Best 4 Paluszki Polish Little Fingers Recipes

KLUPSKIES (POLISH BURGERS)

Steps:

• Mix ground beef, onion, green pepper, egg, ketchup, and sea salt together in a bowl; mix in the white bread pieces until evenly distributed. Form the mixture into 4 patties.
• Spray a large skillet with olive oil cooking spray and set over medium heat. Cook the burgers until well-browned on the bottoms, about 10 minutes; flip the burgers and cook until the meat is no longer pink and the juices run clear, 8 to 10 more minutes.

PALUSZKI (POLISH LITTLE FINGERS)

Steps:

• Preheat oven to 475°F.
• Combine butter, potato and flour to form dough, and knead on a well-floured surface.
• Refrigerate for 15 minutes, then roll out very thinly.
• Cut into narrow strips.
• Place on a well greased baking tray and brush with beaten egg.
• Sprinkle with salt and caraway seeds.
• Bake until golden (about 10 minutes).

PALUSKI

Steps:

• Cook potatoes and drain well. Press through a ricer and place in a large bowl. Cool.
• Combine flour and salt in a large bowl. Mixing well. Make a well in the center of flour and add eggs, one at a time, mixing well until all the eggs are mixed well.
• Add the riced potatoes and mix until all ingredients are blended real well. If necessary add some water to make the dough pliable if too stiff, this will depend on how much flour you add. (I have found that 4 cups will make a very wet dough, so I add 1/4 cups of flour at a time until the dough feels just right. This is done by feel.****do not make the dough too stiff****.
• Roll out dough in portions at a time onto floured surface, rolling out into a long log about 1-inch thick.
• Cut logs into 3/4-inch pieces, rolling slightly to even out.
• Drop into rolling salted boiling water and cook until paluski float to the top, allowing them to simmer a few minutes. Remove with a slotted spoon and place in a large bowl.
• Have some melted butter ready to drizzle over the paluski to coat them.
• You can sauté some onions in butter and toss in with them.

PISTACHIO CREAM CHEESE FINGERS

Steps:

• In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg and vanilla. Combine the flour, dry pudding mix, baking powder, and salt; stir into the creamed mixture. Cover dough, and refrigerate for at least one hour for easier handling.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Shape teaspoonfuls of dough into finger shapes, about 1 1/2 inches long. Place cookies on prepared cookie sheets.
• Bake for 9 to 12 minutes in the preheated oven, or until set and very lightly browned on bottoms. Cool completely on a wire rack.
• In small saucepan over low heat, melt together chocolate and shortening, stirring constantly until smooth and well blended. Drizzle a small amount of chocolate over each cookie. Allow the chocolate to set before storing.