Klotski: A Hug in a Bowl of Chicken Broth

There’s a particular comfort that only a steaming bowl of soup can provide, especially when the autumn chill begins to bite. For me, that comfort takes the form of Klotski, a dish that whispers tales of cozy kitchens and generations of shared meals. I remember my grandmother, her hands dusted with flour, meticulously shaping these little potato dumplings. The aroma of simmering chicken broth, fragrant with herbs, would fill her small apartment, a promise of the warmth to come. Each spoonful was a reminder of her love, a simple yet profound expression of nourishment. This isn’t just soup; it’s a culinary embrace, a taste of home that warms you from the inside out.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours 5 minutes
• Total Time: 2 hours 35 minutes
• Servings: 6
• Yield: Approximately 20-24 dumplings
• Dietary Type: Contains Gluten, Dairy, Eggs

Ingredients

For the Broth

• 3-4 lbs chicken pieces (such as wings or legs)
• 1 small head of celery, carefully washed and trimmed, cut into 1-inch chunks
• 1 large yellow onion, coarsely chopped
• 1 bouquet garni containing bay leaf, parsley, thyme
• 1 large carrot, thickly sliced
• 1/2 teaspoon peppercorn
• Salt, to taste
• Chopped fresh parsley, to serve

For the Potato Klotski (Dumplings)

• 3 medium potatoes, peeled, cut into 1-inch chunks
• 2 tablespoons butter
• 2 eggs
• 1 cup whole wheat flour
• 2 tablespoons chopped fresh basil
• Salt & freshly ground black pepper, to taste

Equipment Needed

• Large stockpot
• Fine-mesh strainer
• Cheesecloth
• Large bowl
• Medium saucepan
• Potato masher or ricer
• Mixing bowl

Instructions

To Make the Broth:

1. Begin by placing the chicken pieces, celery, yellow onion, bouquet garni, and carrot into a large stockpot.
2. Pour cold water over the ingredients, ensuring they are completely submerged.
3. Bring the pot to a rolling boil over medium-high heat. As soon as it begins to boil, skim off any scum that rises to the surface.
4. Once skimmed, reduce the heat to low, add the peppercorns, and partially cover the pot.
5. Allow the broth to simmer gently for 2 hours. Continue to skim off any scum that appears occasionally during the simmering process.
6. While the broth simmers, prepare for straining. Line a strainer with a double layer of dampened cheesecloth. Place this prepared strainer inside a large bowl.
7. After 2 hours of simmering, carefully pour the contents of the stockpot through the cheesecloth-lined strainer into the waiting bowl. Discard the solids remaining in the cheesecloth.
8. Season the strained broth with salt to your preference. Keep the broth warm.

To Make the Klotski (Dumplings):

1. In a medium saucepan, place the peeled and chunked potatoes. Cover them with salted boiling water.
2. Cook the potatoes for 10-15 minutes, or until they are cooked through and easily pierced with a fork.
3. Drain the potatoes thoroughly.
4. Return the drained potatoes to the warm saucepan (off the heat) and mash them with the butter until smooth and creamy.
5. Add the eggs, chopped basil, salt, and pepper to the mashed potatoes.
6. Begin to mix these ingredients into the potato mixture. Gradually add the whole wheat flour, a little at a time, mixing continuously. Continue adding flour until you achieve a smooth, firm dough that is manageable. Avoid overmixing, as this can result in tough dumplings.
7. Once the dough has reached the desired consistency, divide the mixture into small, bite-sized portions. You can roll them into small balls or shape them into small flattened pillows, about 1 inch in size.
8. Bring the strained chicken broth back to a gentle boil.
9. Carefully drop the formed klotski into the boiling broth.
10. Cook the klotski in the broth for about 5 minutes, or until they rise to the surface. This indicates they are cooked through.
11. Gently taste the soup and adjust the seasoning with more salt and pepper if needed.
12. Ladle the hot soup into warm bowls. Serve each bowl with 3-4 of the freshly cooked potato klotski, and sprinkle generously with chopped fresh parsley.

Expert Tips & Tricks

• Broth Clarity is Key: For the clearest broth, remember to skim off the impurities diligently as the chicken simmers. This step is crucial for a clean flavor and a beautiful, transparent soup.
• Don’t Overwork the Dough: When making the klotski dough, mix just until the ingredients are combined and a firm dough forms. Overworking can develop the gluten too much, leading to dense, chewy dumplings rather than light and fluffy ones.
• Cheesecloth is Your Friend: Using a double layer of dampened cheesecloth in your strainer is essential for catching all the small bits and ensuring a silken broth. A single layer might let too much pass through.
• Potato Choice Matters: Starchy potatoes like Russets are ideal for mashing and creating a tender dumpling dough. Waxy potatoes can sometimes result in a gummier texture.
• Gentle Simmer: A gentle simmer is paramount for both the broth and the dumplings. A vigorous boil can break apart the delicate dumplings and make the broth cloudy.

Serving & Storage Suggestions

Serve this comforting Klotski soup immediately while it’s piping hot. The warm broth and tender dumplings are best enjoyed fresh.

For leftovers, allow the soup and dumplings to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the soup on the stovetop over low heat, or in the microwave. Be mindful that the dumplings may absorb more liquid as they sit, so you might need to add a splash more broth or water when reheating. Avoid freezing the dumplings, as their texture can become somewhat waterlogged upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	522.5 kcal
Calories from Fat		242 g
Total Fat	26.9 g	41%
Saturated Fat	9 g	45%
Cholesterol	175.7 mg	58%
Sodium	181.6 mg	7%
Total Carbohydrate	37.2 g	12%
Dietary Fiber	5.5 g	22%
Sugars	2.9 g	11%
Protein	33.1 g	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Variations & Substitutions

While the classic version is wonderfully satisfying, there’s always room for creativity. For a lighter broth, you can use chicken breasts or a combination of chicken and turkey. If you prefer a less rich dumpling, you can experiment with using just one egg or reducing the butter slightly, though this may impact texture. For those seeking a gluten-free option, a blend of gluten-free all-purpose flour, such as one containing xanthan gum, can be used, though the texture may vary. You could also add finely grated vegetables like zucchini or carrots directly into the klotski dough for an extra nutritional boost and flavor.

FAQs

Q: Why is my chicken broth cloudy?
A: Cloudiness often occurs if the heat is too high during simmering, or if the scum isn’t thoroughly skimmed off at the beginning and throughout the cooking process.

Q: My dumplings are tough. What did I do wrong?
A: This is usually due to overmixing the dough. Mix only until the ingredients are just combined and a firm dough forms.

Q: Can I make the dumplings ahead of time?
A: You can prepare the klotski dough and keep it covered in the refrigerator for a few hours. However, it’s best to cook them fresh for optimal texture.

Q: What kind of potatoes are best for klotski?
A: Starchy potatoes like Russets are generally preferred as they mash well and create a tender dumpling.

Q: Can I freeze the klotski?
A: It is not recommended to freeze cooked klotski, as their texture can become mushy upon thawing. It’s best to cook them fresh.

Final Thoughts

Klotski is more than just a recipe; it’s an invitation to slow down, connect with the simple pleasures of food, and perhaps even create new traditions in your own kitchen. The process of making these humble dumplings, from the fragrant broth to the tender morsels, is a rewarding one. I encourage you to gather your ingredients, embrace the warmth of your kitchen, and savor this deeply comforting dish. It’s a perfect pairing for a quiet evening or a gathering of loved ones, best enjoyed with a crisp glass of white wine or simply a heart full of gratitude.