I just copied this recipe & did read all the posts. After just finishing the post from Jimmy in Indiana - I KNOW for sure - this will now be my evening meal. Cabbage - onions - pepper - chopped garlic & the fried pasta. Wish me luck on the noodles. If this is as good as it sounds - this probably will become a weekly meal.....

My Grandmother came from Poland. Her recipe was very similar to this one. She explained the reason for the water was that eggs were somewhat scarce during the War. It basically worked out to 1 egg/1 tbsp. water to 1 cup flour or 2 eggs to 1 cup flour. I have tried it both ways and tend to prefer using no water. The resulting noodles seem to have a fuller flavor, than those mixed with water. Also, since these were so easy to make, she never allowed the dough to dry out, saying it added a bit of a 'staleness' to the taste. We always just drop small amounts into boiling water, further reducing the prep time. We have mixed small amounts of various seasonings into the dough, but always go back to the plain recipe. Mmm, Mmm good!

My noodles are always tough. I cooked them 7 minutes in boiling water. Dropped from a spoon.

My mother made a dish with kulski - leftover pierogi dough. Boiled & drained, then add dry cottage cheese & garlic and salt / pepper. place in roasting pan for about 1/2 hr at 350°F. Wonderful comfort food & sooo filling.

My grandparents came from Italy, my dad was Polish. I was raised on my grandmothers home made cooking in the early 1940's. The noodles made in various forms are easy. The hard part is the sauce. That takes 7 to 8 hours in the kitchen alone. (That's why I cannot go to an Italian restaurant) but after I boil my pasta, I fry it with little olive oil & butter, (this way the butter does not burn) sliced cabbage, chopped onions, black pepper, chopped garlic or garlic salt is a must! You fry until very well done, some edges on noodles should be slightly darkened. Refrigerate leftovers, (it's better the next day) pour yourself a glass of red wine

Watching my mother making these for chicken paprikash is such a pleasant memory. She'd get the salted water boiling and then dip the spoon into the water, (the dough didn't stick to the spoon so bad when it was scooped with a hot, wet spoon), scoop a bit of dough and then tap the spoon on the rim of the pot to dislodge it. She had a rhythm (dip, scoop, tap, dip, scoop, tap...). Sounded like the percussion part of the Blue Danube Waltz. In fact, I'm making chicken paprikash tonight. Time to put Strauss on the cd player.

My mother made them. You can dry the sliced noodles by tossing with flour. Dry completely and store in air tight container just like the packaged ones. Do not know for how long, ours never lasted more than 1 month and then my mom made more.

I take leftover mashed potatoes add flour salt and egg to make a dough and spoon into boiling water. Melt better and add chopped onion until browning. Once kluski are done drain and toss with butter and onion mix. Yummy.

My Busha dropped the dough into boiling water and called these dumpling zichilki. My family loves them warmed in butter and chopped onion.

My Grandmother would put the whole lump of dough in a plate and the scrape off small portions into boiling water. They float to the top when done. After draining, fry in melted butter.

I always roll the dough and then cut with sharp knife to desired thickness, Shake out and let dry, shake them a couple of time to dry evenly. Add to a pot of chicken broth and deboned chicken let simmer. The flour left on the noodles helps to thicken the soup. Serve over a bowl of mashed potatoes!!! This is our high holiday food. Starch overload but wonderful.

I've made noodles for over 50 years. I lay them on a lightly floured cookie sheet and put in a 250°F. oven to dry, part way through, I flip them and dry a little more. Then when warm roll up the noodles for easier slicing.

We have always made our Kluski with ground up Potato (in a meat grinder).
Then with the flour egg and salt and pepper and then drop into boiling water to make round dumplings. Love these in chicken soup. Also great fried with onion.

Thank you all for bringing back wonderful memories of my grandmother in the kitchen. There is nothing so sweet! She also made a savory strudel dish with pot roast. Does anyone know a recipe?

Once the dough is rolled thin, sprinkle a generous amount of flour across the surface. Roll it into a log and then cut it into your desired noodle width. Toss them gently to reveal the noodles. People that mention it being dropped by teaspoon into boiling water are actually referring to dumplings.