Ingredients: |
Ingredients: 10 c flour, more if needed
3 t baking powder
2 t salt
2½ c water, to start
6 eggs
Potatoes, cubed to 1 inch
1 stick butter (or ⅓ stick butter if you use the cut down recipe below)
1 can evaporated milk (or ⅓ to ½ can evaporated milk if you use cut down recipe)
Joan's cut down recipe:
3½ c all purpose flour
1 t baking powder
½ t salt
¾ c water, to start
2 eggs
Potatoes, cubed to 1 inch
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Directions: |
Directions:In a large bowl whisk together flour, baking powder, and salt. Set aside. In smaller bowl beat eggs and water together. Add wet ingredients to dry. Stir with wooden spoon. The dough may be sticky or too dry. Turn out on floured board. Knead in more water or flour to make a soft dough. Bring a large pot of water to a rolling boil. Take a handful of dough, flatten it in your hand to ¼ inch thick. With a pair of scissors snip small pillows of dough into boiling water. Dip scissors in the hot water if they become sticky. Repeat with remaining dough. At this point I cut just enough dough to fill the top of the pot. I cook this batch and I remove it when done. Then I put it in another bowl. Repeat with remaining dough. Boil until dough is cooked through, about 15 to 20 minutes. Drain & leave in pot. When kloesse is almost done, put 1 stick butter and 1 can of evaporated milk in a small sauce pan. Heat until butter is just melted and milk is hot. Pour this over drained kloesse. Stir to separate pieces. Serve as is or sprinkle with browned buttered bread crumbs.
Some add 1 inch cubes of potatoes to the pot. When the potatoes are done, so is the kloesse. After 5 minutes I just eat a piece to test if it’s done. If not, boil some more and taste again. The main thing is to get the amount of ingredients correct.
Joan said: "We were in Odessa when Grandma Lydia was cooking a big pot of kloesse, and I asked her for the recipe. She rattled it off and I wrote it down. The second list is one I came up with for a smaller batch."
Lydia Eckhardt Hopp |
This recipe for KLOESSE #3 (KLACE) is from