Potato Klyotsky
Klyotsky are made from whatever is in the house, but they come out light only under one rule: use the least flour you can get away with. Every extra spoonful makes them denser and chewier. So you boil one test dumpling first, and shape the rest afterwards.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 h 5 min
- Servings
- 4
- Level
- Medium
- Per serving
- 360 kcal
Ingredients
Dough
To serve
Makes: about 30 dumplings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Boil in their skins
Cook the potatoes in their skins for 25 minutes until tender. Skin-on potatoes take up less water, which directly decides how much flour you will need.
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Step 2: Dry and rice
Peel them hot and push them straight through a sieve or ricer. Hot potato rices easily; cold potato turns gluey as the starch releases.
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Step 3: Cool before the egg
Let the mash cool to lukewarm. Added to hot potato, the egg scrambles into flecks of white through the dumplings.
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Step 4: Mix minimally
Add the egg, salt, starch and flour and bring it together in a few movements. Long kneading develops gluten and the dumplings turn rubbery.
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Step 5: Run a test
Roll one ball and boil it. If it falls apart, work in another spoonful of flour; if it holds, add nothing more.
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Step 6: Shape
With wet hands roll walnut-sized balls and press a slight dimple into each with a finger, so they cook through evenly.
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Step 7: Boil gently
Lower them into salted boiling water in batches and turn the heat down to a bare simmer. Cook 3 minutes after they float; a rolling boil tears them.
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Step 8: Serve
Fry the onion in butter until golden, toss it through the hot dumplings, scatter with dill and serve with sour cream.
Tips & variations
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Tip
The starch is not an afterthought: it binds the mixture without adding gluten, so you need less flour than you would otherwise.
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Variation
Hide a piece of fried onion or a dried plum inside each dumpling — the classic trick for a festive version.
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Tip
Waxy potatoes do not work here: they hold water, you end up doubling the flour, and the dumplings are heavy anyway.
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Storage
One day in the fridge. Next day fry them in butter until golden — arguably better than fresh.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 360 kcal | 1,440 kcal |
| Protein | 9 g | 36 g |
| Fat | 9 g | 36 g |
| Carbohydrates | 60 g | 240 g |
Approximate values calculated from standard ingredient data.
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