Belarusian Potato Dumplings in Milk Soup (Kliotski)
Клёцкі kliockiSay it: KLYOTS-kee
Kliotski make a gentle, warming bowl for a cool-day lunch or a light supper. Soft dumplings of finely grated raw potato bob in milk that has been kept at a bare simmer, so the broth stays smooth and mild. A little melted butter goes into the potato mixture, and if the grated potato is squeezed firmly, no flour is needed to hold the dumplings together. The taste is simple and comforting—milky, faintly sweet from the potato, and tender enough to eat with a spoon.
Belarusian Potato Dumplings in Milk Soup (Kliotski)
Клёцкі, kliocki
Pronounced KLYOTS-kee
- Serves
- 4
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dumplings
For the milk soup
Method
Peel the potatoes and shred them on the fine side of a box grater. Put the shredded potato in a clean towel or a double layer of cheesecloth and wring it hard over a bowl to press out as much liquid as possible. Leave the collected liquid to sit for 5 minutes; then pour off the thin watery layer and return the white starch that has settled to the potato.
In a bowl, mix the squeezed potato with the egg, melted butter, and 1/2 tsp salt. The mixture should hold its shape but remain soft. If it feels too wet to form dumplings, add potato starch 1 tbsp at a time.
Pour the milk and water into a wide pot or Dutch oven and add the remaining 1/4 tsp salt. Warm over medium heat until it simmers very gently, stirring now and then; keep it below a hard boil.
With wet hands, form rounded dumplings about 1 inch (2.5 cm) wide, using roughly 1 tbsp of the potato mixture for each.
Lower the dumplings into the barely simmering milk in small batches. Cook for 8–10 minutes at a gentle simmer, stirring once or twice, until they rise to the top and feel firm when pressed with a spoon.
Spoon the dumplings and hot milk into bowls and serve right away.
Regional variant: Kliotski with cracklings and onion (клёцкі са скваркамі і цыбуляй)
Prepare the same raw-potato mixture, then poach the shaped dumplings in lightly salted boiling water until they float. While they cook, cut 4 oz (110 g) salt pork or bacon into small pieces and fry until crisp; lift out the cracklings and cook 1 chopped onion in the rendered fat until golden. Drain the dumplings, put them in a warm bowl, and scatter the cracklings and onion over the top.
Cook's notes
- Starchy potatoes, such as russets, give the best texture; waxy types hold too much water and the dumplings can break apart.
- Wring the grated potato thoroughly and stir the settled starch back in—it helps the dumplings hold together without flour.
- Maintain a gentle simmer rather than a rolling boil, since hard boiling can curdle the milk.
Serve with
Accompany with dark rye bread and a glass of cold milk or kefir.
Make ahead and storage
The shaped dumplings can be prepared up to 4 hours in advance and kept on a parchment-lined tray in the refrigerator. Leftover milk soup will keep in the refrigerator for up to 2 days; reheat it gently and add a little milk as needed.
