Kluski Śląskie (Silesian Dumplings)
These traditional Polish Silesian dumplings are made from cooked potatoes and potato flour, creating a delightfully soft and chewy texture. They are characterized by a small indentation in the center, perfect for holding sauce. Enjoy them as a versatile side dish to hearty stews or roasted meats.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 353 kcal
Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 900 gpotato, peeled and cooked
- 180 gpotato flour
- 1 pcsegg, large, beaten
- 1 tspsalt
Equipment
potato ricer · slotted spoon · large bowl · large pot
The method
Step by step
- 1
Press the cooked potatoes through a potato ricer or mash them very smoothly until no lumps remain. Allow them to cool slightly.
About 5 min
Cook’s note: Mashing well is key for smooth dumplings.
- 2
Transfer the mashed potatoes to a large bowl and flatten them out. Divide the potatoes into four equal sections.
About 1 min
- 3
Remove one section of the mashed potato, creating an empty space in the bowl. Fill this space with the potato flour.
About 1 min
Cook’s note: This visual method helps achieve the correct potato to flour ratio.
- 4
Add the beaten egg and salt to the bowl with the potatoes and potato flour. Gently mix and knead the ingredients until a smooth, pliable dough forms. Do not overmix.
About 5 min
- 5
Bring a large pot of salted water to a rolling boil.
About 5 min
- 6
Take small pieces of dough, about the size of a golf ball, and roll them between your palms to form smooth, round dumplings. Press your thumb into the center of each dumpling to create a small indentation.
About 5 min
Cook’s note: The indentation helps the dumplings cook evenly and holds sauce beautifully.
- 7
Carefully drop the dumplings into the boiling water, working in batches to avoid overcrowding the pot. Reduce the heat to a gentle simmer.
About 1 min
Cook’s note: Overcrowding can lower water temperature and make dumplings stick.
- 8
Cook the dumplings for 3-5 minutes after they float to the surface, ensuring they are cooked through. The exact time depends on their size.
About 5 min
Cook’s note: Taste one to check for doneness.
- 9
Remove the cooked dumplings with a slotted spoon and drain thoroughly. Serve immediately.
About 1 min
Per serving
Nutrition
- Calories
- 353.3kcal
- Protein
- 9.2g
- Carbs
- 75.8g
- Fat
- 1.8g
- Fibre
- 7.6g
- Sugar
- 3.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Kluski Śląskie in an airtight container in the refrigerator.
Reheat gently in a pan with a little butter or by briefly simmering in hot water.
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