Polish Silesian Potato Dumplings (Kluski Śląskie)Beginner
PolishVegetarian

Polish Silesian Potato Dumplings (Kluski Śląskie)

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Silesian potato dumplings are soft, round dumplings made from cooked potatoes and potato starch. Characteristic indentation in the center helps hold sauce or gravy. Dumplings are boiled until tender and served as a side dish with meat and sauces.

By Karel R.
Total30 mins
Prep20 mins
Cook10 mins
Servings4
DifficultyBeginner

Preparation

6 steps · tap a step to mark it done

  1. Place peeled potatoes in a pot of salted water. Cook until completely tender. Drain thoroughly and let steam dry for a few minutes.

  2. Mash potatoes until smooth or press through a potato ricer. Let potatoes cool slightly.

  3. Level surface of mashed potatoes in bowl. Divide into four equal parts. Remove one part and replace it with potato starch. Add egg.

  4. Add salt. Mix gently until soft dough forms. Dough should be smooth and not sticky.

  5. To shape dumplings, take small portions of dough. Roll into balls about 1 inch in diameter. Press a thumb gently into center of each dumpling to form indentation.

  6. Bring large pot of salted water to gentle boil. Add dumplings in batches. Once dumplings float to surface, cook for 2-3 minutes longer. Remove with slotted spoon. Serve hot as side dish. ENJOY!

Cook’s note

Potatoes must be completely dry before adding starch.
Use only enough starch to bind dough.
Indentation helps dumplings cook evenly and hold sauce.
Best served immediately after cooking.

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