Very good and easy...just remember to let the dough rest for a bit if you plan on making the thumb sized / drop in the water dumplings so they aren't too tough.

I have been looking all over for Skinner Kluski Noodles and they do not make them any more. I am going to make my own now. Thank you for sharing this recipe.

We found these noodles at Ingles supermarket here in Hendersonville, NC. They come in a cellophane bag and are made by Manischewitz and are labeled Kluski Egg Noodles should you need them in a hurry some night. The label is red and white. I used them in chicken soup! They were delicious!

These noodles are labor intensive but deee-lish! I put them in crock pot pizza / pizza casserole. Thank you for the recipe!

Vores oldemor på 89 datter af polske indvandrere fra 1914 taler tit om sin mors kluski. Vi har aftalt at lave det søndag den 13. februar for børn, børnebørn og oldebørn. Er meget glad for at se opskriften her. Jeg troede vi skulle lave oksekødsuppe?

My grandma would take some and fry them in butter then sprinkle with sugar... YUM!

My mom would sometimes fry them in a pan with butter after they were boiled of course, then serve them with bacon bits on top as a side dish.

Polish tradition in my family! Spoon dough in boiling water to add to chicken soup. Delicious polish kluski noodle.

My mom passed away last Mother's day. She use to make Kluski noodles everytime we had chicken soup. I can't exactly remember how she made them. I read and looked at many recipes online but none mentioned boiling them in water to be added to the soup later by individual bowls, as you needed them. But you mentioned bowling them in water and I was hoping your recipe is the same. I know she used egg, how many I don't know: flour, how much I don't know and a pinch of salt. She would knead it until a ball formed which she divided into two or three parts. Then she used a rolling pin to roll out the dough very thin and cut it into strips and she would lay the strips on top of each other to form a pile of strips using flour so nothing would stick and then cut them making noodles with every cut. After they were cut she would flour the Kluskis so they wouldn't stick and drop them a little at a time into a large pot of boiling water to avoid them sticking together as she dropped them in the water. Then she would stir constantly to avoid sticking. The water would become thick and white, we would actually take a bowl out of the pot to that thick liquid and add butter and salt and pepper and eat them that way before she was finished with the process of finishing the noodles. Then she would drain them after they floated to the top of boiling water under cold water. Does that sound about right? If you have an answer and out of the kindness of your heart would like to respond, I would really appreciate it.

Your thoughts are correct! It is a wonderful recipe and my family (Hungarian decent) has made it the way you described for at least 4 generations.

Both my gramm and my mom made these noodles whenever they made chicken soup. No drying, though. Just pinch a thumb size piece and drop into the boining soup! I just made the soup and now I will add kluski and share the heritage with my family!

My German/ grandmother made these too. After drying for the hour or so she would roll the dough up and slice into quarter inch or so slices then throw into boiling chicken stock soup, or hang up each for further drying to use later. Kept extras refrigerated.

My grandmother made them and dropped them into chicken soup - so good! I was thinking about them and looking for this recipe. Very glad I found it.

I don't recall the drying part. I remember my grandma cutting pieces and frying them in the fry pan with butter and onions. I bet this is an old Polish kitchen staple with many uses, soup to ... pan fried!

My mother use to make this noodle but I remember her pinching off a small amount of dough and dropping it into boiling water. Would that be a way this noodle could be cooked? Mom always made them for homemade chicken soup.

Yes