Entree: Belarus – Клецкі ➤ Kletski (Small Belarusian boiled dumplings served in a clear meat broth or tossed with butter, onions, and bacon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 3 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef bones or pork neck bones
- 10 cups (2.4 L) water
- 1 large onion, halved (8 oz (225 g))
- 1 carrot, halved (2 oz (60 g))
- 2 cloves garlic, smashed (0.21 oz (6 g))
- 2 bay leaves (no measurement)
- 8 whole black peppercorns (no measurement)
- 2 tsp (10 g) salt, plus more to taste
- 2 cups (250 g) all-purpose flour
- 1 large egg (1 3/4 oz (50 g))
- 1/2 tsp (3 g) salt for the dough
- 1/2 cup (120 ml) cold water, plus more as needed
- 2 tbsp (30 g) unsalted butter
- 6 oz (170 g) bacon, diced
- 1 large onion, thinly sliced (8 oz (225 g))
- 2 tbsp (8 g) fresh parsley, chopped
- Freshly ground black pepper to taste

Show original ingredient measurements

- 2 lb (900 g) beef bones or pork neck bones
- 10 cups (2.4 L) water
- 1 large onion, halved (8 oz / 225 g)
- 1 carrot, halved (2 oz / 60 g)
- 2 cloves garlic, smashed (6 g)
- 2 bay leaves (no measurement)
- 8 whole black peppercorns (no measurement)
- 2 tsp (10 g) salt, plus more to taste
- 2 cups (250 g) all-purpose flour
- 1 large egg (50 g)
- 1/2 tsp (3 g) salt for the dough
- 1/2 cup (120 ml) cold water, plus more as needed
- 2 tbsp (30 g) unsalted butter
- 6 oz (170 g) bacon, diced
- 1 large onion, thinly sliced (8 oz / 225 g)
- 2 tbsp (8 g) fresh parsley, chopped
- Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the broth: place bones, halved onion, carrot, smashed garlic, bay leaves, peppercorns, 2 tsp (10 ml) salt, and 10 cups (2.4 L) water in a large pot. Bring to a boil, reduce to a gentle simmer and cook, skimming foam occasionally, for 2 to 3 hours. Strain the broth through a fine sieve into a clean pot and keep hot; remove and discard solids.
2. Prepare the dumpling dough: in a bowl combine 2 cups (480 ml) flour and 1/2 tsp (2.5 ml) salt. Make a well, add the egg and 1/2 cup (120 ml) cold water, and mix with a fork until a rough dough forms. Turn onto a lightly floured surface and knead briefly until smooth; add a little more water if too dry, or a dusting of flour if too sticky. Rest 10 minutes.
3. Shape the kletski: divide dough into 4 pieces and roll each into a 1/2-inch (1.2 cm) diameter rope. Cut into 1/2-inch (1.2 cm) pieces or form small quenelles with two spoons. Dust lightly with flour to prevent sticking.
4. Cook the kletski in broth: bring the strained broth back to a gentle simmer. Drop kletski into the simmering broth in batches so they do not stick. Cook until they float and then simmer 3–5 minutes more until tender. Keep warm in the broth.
5. Make the bacon-onion topping: while dumplings cook, heat 2 tbsp (30 ml) butter in a skillet over medium heat. Add diced bacon and cook until it begins to crisp, about 6–8 minutes. Add the thinly sliced onion and cook until caramelized, another 6–8 minutes. Season with a little black pepper.
6. Serve two traditional ways: For soup, ladle hot broth into bowls, add a portion of kletski and top with a spoonful of bacon and onions and chopped parsley. For a dry-style service, drain kletski briefly, toss in the skillet with the bacon-onion mixture to coat, and finish with parsley and freshly ground pepper.
7. Adjust seasoning with salt and pepper to taste and serve immediately while hot.
8. Leftovers: store kletski and broth separately; reheat gently in broth or pan to avoid overcooking the dumplings.

1. Make the broth: place bones, halved onion, carrot, smashed garlic, bay leaves, peppercorns, 2 tsp salt, and 10 cups water in a large pot. Bring to a boil, reduce to a gentle simmer and cook, skimming foam occasionally, for 2 to 3 hours. Strain the broth through a fine sieve into a clean pot and keep hot; remove and discard solids.
2. Prepare the dumpling dough: in a bowl combine 2 cups flour and 1/2 tsp salt. Make a well, add the egg and 1/2 cup cold water, and mix with a fork until a rough dough forms. Turn onto a lightly floured surface and knead briefly until smooth; add a little more water if too dry, or a dusting of flour if too sticky. Rest 10 minutes.
3. Shape the kletski: divide dough into 4 pieces and roll each into a 1/2-inch (1.2 cm) diameter rope. Cut into 1/2-inch (1.2 cm) pieces or form small quenelles with two spoons. Dust lightly with flour to prevent sticking.
4. Cook the kletski in broth: bring the strained broth back to a gentle simmer. Drop kletski into the simmering broth in batches so they do not stick. Cook until they float and then simmer 3–5 minutes more until tender. Keep warm in the broth.
5. Make the bacon-onion topping: while dumplings cook, heat 2 tbsp butter in a skillet over medium heat. Add diced bacon and cook until it begins to crisp, about 6–8 minutes. Add the thinly sliced onion and cook until caramelized, another 6–8 minutes. Season with a little black pepper.
6. Serve two traditional ways: For soup, ladle hot broth into bowls, add a portion of kletski and top with a spoonful of bacon and onions and chopped parsley. For a dry-style service, drain kletski briefly, toss in the skillet with the bacon-onion mixture to coat, and finish with parsley and freshly ground pepper.
7. Adjust seasoning with salt and pepper to taste and serve immediately while hot.
8. Leftovers: store kletski and broth separately; reheat gently in broth or pan to avoid overcooking the dumplings.