Polish spoon dumplings for soup or sauce

Polish spoon dumplings, or kluski kładzione, are made from a thick batter of flour, eggs and water, dropped by the spoonful into boiling water. Ready in a few minutes, they are good in broth or with sauce. The consistency matters: the batter should slide slowly off the spoon, not pour like pancake batter.

Ingredients for about 3 servings

• 200 g wheat flour
• 2 eggs
• About 100 ml water
• A pinch of salt for the batter
• Salt for the cooking water
• Optional: 1 teaspoon butter to serve

Add the water gradually, as flour and eggs vary in moisture. You will also need a wide-bottomed pot and two spoons, or one spoon and a container of water for dipping it. A wider surface makes it easier to space the dumplings without sticking.

Mixing the batter

1. Crack the eggs into a bowl, add a pinch of salt and beat with a fork.
2. Add the flour, followed by most of the water. Stir vigorously with a spoon, pressing any lumps against the side of the bowl.
3. Add the remaining water little by little until the batter is thick and sticky. You should be able to scoop it up and have it drop slowly from the spoon.
4. Leave the bowl for about 10 minutes, then stir again. If the mixture has thickened noticeably, add a little water.

Do not add a lot of flour simply because the batter is sticky. Stickiness is normal and allows it to be portioned without shaping it on a work surface. Batter that is too stiff makes harder dumplings, while a thin mixture may disperse in the water. The easiest way to judge it is to cook a test portion.

Dropping and cooking the dumplings

Bring salted water to a boil in a wide pot, then reduce the heat to a gentle boil. Dip a spoon into the boiling water, scoop up a little batter and slide it into the water using a second spoon or the edge of the pot. Dip the spoon again between portions so the batter releases more easily.

Make small dumplings, as they expand during cooking. Stir gently to prevent them sticking to the bottom and cook in batches. Once they float, leave them in the boiling water for another 2 to 3 minutes. Remove one and cut it open: the centre should be cooked, with no raw batter. Larger portions may need longer. Lift the finished dumplings out with a slotted spoon and drain.

What to serve with spoon dumplings

Put freshly cooked dumplings in a bowl and pour hot soup over them. They make a satisfying addition to broth, including Polish chicken soup. Cooking them separately helps keep the soup clear and makes portions easier to control.

They can also be served with mushroom sauce, vegetables or braised meat. Add parsley or a little pepper to plain butter. For another side dish, try Silesian dumplings, shaped by hand from potato dough.

Troubleshooting and storage

If a test dumpling falls apart in the boiling water, mix a little flour into the batter and test another. If it is dense and hard, add a tablespoon of water, mix and try again. Use similar-sized portions so they cook evenly. Small, uneven edges are normal for spoon dumplings. For a more consistent shape, scoop with the same part of the spoon and keep the portions a similar size; they do not have to look identical.

Store cooked, cooled dumplings in a closed container in the refrigerator, preferably for no more than 2 days. Reheat briefly in hot water or directly in a portion of soup. If serving with sauce, warm them in it over low heat, stirring carefully.

FAQ

Can I cook the dumplings directly in soup?

Yes, if the soup is gently boiling and there is enough room. The batter may thicken the liquid slightly. For a clear broth, it is easier to cook the dumplings separately and add them to the bowl.

Why are my dumplings hard?

The batter is most often too thick or the portions too large. Add a little water to the remaining batter and make smaller dumplings. Also check that the centre of the first batch is cooked.

Can I use milk instead of water?

Yes. Milk gives the batter a mild flavour. Pour it in gradually, aiming for the same thick, sticky consistency, and refrigerate the cooked dumplings.