Entree: Belarus – Central Culinary Region – Клецкі ➤ Kletski (Boiled potato-and-flour dumplings traditionally finished with sautéed onions and bacon)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 2 lb (900 g) russet potatoes, peeled
- 1 large egg, approx. 1.75 oz (50 g)
- 1 cup (125 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) fine salt, plus more for boiling water
- 1/2 tsp (1 g) freshly ground black pepper
- 4 oz (115 g) bacon or salted pork lardons, diced
- 1 medium onion, about 6 oz (170 g), finely chopped
- 3 tbsp (45 ml) unsalted butter
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Peel and cut potatoes into even chunks. Place in a pot of cold salted water and bring to a boil; cook until very tender, about 15–20 minutes. Drain thoroughly and mash or rice until smooth; spread on a tray to cool slightly.
2. When potatoes are warm (not hot), combine with the egg, 1 tsp salt, and 1/2 tsp pepper. Sprinkle in 1 cup flour and gently mix to form a soft, slightly sticky dough; add up to 2 tbsp (15–30 g) more flour only if too wet.
3. Flour your work surface. Shape the dough into a log about 1.5 inches (4 cm) thick and cut into 1–1.5 inch (2.5–4 cm) pieces. Roll each piece lightly into a smooth oval or ball and dust with flour.
4. Bring a large pot of salted water to a gentle boil. Drop dumplings in batches; cook until they rise to the surface and then simmer 1–2 minutes more. Remove with a slotted spoon and drain.
5. In a large skillet, cook the diced bacon over medium heat until fat renders and edges are crisp, about 6–8 minutes. Add the chopped onion and sauté until soft and golden, about 5 minutes more.
6. Add butter to the skillet and toss the cooked dumplings in the bacon–onion mixture, gently frying until they get a light golden crust, about 3–4 minutes. Adjust seasoning with salt and pepper.
7. Serve hot, garnished with chopped parsley if desired.