Autumn, Pierogi and other dumplings, Winter

Silesian dumplings (kluski śląskie)

January 20, 2015

silesian dumplings I don’t share Polish food here as often as I should probably. You probably had forgotten I was even Polish.

I do believe that, Polish food is definitely worth spreading, but I’m always so eager to try new recipes that I keep forgetting of those staples.

When it comes to potatoes I don’t think Irish are the kings (sorry guys), I would argue that Polish know their way around potatoes so much better. Feel free to prove me wrong. I know there is a song about colcannon, but there are endless recipes in Polish cuisine that highlight the potato – potato pancakes, lazy dumplings, you can stuff pierogi with potatoes and cheese, there is potato cake I should finally make, cepeliny, pyzy, kołduny, knedle, kopytka, etc. I hope to have them all on the blog one day.

silesian dumplings

Today we will make Silesian dumplings (kluski śląskie). They are the most popular in Silesia as the name suggests. They are perfect match with a stew or roast with some gravy. But they will do with any type of gravy or even melted butter.

PS. If you ask me lazy dumplings and pierogi are far more better, but that’s the personal opinion.

Silesian dumplings (kluski Slaskie)

Makes: 30-40 dumplings

Silesian dumplings (kluski Slaskie)

  • 1kg potatoes
  • 120g potato starch (or corn starch)
  • 1 egg
  • 1 tsp salt
Cook the potatoes until tender. Drain it. While still hot mash them.
Let them cool slightly.
Place the potatoes in a medium bowl.
Draw a cross on the potatoes and take a quote of potatoes out (keep it on the side). This way you don't need to weight the starch.
Fill in the gap with potato starch.
Now add remaining potatoes, egg and salt.
Mix it all together until well combined.
Shape the dough into plum-size balls.
Make indentation in center of each ball with thumb or wooden spoon handle.
Boil water with a pinch of salt in a pot.
Add dumplings and cook them around 2-3 minutes until they float to the top. You probably will need to boil dumplings in batches, unless you have a huge pot.
Remove them with a slotted spoon.
Serve with caramelized onions or fried bacon bits or gravy.

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7 Comments

  • Reply rise of the sourdough preacher January 21, 2015 at 08:07

    Mmmmh what a nice recipe…if only I could eat potatoes!
    It would be nice if you could post Polish recipes more often but I do understand you get carried away with other projects!
    Thanks for sharing, at least I can dream ;)
    Have a lovely day

    Lou

    • Reply Magda January 21, 2015 at 23:13

      I was wondering what can you eat Lou? Everything I can eat is not the healthiest option, so I’m looking forward to your new blog. I hope to find some inspiration there.
      I hope to get better with Polish recipes this year, but not many will get on your list I’m afraid, Polish cuisine is not the healthiest and lightest one.

  • Reply Ginger May 2, 2015 at 07:38

    I am just writing up my own take on the dumplings when I came across your pictures – they are absolutely stunning! You make me want to make another batch of dumplings right now ;-)

    • Reply Magda May 2, 2015 at 08:58

      That means my job is done! Is there anything stopping you from making another batch? What dumplings you are making Ginger?

      • Reply Ginger May 4, 2015 at 19:20

        The same as yours, with goulash! Fusion food, I suppose ;-)

  • Reply Marlena April 26, 2016 at 20:44

    Looks delicious! Do you have the sauce recipe available?

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