Home recipe kuchnia polska

Kluski lane

Name: Kluski lane
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: kuchnia polska
Ingredients: 2 pcs eggs; 80 g wheat flour (type 450 or 500); 1 pinch salt; 2 tbsp water (not necessarily, only if the batter is too thick); 1.5 l hot broth (strained, according to the recipe for traditional Polish broth); 1.5 l milk (or half and half with water); 1 tbsp butter (for the bowl); sugar or salt (to taste)

Kluski lane is a thin batter made from eggs and flour, poured in a thin stream into boiling broth or milk, ready in a minute. It’s about how to achieve the right batter consistency, how to pour so that the dumplings turn out small, how not to cloud the broth, and how to make a milk soup with kluski lane.

Servings: 4 servings
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Difficulty: Easy

Rosół z lanymi kluskami, marchewką i natką pietruszki na białym talerzu

The story behind the recipe

Polish Wikipedia describes kluski lane, also known as poured dumplings, as dumplings prepared "by pouring raw batter into boiling liquid": water, milk, or soup in which they will be served. The batter is made from eggs, flour, water, and salt, and in Polish cuisine, these dumplings are usually an addition to milk soup ("lane kluski na mleku"), tomato soup, or broth. The Arct Dictionary from 1916 notes that kluski lane were also referred to as "ciasteczko" (little cake). It is unclear where and when they originated: the sources we found do not provide that information.

The oldest recipe we found is in "Najnowsza kuchnia" by Marta Norkowska from 1903, in the chapter "Additions to soups and broth": flour is beaten with 4 whole eggs, a little water is added "to make the batter thin," and it is poured through a paper "trumpet" in a thin stream into boiling broth or milk. "Kuchnia polska" published in Inowrocław in 1912 suggested passing the batter through a sieve, leaving the pouring "by free hand" to those who have "enough skill." Elżbieta Kiewnarska advised in 1929 that the batter should be "a bit thicker than for pancakes," and she cooked the dumplings separately in a portion of the broth from the chicken soup.

Similar techniques are known in neighboring cuisines. In Germany and Austria, it is called Einlaufsuppe or Eintropfsuppe, a soup into which a mixture of eggs and flour or just beaten eggs is poured, and in Italy, stracciatella, broth with small dumplings made from eggs and parmesan. According to Wikipedia, milk soup, to which kluski lane are added, was for decades one of the staple dishes in milk bars, and according to Polish Foodies, kluski lane are usually made in Poland for children. Kluski lane are not listed on the Traditional Products List of the Ministry of Agriculture, and we did not find a protected EU name for them.

Ingredients

Dough (for about 1.5 liters of soup)

2 pcs eggs
80 g wheat flour (type 450 or 500)
Abroad: USA and Canada: all-purpose flour; UK: plain flour; Germany: Type 405 or 550
1 pinch salt
2 tbsp (30 ml) water (not necessarily, only if the batter is too thick)

For the broth

1.5 l hot broth (strained, according to the recipe for traditional Polish broth)

Milk version (instead of broth)

1.5 l milk (or half and half with water)
Abroad: whole milk, preferably not UHT
1 tbsp (about 14 g) butter (for the bowl)
sugar or salt (to taste)

Method, step by step

Crack the eggs into a bowl, add a pinch of salt, and beat them with a fork.
Gradually add the flour and mix with a fork or whisk until the batter is smooth and lump-free.
Check the consistency. The batter should be runny but thick, a bit thicker than for pancakes, and flow from the spoon in a continuous stream. If it is too thick, add a tablespoon of water and mix. If too thin, add a tablespoon of flour.
Prepare the liquid. You can cook the dumplings directly in the broth, in a portion of the broth poured into a smaller pot, or in salted water. The last two methods keep the rest of the broth clear. Keep the broth just below boiling, as boiling vigorously clouds it. Bring the water to a boil.
Pour the batter into a jug with a spout or scoop it with a spoon. Pour it slowly in a thin stream, moving the vessel over the entire surface of the pot. The thinner the stream and the faster you move the jug, the smaller the dumplings. You can also pour the batter through the tines of a fork.
Once all the batter is in the pot, cook the dumplings for about a minute until they set and float. No longer is needed.
If the dumplings were cooked in water, drain them in a sieve and rinse under running water. If in a portion of the broth, pour them along with it into the bowl.
Place the dumplings in bowls or a serving dish, pour hot broth over them, and sprinkle with parsley or dill. Serve immediately.
Milk version: bring 1.5 liters of milk or milk with water to a boil, pour in the batter just like for the broth, bring to a boil once, and remove from heat. Add a tablespoon of butter to the bowl and pour the soup over it. Sweeten or salt to taste.

Tips

If the batter is too thick, the dumplings come out thick and hard, and the batter won’t flow. Add water by the tablespoon and mix. "Gotuj się na Zmiany" warns that the mixture "cannot be too thick."

If the batter is too thin, it dissolves in the pot into ragged flakes instead of dumplings. Add a tablespoon of flour and mix until smooth.

For lumps, gradually add flour and mix until the batter is smooth. Lumps will remain in the dumplings.

If the dumplings are too large, the stream was too thick, or the vessel stayed in one place. Pour thinner and move the jug over the entire surface. Old cookbooks poured the batter through a paper trumpet with a small hole, a funnel, or a sieve.

For cloudy broth, according to Polish Foodies, the broth clouds when the dumplings are boiled vigorously after being added, so keep it just below boiling. It’s safer to cook the dumplings separately: in salted water or, as Kiewnarska advised, in a portion of the broth, and only then add the rest.

What to serve with: Most often with broth, tomato soup, and milk soup. "Przepisy.pl" also recommends them with meat sauces. Kiewnarska added green dill to chicken broth. The recipe for the broth itself, with meat and vegetables, is separate: "Traditional Polish broth."

For milk soup, Kiewnarska cooked the dumplings in one and a half liters of milk or milk with water, brought it to a boil once, and added a tablespoon of butter to the bowl. A reader from "Przepisy.pl" mentions dumplings in milk "seasoned with salt or sweetened with sugar," and a Polish teacher sprinkles the sweet version with sugar and cinnamon. "Kuchnia polska" from 1912 added butter or goose fat with fried onion to the soup made with water. The batter of flour, eggs, and milk contains no meat, so milk soup with kluski lane is vegetarian.

Storage: Kluski lane are made just before serving. Polish Foodies states that cooked dumplings will last in the fridge for up to 3 days and in the freezer for up to 3 months. A Polish teacher advises to keep milk soup in the fridge for 2–3 days and not to freeze it.

Nutritional value: According to Cookidoo, a serving of dumplings made from 2 eggs and 80 g (⅔ cup) of flour, which is one of four, has about 103 kcal, 5 g of protein, 2.8 g of fat, and 15 g of carbohydrates, without the soup.

Abroad: All ingredients are available everywhere. Flour: in the USA and Canada, all-purpose flour; in the UK, plain flour; in Germany, Weizenmehl Type 405 or 550. For milk soup, a Polish teacher recommends whole milk other than UHT (in the USA, whole milk). In Germany and Austria, they know the same technique as Einlaufsuppe or Eintropfsuppe. What to buy abroad for the broth itself is described in the broth recipe.

Photos

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Zupa fasolowa z drobnymi lanymi kluskami i koperkiem, Sanok

Soups Pierogi and dumplings Polish cuisine Vegetarian Substitutes abroad

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