Latvian Flour Dumplings (Kļockas)
Kļockas Say it: KLYOTS-kas
Kļockas are traditional Latvian dumplings from the Latgale region in eastern Latvia. Made from a simple flour dough, these soft, pillowy dumplings are gently simmered in milk or broth until tender. They can be enjoyed savory with butter, fried onions, or bacon, or served sweet with sugar, cinnamon, or berry compote. This humble dish reflects the resourcefulness of rural Latvian home cooking and is a comforting staple during family meals or festive gatherings.
Latvian Flour Dumplings (Kļockas)
Kļockas
Pronounced KLYOTS-kas
- Serves
- 4
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a large mixing bowl, whisk together the egg, ½ cup (120 ml) milk, and salt until well combined.
Gradually add the flour, stirring with a wooden spoon until a soft, slightly sticky dough forms. If the dough is too wet, add 1–2 tablespoons more flour.
Turn the dough out onto a lightly floured surface and knead gently for 1 minute until smooth. Let it rest for 10 minutes covered with a clean towel.
Bring the 4 cups (1 L) of milk or broth to a gentle simmer in a wide pot over medium heat.
Using two teaspoons or a small dumpling spoon, drop small pieces of dough (about the size of a walnut) into the simmering liquid. Work in batches to avoid overcrowding.
Cook the dumplings for 8–10 minutes, stirring occasionally, until they float to the surface and feel firm when gently pressed.
Remove the cooked kļockas with a slotted spoon and transfer to a serving bowl. Drizzle with melted butter while still hot.
For savory. top with fried onions and a grind of black pepper. For sweet: sprinkle generously with sugar and cinnamon or serve with warm berry jam.
Regional variants
In some Latgale households potato is added to the dough for heartier potato kļockas, while modern versions may include herbs or cheese. The sweet milk version is especially popular for children or as a simple dessert.
Cook's notes
- Keep the cooking liquid at a gentle simmer; a hard boil can break the dumplings apart.
- The dough should be soft but hold its shape—test one dumpling before shaping the whole batch.
- Leftover dumplings reheat well in a little milk on the stovetop.
Serve with
Savory kļockas pair with fried bacon bits or smoked fish; sweet ones are served with coffee or herbal tea.
Make ahead and storage
Dumplings can be made ahead and refrigerated in their cooking liquid up to 2 days; reheat gently on the stovetop.
