Steamed Yeast Dumplings Recipe - Polish Kluski Na Parze
Polish steamed yeast dumplings are a versatile dish, suitable for serving with savory meats and gravy or as a sweet treat when pan-fried in butter and dusted with sugar.
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Instructions
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Start boiling water in two large pots, each fitted with a tied cloth or splatter screen for steaming.
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In a small bowl, dissolve yeast and sugar in milk, then stir in 1/2 cup flour to form a sponge; allow it to rise until doubled.
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In a large bowl, combine the remaining flour, salt, eggs, and the risen sponge. Mix for 5 minutes until sticky and blistered, then blend in cooled melted butter.
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Let the dough rise until doubled.
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Turn the dough onto a floured surface, kneading in extra flour if necessary. Pat to 1-inch thick, then cut into 3-inch rounds, re-rolling and cutting any scraps.
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Cover the cut dumplings and let them rise until doubled.
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Place the risen dumplings on the steaming cloth or screen in the boiling pots, allowing 2 inches between each. Cover and steam for 15 minutes; do not lift the lid during this time.
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Transfer steamed dumplings to a wire rack to cool. Store refrigerated in a zip-top bag or freeze.
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Warm savory dumplings in pan juices or gravy. For a sweet version, pan-fry in butter until golden and sprinkle with sugar.