Klotski (klyohts-kee) is a simple dish consisting of clear broth, typically chicken broth, and flavorful dumplings (klotski) made from potatoes, flour, and eggs, very similar to Italian gnocchi but larger and rounded.
Enjoy.
Klotski Chicken and Dumpling Soup
Ingredients
Broth
- 1.5 kg whole chicken (3 lb) see notes
- 1-2 large yellow onions peeled and halved
- 4 medium carrots peeled and large chopped
- 3 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon pepper
- fresh dill to taste chopped
Potato Klotski
- 3 medium potatoes peeled and halved or quartered
- 2 Tablespoons unsalted butter
- 2 eggs
- 120 g all-purpose flour
- fresh dill to taste, finely chopped
- salt and pepper to taste
Instructions
Chicken Broth
- Place chicken, onions and carrots in a large stockpot (12-quart or so). Add enough water to cover chicken and fill pot. Bring to a gentle boil and cook uncovered for 20 minutes skimming off any froth as it forms. Reduce heat to low and add bay leaves, salt and pepper. Simmer covered 2 hours or so.
- Transfer chicken to a plate, let cool. Place a fine mesh strainer over separate stockpot or large heatproof bowl, strain out remaining solids. Chicken and vegetables are not really included in final soup prep for this recipe, but you may use what you like. I typically include chicken breast and carrots.
Klotski
- In a stockpot over high heat, boil potatoes in salted water for 10-15 minutes, or until cooked through.
- Drain potatoes, press through ricer (see notes,) and using a fork mash together with butter.
- Whisk together eggs, basil, salt, pepper and a little flour, add to mashed potatoes and combine. Add more flour as you go until you have a smooth firm dough.
- Divide dough into small dumplings, about the size of a regular meatball.
Final Soup Prep
- Bring strained chicken stock to a soft boil and add klotski. Cook in stock for approximately 5 minutes or until they rise to surface.
- Adjust salt and pepper to taste. Serve with 3-4 potato klotski, top with additional dill.
Notes
For simpler preparation, in place of whole chicken, you may use quarters or legs only.
If soup will not be prepared same day, stock may be refrigerated or frozen until ready to use.
A potato ricer is ideal for making dumplings and gnocchi, but it’s not a must.
