Kliotski – Semolina Dumplings in Mushroom Broth
There’s something deeply comforting about a bowl of tender semolina dumplings bobbing in a fragrant, golden mushroom broth. This is the kind of quiet, unfussy dish you reach for on a cool evening when you want something warm and nourishing without a lot of effort. The dumplings are soft and pillowy, with just enough richness from butter and egg yolk to feel like a treat, while the earthy mushroom broth ties everything together. Brightened with fresh parsley, sweet little cubes of carrot, and a few leaves of basil, it’s simple home cooking at its very best.
Dumplings like these have a long, beloved history in Ukrainian and Central European kitchens. The word kliotski (sometimes spelled klyotski or kletski) comes from the same family as the German “Klöße” and Czech “knedlíky,” and it traveled into Ukrainian cooking as a thrifty, satisfying way to stretch a pot of broth into a real meal. In times when meat was scarce or set aside for fasting days, a handful of semolina, an egg yolk, and a little butter could feed the family. Spooning the soft dough into simmering liquid was faster and more forgiving than rolling out noodles, which is exactly why generations of home cooks kept the technique alive.
The trick to light, tender dumplings is patience. After you mix the semolina with the yolk and softened butter, let the mixture rest in the fridge for a good 15 minutes. This gives the grains time to swell and absorb moisture, so the dough firms up and becomes pliable enough to shape with a spoon. Don’t skip this step or rush it, or your dumplings may fall apart in the broth. When you drop them into the simmering liquid, give them room and let them rise to the surface on their own; that’s your sign they’re cooked through.
Tips & Substitutions
- No mushroom broth? Use a good vegetable stock and add a spoonful of soaked dried porcini (and their soaking liquid) for that deep, woodsy flavor.
- Lighter dumplings: Whisk the egg white separately and fold it in for an airier texture, or stir in a pinch of baking powder.
- Dairy-free: Swap the butter for a firm plant-based butter or a mild olive oil.
- Cook them in water first if you want a perfectly clear broth, then transfer the dumplings to the hot mushroom broth just before serving.
- Herb swaps: Fresh dill or chives work beautifully in place of, or alongside, the parsley and basil.
Serve these dumplings piping hot, ladling plenty of the steaming mushroom broth over the top and finishing with the parsley, carrot, and a few basil leaves for a pop of color. They’re best enjoyed right away, while the dumplings are at their softest. If you have leftovers, store the dumplings and broth separately in the fridge for up to two days, then gently reheat on the stove so the dumplings don’t turn mushy. A slice of crusty bread on the side makes it a complete, cozy little meal. Smachnoho, friends, enjoy!
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Combine the semolina, egg yolk, and softened butter. Season with salt and mix well until smooth and uniform.
Refrigerate the semolina mixture for 15 minutes so the grains can swell and the dough becomes thicker and more pliable.
Meanwhile, bring the mushroom broth to a boil.
Take the dough out of the fridge and use a spoon to shape it into small dumplings.
Drop the dumplings into boiling liquid (water or the broth itself) and cook for 5 to 7 minutes, until they float to the surface and turn soft.
Place the finished semolina dumplings in a bowl and pour the hot mushroom broth over them.
Sprinkle with finely chopped parsley and carrot cut into small cubes. Garnish with basil leaves if you like. Enjoy!
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