on a separate post!

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