Kluski śląskie - Silesian Potato Dumplings

Kluski śląskie – Silesian Dumplings

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The recipe of Kluski śląskie – Silesian Dumplings

Serving: 6 people – Difficulty Level: Easy
Preparation Time: 30 min – Cook Time: 10 min


  • 2.2 lbs (1kg) potatoes, peeled
  • 1 egg
  • 2 tbsp potato starch
  • Salt
  • Additional potato starch for shaping (if necessary)
  • Instructions

  • Boil the potatoes in a large pot of salted water until they are tender. Drain the potatoes well and let them cool slightly.

  • Mash the potatoes thoroughly, ensuring there are no lumps. You can also pass them through a potato ricer for a smoother texture. Allow the mashed potatoes to cool completely.

  • Once the potatoes are cool, add the egg, potato starch, and salt. Knead the mixture until it comes together as a dough. If the dough is too sticky, add a bit more potato starch.

  • Divide the dough into portions. Roll each portion into a sausage shape about 2 cm (0.8 inches) in diameter. Cut the roll into 1 cm (0.4 inches) thick slices.

  • Press a small indentation in the center of each dumpling with your thumb. This is the characteristic shape of Silesian dumplings and also allows them to hold sauce well.

  • Boil a large pot of salted water. Drop the dumplings into the boiling water. They are ready when they float to the surface.

  • Serve the Silesian dumplings warm, with a sauce or gravy of your choice.

  • While kneading, if the dough feels too dry, you can add a little bit of warm water. If it’s too sticky, add more potato starch. The final dough should be soft and pliable.Remember not to overcook the dumplings, or they will become mushy. As soon as they float to the surface of the boiling water, they are ready to serve.

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