I think yesterday was my first foray into solo klesla making and it didn’t go as well as I’d hoped. I didn’t work enough flour into the dough and the dumplings came out a bit mushy. I’m overly sensitive when it comes to cooking and this minor setback (I won’t say failure since the klesla still got eaten) left me in a bit of a pout. Klesla should be solid and sliceable even when hot and when piled in a serving dish the dumplings should not stick together.
3lbs Yukon Gold potatoes (Russets are also fine)
Boil the potatoes until just fork tender (if they get to mashable you’ve gone too far). Let the boiled potatoes cool then peel and rice. Add one egg and ½ cup of flour to the riced potatoes and knead to bring together. Continue adding flour ½ cup at a time until the dough is shiny and elastic (mom’s words). Bring a large pot of water to boil. Divide the dough in half and roll into two 3 inch think ropes. Cut the ropes on an angle into 3 inch potions (just like how you'd cut a baguette -- the idea is maximum surface area). Drop the dumplings into the boiling water and cook until they rise to the top. Slice into bite sized pieces and serve with gravy (I have at least one cousin that forgoes gravy for butter).
Left over klesla is a prized breakfast treat – cut into bite sized pieces and fry in a little butter or oil – I like mine with a fried egg.