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)

Leave a Reply

Your email address will not be published. Required fields are marked *