Silesian Dumplings (Kluski Śląskie)

Traditional Silesian dumplings are made using mashed potato and potato flour for a super soft texture. Typically accompanying sauces and stews these 4-ingredient dumplings make a delicious alternative to boiled or mashed potatoes but can also be served as a stand-alone dish.

See also stuffed potato cakes!

Silesian dumplings ('kluski Śląskie', pron. CLOUS-kee SHLON-skie, in Polish) are a regional dish from Upper Silesia, in the south of Poland, but are also popular in other parts of the country. These walnut-sized dumplings are round, slightly flattened and have a dimple in the middle.

This special feature of 'kluski Śląskie' makes them ideally suited to accompany gravies and sauces, which collect inside the dimple infusing the dumplings with flavour.

Silesian dumplings vs other dumplings

Silesian potato dumplings are a type of ‘kluski’ (from German Klöße), which in Polish has 2 meanings. One simply means ‘noodles’ while the other refers to a category of dumplings usually made without any filling (pierogi are therefore not kluski). Other types of Polish kluski include ‘lane’, which are cooked in soups, leniwe, made with Polish curd cheese, as well as kopytka, also made with mashed potato.

However, while rhombus-shaped kopytka are made with wheat flour kluski Śląskie use potato starch. This ingredient produces a soft and spongy (in a good way!) texture and makes these dumplings addictively delicious!

Silesian kluski dumplings ingredients

• Potatoes: use starchy/floury potatoes, such as russets (US) or regular white potatoes (UK).
• Flour: use potato starch (mąka ziemniaczana in Polish), not corn starch/corn flour or wheat flour.
• Egg: some recipes omit this ingredient, but the egg helps to bind the ingredients making it easier to form the dumplings and preventing them from disintegrating in the pot. For best results I recommend using this ingredient.
• Salt: in order to avoid bland kluski dumplings it's important to add the salt to the dough as well as the water used to cook the dumplings.
• Butter/oil: for coating the dumplings after boiling.

How best to measure the ingredients

There are 2 ways you can measure out the ingredients for Silesian kluski. One is to use cups or a measuring scale, which is what I have done. The second, more traditional method involves dividing the potato mash into 4 equal parts, then adding potato flour in the amount equivalent to one fourth of the mash. I find that this method works well if you make the dumplings without an egg. Whenever I tested it (using an egg) I had to add a little more flour.

• TIP: Your potato kluski dough should feel a little moist but not stick to your hands, and this can be achieved with either method. Simply adjust the amount of flour remembering not to use more than is necessary (see Instructions below).

Step-by-step recipe instructions

1.Boil potatoes: Peel the potatoes then place in a pot, add water, cover and bring to the boil. Lower the heat and simmer until the potatoes are tender. Remove from the heat and drain thoroughly.

• TIP: If using a mixture of small and large potatoes cut the large ones in half so all the potatoes cook evenly.

2. Mash potatoes: Mash the potatoes (right after you’ve drained them) until creamy and smooth (do this thoroughly). Set aside to cool completely. You should have approx. 700g (a little more than 1.5 pounds) of potato mash.

3. Make dough: To a large bowl add the cooled potato mash, potato starch, egg and salt. Stir together using a spoon then knead the mixture briefly until it forms a smooth, soft dough. This should only take a minute or two. If the dough sticks to your hands add a small amount of flour (no more than 1-2 teaspoons). Do not add more flour than is absolutely necessary (too much flour will produce tough dumplings).

• TIP: Fill a large pot with water, add salt (approx. 1.5 teaspoons of salt for 3-4 litres of water) cover and start heating it before you make the dough so that you can boil the dumplings as soon as you’ve formed them.

4. Form dumplings: Tear small amounts of the dough and form walnut-size balls (each should weigh 20-22 grams). Roll the balls between the palms of your hands until they feel firm then press a dip into each ball with your thumb. This will cause the dumpling balls to flatten a little.

• TIP: Assemble the dumplings ready for boiling on top of a large cutting board or tray. You do not need to dust it with flour.

5. Cook: When the water starts to boil one by one place the dumplings in the pot then gently stir with a wooden spoon so they do stick to the bottom of the pot or each other. Keep the heat on high at this point. Cook the dumplings for about 3 minutes from the time they come up to the surface. It is important that the dumplings simmer gently (lower the heat if the water starts boiling rapidly).

• TIP: To avoid overcrowding the pot I recommend cooking the dumplings in batches.

6. Serve: Using a slotted spoon transfer the dumplings to a plate and drizzle over melted butter or oil. Keep covered while you make the next batch. Best served hot. Yields approx. 44 dumplings.

• TIP: If you are making a large batch of these dumplings you may need to briefly microwave the first batch until piping hot before serving.

Serving suggestions

Traditional Silesian potato kluski are typically served with sauces, which can include:

• Gravy (accompanying roasted meat or on its own)
• Stews: such as traditional pork goulash or vegetarian goulash
• Creamy sauces: such as mushroom sour cream sauce or wild mushroom sauce.

You can also serve these dumplings with sauteed onion and/or bacon cooked in a mixture of oil and butter (as I have done).

Can I pan-fry these dumplings

Silesian dumplings are perfect straight from the pot either plunged into a sauce, or drizzled with butter and served with sauteed onion (this is how I have always had them). But if you want to give these dumplings a little colour (on the smooth side) I recommend using a non-stick pan and frying them in oil in a single layer.

• TIP: I do not recommend pan-frying potato kluski without boiling them first.

What can I make ahead

You can either form the dumplings, refrigerate then cook the next day, or prepare the individual components of the recipe in advance. Here is how to do it:

• Boil potatoes: boil the potatoes, as per Instructions, mash and cool them completely, then cover and refrigerate overnight.
• Prepare dough: make the dough (steps 1-3) then place it in a bowl, cover and refrigerate overnight.
• Form dumplings: once you’ve formed the dumplings arrange them on top of a large plate in a single layer, cover and refrigerate overnight.

Can I use leftover potatoes

Yes, but only if they do not contain milk, cream or butter as these ingredients would affect the consistency of the dumplings. If your leftover potatoes contain salt skip this ingredient in the recipe (but add it into the pot, as per Instructions).

Top tips

• Silesian dumplings dough: The dough should be smooth and soft, slightly moist but not sticky. You can add a little more flour than the recommended amount (if absolutely necessary) but no more than 1-2 teaspoons as too much flour can produce tough dumplings. Excess dough can be refrigerated and used the next day (see tips above).
• Forming dumplings: Make sure each dumpling ball is smooth and feels firm before making the indent with your thumb.
• Cooking kluski Śląskie: It is important to lower the heat if the water starts boiling too rapidly (or your dumplings might end up being too soft or lose their shape).
• Storing and reheating: If not serving the dumplings immediately arrange them on top of a large plate in a single layer and coat in oil/butter to prevent them sticking to one another. Once cooled completely, cover and refrigerate for up to 2 days (keeping them in a single layer). Reheat in the microwave before serving (they need to be piping hot to become soft again).
• Freezing: Arrange uncooked dumplings on a potato flour dusted tray and freeze for 3 hours then store in a freezer bag and place back in the freezer for up to 3 months. Cook from frozen.

Related potato recipes

• Crispy Polish Potato Pancakes (Placki Ziemniaczane)
• Leek and Potato Dumpling Stew
• Potato Zucchini Fritters (No flour)

See also these other authentic Polish recipes!

Recipe

Keep in touch!

If you make these traditional Silesian dumplings I’d love to know how they turn out for you. Let me know in the comments below, thanks:)

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