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 about 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.
Today we will make Silesian dumplings (kluski śląskie). They are the most popular in Silesia as the name suggests. They are a perfect match with a stew or roast with some gravy. But they will do with any type of gravy or even melted butter.
Silesian dumplings (kluski slaskie)
Makes: 30-40 dumplings
- 1kg potatoes
- 120g potato starch (or cornstarch)
- 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 an 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.